蛋白質(zhì)基脂肪替代物在食品中的應(yīng)用研究進(jìn)展

摘 要：日常飲食中攝入過(guò)多脂肪會(huì)導(dǎo)致高血壓、高血脂等慢性疾病。隨著健康飲食觀念的逐步推廣，食用低脂食品成為越來(lái)越多人的選擇，脂肪替代物的研究成為熱點(diǎn)。本文綜述了不同種類(lèi)蛋白質(zhì)為基料的脂肪替代物的制備過(guò)程和特性及其在烘焙制品、肉灌制品以及乳制品中的應(yīng)用現(xiàn)狀，以供參考。

關(guān)鍵詞：蛋白質(zhì)；脂肪替代物；應(yīng)用；研究進(jìn)展

Research Progress on the Application of Protein-Based Fat Substitutes in Food

PANG Junqi， SUN Keyang， WANG Nan， YANG Ji， GAO Yuzhe*

（Grain Science and Technology College， Shenyang Normal University， Shenyang 110034， China）

Abstract： Excessive fat intake in the daily diet lead to chronic diseases such as high blood pressure and hyperlipidemia. With the gradual promotion of the concept of healthy diet， eating low-fat food has become the choice of more and more people， and the research on fat substitutes has become a hot spot. This paper reviewed the preparation process and characteristics of different kinds of protein based fat substitutes and their application in baking products， meat concoctions and dairy products for reference.

Keywords： protein; fat substitute; application; research progress

目前超重肥胖在全球范圍內(nèi)已成為嚴(yán)重的健康問(wèn)題和社會(huì)危機(jī)。（剩余5045字）