2022-01-20
Analysis of the changes of food nutrients in the process of extrusion and puffing
During the extrusion process, the temperature of the food processing environment is high, and at the same time, a large pressure is applied to the related raw materials. These two parameters will damage or reorganize the nutrients therein. Of course, for all kinds of inorganic substances such as sodium chloride, changes in the environment will not affect their chemical and physical properties, so all kinds of inorganic substances are not within the scope of this study, and the object of this study is all kinds of organic substances nutrient content.
1. The influence of extrusion process on carbohydrate composition
(1) The influence of starch composition
In the process of food extrusion and puffing, the added starch contains amylose and amylopectin. In the actual processing process, it will be affected by the environment. After the raw material is expanded, the hydrogen bonds in the starch chain will be broken, and at the same time, the starch granules will be disintegrated, the starch will be fully gelatinized, and a part of the starch in the extrusion and expansion will be Direct "cutting", that is, the molecular chain of starch is cut, making starch gelatinized. After the starch molecular chain is shortened, it is more conducive to the abso