麦芽糊精在食品工业中的应用  

Application of Maltodextrin in Food Industry

作　　者：赵灿[1] 楚文靖[1] 钟华玲 李林华 ZHAO Can;CHU Wenjing;ZHONG Hualing;LI Linhua(College of Life and Environmental Sciences,Huangshan University,Huangshan 245041,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《现代食品》2023年第13期14-17,25,共5页Modern Food

基　　金：安徽省高校自然科学重点研究项目(2022AH051949);安徽省大学生创新训练项目(202210375093)。

摘　　要：麦芽糊精作为一种广泛使用的食品原料,它的功能特性及应用已被人们熟知。麦芽糊精添加于果蔬粉中,能提高果蔬粉的贮藏稳定性,减少粉末的结块发黏现象,改善食品品质。本文概述了麦芽糊精作为干燥助剂、包埋剂、增稠剂等的应用,并从对果蔬粉品质、抗氧化性、吸湿性、玻璃化转变的影响,探讨麦芽糊精对果蔬粉加工的影响,为进一步研究麦芽糊精在食品工业中的应用提供参考。Maltodextrin as a widely used food raw materials,its functional properties and applications are well known.Maltodextrin added to fruit and vegetable powder can improve the storage stability of fruit and vegetable powder,reduce the caking phenomenon of powder and improve product quality.In this paper,the application of maltodextrin as drying agent,embedding agent and thickening agent was summarized,and the influence of maltodextrin on the processing of fruit and vegetable powder was discussed from the aspects of its influence on the quality,antioxidant,hygroscopicity and glass transition of fruit and vegetable powder.The purpose of this paper is to provide reference for further study on the application of maltodextrin in food industry.

关 键 词：麦芽糊精 功能特性 包埋剂 抗氧化特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]