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对油脂在生理学方面的功能、对食品物理化学性质和感官性质的影响等三个方面进行阐述,详细介绍油脂替代品的发展历史以及近年来国内外科研人员在油脂替代品研究与开发领域所取得的进展。重点介绍了以多糖,蛋白为基质的油脂替代品的制备及其应用体系,并对照了不同油脂替代品的效果;探讨了国内油脂替代品研发中存在的不足和发展前景。
The physiological function of oil in the physiology, physical and chemical properties of the food and the sensory properties of the three aspects are described in detail the history of the development of fat substitutes and in recent years, domestic and foreign researchers in the oil substitutes in the field of research and development made Progress. The preparation of polysaccharide and protein-based fat substitutes and their application system are introduced. The effects of different fat substitutes are also discussed. The deficiencies and development prospects in the development of domestic fat substitutes are also discussed.