脂肪替代物在乳制品中的应用  

The Application of Fat Substitutes in Dairy Products

作　　者：张璨 杨杨[1] 马春敏 徐悦 边鑫 贺殷媛[1] 张娜[1] Zhang Can;Yang Yang;Ma Chunmin;Xu Yue;Bian Xin;He Yinyuan;Zhang Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国食品学报》2024年第11期472-482,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD2100902-3);国家自然科学基金项目(32072258)。

摘　　要：乳制品为营养价值近乎完善的食品,是人类不可或缺的,而乳制品中较高的脂肪可能会对人体健康带来不利影响。随着健康意识的提升,人们开始热衷于低脂或减脂的生活方式。既能维持乳制品本身的美味口感及其质构特性、流变特性等功能特性,又能减少脂肪含量的脂肪代替物应运而生,并具有广阔的市场前景。本文综述脂肪替代物的分类和制备方法,其在乳制品中的应用,并展望其未来研究方向和前景。Dairy products,as a food with almost perfect nutritional value,are indispensable to humans.However,the high content of fat in dairy products may have adverse effects on human health.With the increasing awareness of health,people have started to consume low-fat or low-fat foods as a way of life.Therefore,fat substitutes,which can maintain the delicious taste of dairy products and related functional properties such as texture and rheological properties,and can reduce fat content,have emerged,which has a very broad market prospect.The classification and preparation of fat substitutes,the research progress of their role and application in the field of dairy products were reviewed,which provided theoretical support for the research of new dairy fat substitutes.And the research direction and prospect of fat substitutes in the dairy market were discussed.

关 键 词：乳制品 脂肪替代物 脂肪 研究进展 制备方法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]