烘焙技术在健康食品生产中的应用探索  

Exploration of the Application of Baking Technology in the Production of Healthy Food

作　　者：米合热阿依·阿不都热合曼 米叶色尔·吐逊 MIHEREAYI Abudureheman;MIYESEER Tuxun(Xinjiang Industrial Economics School(Xinjiang Institute of Economics and Trade Technicians),Urumqi 830013,China;Kashgar Vocational and Technical College,Kashgar 844000,China)

机构地区：[1]新疆工业经济学校(新疆经济贸易技师学院),新疆乌鲁木齐830013 [2]喀什职业技术学院,新疆喀什844000

出　　处：《现代食品》2024年第10期121-123,共3页Modern Food

摘　　要：近年来,随着人们健康意识的增强,健康食品的市场需求迅速增长。人们对饮食的要求不仅限于美味,更注重营养价值和健康效益。烘焙作为一种古老而重要的食品加工技术,广泛应用于各种食品生产中。传统的烘焙食品通常含有较高的脂肪和糖分,不利于健康。而现代烘焙技术的发展,为生产低脂、低糖、高纤维以及富含功能性成分的健康食品提供了新的可能性[1]。本研究旨在探讨烘焙技术在健康食品生产中的应用,通过分析不同烘焙方法和技术,寻找提高食品营养价值和健康性的有效途径,从而为食品工业的可持续发展和人类健康贡献力量。In recent years,with the enhancement of people's health awareness,the market demand for healthy food has grown rapidly.People's dietary requirements are not limited to delicious taste,but pay more attention to nutritional value and health benefits.As an ancient and important food processing technology,baking is widely used in various food production.Traditional baked goods are often high in fat and sugar,which is not healthy.The development of modern baking technology has provided new possibilities for the production of healthy foods with low fat,low sugar,high fiber and rich functional ingredients[1].The purpose of this study is to explore the application of baking technology in the production of healthy food,and to find effective ways to improve the nutritional value and health of food by analyzing different baking methods and technologies,so as to contribute to the sustainable development of food industry and human health.

关 键 词：烘焙技术 健康食品 生产应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]