植物蛋白素肉原料与工艺的研究进展

为缓解肉类供给不足的压力,以营养价值较高的植物蛋白素肉产品替代传统肉类成为食品研究发展的新方向。然而,目前缺少对植物蛋白素肉的产品配方、加工技术、产品品质、消费者态度等的系统综述。因此,该文总结了植物蛋白素肉的组成成分及其对产品品质的影响,分析了植物蛋白素肉在加工过程中所应用的加工技术及在质构、颜色、风味、营养方面的品质现状,进而阐述了植物蛋白素肉的市场接受程度,以期促进植物蛋白素肉科学研究的进一步发展,并促进其产品市场的扩大化。

Research progress on materials and technologies of plant-based meat

In order to relieve the pressure of insufficient meat supply,replacing traditional meat with plant-based meat of higher nutritional value has become a new direction of food research and development.However,there is currently a lack of systematic reviews on the product formula,processing technology,product quality,and consumer attitudes of plant-based meat.Therefore,this review summarized the composition of plant-based meat and its influence on product quality,and analyzed the processing technologies that applied in the processing of plant-based meat,and the quality characteristics of plant-based meat in texture,color,flavor and nutrition were also been summarized.Furthermore,it elaborated the market acceptance degree of plant-based meat.The information provided here will promote further development of the scientific research on this area and expand the consumption markets of plant-based meat.