中国老年食品开发思路与国外研究现状  

The development of food for the elderly in China and the research status abroad

作　　者：余元钊 YU Yuanzhao(REACH24H Consulting Group China,Zhejiang Hangzhou 311121,China)

机构地区：[1]杭州瑞欧科技有限公司,浙江杭州311121

出　　处：《食品工程》2023年第4期23-25,30,共4页Food Engineering

摘　　要：2021年我国已从老龄化社会迈入老龄社会,2022年老龄化进一步加深,但市场上老年普通食品无法满足庞大需求,亟待开发。国外发达国家较早进入老龄社会,对老年食品进行了长期的探索和研究,技术开发和应用比较成熟。通过研究老年食品的属性特点、分析该类食品在老龄程度高的发达国家的最新研究成果及开发现状,旨在为国内产品的开发提供借鉴、思路和建议。通过调整配方及选择合理的加工工艺,从质地改良、口味适配及营养强化三方面优化,开发满足老年人需求的产品。China has entered the aged society from the aging society in 2021,and the aging was further deepened in 2022.However,the elderly food on market cannot meet the huge demand and needs to be developed urgently.The developed countries abroad have carried out long-term exploration and research on the elderly food with relatively mature technology development and application.By studying the attribute characteristics of the elderly foods and analyzing the latest research results and development status of such foods in developed countries with high degree of aging,the aim was to provide reference,ideas and suggestions for the development of elderly foods in China.By adjusting formula and selecting reasonable processing technology,the product could be developed to meet the demand of the elderly from three aspects:texture modification,taste adaption and nutritional fortification.

关 键 词：老年食品 质地改良 营养强化 加工工艺 

分 类 号：TS201.4[轻工技术与工程—食品科学]