柑橘纤维的理化性质及其在食品加工中的应用  

Physicochemical Properties of Citrus Fiber and Its Application in Food Processing

作　　者：张冠亚 ZHANG Guanya(Shanghai Huanxin Food Technology Co.,Ltd.,Shanghai 201514,China)

机构地区：[1]上海欢馨食品科技有限公司,上海201514

出　　处：《食品安全导刊》2023年第4期134-136,共3页China Food Safety Magazine

摘　　要：柑橘纤维源于对柑橘类皮渣中纤维副产物的综合利用,来源天然,具有良好的吸水性、吸油性和加工性能,不仅是优质的膳食纤维来源,还可广泛用于不同食品剂型中以改良质构、增强口感。本文就柑橘纤维的组成、水合性、吸附性进行了阐述,并介绍了柑橘纤维在酸奶、乳饮料、肉制品、冰淇淋以及烘焙等产品中的应用。Citrus fiber, derived from the comprehensive utilization of fiber by-products in citrus peel residue,is natural in origin and has good water absorption, oil absorption and processing properties. Citrus fiber is not only good source of high-quality dietary fiber, but also widely used in different food applications to improving texture and enhancing taste. The composition, hydration and adsorbability of citrus fiber are described, and the applications of citrus fiber in yoghurt, milk drink, meat product, ice cream, bakery and other products are introduced as well.

关 键 词：柑橘纤维 吸水性 吸油性 

分 类 号：TS209[轻工技术与工程—食品科学]