祝玉婷，胡志和*

（天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院，天津  300134）

摘要：越来越多的人们意识到摄入过多糖带来的健康危害，食品正在从高糖到低糖到无糖的转变。无糖食品是用低热量的甜味物质代替传统蔗糖等甜味原料生产的食品，不会影响食品原有的特性和甜度，还可降低能量摄入。本文阐述了长期大量摄入高糖食品对身体健康的危害，代糖制品、无糖食品的研究现状并对无糖食品进行展望。

关键词：低热量；代糖制品；低糖食品；无糖食品

Research Progress of Sugar-Free Foods

ZHU Yu-ting, HU Zhi-he*

（Tianjin Key Laboratory of Food and Biotechnology，College of Biotechnology and Food Science，

TianjinUniversity of Commerce，Tianjin 300134）

Abstract: More and more people are aware of the harm caused by excessive intake of sugar. The trend of food fromsugar to low sugar and sugar- free. Sugar- free food is a kind of food produced by replacing traditional sweet rawmaterials such as sucrose with low calorie sweet substance，which will not affect the original characteristics andsweetness of food，but it can reduce energy intake. This paper summarized the harm of high sugar food to health，the research status of sugar substitute products and sugar-free food，and the prospect of sugar-free food.

Key words: low-calorie；sugar substitute products；low sugar food；sugar-free food

中图分类号：TS20     文献标志码：A      文章编号：1007-7871（2021）03-0075-05

2021，Vol.24，No.3