魔芋胶的保健功能及其在低脂肉制品中的应用  

The Healthy Function of Konjac Gum and Its Application in Low Fat Meat Products

作　　者：耿雪晴 李昆[1] 李晓毓[2] 姚婷[1] GENG Xue-qing;LI Kun;LI Xiao-yu;YAO Ting(Analysis and Testing Center;School of Life and Environmental Science,Huangshan University,Huangshan 245041,Anhui,China)

机构地区：[1]黄山学院分析测试中心,安徽黄山245041 [2]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《江苏调味副食品》2018年第3期28-30,共3页Jiangsu Condiment and Subsidiary Food

基　　金：安徽省高校省级自然科学研究项目(KJ201610375024;KJ2009B164);安徽省大学生创新创业项目"魔芋胶提升中式香肠品质及储藏稳定性作用机理的研究"(AH201610375024);2017年校级质量工程项目;2018年国家大学生创新创业训练计划项目"魔芋胶提升中式香肠品质及储藏稳定性作用机理的研究"(201610375037);黄山学院大学生创新训练项目"不同改型方法对梨渣膳食纤维品质的影响"(AH201610375012)

摘　　要：高脂肪食品含有较多的饱和脂肪酸和胆固醇。摄入过多高脂肪食品可能导致肥胖症、高血压及癌症的发生,危害人体健康,因此迫切需要寻找降低食品中脂肪含量的方法。魔芋胶是一种天然的食品添加剂,具有对人体有益的保健功能,能够降低脂肪含量,可用于制作低脂肉制品,以减少人们由于食用肉制品所带来的高脂肪摄入的风险。More saturated fat and cholesterol are found in high-fat products. It is harmful for human health to absorb excessive foods high in fat, which can lead to diseases such as obesity, hypertension and cancer. Therefore, it is imperative for us to search ways to reduce the content of fat. As a natural food additive, konjac gum can replace fat used in meat products, lower fat content, and make low-fat meat products. Moreover, konjac gum has a lot of beneficial hygienical function, which can reduce the risk of intake of fatty foods due to eating processed meat products.

关 键 词：魔芋胶 保健功能 低脂肉制品 

分 类 号：TS202.3[轻工技术与工程—食品科学]