周天硕,陶思琪,胡迎春,鲍伟,韩齐,李艳青

• 1:黑龙江八一农垦大学食品学院
• 2:黑龙江省中加合作食品研究发展中心

摘要(Abstract)：

肉制品在日常膳食和营养成分摄入中扮演着重要角色，传统肉制品中脂肪含量过高，易对人体健康产生负面影响。脂肪替代物能够显著降低肉制品中脂肪含量，但使用脂肪替代物易使肉制品产生一系列加工缺点和品质缺陷。因此，使脂肪替代物满足人们对肉制品低脂健康要求的同时，保持肉制品的质构特性，甚至改善肉制品的风味和营养结构一直是肉制品加工中的研究热点。文章从植物基乳化型脂肪替代物角度出发，结合近年来国内外相关研究系统综述了植物基预乳化液的制备和性质改善，分析了植物基脂肪替代物在肉制品中的研究现状，为新型脂肪替代物的研究与发展提供了重要理论和创新性思路。

关键词(KeyWords)： 植物基预乳化液;低脂肉制品;乳化;脂肪替代物

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年项目(32202109);; 黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020039);; 黑龙江八一农垦大学引进人才科研启动计划资助项目(XYB201803);黑龙江八一农垦大学“青年创新人才”项目(CXRC2017012);; 黑龙江省“百千万”工程科技重大专项(2020ZX07B02)

作者(Author): 周天硕,陶思琪,胡迎春,鲍伟,韩齐,李艳青

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