[1]余松筠.低脂沙拉酱加工工艺研究进展[J].中国调味品,2021,46(4):197-200.
 Research Progress on Processing Technology of Low-fat Salad Dressing YU Song-yun[J].CHINA CONDIMENT,2021,46(4):197-200.
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低脂沙拉酱加工工艺研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
197-200
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Research Progress on Processing Technology of Low-fat Salad Dressing YU Song-yun
作者:
余松筠
文献标志码:
A
摘要:
轻食的普及使得沙拉类食品迅速发展,但沙拉酱普遍存在高油脂、高脂肪、高能量的缺陷,随着大家对健康理念的重视,取而代之的低脂、零脂沙拉越来越受到消费者的推崇。从低脂沙拉酱汁的开发研究展开介绍,对其加工工艺现状研究进行综述,包括低脂沙拉酱制作过程中变性淀粉的选取与添加、油脂的选取与替代、无蛋配方的优化、绿色健康原料的应用等,希望为低脂沙拉酱制品的进一步开发研究提供参考。
Abstract:
The popularity of light food makes salad food develop rapidly, but salad dressing generally has the defects of high oil, high fat and high energy,with the importance of the concept of health,instead, low-fat, fat-free salads are becoming more popular with consumers.This paper start with the development and research of low fat salad dressing,give a review of the current research on its processing technology,including selection and addition of modified starch in the process of making low fat salad dressing,selection and replacement of oil,optimization of egg free formula, application of green and healthy raw materials, etc, hoping to provide a reference for the further development and research of low fat salad dressing products.
更新日期/Last Update: 2021-04-09