无糖食品的开发研究现状与前景展望  

The Development of Sugar-Free Food Research Present Situation and Prospect

作　　者：窦伟峰 李会晓 胡培泓 李萍 DOU Weifeng;LI Huixiao;HU Peihong;LI Ping(Zhengzhou Shuqing Medical College,Zhengzhou 450000,China)

机构地区：[1]郑州澍青医学高等专科学校,河南郑州450000

出　　处：《食品安全导刊》2024年第18期183-185,共3页China Food Safety Magazine

基　　金：郑州澍青医学高等专科学校骨干教师培养计划(2024zygg13)。

摘　　要：在健康中国的大背景下,随着《“健康中国2030”规划纲要》《国民营养计划(2017—2030年)》等文件的发布,我国政府已经把大健康战略上升到国家层面,人们对健康也越来越重视。“无糖”“0添加”“低脂”等产品逐渐成为人们的首选。随着“减油、减糖和减盐”的提出,目前市场上出现了很多“无糖”食品,深受人们的喜爱。本文对无糖食品的定义、开发现状以及前景展望进行分析,以期能为喜爱“无糖”食品的人们提供相应的参考。In the context of Healthy China,with the release of documents such as the Outline of the Healthy China 2030 Plan and the National Nutrition Plan(2017—2030),the Chinese government has raised the health strategy to the national level,and people are paying more and more attention to health.Products such as“no sugar”,“0 added”and“low fat”have gradually become people’s first choice.With the proposal of“reducing oil,sugar and salt”,there are many“sugar-free”foods on the market at present,which are deeply loved by people.This paper analyzes the definition,development status and prospect of sugar-free food,in order to provide the corresponding reference for people who like“sugar-free”food.

关 键 词：减糖 无糖食品 健康 

分 类 号：TS205[轻工技术与工程—食品科学]