肉制品中的减糖策略研究Study on the Strategy of Reducing Sugar in Meat Products
王秋玉,周晓燕,薛盼盼,章海风
摘要(Abstract)：
肉制品是我国居民均衡营养的重要来源,糖是肉制品烹调过程中重要的调味品。糖摄入超标是目前营养卫生安全领域关注的热点,因此保障消费者的健康,低糖肉制品的研发势在必行。文章主要针对高糖饮食对人体健康的影响、肉制品减糖策略、减糖对肉制品品质的影响进行综述,探讨在肉制品中降低糖摄入量的可行性,并对其未来的发展前景进行展望,为新型低糖肉制品的开发提供了理论借鉴和参考。
关键词(KeyWords)： 低糖肉制品;糖替代;多感官整合;品质;加工技术
基金项目(Foundation): 中国营养学会-百胜餐饮健康基金(CNS-YUM2019A12);; 教育部“蓝火计划”(德州)产学研联合创新项目(20191114000009);; 扬州大学(兴化)乡村振兴研究院科研项目(XH2018414)
作者(Author): 王秋玉,周晓燕,薛盼盼,章海风
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