菊粉的性质、功能及在食品中的应用进展

菊粉作为一种天然的功能性果聚糖,因其具有突出的肠道健康效应和优异的加工特性,在食品行业中日益受到重视。菊粉可作为益生元、脂肪替代品、糖替代品、质构与口感改良剂等而被广泛应用于乳制品、面制品、肉制品和饮料等领域。本文全面综述了菊粉的来源、结构、理化性质和生产方法,详细介绍了其生理功能、安全性和分析方法,系统回顾了近年来国内外关于菊粉在食品中的应用研究进展和相关作用机制,最后分析了菊粉目前研究中存在的问题,并对今后发展方向进行了展望。

Physicochemical Properties, Functions and Applications of Inulin in Food: A Review

As a kind of natural functional fructan, inulin has been paid more and more attention in food due to its outstanding intestinal health effects and excellent processing properties. It can be used as prebiotics, fat substitutes, sugar substitutes, texture and taste improvers in dairy products, flour products, meat products and beverages. In this paper, the source, structure, physicochemical properties and production methods of inulin are reviewed, and its physiological function, safety and analytical methods are also introduced in detail. In addition, the applications of inulin in food are summarized systematically in recent years, and the mechanism of interaction is discussed. Finally, the problems of inulin in current research are analyzed, and the future development is prospected.