浅析焙烤类茶食品的开发现状及研究进展  

The Current Development Status and Research Progress of Roasted Tea Food

作　　者：陈琴 林晓华 潘苗苗 

机构地区：[1]安徽粮食工程职业学院食品生物系,安徽 合肥

出　　处：《食品与营养科学》2024年第2期217-220,共4页Hans Journal of Food and Nutrition Science

摘　　要：近几年来,焙烤类茶食品的消费越来越向更加高端的品质和营养健康的方向,发展产品研发主要是针对营养强化型和低能量型进行设计,通过应用淀粉、脂肪和蔗糖的替代物,可以有效降低焙烤类食品的能量。为了增加焙烤类茶食品的量素密度,可以在其中添加一些天然的植物成分,通过分析市场上焙烤类茶食品的开发现状,可以进一步对其中的优势进行发挥劣势进行及时地补救,进一步推动焙烤类茶食品的稳定可持续发展。In recent years, the consumption of roasted tea food has been increasingly moving towards higher quality and nutritional health. The development of product research and development mainly focuses on the design of nutrient fortified and low-energy types. By using substitutes of starch, fat, and sucrose, the energy of roasted food can be effectively reduced. In order to increase the quantity and density of roasted tea products, natural plant components can be added to them. By analyzing the current development status of roasted tea products in the market, the advantages and disadvantages can be further utilized for timely remediation, and the stable and sustainable development of roasted tea products can be further promoted.

关 键 词：焙烤食品 低能量 营养强化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]