“三低一高”的新型食品添加剂  

"Three Low and One High", New-type Additives

作　　者：刘莉萍[1] 

机构地区：[1]上海理工大学

出　　处：《中国食品工业》2005年第9期34-35,共2页China Food Industry

摘　　要：随着社会的发展，人们愈来愈认识到饮食与健康的关系。而且日常生活中，“三低一高”的食品也已成为发展主流。如在我国“三低一高”肉制品的开发已被纳入国家营养发展《纲要》进行引导和规范，无肉牛排，无肉肉馅、药膳肉制品、美容肉制品等深受欢迎。The overall trend of the roast products, ice cream and candy will be “ three low and one high ” in the future, namely low fat, less sugar, less salt and high protein. The development of the meat products has already been included in the national nutrition development “ outline” to be led and standardized in our country. The new trend and status of some new-type additives such as complex emulsifier, sweetener, soybean protein, malt dextrin and dietary fiber were introduced in details in this article.

关 键 词：新型食品添加剂 肉制品 饮食 牛排 肉馅 药膳 美容 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.7[轻工技术与工程—食品科学与工程]