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膨化技术及其在膨化食品生产中的应用 总被引:11,自引:0,他引:11
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特别是在休闲膨化小食品的生产中得到广泛的应用。目前膨化食品的生产技术主要有挤压膨化技术和高温膨化技术两种。本文主要介绍这两种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;并对微波膨化,粉焙膨化,真空油炸等新型食品膨化技术及其发展作了若干展望。 相似文献
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综述了以肉类和其它原料混合通过挤压膨化技术生产食品的研究进展。挤压食品的原料一般以谷物类为主,谷物类一般缺乏赖氨酸和含硫氨基酸,肉中富含赖氨酸和蛋氨酸,因此以肉类为主要原料制成的挤压膨化产品能有效提高产品的营养价值。目前国内市场上的挤压膨化肉制品较少,有开发前景。这些肉类包括鸡肉、牛肉和鱼肉等。 相似文献
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油料膨化浸出在国外早有应用 ,我国膨化浸出技术的开发在 2 0世纪80年代中期 ,主要用于大豆浸出工艺中 ,但由于国内设计的膨化机在物料膨化性能上与浸出要求相差较大 ,致使大豆膨化技术没能广泛推广。可喜的是引进美国大豆膨化机后 ,我国先后消化吸收国外技术在国内试生产 ,生产的豆粕质量也被市场接受 ,所以近几年膨化浸出在国内已经得到初步的应用。但由于油脂生产企业对膨化浸出的优越性还没有足够的认识 ,因此影响了膨化浸出的推广应用。郑州四维膨化技术有限公司是国内集油脂设备制造、工程设计以及技术服务为一体的专业技术公司 ,在膨… 相似文献
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食品微波膨化技术研究进展 总被引:15,自引:0,他引:15
微波膨化技术作为一种新型食品生产技术熏正逐步在食品工业特别是休闲膨化小食品生产中得到广泛应用。微波膨化是微波能量到达物料深层转换成热能,将使物料深层水分迅速蒸发形成较高的内部蒸汽压力条件,迫使物料膨化。利用微波膨化技术加工食品能最大限度的保存食品原有的营养成分,加工时间短,膨化、干燥、杀菌工艺同时完成。本文主要介绍了微波膨化机理以及微波膨化技术在食品工业中的应用,并着重讨论了淀粉、蛋白质及其他添加剂等影响膨化效果的因素,同时对微波膨化技术的应用及发展作了展望。 相似文献
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膨化果蔬脆片生产技术 总被引:11,自引:1,他引:11
本文介绍膨化果蔬脆片产品的特点,对产品低温真空油炸技术、加压减压气流膨化法和微波膨化三个阶段的技术进行论述,为发展此项技术提供理论和实践的经验。 相似文献
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ABSTRACT: Air impingement technology is gaining popularity in food-processing operations such as baking, freezing, drying, and toasting. In this article, physical characteristics of impinging jets, such as turbulent mixing in the free jet region, stagnation, boundary-layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer have been reviewed. The discussion includes experimental methods used for measurement of heat and mass transfer for single and multiple slot and circular jets. Procedures used for measurement of heat-transfer coefficient such as lumped sensor method, micro-calorimetric approach, and use of flux sensors are presented. Typical qualitative and quantitative flow-field studies using planar visualization and laser Doppler anemometry have been reviewed. Numerical modeling of air impingement systems is discussed with special consideration of problems arising in food-processing systems. 相似文献
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Tompkin RB 《Journal of food protection》2002,65(4):709-725
The purpose of this paper is to provide guidance to food processors in controlling Listeria monocytogenes in food-processing environments. Of particular concern are outbreaks of a few to several hundred scattered cases involving an unusually virulent strain that has become established in the food-processing environment and contaminates multiple lots of food over days or months of production. The risk is highest when growth occurs in a food before it is eaten by a susceptible population. The information presented in this paper provides the basis for the establishment of an environmental sampling program, the organization and interpretation of the data generated by this program, and the response to Listeria-positive results. Results from such a program, including examples of niches, are provided. Technologies and regulatory policies that can further enhance the safety of ready-to-eat foods are discussed. 相似文献
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Chung-Yi Wang Hsiao-Wen Huang Chiao-Ping Hsu 《Critical reviews in food science and nutrition》2016,56(4):527-540
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications. 相似文献
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微波技术在颗粒食品膨化机械上的应用 总被引:2,自引:0,他引:2
利用微波技术对颗粒食品膨化机械加工过程中的加热方式进行改进,分析阐述了微波加热的原理、微波加热系统的基本组成以及微波对颗粒食品膨化的作用机理。 相似文献
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应用于食品加工领域的超高压技术 总被引:6,自引:1,他引:5
超高压技术在化工领域里的应用研究已比较成熟,但在食品领域里的应用则是近几年才发展起来的。本文阐述了可应用于食品领域的超高压技术装备,并提出利用此项技术装备,可在食品领域的多个方面取得进展。 相似文献
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动物鲜骨是一种营养十分丰富的天然资源,其营养保健的功能早已为人们所接受。本文对动物鲜骨经高温高压作用后,再进行综合加工利用做了一些研究。 相似文献
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新型食品添加剂海藻糖的功能及在食品工业中的应用 总被引:7,自引:0,他引:7
本介绍了海藻糖的理化性质,特殊功能及生产工艺,展望了海藻糖作为一种新型食品添加剂在食品等许多领域良好的应用前景。 相似文献