柑橘纖維的理化性質(zhì)及其在食品加工中的應(yīng)用

摘 要：柑橘纖維源于對柑橘類皮渣中纖維副產(chǎn)物的綜合利用，來源天然，具有良好的吸水性、吸油性和加工性能，不僅是優(yōu)質(zhì)的膳食纖維來源，還可廣泛用于不同食品劑型中以改良質(zhì)構(gòu)、增強口感。本文就柑橘纖維的組成、水合性、吸附性進(jìn)行了闡述，并介紹了柑橘纖維在酸奶、乳飲料、肉制品、冰淇淋以及烘焙等產(chǎn)品中的應(yīng)用。

關(guān)鍵詞：柑橘纖維；吸水性；吸油性

Physicochemical Properties of Citrus Fiber and Its Application in Food Processing

ZHANG Guanya

（Shanghai Huanxin Food Technology Co.， Ltd.， Shanghai 201514， China）

Abstract： Citrus fiber， derived from the comprehensive utilization of fiber by-products in citrus peel residue， is natural in origin and has good water absorption， oil absorption and processing properties. Citrus fiber is not only good source of high-quality dietary fiber， but also widely used in different food applications to improving texture and enhancing taste. The composition， hydration and adsorbability of citrus fiber are described， and the applications of citrus fiber in yoghurt， milk drink， meat product， ice cream， bakery and other products are introduced as well.

Keywords： citrus fiber; water absorption; oil absorption

膳食纖維（Dietary Fiber，DF）是一類復(fù)雜的碳水化合物，不能被消化酶代謝，也無法像普通碳水一樣被小腸吸收。（剩余4452字）