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挤出产品的创新,改善了营养质量
Siwen Luo1, Ravinder Singh1, Aayushi Kadam1
1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Advances in food and nutrition research
|September 26, 2025
概括
挤出加工的创新通过结合营养丰富的成分和可持续的做法来增强食品的质量. 这项研究旨在改善挤出食品的营养质量和环境影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 传统的挤压依赖于精制的谷物,导致纤维和蛋白质含量低的产品,影响健康.
- 对于可持续食品生产的日益增长的需求需要更绿色的制造工艺和减少浪费.
研究的目的:
- 探索挤出加工的创新,以提高营养质量.
- 在挤压食品生产中推进环境可持续性.
- 为解决与传统挤压产品相关的健康问题.
主要方法:
- 包括营养密集,上循环和未充分利用的成分 (例如植物蛋白质,藻类,昆虫粉末).
- 探索技术进步,如酶治疗和新型挤出机设计.
- 研究吹剂辅助挤出,以提高质量和可持续性.
主要成果:
- 开发具有改善营养特征 (较高蛋白质,纤维) 的挤出配方.
- 确定可持续的成分和加工技术,以保持感官吸引力.
- 解决与可扩展性和消费者接受度相关的挑战的进展.
结论:
- 挤出中的成分和工艺创新为全球健康和可持续性挑战提供了潜在的解决方案.
- 需要进一步的研究来平衡营养,感官属性和工业可扩展性.
- 挤压食品的未来在于更健康,更可持续的配方和生产方法.
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