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食品与发酵工业  2021, Vol. 47 Issue (4): 293-298    DOI: 10.13995/j.cnki.11-1802/ts.025016
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植物蛋白素肉原料与工艺的研究进展
刘梦然, 毛衍伟, 罗欣, 董鹏程*, 张一敏*
(山东农业大学 食品科学与工程学院,山东 泰安,271018)
Research progress on materials and technologies of plant-based meat
LIU Mengran, MAO Yanwei, LUO Xin, DONG Pengcheng*, ZHANG Yimin*
(College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China)
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摘要 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。
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刘梦然
毛衍伟
罗欣
董鹏程
张一敏
关键词:  植物蛋白素肉  人造肉  组成成分  加工技术  接受程度    
Abstract: 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.
Key words:  plant-based meat    artificial meat    product composition    processing technology    acceptance degree
收稿日期:  2020-07-14      修回日期:  2020-09-01           出版日期:  2021-02-25      发布日期:  2021-03-16      期的出版日期:  2021-02-25
基金资助: 现代农业产业技术体系建设专项资金资助-肉牛(CARS-37);山东省现代农业产业技术体系创新团队建设专项资金(SDAIT-09-09);山东省“双一流”奖补资金(SYL2017XTTD12)
作者简介:  硕士研究生(董鹏程讲师和张一敏副教授为共同通讯作者,E-mail:dpch@dpch.cn;ymzhang@sdau.edu.cn)
引用本文:    
刘梦然,毛衍伟,罗欣,等. 植物蛋白素肉原料与工艺的研究进展[J]. 食品与发酵工业, 2021, 47(4): 293-298.
LIU Mengran,MAO Yanwei,LUO Xin,et al. Research progress on materials and technologies of plant-based meat[J]. Food and Fermentation Industries, 2021, 47(4): 293-298.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025016  或          http://sf1970.cnif.cn/CN/Y2021/V47/I4/293
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