【摘要】 介绍了蛋白质为基质的脂肪替代品的国内外研究现状,基质蛋白的种类和湿热处理、微粒化处理制作方法,并介绍了蛋白质为基质的脂肪替代品在酸奶、奶酪、冰淇淋、曲奇食品中的应用。更多还原

【Abstract】 The research of protein- based fat replacer,the type of protein,cooking and microparticulation making methods were reviewed.The applications of protein- based fat replacer in yogurt,cheese,ice cream and cookies industry have also been introduced.更多还原