共查询到18条相似文献,搜索用时 218 毫秒
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挤压膨化技术在小麦各组分及全麦粉加工中的应用 总被引:1,自引:0,他引:1
挤压膨化技术以其连续性、高效性以及产品形态多样性而广泛应用于食品行业中。简要介绍了挤压膨化技术的概念及其工作原理,阐述了挤压膨化在食品加工中所具有的优势,分析了挤压膨化技术在小麦各组分加工以及全麦粉加工中的应用状况以及研究进展,为拓展挤压膨化技术在不同领域中的应用提供参考。 相似文献
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挤压膨化技术在谷物加工中的应用 总被引:1,自引:0,他引:1
挤压膨化技术是一种现代的食品加工技术,在谷物类食品加工中具有广泛的应用。挤压膨化生产的食品有效的改善了口感,其营养丰富、简单快捷、便于食用、种类繁多,易于被广大消费者接受。挤压膨化技术解决了全麦粉由于含有丰富的酶类和大量的脂肪而不易保存的问题;提升了玉米和糙米的食用品质;提高了苦荞的适口性和食用品质;改善了大麦产品硬而缺乏弹性的问题,使大麦饮品利用率提高,饮料的沉淀率降低,赋予其浓郁的麦香味;改变了燕麦中膳食纤维的含量同时提高氨基酸的利用率。我们还简单介绍了挤压膨化技术在谷物加工中的工艺参数,以期对挤压膨化技术在谷物加工中更好地应用提供帮助。 相似文献
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1856年,当美国人沃德申请了第一份关于膨化的专利时,他一定没想到一个世纪以后挤压膨化技术会应用到那么多的领域:塑料、饲料、食品、化工、制药、油脂加工等等;他更不会想到挤压膨化机由单螺杆发展到双螺杆,而双螺杆挤压 相似文献
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挤压膨化加工作为现代食品加工高新技术之一,已被广泛应用于食品及饲料等多个领域中。利用挤压膨化加工可使食品物料中的淀粉糊化和蛋白质变性,以及有效改善饲料的适口性,提高其生物利用率。目前,中低档茶叶如夏秋茶等因其存在苦涩味重且价格较低等问题,导致其开发利用程度相对较低。若利用挤压膨化技术将中低档茶叶进行挤压膨化加工,能有效降低其苦涩味,增加其生物利用度。此外,膨化后的茶叶再经粉碎后还能作为食品或饲料的添加原料而制成含茶食品或茶饲料,进而提高中低档茶叶的综合利用途径。本文介绍食品挤压膨化加工特性及其在茶叶领域的开发与应用前景,以期为更合理、更科学地利用膨化加工开发含茶食品或茶饲料相关研究提供参考。 相似文献
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Md. Imran H. Khan Shyam S. Sablani Richi Nayak Yuantong Gu 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1409-1438
Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products. The development of a machine learning (ML)-based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better-quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML-based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step-by-step procedure to develop an ML-based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML-based techniques to hybrid food processing operations. The potential of physics-informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML-based technology for food processing applications. 相似文献
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阐述了双螺杆挤压技术在组织化蛋白生产、膳食纤维加工、食品浸油、休闲即食食品、高蛋白谷物类食品,以及糖果加工中的研究应用现状,分析了双螺杆挤压加工对食品营养成分的影响,展望了双螺杆挤压加工技术在食品工业的应用前景.与单螺杆挤压技术相比,双螺杆挤压技术具有加工工艺多变性、产量高、产品质量稳定、原料适用性广等突出的优点. 相似文献
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Vivian Offiah Vassilis Kontogiorgos 《Critical reviews in food science and nutrition》2019,59(18):2979-2998
ABSTRACTExtrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products. 相似文献