菊粉特性及其在凝胶制品中的应用研究进展

Research progress on characteristics of inulin and its application in gel products

菊粉是一种天然功能性膳食纤维,因其突出的健康功效和优良的应用性能,是目前世界上认知度最高、市场占有率最大、应用范围最广的膳食纤维。本文主要介绍了菊粉的特性,对其改善肠道生态、缓解便秘、促进矿物质和维生素吸收、调节血糖、降血脂、抗氧化、提高免疫力等生理功能及机理进行了分析,并根据其对凝胶品质、感官特性、理化特性、流变特性、微观结构等指标的影响进行了综述,反应出近年来菊粉在凝胶制品中的应用研究情况,此外,本文还总结了菊粉利用目前存在的问题,并对今后研究重点进行了分析,以期为开发功能性凝胶制品及提高商品品质及凝胶特性提供参考。从发展趋势来看,菊粉可作为多种功能食品的天然食品配料,未来的应用前景将更加广阔。

Inulin is a natural functional dietary fiber because of its outstanding health effect and excellent application performance.It is the most well-known dietary fiber with the largest market share and the widest application in food products around the world.In this paper,the characteristics of inulin was introduced.Its physiological functions and mechanisms of improving intestinal ecology,relieving constipation,promoting absorption of minerals and vitamins,regulating blood glucose,lowering blood lipid,antioxidation and improving immunity were analyzed.The effects of inulin on gel quality,sensory properties,physicochemical properties,rheological properties and microstructure were discussed,which reflected its application in gel products in recent years.In addition,this paper also summarized the current problems in inulin utilization,and analyzed future research focuses.It provides a reference for developing functional gel products and improving the quality and gel properties.From perspective of development,inulin can be used as a natural food ingredient for various functional foods and will have more applications in the future.