挤压技术在淀粉及淀粉基食品中的应用

Application of Extrusion Technology in Starch and Starch-based Food

食品挤压在过去几十年中不断发展,现已成为一个独特的研究领域。淀粉是许多食物中的重要组成成分,也是人类饮食中能量的主要来源。在食品工业中,淀粉通常通过各种热处理操作进行加工,然后才能转化为适合人类消费的产品。挤压是淀粉类食品加工中常用的一种传统热处理方法。在挤压过程中,淀粉经历结构转变。近几年的研究表明了解挤压过程中淀粉的结构、性质变化对于淀粉类食品在实际生产中品质的调控与改进具有至关重要的作用。为了解挤压过程中淀粉结构、性质变化,本文从挤压对淀粉结构影响、挤压对淀粉性质影响、挤压技术在淀粉及淀粉基食品中应用三个方面进行综述,以期为挤压影响淀粉结构特性的作用机理和淀粉类食品的深度加工提供参考和建议。

Food extrusion has been developing in the past decades and has become a unique research field.Starch is an important component of many foods and the main source of energy in human diet.In the food industry,starch is usually processed through various heat treatment operations before it can be transformed into products suitable for human consumption.Extrusion is a traditional heat treatment method commonly used in starch food processing.During extrusion,starch undergoes structural transformation.In recent years,studies have shown that understanding the changes in the structure and properties of starch during extrusion plays a crucial role in regulating and improving the quality of starch food in actual production.In order to understand the changes of starch structure and properties in the extrusion process,this paper summarizes the impact of extrusion on starch structure,the impact of extrusion on starch properties,and the application of extrusion technology in starch and starch-based foods,with a view to providing reference and suggestions for the mechanism of extrusion affecting starch structure and properties and the further processing of starch based foods.