摘要
挤压膨化技术是高新食品加工技术之一,已广泛应用于食品工业、发酵工业、饲料工业、医药工业等领域。介绍了挤压膨化技术的原理及特点,分析了其对粮食谷物原料的影响,构建了挤压膨化系统模型并解读了工艺、系统、目标重要参数,对其在白酒、黄酒、啤酒、酱油、食醋行业的研究与应用进行了综述,为该技术在发酵食品行业的规模化推广应用提供参考。
Extrusion technology is one of the high-tech food processing technologies,which has been widely used in food industry,fermentation industry,feed industry,pharmaceutical industry and other fields.This article introduces the principle and characteristics of extrusion technology,analyzes its impact on grain raw materials,constructs an extrusion system model and interprets the important parameters of the process,system,and objectives.It also reviewed the research and application in the Chinese liquor,rice wine,beer,soy sauce and vinegar industry,which provides a reference for the large-scale promotion and application of this technology in the fermented food industry.
作者
张茜
ZHANG Qian(Shanxi Arawana-liangfen-vinegar Co.,Ltd.Shanxi Jinzhong 030600,China)
出处
《食品工程》
2022年第1期20-23,共4页
Food Engineering
基金
晋中市科技成果转化与应用计划(T191007)。
关键词
挤压膨化技术
发酵食品
应用现状
extrusion puffing technology
fermentable food
application
