膨化食品加工技术发展概况及应用.docx

膨化食品加工技术发展概况及应用姓名： 张先栋 班级： 食品1404 膨化食品加工技术发展概况及应用Expanded food, also known as extruded food abroad, explosive food, light food, etc., is developed in recent years, a new type of international food. It cereals, beans, potatoes, vegetables and other raw materials, the processing of puffing equipment to create a wide variety, compact, nutritious, crisp fragrant food. Therefore, a unique style of food has formed a major category. Due to the simple structure, easy operation, low investment in equipment and rapid income, the equipment for producing such puffed food has developed rapidly and has shown great vitality.Due to different uses and equipment, puffed food has the following three types: First, the use of extrusion extruder, corn and potato as raw materials to produce small food products; the second is the use of extrusion-type extruder, the plant protein as raw material production Tissue protein-like food (plant meat); third is cereals, beans or potatoes as raw material, made by puffing staple food. In addition to trial production of indirect heating puffing machine, but also refined food extruded puffed into a variety of puffed food.一、概述膨化食品膨化食品是指以谷物、薯类或豆类、蔬菜等为主要原料，经加湿(调整水分)、焙烤、油炸或挤压等方式膨化而制成的，具有一定膨化度、体积明显增大，且具有一定酥松度的食品。一般来说，含淀粉和蛋白质的食品较易膨化。生淀粉(β- 淀粉) 在水中加热时，形成 α- 淀粉，即淀粉糊化。当水分处于高温、高压条件下，突然减压，填充在间隙内的水便会产生强大的膨化力，促使淀粉体积膨胀，呈多孔状。蛋白质在高温和高压条件下会与水形成黏稠状物，减压后形成膨胀水蒸气泡，使蛋白质内部的水蒸发，冷却后的蛋白质便具有高度膨胀的结构。发展现状膨化食品品种繁多, 外形精巧, 营养丰富, 酥脆香美, 深受儿童、青少年以及一些老人的喜爱, 成为一种时尚的休闲食品。随着中国经济的持续发展、人们生活水平的显著提高和生活方式的多样转变，此类食品已不仅是人们闲暇、休息时所吃的食品，作为能缓解人们自身情绪、保持心情愉悦的食品，而逐渐成为人们日常的必需消费品。我国每年休闲食品的销售额达几千亿元人民币，其中谷物膨化食品的年产量约上百万t。世界范围内，休闲食品正在逐渐成为人们日常生活中的必备需求品。新的市场报告显示，近年，全球消费者每年在休闲食品(零食小吃食品)上花费3740亿美元，同比增长2%。在美国，食用休闲食品的人群已占到97%。在我国，近年以健康营养为特点的休闲食品年销售额超过2000亿元人民币，以15%的速度快速增长，预计到2018年将高达4800亿元人民币。全球各大地区休闲食品持续增长，欧洲（1670亿美元）和北美（1240亿美元）是全球休闲食品销售额最多的地区，亚太地区（460亿美元）和拉丁美洲（300亿美元）的销售额分别增长了4%和9%，中东/非洲地区（70亿美元）则增长了5%，味道和健康成为消费者需求的重要因素。健康休闲食品和便携食品强劲增长，国外休闲食品风味添加日益创新，新配方设计向产品中添加水果和蔬菜，增进健康的同时，也向其中增添了创新的风味。二、技术原理物料膨化的主要机理是挤压机内形成