摘要
针对过多摄入脂肪引起的危害,脂肪替代品应运而生。对目前国内外在大米淀粉用作脂肪代用品方面的研究开发状况进行了简要介绍,对酶法和超微粉碎技术制取脂肪代用品做了综述。
Fat substitute emerges as the times require against the excessive of fat intake. This paper briefly introduced the research status of rice starch as fat substitute home and abroad. Summarized the methods of preparing fat substitute by enzyme and superfine grinding technique.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期150-152,共3页
Food Research and Development
关键词
脂肪代用品
大米淀粉
酶水解
超微粉碎
fat substitute
rice starch
enzyme hydrolyzation
superfine grinding
