肉制品中的减糖策略研究-《中国调味品》

文章信息/Info

摘要:: 肉制品是我国居民均衡营养的重要来源，糖是肉制品烹调过程中重要的调味品。糖摄入超标是目前营养卫生安全领域关注的热点，因此保障消费者的健康，低糖肉制品的研发势在必行。本文主要对高糖饮食对人体健康的影响、肉制品减糖策略、减糖对肉制品品质的影响进行综述，探讨在肉制品中降低糖摄入量的可行性，并对其未来的发展前景进行展望,为新型低糖肉制品的开发提供理论借鉴和参考。

Abstract:: Meat products are an important source of balanced nutrition for Chinese residents, and sugar is an important condiment in the cooking process of meat products. Excessive sugar intake is currently the focus of attention in the field of nutrition, health and safety, so it is imperative to protect the health of consumers and the research and development of low-sugar meat products. This paper mainly summarizes the effects of high-sugar diet on human health, the strategy of reducing sugar in meat products and the effect of reducing sugar on the quality of meat products, discusses the feasibility of reducing sugar intake in meat products, and looks forward to its development prospect in the future. to provide theoretical reference and reference for the development of new low-sugar meat products.