低聚果糖改善肠道功能性食品的发展

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低聚果糖改善肠道功能性食品的发展

摘要

低聚果糖（Fructooligosaccharide，FOS）是一种益生元，能够激活体内双歧杆菌或乳酸杆菌等益生菌群的增殖，维持人体微生态平衡，促进体内矿物质吸收，提高机体免疫等。它以其独特饿功能性作用得到广泛的关注和应用，可能成为一种新型食品。本文主要介绍了低聚果糖的功能性作用以及其改善肠道功能性食品的发展、前景。

关键词：低聚果糖菊粉功能性肠道

Abstract

Fructooligosaccharide is as a prebiotis that can activate the proliferation of bacillus or bacillus acidic lactic and so on vivo, maintain micro-ecological balance, stimulate the absorption of mineral and enhance immunity in human body. It is extensively attracted and applied dude to its special functional effect and may become a new type of food. This review introduces the functional role of fructooligosaccharides and their improve intestinal functional food development prospects.

Key words: fructooligosaccharides inulin functional

intestinal canal

1前言.................................................................. - 3 -

1.1低聚果糖在食品工业中的应用....................................... - 3 -

1.2低聚果糖的发展历程............................................... - 4 -

2 低聚果糖的概述..................................................... - 5 -

2.1 低聚果糖的组成................................................... - 5 -

2.2 低聚果糖的来源................................................... - 5 -

2.3 低聚果糖的理化性质及生理特性..................................... - 6 -

2.3.1 低聚果糖的理化性质......................................... - 6 -

2.4 低聚果糖的作用机理............................................... - 7 -

3 低聚果糖的生产......................................................... - 8 -

3.1 菊粉的概述....................................................... - 8 -

3.1.1 定义....................................................... - 8 -

3.1.2 来源....................................................... - 8 -

3.1.3菊粉的物化性质............................................. - 9 -

3.2 菊粉、低聚果糖的生产工艺........................................ - 10 -

3.2.1菊粉的生产工艺............................................ - 10 -

3.2.2 低聚果糖的生产工艺........................................ - 10 -

4 菊粉低聚果糖的生理功效及安全性........................................ - 11 -

4.1 菊粉低聚果糖的生理功效.......................................... - 11 -

4.1.1胃肠道中不消化性.......................................... - 11 -

4.1.2肠内发酵(益生菌作用) ...................................... - 11 -

4.2 菊粉、低聚果糖的安全性.......................................... - 12 -

5 低聚果糖改善胃肠道功能性食品的应用................................... - 12 -

5.1 低聚果糖在面包中的应用.......................................... - 12 -

5.2 低聚果糖在乳酸菌发酵中应用...................................... - 14 -

5.3 低聚果糖在奶粉中应用............................................ - 15 -

6 低聚果糖改善肠道功能性食品的展望..................................... - 16 - 总结 ................................................................... - 16 - 参考文献................................................................ - 1

7 - 致谢................................................................. - 1

8 -