| 食品膨化技术及其应用 |
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| 引用本文： | 林勉,芮汉明,刘通讯.食品膨化技术及其应用[J].食品与发酵工业,1999,25(3). |
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| 作者姓名： | 林勉 芮汉明 刘通讯 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 摘 要： | 膨化技术作为一种新型食品生产技术，正逐步在食品工业中得到广泛的应用。目前膨化食品的生产技术主要包括挤压膨化技术和高温膨化技术２种类型。本文主要介绍了挤压膨化技术和高温膨化技术的膨化机理、生产工艺和流程以及它们在膨化休闲小食品生产中的应用；并对膨化食品的研究开发和微波膨化、烘焙膨化、真空油炸等新型食品膨化技术及其发展趋向进行了讨论。
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| 关 键 词： | 膨化 挤压 高温膨化 油炸 |
Food Puffing Technology and Its Application |
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| Lin Mian Rui Hanming Liu Tongxun.Food Puffing Technology and Its Application[J].Food and Fermentation Industries,1999,25(3). |
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| Authors: | Lin Mian Rui Hanming Liu Tongxun |
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| Abstract: | As a new technology of food manufacturing, puffing is getting widely used in food industry. There are two main technologies, extrusion and hightemperature puffing, in puffed food industry now. The mechanism, processing technology, processing line and application of both these two technologies are discussed mainly in this paper. The research and development of puffed foods, and the application and development of new puffing technologies such as microwave puffing, bake puffing and vacuum frying are also talked over. |
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| Keywords: | puffing extrusion hightemperature puffing frying |
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