竹笋膳食纤维提取、功能特性及应用研究进展  

Research Progress on the Extraction,Functional Properties and Application of Bamboo Shoots Dietary Fiber

作　　者：郑洪梨 刘俊辰 徐巧玲 郑赵敏 黄琪琳[2] ZHENG Hongli;LIU Junchen;XU Qiaoling;ZHENG Zhaomin;HUANG Qilin(Department of Cuisine and Nutrition,Hubei University of Economics,Wuhan 430205;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]湖北经济学院烹饪与营养学系,武汉430205 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《食品工业》2022年第10期239-244,共6页The Food Industry

基　　金：湖北省自然科学基金(2021CFB013);大学生创新创业训练计划项目(S202111600042)。

摘　　要：竹笋来源丰富,获取成本较低,拥有较高的食用、药用价值,可食部分和笋渣等下脚料中都含有丰富的膳食纤维。竹笋膳食纤维作为一种丰富低廉的膳食纤维源,虽然得到研究者的关注,但我国对竹笋膳食纤维的研究、加工和利用仍有待挖掘。为了促进竹笋膳食纤维的研究开发利用,对比竹笋膳食纤维的提取工艺及优缺点,分析竹笋膳食纤维的主要功能特性,探讨竹笋膳食纤维在食品工业中的应用,总结当前竹笋膳食纤维研究中存在问题,并对其发展前景进行展望,以期为我国竹笋膳食纤维食品的研究开发提供参考。Bamboo shoots were rich in source,low in cost,and have high edible and medicinal values.The edible parts,bamboo shoot residues and other leftovers contain abundant dietary fiber.Bamboo shoot dietary fiber(BSDF),as a kind of abundant and cheap dietary fiber source,had attracted the attention of researchers,but the research,processing and utilization of BSDF in China still needed to be explored.In order to promote the research development and utilization of BSDF,the extraction technologies of BSDF were compared.The main functional characteristics of BSDF were analyzed.The applications of BSDF in food industry were discussed.The current problems in the research of BSDF and the development prospects were summarized,so as to provide a reference for the research and development of BSDF food.

关 键 词：竹笋 膳食纤维 提取 功能特性 竹笋膳食纤维产品 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]