茶叶挤压膨化加工与综合利用研究进展
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。
As one of the high and new technology of modern food processing, extrusion technology has been widely used in food and feed and many other fields. The starch gelatinization and protein denaturation in food materials can be made by extruding processing, and the palatability of fodder can be improved effectively, and the bioavailability can be improved. At present, the development and utilization of middle and low grade of tea leaves such as summer and autumn tea, is relatively low because of its heavy bitterness and low price. If the medium and low grade of tea leaves are extruded by extrusion technology, the bitter taste of tea leaves can be effectively reduced and the bioavailability can be increased. Besides, the expanded tea can be used as food or feed additive to make tea-food or tea-feed, improving the comprehensive utilization of middle and low grade of tea leaves. This paper introduced the characteristics of food extrusion processing and its development and application prospects in the field of tea, in order to provide a reference for more reasonable and scientific research on expanding tea processing and developing tea containing food or feed.
标题：茶叶挤压膨化加工与综合利用研究进展
英文标题：Research progress of tea extrusion processing and comprehensive utilization
作者：
张一芳 安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室
王秀兰 安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室
梁进 安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室
中文关键词:茶叶,挤压膨化加工,茶食品,茶饲料,综合利用,
英文关键词:tea,extrusion processing,tea food,tea feed,comprehensive utilization,
发表日期：2017-10-23
- 文件大小:
- 6.19 MB
- 下载次数:
- 60
-
高速下载
|
|
