CAJ | 학술논문

挤压膨化技术以其连续性、高效性以及产品形态多样性而广泛应用于休闲、婴幼儿、速溶茶、面类、谷物等食品领域。本文主要介绍了挤压膨化设备的类型、基本原理和特点，重点综述了近年来挤压膨化技术在蛋白质改性、膳食纤维改性和植物细胞壁破除上的最新研究进展，对挤压膨化技术在改性和破壁中存在的问题进行了探讨，为拓展挤压膨化技术在不同领域中的应用提供参考。
제압팽화기술이기련속성、고효성이급산품형태다양성이엄범응용우휴한、영유인、속용다、면류、곡물등식품영역。본문주요개소료제압팽화설비적류형、기본원리화특점，중점종술료근년래제압팽화기술재단백질개성、선식섬유개성화식물세포벽파제상적최신연구진전，대제압팽화기술재개성화파벽중존재적문제진행료탐토，위탁전제압팽화기술재불동영역중적응용제공삼고。
Extrusion technology is widely used in the field of snack, infant, instant tea, pasta, cereals and other foods for its continuity, efficiency and morphological diversity of products. In this paper, the type, basic principles and characteristics of extrusion technology were mainly introduced, then its new application and ad-vances in the field of modified protein, dietary fiber, and cell wall disruption at home and abroad were pivotally overviewed, and issues on modification and cell wall disruption were explored to provide a reference for the application of extrusion technology.