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Название статьи ЭКСТРУДИРОВАНИЕ РАСТИТЕЛЬНОГО СЫРЬЯ ДЛЯ ПРОДУКТОВ ПИТАНИЯ (ОБЗОР)
Авторы

Бахчевников О.Н., канд. техн. наук, научный сотрудник отдела переработки продукции растениеводства, ФГБНУ «Аграрный научный центр «Донской», oleg-b@list.ru

Брагинец С.В., канд. техн. наук, ведущий научный сотрудник отдела переработки продукции растениеводства, ФГБНУ «Аграрный научный центр «Донской», sbraginets@mail.ru
Рубрика ОБЗОРНАЯ СТАТЬЯ
Год 2020 Номер журнала 4 УДК 615.322:675.92.027.3
DOI 10.21603/2074-9414-2020-4-690-706
Аннотация Введение. В обзоре рассмотрены вопросы экструдирования растительного сырья для производства пищевых продуктов. Целью исследования является обобщение и анализ англоязычных научных публикаций, посвященных технологиям экструдирования растительного сырья, извлечение информации о рациональных параметрах их осуществления и влиянии на свойства готовых экструдатов.
Объекты и методы исследования. Процесс экструдирования растительного сырья в ходе производства пищевых продуктов. Выполнен систематический обзор научной литературы на английском языке по тематике технологических параметров экструдирования растительного сырья за период 2000–2020 гг.
Результаты и их обсуждение. Анализ научных публикаций по исследуемой теме показал, что экструдирование является одним из самых эффективных способов переработки растительного сырья в пищевые продукты. Выявлены закономерности влияния параметров экструдирования на составляющие растительного сырья. Экструдирование позволяет повысить усвояемость компонентов растительного сырья, в частности протеина и крахмала, а также снизить содержание антипитательных факторов. Процесс экструзии наиболее эффективно протекает при высоких температурах, скорости вращения шнека экструдера и влажности сырья. Выявлено противоречие между необходимостью поддержания высокой температуры и частоты вращения шнека экструдера для эффективного выполнения процесса экструзии и негативным воздействием этих параметров на сохранность питательных веществ.
Выводы. Научные исследования должны быть направлены на выявление оптимальных параметров экструзии каждого вида сырья и их смесей с целью соблюдения баланса между требуемыми свойствами экструдата и сохранностью питательных веществ. Недостаточно исследована тема формирования в процессе экструзии сложных комплексов питательных веществ и влияние на их образование параметров экструдирования. Тематика экструдирования растительного сырья для производства пищевых продуктов является перспективной, но требует проведения дополнительных исследований.
Ключевые слова Растительное сырье, экструдирование, экструдат, технологические параметры, свойства экструдата, питательная ценность
Информация о статье Дата поступления 2 ноября 2020 года
Дата принятия в печать 25 декабря 2020 года
Дата онлайн-размещения 25 декабря 2020 года
Выходные данные статьи Бахчевников, О. Н. Экструдирование растительного сырья для продуктов питания (обзор) / О. Н. Бахчевников, С. В. Брагинец // Техника и технология пищевых производств. – 2020. – Т. 50, № 4. – С. 690–706. https:// doi.org/10.21603/2074-9414-2020-4-690-706.
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