摘要
介绍了挤压膨化技术、油炸膨化技术、气流膨化技术、微波膨化技术、焙烤膨化技术等常用膨化技术的原理和特点,综述了膨化技术在高粱淀粉、小麦淀粉、稻米淀粉、玉米淀粉、小米淀粉、荞麦淀粉和燕麦淀粉7种谷物淀粉制品生产中的应用现状,并对膨化技术未来研究方向进行了展望。
The principles of the common puffing technology such as compression puffing technology,frying puffing technology,air puffing technology,microwave puffing technology,baking puffing technology and so on were introduced.The puffing technology in sorghum starch,wheat starch,rice starch,corn starch,millet starch,buckwheat starch and oat starch and the application status of the seven kinds of grain starch products were summarized.The prospect of the future research direction of the puffing technology was made.
作者
许志向
李轲
徐家家
袁佳玲
李鹏玉
贾娟
XU Zhixiang;LI Ke;XU Jiajia;YUAN Jialing;LI Pengyu;JIA Juan(Luohe Liantai Food Co.,Ltd.,Luohe,He'nan 462002,China;Luohe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China;Luohe Vocational Technology College,Luohe,He'nan 462002,China)
出处
《农产品加工》
2024年第17期82-85,89,共5页
Farm Products Processing
基金
功能性复合谷物制品研发及产业化项目(2022.11)。
关键词
谷物淀粉
膨化技术
膨化食品
研究进展
grain starch
puffed technology
puffing food
research progress
