脂肪替代物在低脂人造黄油中的应用研究进展  

Research Progress on Application of Fat Substitute in Low-Fat Margarine

作　　者：李君 崔怀田 刘瑞琦 李怡莹 候昱 崔哲 朱丹实 杨春梅 杨丹妮 刘贺 Li Jun;Cui Huaitian;Liu Ruiqi;Li Yiying;Hou Yu;Cui Zhe;Zhu Danshi;Yang Chunmei;Yang Danni;Liu He(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013;Ningxia Ningyang Food Company Limited,Wuzhong 751100)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013 [2]宁夏宁杨食品有限公司,吴忠751100

出　　处：《中国粮油学报》2021年第6期173-180,189,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：人造黄油又称人造奶油,其风味独特,口感细腻,营养价值很高,一直深受消费者的喜爱。但随着人们日益增长的健康意识,食品营养所受到的关注也越来越多。人造黄油脂肪含量较高,经常食用易对人体健康造成损害,单纯减少人造黄油中的脂肪含量会对黄油整体品质造成很大的影响,因此,如何取代人造黄油中的高热量油脂已经成为了热门的研究方向。综述了不同基质的脂肪替代物及其在低脂人造黄油中的应用研究,旨在脂肪替代物在低脂人造黄油中的进一步开发研究提供一定的帮助。Margarine has been popular with consumers for its unique flavor,delicate taste and high nutritional value.However,with the increasing awareness of health,food nutrition has attracted more and more attention.Margarine is high in fat,which is harmful to human health if consumed regularly,but simply reducing the amount of fat in margarine will have a big impact on the overall quality of margarine,therefore,how to replace the high calorie fat in margarine has become a hot research direction.This paper reviewedthe fat substitutes of different substrates and their applications in low-fat margarine,which wasdesigned to provide some help to further development research in low-fat margarine.

关 键 词：脂肪替代物 人造黄油 低脂 研究进展 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]