葡萄酿酒副产物膳食纤维提取与应用研究进展  

Research Progress in Extraction and Application of By-products from Wine-making Dietary Fiber

作　　者：张立娟[1] 刘元[1] 姚骏[1] 郝惠阳 王玥玮[1] ZHANG Li-juan;LIU Yuan;YAO Jun;HAO Hui-yang;WANG Yue-wei(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2020年第22期192-196,共5页Food Research and Development

基　　金：天津市科技计划项目(19YFFCYS00070)。

摘　　要：就膳食纤维的定义、分类、理化及生理功效、葡萄酿酒副产物膳食纤维改性、提取及应用现状进行综述。同时,对如何高效提取葡萄酿酒副产物中的膳食纤维、葡萄酿酒副产物膳食纤维的应用及富含膳食纤维产品的推广中所存在的问题的解决方法进行展望。以期为葡萄酿酒副产物膳食纤维的提取和相关产品的进一步开发利用提供参考。The aim of the paper was to review the definition,classification,physical and chemical and physiological effects of dietary fiber,modification,extraction,application status of by-products from wine-making.At the same time,how to solved the problems in the efficient extraction,application of the by-products from wine-making dietary fiber and promotion of products rich in dietary fiber are prospected.In order to provide reference for the extraction of by-products from wine-making dietary fiber and the further development and utilization of related products.

关 键 词：葡萄酿酒副产物 膳食纤维 改性 提取 应用 

分 类 号：TS261.9[轻工技术与工程—发酵工程]