朱峰,陈景垚,蓝蔚青.菊粉的功能特性与开发利用研究进展[J].包装工程,2019,40(1):34-39.
ZHU Feng,CHEN Jing-yao,LAN Wei-qing.Research Progress on the Functional Properties and Utilization of Inulin[J].Packaging Engineering,2019,40(1):34-39. |
| 菊粉的功能特性与开发利用研究进展 |
| Research Progress on the Functional Properties and Utilization of Inulin |
| 投稿时间：2018-10-10 修订日期：2019-01-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.01.005 |
| 中文关键词: 菊粉 功能特性 开发利用 研究进展 |
| 英文关键词: inulin functional properties utilization research progress |
| 基金项目:上海海洋大学课程思政建设项目（A1-2042-18-0009-129）；上海海洋大学食品学院课程思政工作室建设项目（A1-2042-18-0009-204） |
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| 中文摘要: |
| 目的 介绍菊粉的功能特性和开发利用的研究进展。方法 主要对菊粉的生产工艺流程、功能特性以及在食品中的应用现状进行概述，并对其未来发展前景予以展望。结果 菊粉具有热量低、可预防肥胖、调节血糖、降血脂等功能，含较好的膳食纤维和益生元，同时能促进矿物质吸收。在食品工业领域可作为可食性复合包装膜、可溶性膳食纤维、益生元、脂肪与糖类的替代品。结论 从未来的发展趋势看，菊粉这种具有多重功能的天然食品配料，必将拥有更加广阔的发展前景，在食品中的应用将更加广泛。 |
| 英文摘要: |
| The work aims to introduce the research progress on the functional properties and utilization of inulin. The production process, functional characteristics and application status of inulin were mainly summarized and its future development was also prospected. Inulin had low calorie, and could prevent obesity, regulate blood sugar and reduce blood fat. It contained better dietary fiber and prebiotics, and could promote mineral absorption. It could be used as edible composite packaging film, soluble dietary fiber, prebiotics, fat and sugar substitutes in the food industry. Inulin, a natural food ingredient with multiple functions, is to have a broader prospect of development and wider application in food from the perspective of future development trend. |
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