| 蒸汽爆破技术在食品原料预处理中的应用研究进展 |
| |
| 引用本文： | 张君仪,刘飞,徐虹.蒸汽爆破技术在食品原料预处理中的应用研究进展[J].食品工业科技,2019,40(4):331-334. |
| |
| 作者姓名： | 张君仪 刘飞 徐虹 |
| |
| 作者单位： | 北京工商大学, 北京市食品添加剂工程技术研究中心, 北京食品营养与人类健康高精尖创新中心, 北京 100048 |
| |
| 基金项目： | 北京市自然科学基金(6162003)北京市科技计划项目(Z171100002217019)。 |
| |
| 摘 要： | 蒸汽爆破技术是一种新兴的原料预处理方式,该方法不需添加化学试剂,通过高温高压改变原料结构,提高原料中有效成分得率,绿色环保且高效。本文综述了近年来有关蒸汽爆破技术在食品原料预处理中的应用研究进展,包括其对食品原料中营养组分、功能成分及理化性质的影响,以期为该技术在食品领域更广泛的应用提供参考。
|
| 关 键 词： | 蒸汽爆破 食品原料 预处理 应用 |
| 收稿时间： | 2018-05-28 |
Research Progress of Application of Steam Explosion Technology in Pretreatment of Food Raw Materials |
| |
| ZHANG Jun-yi,LIU Fei,XU Hong.Research Progress of Application of Steam Explosion Technology in Pretreatment of Food Raw Materials[J].Science and Technology of Food Industry,2019,40(4):331-334. |
| |
| Authors: | ZHANG Jun-yi LIU Fei XU Hong |
| |
| Affiliation: | Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China |
| |
| Abstract: | Steam explosion technology is an emerging raw material pretreatment method, green and efficient. It does not need to add chemical reagents, but can change the structure of food raw materials and improve the yield of effective components by high temperature and high pressure.This article reviewed the recent advances in the application of steam explosion technology in pretreatment of food raw material, including its effects on the nutritional components, functional ingredients and physical and chemical properties of food raw materials, and provided a valuable reference for the wider application of the technology in future food processing. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
