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挤压提高膳食纤维水溶性的研究进展

挤压提高膳食纤维水溶性的研究进展[J]. 食品工业科技, 2013, (01): 354-357. doi: 10.13386/j.issn1002-0306.2013.01.016
引用本文: 挤压提高膳食纤维水溶性的研究进展[J]. 食品工业科技, 2013, (01): 354-357. doi: 10.13386/j.issn1002-0306.2013.01.016
Research advances of increasing soluble dietary fiber by extrusion[J]. Science and Technology of Food Industry, 2013, (01): 354-357. doi: 10.13386/j.issn1002-0306.2013.01.016
Citation: Research advances of increasing soluble dietary fiber by extrusion[J]. Science and Technology of Food Industry, 2013, (01): 354-357. doi: 10.13386/j.issn1002-0306.2013.01.016

挤压提高膳食纤维水溶性的研究进展

doi: 10.13386/j.issn1002-0306.2013.01.016
基金项目: 

“十二五”国家科技计划(863)(2011AA100805-2);

详细信息
  • 中图分类号: R151

Research advances of increasing soluble dietary fiber by extrusion

  • 摘要: 膳食纤维中水溶性膳食纤维的含量对其功能、口感和使用范围具有重要的影响。植物性食物残渣含有丰富的膳食纤维,但其主要成分为水不溶性膳食纤维,严重限制其良好资源的利用。大量研究表明,挤压加工能显著提高这类膳食纤维中水溶性膳食纤维的含量,改善膳食纤维的功能性质,在膳食纤维的开发利用方面具有广阔前景。本文在总结近年来不同富含膳食纤维原料挤压的工艺创新和最佳条件的基础上,探讨了挤压提高水溶性膳食纤维含量的影响因素及机理,旨在为今后高品质膳食纤维的开发与应用提供参考。 
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  • 收稿日期:  2012-07-24

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