食物纤维在食品中的发展及应用  

The development and application of food fiber in food

作　　者：赵宪琳 唐晓珍[3] 位思清 位雪莲 黄超[1] ZHAO Xianlin;TNAG Xiaozhen;WEI Siqing;WEI Xuelian;HUANG Chao(Institute of Crop Germplasm Resources,Shandong Academy of Agricultural Sciences,Shandong Jinan 250100,China;Jinan Daxin Biotechnology Co.,Ltd.,Shandong Jinan 250000,China;School of Food Science and Engineering,Shandong Agricultural University,Shandong Tai'an 271099,China;Shandong Vocational College of Foreign Trade,Shandong Tai'an 271000,China;State Power Investment Group Green Energy Technology Development Co.,Ltd.,Beijing Haidian 100000,China)

机构地区：[1]山东省农业科学院农作物种质资源所,山东济南250100 [2]济南达信生物科技有限公司,山东济南250000 [3]山东农业大学食品科学与工程学院,山东泰安271099 [4]山东外贸职业学院,山东泰安271000 [5]国家电投集团绿能科技发展有限公司,北京海淀100000

出　　处：《食品工程》2024年第3期10-13,共4页Food Engineering

基　　金：山东省自然科学基金,生姜三螺旋多糖水溶液中链构象变化及其高免疫活性结构基础(ZR2021MC004)。

摘　　要：食物纤维作为第七营养来源,对人类的健康具有重要的意义。近年来,随着饮食习惯的改变,食物纤维对人体健康越来越重要,也开始被纳入饮食研究中。简要介绍了食物纤维的定义、生理功能和在食品中发展的意义,并分析了其在主食、烘焙食品、肉制品、饮料、乳制品等食品中的应用现状,最后对其发展前景进行了展望。Dietary fiber is essential to human health as the seventh source of nutrients.In recent years,with the change of dietary habits,dietary fiber has become more and more important to human health,and has begun to be included in dietary studies.This paper briefly introduces the physiological function and definition of food fiber.We analyse its application in staple food,baked food,meat products,beverages,dairy products and other foods,and finally prospected its development.

关 键 词：食物纤维 食品 发展 应用 

分 类 号：TS202.1[轻工技术与工程—食品科学]