摘要
代餐粉是随时代发展而兴起的,由一种或多种原辅料,按照一定的方法和配比制作的冲调粉质产品,具有方便快捷、营养均衡、易饱腹的特点。本文综述并分析了营养功能型代餐粉在原料种类、加工工艺、营养功能性3个方面的研究进展,并对其未来发展进行展望,以期为代餐粉的技术创新提供参考。
Meal replacement powder is a powder product made of one or more raw materials and auxiliary materials according to a certain method and ratio,which is convenient and fast,nutritionally balanced,and easy to be full.In this paper,the research progress of nutritional functional meal replacement powder in three aspects:raw material type,processing technology and nutritional functionality is reviewed and analyzed,and its future development is prospected,in order to provide reference for the technological innovation of meal replacement powder.
作者
梅子怡
朱婉文
张博
刘哲伟
高育哲
MEI Ziyi;ZHU Wanwen;ZHANG Bo;LIU Zhewei;GAO Yuzhe(College of Grain Science,Shenyang Normal University,Shenyang 110034,China)
出处
《食品安全导刊》
2024年第18期97-99,共3页
China Food Safety Magazine
基金
大学生创新创业训练计划项目(X202310166207)
辽宁省自然科学基金面上项目(2022-MS-307)。
关键词
代餐粉
种类
加工工艺
功能
meal replacement powder
kind
processing technology
feature
