营养谷物早餐食品加工工艺比较分析-技术文章-济南盛润膨化机械公司 关键词 ： 谷物早餐食品；营养；挤压膨化 [gap=641]Key words：breakfast cereal；nutrition；Extrusion cooking
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extrusion cooking process 挤压加热法
dry extrusion cooking 低湿挤压蒸煮
extrusion cooking technology 挤压蒸煮技术
two-screw extrusion cooking 双螺杆挤压蒸煮
twin-screw extrusion cooking 双螺杆挤压技术
cooking extrusion 蒸煮挤压
This study research extrusion cooking wheat flour. It contains some parts of reformation, the parameter optimization in twin screw extrusion-cooking and the research in hot food formula.
本文对蒸煮挤压面类食品进行了研究,研究内容包括双螺杆挤压膨化机部分部件的改造、双螺杆挤压加工参数优化和麻辣食品配方的研究。
参考来源 - 高水分蒸煮挤压面类食品及在麻辣食品中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
It is concluded that extrusion cooking technique is a economical and feasible way of producing modified starches fast and continuously.
认为挤压蒸煮技术是快速、连续生产多种变性淀粉的一种经济可行的方法。
The results show that the vitamins stability is correlative with the ingredients of breakfast cereals and extrusion cooking conditions;
结果表明，谷物早餐的组成体系和挤压膨化条件对维生素的稳定性存在关联性；
The three theories of extrusion cooking, extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理，并进行了对比分析。
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