摘要
代餐饼干是在传统饼干的制作工艺基础上降低油、糖添加量,并通过高纤维、高饱腹或低脂的原材料代替传统饼干的原材料,并以提高自身减肥、代餐和营养等特性为主要目的的一种功能饼干。其具有的饱腹减肥、针对性的功能营养等特性也是代餐饼干的主要发展方向之一。本文主要总结了代餐饼干的制作机理、代餐饼干的功能活性及其主要成分、加工工艺及市场中存在的问题,并对我国代餐饼干应用前景进行了展望。
Meal substitute biscuit is based on traditional biscuit production process to reduce the oil amount of sugar added,and through the raw materials with highfiber filling or low fat instead of traditional cookies raw materials,and to improve their meal to lose weight and nutritional characteristics as the main purpose of a functional biscuit that has the advantages of full abdomen to reduce weight and the function of the targeted nutrition,which is one of the main development direction of meal biscuits.In this paper,the production mechanism,functional activity,main components,processing technology and market problems of substitute biscuits were summarized.The application prospect of substitute biscuits in China was prospected.
作者
刘美琪
郑龙华
孙越
王竹欣
孙云龙
李晓静
Liu Meiqi;Zheng Longhua;Sun Yue;Wang Zhuxin;Sun Yunlong;Li Xiaojing(College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002)
出处
《粮食与食品工业》
2021年第4期41-45,共5页
Cereal & Food Industry
基金
国家级大学生创新创业项目(202010202006)
通化师范学院科研基金项目(202011ND)。
关键词
功能性
代餐饼干
工艺研究
functionality
substitute biscuit
process research
