低脂食品设计原理与研究现状  

Design Principles and Current Research Status of Low-Fat Food

作　　者：刘楠 高彦祥[1] 毛立科[1] Liu Nan;Gao Yanxiang;Mao Like(Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2020年第1期186-195,共10页Journal of the Chinese Cereals and Oils Association

基　　金：北京市自然科学基金(6182028)

摘　　要：随着社会发展及科技水平的提高,人们逐渐意识到过度肥胖可能引发一系列健康问题,低脂肪含量的健康食品一度成为新的消费热点。但是单纯降低食品中的脂肪含量可能会破坏食品的口感、风味及营养属性,所以全球范围内相关领域的食品科学家致力于开发新型健康美味的低脂食品,本文主要介绍了低脂食品的设计原理及研究现状,希望能帮助读者了解该领域的发展前景并为新型低脂健康食品的研发提供思路。With the improvement of science and technology, people gradually realize that excessive obesity may cause a series of health problems. Healthy food with low fat content has become a new consumption hotspot. However, solely lowering fat content could damage the taste, flavor and nutritional properties of food, so food scientists are working to develop new healthy and delicious low-fat food. This paper mainly introduces the design principles and research status of low-fat food. It is expected that this review would help readers understand the development prospects of this field and provide new ideas for them.

关 键 词：脂肪替代品 质构 风味 功能因子 饱腹感 脂肪消化率 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]