食品与发酵工业 >

2020 , Vol. 46 >Issue 6: 285 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022858

综述与专题评论

脂肪替代品在烘焙行业中的研究进展

  • 姚舒婷 ,
  • 智慧 ,
  • 沈欣怡 ,
  • 刘东红 ,
  • 叶兴乾
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  • 1(浙江大学 生物系统工程与食品科学学院,浙江 杭州,310058)
    2(馥莉食品研究院,浙江 杭州,310058)
    3(哈尔滨商业大学,黑龙江 哈尔滨,150128)
硕士研究生(叶兴乾教授为通讯作者,E-mail: psu@zju.edu.cn)

收稿日期: 2019-11-21

  网络出版日期: 2020-04-24

基金资助

国家重点研发计划项目(2016YFD0400405);国家重点研发计划政府间国际科技创新合作专项(2017YFE0122300)

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Research progress of fat substitutes in baking industry

  • YAO Shuting ,
  • ZHI Hui ,
  • SHEN Xinyi ,
  • LIU Donghong ,
  • YE Xingqian
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  • 1(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)
    2(Fu Li Food Research Institute, Hangzhou 310058, China)
    3(Harbin University of Commerce, Harbin 150128, China)

Received date: 2019-11-21

  Online published: 2020-04-24

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摘要

用脂肪替代品替代烘焙产品中的脂肪,可维持食物本身的美味且减少脂肪含量,有利于消费者的健康,具有广阔的市场前景。为了给脂肪替代品在烘焙行业中的应用提供更多的理论支持,该文讨论了脂肪的形式及其在烘焙产品质构和感官品质方面的作用,并从脂肪替代物(olestra和salatrim)、脂肪模拟物(淀粉、改性淀粉、麦芽糖糊精、聚葡萄糖、胶体、纤维素和蛋白质)和复合型脂肪替代物3个方面对国内外低脂烘焙产品特点以及应用进行总结分析,最后对烘焙产品中脂肪替代品的发展方向进行了展望。

关键词： 脂肪; 脂肪替代物; 脂肪模拟物; 烘焙; 研究进展

本文引用格式

姚舒婷 , 智慧 , 沈欣怡 , 刘东红 , 叶兴乾 . 脂肪替代品在烘焙行业中的研究进展[J]. 食品与发酵工业, 2020 , 46(6) : 285 -291 . DOI: 10.13995/j.cnki.11-1802/ts.022858

Abstract

Replacing the fat in baking products with fat substitutes can maintain the delicious diet itself and reduce the fat in food, which is beneficial to the health of consumers. So it has a broad market prospect. In order to provide more theoretical support for the application of fat substitutes in the baking industry, this article discussed the form of fat and its role in the texture and sensory qualities of the baking products. The characteristics and application of low-fat baking products at home and abroad were summarized and analyzed from three aspects: fat substitutes (olestra and salatrim), fat mimics (starch, modified starch, maltodextrin, polydextrose, gums, cellulose and protein) and complex fat substitutes. Finally, the development trend of fat substitutes in baking products was prospected.

Key words： fat; fat substitutes; fat mimics; bakery; research progress

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