食用醋粉作为新型食品添加剂的营养特性与功能评价  

Nutritional Characteristics and Functional Evaluation of Edible Vinegar Powder as a Novel Food Additive

作　　者：田广丰[1] TIAN Guangfeng(Huangmei County Center for Disease Control and Prevention,Huanggang 435500,China)

机构地区：[1]黄梅县疾病预防控制中心,湖北黄冈435500

出　　处：《现代食品》2024年第18期135-138,共4页Modern Food

摘　　要：为了评估食用醋粉作为新型食品添加剂的营养特性与功能,本研究通过制备方法、理化特性、营养成分和功能性成分分析,对其抗氧化性、防腐保鲜效果及食品品质改善作用进行了系统研究。结果表明,食用醋粉在营养丰富性、功能性及安全性方面具有显著优势,具备广泛的应用前景。To evaluate the nutritional characteristics and functions of edible vinegar powder as a novel food additive,this study systematically investigated its antioxidant properties,preservative effects,and its role in improving food quality through the analysis of preparation methods,physicochemical properties,nutritional components,and functional ingredients.The results demonstrate that edible vinegar powder has significant advantages in terms of nutritional richness,functionality,and safety,offering broad application prospects.

关 键 词：食用醋粉 食品添加剂 营养特性 功能评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]