蒸煮挤压技术是近年来在变性淀粉生产中的一种新技术，它是以集输送、混合、加热、加压和剪切等多项单元操作于一体的挤压膨化机作反应器，进行淀粉的热化学变性。 挤压蒸煮技术是现代食品工程的新技术之一。
文章详细信息 关键词： 可溶性燕麦纤维;;挤压蒸煮;;正交试验 [gap=489]Keywords: soluble oats fiber, extruding and cooking, orthogonality experiment
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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。
It is concluded that extrusion cooking technique is a economical and feasible way of producing modified starches fast and continuously.
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。
The three theories of extrusion cooking, extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
研究结果表明，挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%，比原料中抗性淀粉含量减少6.17%。
The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.
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