摘要
蒸汽爆破是一种绿色、高效、能耗低的创新加工技术。近年来广泛应用于废弃物资源的开发和利用,提高其综合价值。在食品加工领域,蒸汽爆破技术的利用能够提高食品中活性物质的提取率,提高膳食纤维的品质,使其具有更强的理化特性和功能性质。本文综述了蒸汽爆破技术的工作原理,蒸汽爆破处理使膳食纤维表面形成孔隙,沟槽缝隙增大,还使可溶性膳食纤维增加,不溶性膳食纤维减少。在加工过程中能提高抗氧化性、阳离子交换作用、胆固醇吸收等功能活性,旨在提高富含膳食纤维植物及其副产品的经济价值和利用率,并为膳食纤维功能食品的开发和应用提供理论参考。
Steam explosion is a green,efficient and low energy consumption innovative processing technology,which has been widely used in the development and utilization of waste resources to improve their comprehensive value,in recent years.In the field of food processing,the use of steam explosion technology can improve the extraction rate of active substances in food and the quality of dietary fiber,so that they have stronger physical and chemical properties and functional properties.This paper summarizes the working principle of steam explosion technology and it can form pores on the surface of dietary fiber,increase the groove gap,increase the soluble dietary fiber and reduce the insoluble dietary fiber.It can improve the functional activities such as oxidation resistance,cation exchange and cholesterol absorption during processing.The purpose is to improve the economic value and utilization rate of plants rich in dietary fiber and its by-products,and provide theoretical reference for the development and application of functional food with dietary fiber.
作者
孙金淏
焦文雅
吴超
于文龙
米思
王向红
SUN Jinhao;JIAO Wenya;WU Chao;YU Wenlong;MI Si;WANG Xianghong(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《食品工业科技》
CAS
北大核心
2023年第20期449-457,共9页
Science and Technology of Food Industry
基金
生姜茎叶副产物高值化利用关键技术研究与产业示范(21327314D)
河北省农业产业技术体系蔬菜创新团队(HBCT2018030208)。
关键词
蒸汽爆破
膳食纤维
功能性质
综合利用
steam explosion
dietary fiber
functional nature
comprehensive utilization
