亲水胶体在易食食品中的应用  

The Application of Hydrophilic Colloid in Dysphagia Food

作　　者：步营 郭佳奇 朱文慧 李学鹏 励建荣 Bu Ying;Guo Jiaqi;Zhu Wenhui;Li Xuepeng;Li Jianrong(Engineering and Technology Research Center of Food Preservation,Processing and Safety Control of Liaoning Province,College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院、辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013

出　　处：《中国食品学报》2024年第11期448-458,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省海洋经济发展项目(2022-33);国家自然科学基金区域创新发展联合基金重点项目(U20A2067)。

摘　　要：吞咽困难是由生理功能下降引起的饮食障碍。患者难以像正常人一样吞咽黏稠液体和硬度较大的食品,易造成营养不良等健康问题。易食食品的研究开发可以满足咀嚼和(或)吞咽功能下降人群的膳食需求。亲水胶体可作为增稠剂和质构改良剂应用于易食食品中。此外,亲水胶体和3D打印的结合,为易食食品的设计提供了更多可能。本文综述易食食品的物理特性和技术要求,亲水胶体对易食食品的改良作用以及近来亲水胶体在易食食品中的应用情况,旨在为后续易食食品的研发提供一定的帮助。Dysphagia is a dietary disorder caused by the decline of physiological function,and patients have difficulty swallowing thick liquids and foods with greater hardness like normal people,resulting in health problems such as malnutrition.The research and development of dysphagia food can meet the dietary needs of people with decreased chewing and/or swallowing function.Hydrophilic colloid can be used as a thickening agent and texture modifier in dysphagia food.In addition,the combination of hydrophilic colloid and 3D printing provides more possibilities for the design of dysphagia food.In this paper,the physical properties and technical requirements,the improvement mechanism of hydrophilic colloid on dysphagia food,and the application of hydrophilic colloid in YISHI food in recent years were reviewed in order to provide some help for the subsequent research and development of the dysphagia food.

关 键 词：吞咽困难 易食食品 亲水胶体 3D打印 质构改性 

分 类 号：TS201.7[轻工技术与工程—食品科学]