脂肪替代物在肉制品中的应用  

The application of fat substitutes in meat products

作　　者：王丽[1] 句荣辉[1] 王辉[1] 汪慧华[1] WANG Li;JU Rong-hui;WANG Hui;WANG Hui-hua(Department of Food and Biological Engineering,Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]北京农业职业学院食品与生物工程系

出　　处：《粮食与油脂》2020年第2期7-9,共3页Cereals & Oils

基　　金：北京农业职业学院院级项目《马铃薯全粉对猪肉肠品质特性的影响研究》(XY-YF-19-18)

摘　　要：针对脂肪替代物的基本概念、种类及在肉制品中的应用以及对肉制品品质特性的影响等几个方面进行阐述,分析脂肪替代物应用中存在的问题并进行了展望。The basic concepts, types and applications of fat substitutes in meat products as well as their influence on the quality characteristics of meat products were expounded. The problems existing in the application of fat substitutes were analyzed and prospects prospected.

关 键 词：低脂肉制品 脂肪替代物 肉制品品质 变化机制 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]