健康饮食背景下西式面点低糖低脂配方的研究与开发  

Research and Development of Low Sugar and Low Fat Formula of Western Pastry Under the Background of Healthy Diet

作　　者：潘希超 PAN Xichao(Yunnan Metallurgical Senior Technical School,Kunming 650000,China)

机构地区：[1]云南冶金高级技工学校,云南昆明650000

出　　处：《食品安全导刊》2024年第30期120-123,共4页China Food Safety Magazine

摘　　要：在公众对健康日益重视的当下,低糖低脂的饮食模式正逐渐融入人们的日常饮食结构。为探索和创造符合健康饮食理念的西式面点低糖低脂配方,本文对市场上现有食谱进行深入剖析,发现糖脂替代品在实际运用中存在一些限制,如可能影响食物的口感、受限于加工工艺以及缩短产品的保存期限等问题。针对这些问题,提出优化糖脂替代技术、改进加工工艺和开发新型包装与保鲜技术的开发路径,为健康食品行业发展提供新思路。At a time when the public is paying more and more attention to health,the low-sugar and low-fat diet pattern is gradually integrating into people’s daily diet.In order to explore and create low-sugar and low-fat formulas of Western-style pastries in line with the concept of healthy eating,this paper analyzes the existing recipes on the market and finds that there are some limitations in the practical application of glycolipid substitutes,such as the possibility of affecting the taste of food,limited processing technology,and shortening the shelf life of products.In view of these problems,this paper proposes the development path of optimizing glucose and lipid substitution technology,improving processing technology and developing new packaging and preservation technology,so as to provide new ideas for the development of health food industry.

关 键 词：健康饮食 低糖低脂 西式面点 糖脂替代 食品安全 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]