阿洛酮糖的特性及其在食品生产中的应用  

Properties of Psicose and Its Application in Food Production

作　　者：高飞 朱迪 魏立立 GAO Fei;ZHU Di;WEI Lili(Chi Forest(Beijing)Food Technology Group Co.,Ltd.,Beijing 100125,China;China Association of Bakery&Confectionery Industry,Beijing 100833,China)

机构地区：[1]元气森林(北京)食品科技集团有限公司,北京100125 [2]中国焙烤食品糖制品工业协会,北京100833

出　　处：《现代食品》2024年第23期103-105,共3页Modern Food

摘　　要：本文阐述了阿洛酮糖的特性,探讨了其在抑制血糖升高、降低脂肪积累方面的功能,通过明确应用目标、确定阿洛酮糖在食品中的用量、确保阿洛酮糖在食品加工过程中保持稳定、优化阿洛酮糖在食品中的甜度和口感以及评估阿洛酮糖对食品保质期及储藏稳定性的影响,分析了其在食品生产中的应用策略,旨在为开发低热量、健康的食品产品提供科学依据。This article elaborates on the characteristics of psicose and explores its functions in inhibiting blood sugar elevation and reducing fat accumulation.By clarifying the application goals,determining the dosage of psicose in food,ensuring its stability in food processing,and optimizing the sweetness and taste of psicose in food,and evaluate the impact of psicose on food shelf life and storage stability,the application strategies of psicose in food production are analyzed,aiming to provide scientific basis for the development of low calorie and healthy food products.

关 键 词：阿洛酮糖 特性 食品生产 

分 类 号：TS202.3[轻工技术与工程—食品科学]