功能性馒头研究进展
FU Jia-ke, LI Hai-feng, HU Shuang, LI Zhi-jian, WANG Yuan-li. Research Progress on Functional Steamed Bread[J]. Science and Technology of Food Industry, 2020, 41(15): 352-356. DOI: 10.13386/j.issn1002-0306.2020.15.054
Citation: FU Jia-ke, LI Hai-feng, HU Shuang, LI Zhi-jian, WANG Yuan-li. Research Progress on Functional Steamed Bread[J]. Science and Technology of Food Industry, 2020, 41(15): 352-356. DOI: 10.13386/j.issn1002-0306.2020.15.054
功能性馒头研究进展
符加珂, 李海峰1, , , 胡双1, 李志建2, 王苑力11. 河南工业大学生物工程学院, 河南郑州 450001;
2. 河南工业大学粮油食品学院, 河南郑州 450001
详细信息
作者简介:符加珂(1995-),女,硕士研究生,研究方向:食品加工与安全,E-mail:1795751753@qq.com。
通讯作者:李海峰(1984-),女,博士,副教授,研究方向:环境与食品微生物学,E-mail:hfli@haut.edu.cn。
中图分类号: TS201.1
计量 文章访问数: 0284 HTML全文浏览量: 034 PDF下载量: 022 出版历程 收稿日期: 2019-10-09 网络出版日期: 2020-11-12 刊出日期: 2020-07-31Research Progress on Functional Steamed Bread
1. College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China;
2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
摘要
摘要: 馒头作为中国的传统主食,是居民膳食中不可或缺的部分。传统馒头大多以精制小麦粉为原料,主要成分是淀粉,膳食纤维及其他营养元素的含量偏少,长期食用易引发高血压、高血脂、糖尿病和肥胖症等"生活习惯病"。因此,对于既营养美味又兼具保健效果的功能性馒头的研究开发逐渐受到了人们广泛的关注。本文综述了近年来国内外功能性馒头的种类、工艺配方以及功效价值,对功能性馒头发展过程中存在的问题进行了分析,并对其研究方向进行了展望,以期为我国主食馒头的发展以及功能性馒头的推广提供参考。
关键词: 功能性 / 馒头 / 传统主食 / 营养 / 保健Abstract: Steamed bread, as a kind of traditional Chinese staple food, is an indispensable part of our diet. However, most types of the traditional steamed breads are made of refined wheat flour, which is composed of higher contents of starch, less dietary fiber and nutrient elements. On the other hand, high blood pressure, high blood fat, diabetes, obesity and other "living habits" might be caused after eating this kind of steamed bread for long time. Therefore, the studies and developments of functional steamed breads which can meet both nutrition and health functions have gradually attracted the researcher's attention. In this paper, the kinds of functional steamed bread at home and abroad in recent years, the technical formula and the efficacy value were summarized, the problems existing in the development of functional steamed bread were analyzed, and the research direction was prospected, to provide references for the development of Chinese staple food and the promotion of functional steamed bread.
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计量 文章访问数: HTML全文浏览量: PDF下载量: 出版历程 收稿日期: 2019-10-09 网络出版日期: 2020-11-12 刊出日期: 2020-07-31目录
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