摘要： 柑橘纖維是從柑橘類水果的果皮中提取得到的一種天然膳食纖維，具有良好的降血糖、降血脂和調(diào)節(jié)腸道平衡等多種生理功能。來源于不同柑橘類水果的柑橘纖維內(nèi)部結(jié)構(gòu)、理化性質(zhì)和加工性質(zhì)等均有較大差異。目前柑橘纖維常用的提取工藝有物理法、化學(xué)法和生物法，提升終產(chǎn)品得率一直是行業(yè)面臨的難題。柑橘纖維具有優(yōu)異的持水能力、乳化能力和表觀黏度，被廣泛應(yīng)用于乳制品各品類中。另外，柑橘纖維也在清潔標(biāo)簽乳制品的開發(fā)中發(fā)揮了不可替代的作用。本文綜述柑橘纖維的理化性質(zhì)、制備工藝及其在乳制品中的應(yīng)用，為柑橘纖維的研究和應(yīng)用提供一定的借鑒意義。

關(guān)鍵詞: 柑橘纖維, 理化性質(zhì), 提取工藝, 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

中圖分類號: 

TS202.1

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