黄油的研究进展  

Research Progresses of Butter

作　　者：葛雨星 成姝洁 吴时敏[1,2] GE Yuxing;CHENG Shujie;WU Shimin(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Sino-US Joint Center of Food Safety,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]中美食品安全联合研究中心,上海200240

出　　处：《食品与生物技术学报》2022年第6期21-30,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32061160476);上海市“科技创新行动计划”农业领域项目(19391902500)。

摘　　要：近年来国内黄油的贸易量、关注度和研究热度显著上升。黄油开发及创新面临着如何提升感官特性、健康品质和绿色发展水平等多重挑战。作者综述了黄油市场及国内外研究现状,分析了未来黄油研发的重点方向与解决方法,重点探讨了未来黄油的原料创新和技术创新方式,旨在为当前黄油生产和新型黄油开发提供参考。In recent years,the domestic trade volume,public attention and research popularity of butter have increased significantly.Butter development and innovation are facing the triple challenges from sensory characteristics,health quality and green ecology.This paper summarizes the butter market and research status at home and abroad,and analyzes the key directions and solutions of butter research and development in the future.The raw material innovation and technological innovation of butter in the future were particularly discussed.The review aims to provide reference for current butter production and novel butter development.

关 键 词：黄油 人造黄油 脂肪替代物 风味 发酵 凝胶化 

分 类 号：TS201[轻工技术与工程—食品科学]