挤压对淀粉多层级结构及复合米消化特性影响的研究进展

Research Progress on the Effect of Extrusion on Starch Multilayer Structure and Compound Rice Digestibility

挤压膨化技术以其连续性、高效性而被广泛应用于食品加工领域。但由于挤压机内部封闭性强,机筒内各因素影响复杂,有必要对挤压过程中物料内部的结构变化进行研究。本文综述了挤压膨化技术的主要影响因素及其对淀粉多层级结构和复合米消化特性的影响,为挤压技术的广泛应用、淀粉的改性及复合米研究提供了技术指导和理论支撑。

Extrusion technology is widely used in food processing because of its continuity and high efficiency.However,due to the strong internal sealing of the extruder and the complicated influence of various factors in the barrel,it is necessary to study the internal structural changes of the material during the extrusion process.This article summarizes the main influencing factors of extrusion technology and its influence on starch multilayer structure and composite rice digestion characteristics,and provides technical guidance and theoretical support for the wide application of extrusion technology,starch modification and composite rice research.