菊糖在食品加工中的特性及应用

摘要

Inulin is a natural fructan, which is rich in hydroxyl groups and can be divided into long-chain and short-chain inulin according to its chain length. The molecular structure of long-chain inulin is multi-helix structure and has good hydrophilicity, to be used as thickener, fat substitute and water retaining agent in food processing;the structure of short-chain inulin is ring or single spiral. Also,short-chain inulin can be used as the a substitute for sugars for it is easily dissolved in water to have a certain sweetness.Meanwhile, inulin can play the role of prebiotic in fermented food,because inulin can promote the growth of microorganisms and has the characteristics of prebiotics. Therefore, the addition of inulin can compensate for the lack of texture and flavor caused by low-fat, such as meat products and ice cream; the addition of inulin to chocolate can be partially substituted for sucrose;the addition of inulin can improve the texture of cooked products and baking. Generally, inulin can improve the texture and quality of various products. This paper reviewed the molecular structure, processing characteristics and application of inulin in foods.%菊糖(Inulin)是一种天然果聚糖,分子中富含羟基,根据其链长可分为长链菊糖和短链菊糖.长链菊糖的分子呈多重螺旋结构,具有良好的亲水性,常在食品加工中被用作增稠剂、脂肪代替物、保水剂;短链菊糖呈环状或单螺旋结构,在水中易水解而具有一定甜味,常被用作糖类代替物;同时,菊糖具有益生元特性,能促进微生物生长,常被作为发酵食品的益生元.因此,在低脂乳制品、肉制品和冰淇淋的生产中添加菊糖可弥补因低脂而造成的质构和风味的缺失,在巧克力中添加菊糖可部分替代蔗糖,在烘焙和蒸煮面制品中添加菊粉可改善其质构,并提高各类产品的品质.综述菊糖的分子结构、加工特性以及在多种食品中的应用.