特殊人群的饮食能力与特殊食品的质构设计  

Eating Capability of Special Consumers and Texture Design of Special Food

作　　者：刘倩 陈勇 陈建设[1] Liu Qian;Chen Yong;Chen Jianshe(School of Food Science and Biotechnology,Zhejiang Gongshang University,Food Oral Processing Laboratory,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院食品口腔加工实验室,杭州310018

出　　处：《中国食品学报》2023年第2期422-433,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(32001830)。

摘　　要：特殊人群由于个体的生理能力和营养需求不同于普通人群,在进食过程中可能会出现呛咳、窒息等饮食风险。饮食能力的精确评估不仅对特殊人群的膳食指导有重要意义,而且对食品工业研发特殊食品和质构设计有重要参考价值。然而,目前针对特殊人群的饮食能力评估尚无系统方法,导致无法根据特殊人群的饮食能力进行特殊食品质构等级的详细划分,从而严重阻碍了特殊食品的发展。鉴于此,本文详细分析特殊人群可能存在的饮食风险,提出特殊人群饮食安全的概念,重点综述国内外针对饮食能力的评估方法,为特殊食品的质构设计以及建立质构标准提供参考。Eating capability(EC)is a term used to represent individual's ability in food consumption.Consumers with weakened capabilities of eating and drinking may suffer various difficulties during food oral processing.Sometimes specific environmental conditions may also create difficulties of food consumption.Eating difficulty may lead to aspiration,coughing,choking and other health risks.Therefore,foods specially designed according to consumer's EC are required imperatively in order to ensure safe eating.It is now generally accepted that proper evaluation of EC is very meaningful not only in helping dietary selection to special consumers,but also in guiding food industry in texture design of special food.Unfortunately,no appropriate method and/or technique is currently available for such purpose and texture grading of special food becomes groundless.Therefore,this review aimed to provide new directions and new thinking to the food industry in designing foods for special consumers,by summarizing various health risks of eating and drinking.A concept of'Eating Safety'was specifically proposed.Furthermore,it was hoped that the review would give useful guidelines to the food industry in establishing texture standard and designing texture of special food.

关 键 词：食品质构 饮食能力 饮食安全 特殊人群 特殊食品 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]