柑橘纤维及其在乳制品中的应用研究进展
摘要： 柑橘纤维是从柑橘类水果的果皮中提取得到的一种天然膳食纤维，具有良好的降血糖、降血脂和调节肠道平衡等多种生理功能。来源于不同柑橘类水果的柑橘纤维内部结构、理化性质和加工性质等均有较大差异。目前柑橘纤维常用的提取工艺有物理法、化学法和生物法，提升终产品得率一直是行业面临的难题。柑橘纤维具有优异的持水能力、乳化能力和表观黏度，被广泛应用于乳制品各品类中。另外，柑橘纤维也在清洁标签乳制品的开发中发挥了不可替代的作用。本文综述柑橘纤维的理化性质、制备工艺及其在乳制品中的应用，为柑橘纤维的研究和应用提供一定的借鉴意义。
关键词: 柑橘纤维, 理化性质, 提取工艺, 乳制品
Abstract: Citrus fiber is a kind of natural dietary fiber extracted from the peel of citrus fruits. It has many physiological functions such as lowering blood sugar, lowering blood lipid and regulating intestinal balance. The internal structure, physicochemical properties and processing properties of citrus fibers from different citrus fruits are different. At present, the commonly used extraction processes include physical, chemical and biological methods. How to improve the yield of the final product has always been a difficulty faced by the citrus industry. Citrus fiber has excellent water-holding capacity (WHC), emulsifying capacity and apparent viscosity, and it is widely used in the processing of dairy products. In addition, citrus fiber plays an irreplaceable role in the development of clean-label dairy products. This paper reviews the physicochemical properties, extraction processes and application in dairy products of citrus fiber, which is of reference significance for the research and application of citrus fiber.
Key words: citrus fiber, physicochemical properties, extraction process, dairy products
中图分类号:
TS202.1
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