功能性食品基料——菊粉的研究进展  

Development of Functional Food Ingredient--Inulin

作　　者：饶志娟[1] 郑建仙[1] 贾呈祥[1] 

机构地区：[1]华南理工大学食品学院,广州510641

出　　处：《中国甜菜糖业》2002年第4期26-30,共5页China Beet & Sugar

摘　　要：菊粉是一种自然界广泛存在的果聚糖,其中果糖分子通过β-(2-1)糖苷键连接。菊粉可以从菊芋中提取,作为一种水溶性膳食纤维,具有膳食纤维的营养功能。菊粉凝胶具有类似脂肪的质构与口感,能够应用在各种食品中替代脂肪和糖分,开发前景广阔。Inulin is a carbohydrate derived from plant sources,which belongs to a class of compounds known as fructans.And the fructose molecules are connected by β-(2-1)bonds.Industrially,inulin is produced from the flaked Jerusalem artichoke root.Inulin can be classified as a soluble fiber,which has many nutritional properties of dietary fibers.Since inulin gel has a bland flavor and a fat-like texture,it can be incorporated into various food preparations to replace sugar and fat

关 键 词：功能性食品基料 菊粉 膳食纤维 脂肪替代品 益生素 

分 类 号：TS202.3[轻工技术与工程—食品科学]