摘要
代餐粉是一种良好的代餐食品,具有低脂肪、低热量、饱腹感强的优点,且部分代餐粉具有减肥瘦身、排毒养颜、清理肠道以及治疗肥胖病等功能,具有较广阔的市场前景。本文综述了代餐粉的研究现状、原料及功效差异的分类、配方和原料工艺差异的优化、对代餐粉流变、冲调及消化的特性研究,并探讨了代餐粉的发展背景及过程,以期为代餐粉加工及代餐食品行业的进一步发展作参考。
Meal replacement powder is a good meal replacement food.It has the advantages of low fat,low calorie and strong satiety,and part of meal substitute powder has the functions of reducing weight,detoxifying beauty,cleaning intestinal tract and treating obesity,so it has a broad market prospect.This paper summarized the research status of meal replacement powder,classification of raw materials and differences in efficacy,optimization of formula and technological differences of raw materials,and study on rheology,blanking and digestion characteristics of meal replacement powder,and discussed the development background and process of meal replacement powder,in order to provide reference for the processing of meal replacement powder and the further development of meal replacement food industry.
作者
费永涛
郑文雄
陈燕清
刘小欣
张宇翠
陈子怡
黄琪
王颖
FEI Yong-Tao;ZHENG Wen-Xiong;CHEN Yan-Qing;LIU Xiao-Xin;ZHANG Yu-Cui;CHEN Zi-Yi;HUANG Qi;WANG Ying(School of Light Industry and Food,Zhongkai College of Agriculture and Engineering,Guangzhou 510000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第9期3557-3564,共8页
Journal of Food Safety and Quality
基金
广东省大学生创新创业训练计划项目(S202011347011)
广州市农村科技特派员项目(GZKTP201803)
仲恺农业工程学院大学生创新基金项目(2020A08)
仲恺农业工程学院大学生创新创业训练计划项目(202011347136)。
关键词
代餐粉
工艺优化
功能特性
meal replacement powder
process optimization
functional features
