烘焙用乳化剂研究进展  

Research progress of emulsifiers for baking

作　　者：吴文青 钱海峰[1] 李言[1] 樊铭聪 王立[1] WU Wenqing;QIAN Haifeng;LI Yan;FAN Mingcong;WANG Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2024年第15期389-397,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072254)。

摘　　要：乳化剂是食品工业中使用范围很广的一种食品添加剂,应用于面包、蛋糕、饼干等烘焙产品中,可赋予产品均一的黏稠度、可口的风味。目前,烘焙产品中常用的乳化剂大多为化学合成。但随着消费者对健康需求的提高以及“清洁标签”的追求,研究人员开始将研究重点转移到天然乳化剂上。该文整理了烘焙产品中常用的合成和天然乳化剂,分析讨论了不同类别乳化剂在烘焙食品中的应用机理以及优缺点,并对复配乳化剂的现状和发展方向进行了讨论,以期为烘焙用乳化剂的深度开发使用提供参考。Emulsifier is a kind of food additive widely used in the food industry.It is used in bakery products such as bread,cake and cookies,and can give products uniform consistency and delicious flavor.At present,most of the emulsifiers used in baking products are chemical synthesis.With the increasing healthy demand and‘clean label’,researchers paid more attention to natural emulsifiers.The common synthetic and natural emulsifiers used in baking products were summarized in this paper,and the application mechanism,advantages and disadvantages of different types of emulsifiers in baked goods were analyzed and discussed.The current situation and development direction of compound emulsifiers were also discussed,which would be helpful for the in-depth development and use of baking emulsifiers.

关 键 词：烘焙食品 乳化剂 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]