植物基人造肉的营养特性与食用安全性

植物肉的出现为动物肉类食品供应短缺和养殖业环境污染问题带来希望。食品加工技术的快速发展弥补了植物基肉制品外观和口感的不足, 但其营养价值和安全性也应引起重视。本文综述了以植物蛋白为主要原料所制肉类替代品的营养价值, 包括植物肉中碳水化合物、蛋白质、脂肪、水分、维生素和矿物质的相对含量和营养性质。分析了植物肉在生产及食用过程中可能出现的物理、化学、生物因素在内的安全问题, 并探讨目前植物肉发展所存在的局限性与挑战, 以期为我国植物蛋白肉制品的研发与推广提供理论参考。

Nutritional characteristics and edible safety of plant-based artificial meat

The emergence of plant meat brings hope to the shortage of animal meat food supply and environmental pollution problems in the breeding industry. Although the rapid development of food processing technology has made up for the lack of appearance and taste of plant-based meat products, its nutritional value and safety are also worthy of attention. This paper summarized the nutritional properties of meat substitutes made with plant protein as the main raw material, including the relative content and nutritional properties of carbohydrates, protein, fat, moisture, vitamins and minerals in plant meat, analyzed the physical, chemical, and biological safety issues that may occur during the production and consumption of plant meat, and discussed the current limitations and challenges, in order to provide theoretical reference for the development and promotion of vegetable protein meat products in China.