摘要
介绍了挤压膨化的工作原理及特征,综述了挤压膨化技术在谷物粉中的应用及其对谷物粉营养成分及品质特性的影响,以期为挤压膨化技术的推广应用提供理论借鉴。
The working principle and characteristics of extrusion were introduced,and the application of extrusion technology in grain flour and its impact on the changes in nutritional composition and quality characteristics of grain flour were summarized,in order to provide theoretical reference for the promotion and application of extrusion technology.
作者
赵御锜
付欣
鲁明
ZHAO Yu-qi;FU Xin;LU Ming(College of Food,Shenyang Agricultural University,Shenyang 110000,Liaoning,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China)
出处
《粮食与油脂》
北大核心
2023年第6期5-7,25,共4页
Cereals & Oils
基金
国家重点研发计划项目(2020YFD1001404-01-01)。
关键词
谷物粉
挤压膨化技术
营养成分
品质特性
grain flour
extrusion technology
nutritional composition
quality characteristic
