膳食纤维制备方法和应用研究进展  

Research progress in preparation and application of dietary fiber

作　　者：刘奇奇 徐婷 梁舒婷 罗敏[1] 来林涵 Liu Qiqi;Xu Ting;Liang Shuting;Luo Min;Lai Linhan(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《粮食与食品工业》2023年第2期27-29,共3页Cereal & Food Industry

基　　金：江苏省高等学校大学生创新创业训练计划项目;江苏大学大学生科研立项。

摘　　要：膳食纤维是一种重要的营养素,具有多种生理功能。由于膳食纤维的来源不同,制备方法也不同,主要有化学法、酶法、酶-化学法等,不同制备方法都有各自的优缺点。本文综述了膳食纤维的制备方法及其在食品中的应用情况。Dietary fiber is an important nutrient with multiple physiological functions.Due to different sources of dietary fiber,the preparation methods are also different.The main preparation methods include alcohol precipitation method,enzymatic method,chemical method,enzyme chemical method,etc.Each preparation method has its own advantages and disadvantages.This article reviews the preparation methods of dietary fiber and its application in food.

关 键 词：膳食纤维 制备方法 应用 进展 

分 类 号：TS201[轻工技术与工程—食品科学]