菊粉型果聚糖在无麸质产品中应用的研究进展 |
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引用本文: | 李延华,王伟军,方鲁平,王继锋,蔡丽琴. 菊粉型果聚糖在无麸质产品中应用的研究进展[J]. 中国粮油学报, 2021, 36(7): 188-194 |
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作者姓名: | 李延华 王伟军 方鲁平 王继锋 蔡丽琴 |
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作者单位: | 浙江工商大学,浙江工商大学,浙江工商大学,浙江工商大学,浙江工商大学 |
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基金项目: | 乳酸菌定向选育与特色液体乳产品开发关键技术研究 |
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摘 要: | 由于谷蛋白相关疾病与含谷蛋白食物的摄入有关,无麸质产品在食品工业中受到广泛关注,菊粉型果聚糖已成为无麸质产品的有益成分.本文介绍了菊粉型果聚糖在无麸质产品中应用的技术背景,阐述了菊粉型果聚糖的物理化学特性及其作为组成部分对无麸质产品的技术性能和感官质量的影响,分析了菊粉型果聚糖添加到无麸质产品后与其他成分和添加剂之间的...
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关 键 词: | 无麸质产品 菊粉型果聚糖 应用 |
收稿时间: | 2020-06-19 |
修稿时间: | 2021-01-22 |
Advances in the application of inulin-type fructan in gluten-free products |
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Abstract: | As gluten related diseases are associated with the consumption of gluten containing foods, gluten-free products have received a lot of attention in the food industry. Inulin-type fructan has been proposed as a beneficial ingredient in gluten-free products. Inulin-type fructan in gluten-free products was introduced in this paper, which was based on the application of technical background. Including the interaction between inulin-type fructan and other ingredients, the physical and chemical properties of inulin-type fructan, the technical performance of gluten-free products and the influence of sensory quality were analyzed. It could provide technical reference to strengthen the development and quality improvement of gluten-free products. |
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Keywords: | inulin-type fructan gluten-free products application |
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