菊粉在干酪中的应用现状及展望  

Applications and Prospects of Inulin in Cheese

作　　者：吴政 闫清泉[1] 司阔林 赵悦 边燕飞 宗学醒[1] WU Zheng;YAN Qingquan;SI Kuolin;ZHAO Yue;BIAN Yanfei;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《食品工业》2022年第10期235-238,共4页The Food Industry

摘　　要：菊粉是一种天然膳食纤维,在功能特效方面,它具有降血糖、改善肠道环境、促进益生菌生长、增强新陈代谢等功能。菊粉可作为益生元、脂肪替代物、质构改良剂等用于乳制品、面制品、饮料和冰淇淋等行业。该文对菊粉的理化性质及生理功能进行介绍,综述国内外关于菊粉对干酪质构特性、微生物的影响、色泽、风味、功能特性取得的研究成果,旨在推动菊粉在干酪实际生产中应用提供理论。Inulin is a natural dietary fiber.In terms of functional effects,it has the functions of lowering blood sugar,improving intestinal environment,promoting the growth of probiotics,and enhancing metabolism.Inulin can be used as prebiotics,fat substitutes,texture modifiers,etc.in dairy products,flour products,beverages and ice cream and other industries.Introduce the overview and physiological functions of inulin,and summarize the research results at home and abroad on the efects of inulin on cheese texture,microorganisms,color,flavor,and functional properties,aiming to promote the application of inulin in the actual production of cheese and to provide theory.

关 键 词：菊粉 干酪 脂肪替代物 品质 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]