低黏度高乳化性糊精在功能性食品中的應(yīng)用研究

Research on the Application ofLow-Viscosity and HighEmulsifying Dextrin in Functional Foods

HU Chenghai （QufuMedicinal Materials Co.，Ltd.， Jining27310o，China）

Abstract： This article focuses on the in-depth study of the application of low viscosity and high emulsifying dextrinin functional foods.It elaborates on the characteristicsand preparation methods of lowviscosityand high emulsifying dextrin，and systematically analyzes its application performance in various functional foods such as dietary fiber， probiotics，and low-fat.Research has shown that low viscosity and high emulsifying dextrins can effctively improve thequality，stability，andfunctionalityof functional foods，providing new rawmaterial choices and technological paths for the innovative development offunctional foods，which is of great significance for promoting the development of the functional food industry.

Keywords： low viscosity and high emulsifying dextrin; functional foods; applied research; food quality; food innovation

近年來，消費(fèi)者對功能性食品的需求不再局限于基本的營養(yǎng)補(bǔ)充，而是更注重產(chǎn)品的健康功效、口感品質(zhì)和食用體驗(yàn)。（剩余5050字）