挤压技术在食品工业中的应用

经挤压技术加工的食品，不易“回生”、营养损失少，易吸收、口感细腻、卫生水平高，易保存．经挤压技术加工的大豆粉，不仅可以去除大豆本身的豆腥味，还可以钝化大豆中的抗营养因子，提高杀菌水平和消化率．挤压技术用于油脂浸出可以提高浸出速度，降低能耗，用于酿造工业可以减少酶及酵母的用量，缩短发酵期．介绍了挤压膨化技术的特点、机理、工艺流程及该技术在食品等工业中的应用概况，分析了挤压技术的现状、发展趋势和前景．

Study on application of extrusion technique in food industry

The extruded food would not been rawed easily . The kind of food loss few nutrition and is easily absorbed by body.The soy bean powder which be extruded without soy taste , can passivate the internutrition element , and improve sterilizing ability and the digested level . The kind of technique can improve leach speed with little energy cost , can shorten fermentation period with few ferment . This paper not only introduces the character , the principle and the process of extrusion technology applied in food industry , but also analyzes the present status , trend and the future of it.