| 蛋白质为基质的脂肪替代品研究现状及其应用 |
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| 引用本文： | 李玉美,卢蓉蓉,许时婴. 蛋白质为基质的脂肪替代品研究现状及其应用[J]. 中国乳品工业, 2005, 33(8): 34-37 |
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| 作者姓名： | 李玉美 卢蓉蓉 许时婴 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 介绍了蛋白质为基质的脂肪替代品的国内外研究现状，基质蛋白的种类和湿热处理、微粒化处理制作方法，并介绍了蛋白质为基质的脂肪替代品在酸奶、奶酪、冰淇淋、曲奇食品中的应用。
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| 关 键 词： | 脂肪替代品 蛋白质 制作方法 应用 |
| 文章编号： | 1001-2230（2005）08-0034-04 |
| 收稿时间： | 2005-03-30 |
| 修稿时间： | 2005-03-30 |
Conditions and applications of protein-based fat replacers |
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| LI Yu-mei,LU Rong-Rong,XU Shi-ying. Conditions and applications of protein-based fat replacers[J]. China Dairy Industry, 2005, 33(8): 34-37 |
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| Authors: | LI Yu-mei LU Rong-Rong XU Shi-ying |
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| Abstract: | The research of protein-based fat replacer,the type of protein,cooking and microparticulation making methods were reviewed.The applications of protein-based fat replacer in yogurt,cheese,ice cream and cookies industry have also been introduced. |
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| Keywords: | fat replacers protein making method applications |
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