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食品与发酵工业  2019, Vol. 45 Issue (11): 248-253    DOI: 10.13995/j.cnki.11-1802/ts.020859
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人造肉大规模生产的商品化技术
赵鑫锐1, 张国强1,2, 李雪良1, 孙秀兰3, 周景文1,2, 堵国成1, 陈坚1*
1(江南大学 生物工程学院,江苏 无锡,214122)
2(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122)
3(江南大学 食品学院,江苏 无锡,214122)
Commercial production of artificial meat
ZHAO Xinrui1, ZHANG Guoqiang1,2, Li Xueliang1, SUN Xiulan 3, ZHOU Jingwen1,2, DU Guocheng1, CHEN Jian1*
1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
2(National Engineering Laboratory of Cereal Fermentation Technology(Jiangnan University), Wuxi 214122, China)
3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 近年来随着人们对健康、环保及美味食品的追求,我国肉类农产品的供求出现了严重的不平衡。因此,以细胞工厂为基础的人造肉将成为未来农产品生产的发展趋势。虽然目前利用细胞培养已经可以获得一定量的动物肌肉组织,但相关产品的市场认可度还很低。根本原因是现阶段人造肉制品还无法逼真模拟真肉的品质。要想生产符合大众需求的人造肉制品,必须要对人造肉制品进行一系列的商品化加工和重塑成型处理。目前最新的研究成果已经可以通过添加合成的血红蛋白、香味物质等食品添加剂,优化肉制品中各组分的比例和3D打印技术初步实现人造肉制品的商品化。基于此,本文总结了国内外可以用于人造肉制品商品化的技术和相关研究进展,为实现人造肉制品大规模的市场化生产提供参考。
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赵鑫锐
张国强
李雪良
孙秀兰
周景文
堵国成
陈坚
关键词:  人造肉  细胞工厂  商品化  3D打印    
Abstract: In recent years, with increasing requirements of healthy, environmental and delicious foods, there is a serious imbalance between supply and demand of meat in China. Thus, based on promising cell factories, artificial meat will become a trend of future agricultural products. Although a certain amount of animal muscle has been obtained by cell culture, the market acceptance of related products is still very low. The main reason is artificial meat cannot realistically simulate the quality of real meat. In order to produce commercial products of artificial meat that can satisfy the public, synthetic food additives (hemoglobin and aroma substances etc.), and a series of food processing and 3D-printing treatments must be carried out. In this review, the domestic and foreign technologies that can be used for commercializing artificial meat and the latest progress of these technologies were summarized to pave the way for future large-scale production of artificial meat products.
Key words:  artificial meat    cell factory    commercialization    3D-printing
收稿日期:  2019-04-16                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 国家重点研发计划(2017YFC1600403)
通讯作者:  博士,副研究员(陈坚教授为通讯作者,E-mail:jchen@jiangnan.edu.cn)   
引用本文:    
赵鑫锐,张国强,李雪良,等. 人造肉大规模生产的商品化技术[J]. 食品与发酵工业, 2019, 45(11): 248-253.
ZHAO Xinrui,ZHANG Guoqiang,Li Xueliang,et al. Commercial production of artificial meat[J]. Food and Fermentation Industries, 2019, 45(11): 248-253.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.020859  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/248
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