功能性馒头研究进展  

Research Progress on Functional Steamed Bread

作　　者：符加珂 李海峰[1] 胡双 李志建[2] 王苑力 FU Jia-ke;LI Hai-feng;HU Shuang;LI Zhi-jian;WANG Yuan-li(College of Biological Engineering,Henan University of Technology,Zhengzliou 450001,China;College of Food Science and Technology,Henan University of Technology,Zhengzliou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2020年第15期352-356,共5页Science and Technology of Food Industry

基　　金：河南省自然科学基金项目(182300410034);河南工业大学青年骨干教师培育计划。

摘　　要：馒头作为中国的传统主食,是居民膳食中不可或缺的部分。传统馒头大多以精制小麦粉为原料,主要成分是淀粉,膳食纤维及其他营养元素的含量偏少,长期食用易引发高血压、高血脂、糖尿病和肥胖症等"生活习惯病"。因此,对于既营养美味又兼具保健效果的功能性馒头的研究开发逐渐受到了人们广泛的关注。本文综述了近年来国内外功能性馒头的种类、工艺配方以及功效价值,对功能性馒头发展过程中存在的问题进行了分析,并对其研究方向进行了展望,以期为我国主食馒头的发展以及功能性馒头的推广提供参考。Steamed bread,as a kind of traditional Chinese staple food,is an indispensable part of our diet.However,most types of the traditional steamed breads are made of refined wheat flour,which is composed of higher contents of starch,less dietary fiber and nutrient elements.On the other hand,high blood pressure,high blood fat,diabetes,obesity and other"living habits"might be caused after eating this kind of steamed bread for long time.Therefore,the studies and developments of functional steamed breads which can meet both nutrition and health functions have gradually attracted the researcher’s attention.In this paper,the kinds of functional steamed bread at home and abroad in recent years,the technical formula and the efficacy value were summarized,the problems existing in the development of functional steamed bread were analyzed,and the research direction was prospected,to provide references for the development of Chinese staple food and the promotion of functional steamed bread.

关 键 词：功能性 馒头 传统主食 营养 保健 

分 类 号：TS201.1[轻工技术与工程—食品科学]