食品与发酵工业 >

2019 , Vol. 45 >Issue 22: 262 - 267

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021495

综述与专题评论

仿制肉的生产技术及其发展趋势

  • 李洪军 ,
  • 陈晓思 ,
  • 贺稚非 ,
  • 李少博
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  • 1 (西南大学 食品科学学院,重庆,400716)
    2 (重庆市特色食品工程技术研究中心,重庆,400716)
李洪军教授和陈晓思硕士研究生为共同第一作者(李洪军教授为通讯作者,E-mail: 983362225@qq.com)。

收稿日期: 2019-06-28

  网络出版日期: 2020-02-16

基金资助

2017年国家自然科学基金项目(31671787);国家兔产业技术体系肉加工与综合利用(CARS-43-E-1)

收起

Production technology and development trend of imitated meat

  • LI Hongjun ,
  • CHEN Xiaosi ,
  • HE Zhifei ,
  • LI Shaobo
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  • 1 (College of Food Science, Southwest University, Chongqing 400716, China)
    2 (Chongqing Engineering Research Center of Regional Food, Chongqing 400716, China)

Received date: 2019-06-28

  Online published: 2020-02-16

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摘要

为了解决传统肉类生产方式存在的诸多问题,对仿制肉的生产方式进行综述,总结了现有的仿制肉种类、生产方法、影响因素、主要的生产问题和发展方向。现有的仿制肉包括素食肉和体外培养肉2种,素食肉的现代生产法是挤压法,而挤压法又包括中低水分挤压法和高水分挤压法;体外培养肉的生产方法包括基于支架的细胞培养法和组织培养法。素食肉今后的发展趋势为将研究的重点从中低水分挤压法转移至高水分挤压法,以生产组织化程度更高的纤维状蛋白质。对于体外培养肉,应进一步降低生产的成本,致力于含内置血管肌肉的研究以及大型生物反应器的设计与建造,以满足具有复杂结构大块肌肉的大量生产。

关键词： 仿制肉; 素食肉; 体外培养肉; 生产技术; 发展趋势

本文引用格式

李洪军 , 陈晓思 , 贺稚非 , 李少博 . 仿制肉的生产技术及其发展趋势[J]. 食品与发酵工业, 2019 , 45(22) : 262 -267 . DOI: 10.13995/j.cnki.11-1802/ts.021495

Abstract

In order to find a solution for the problems in traditional meat production, the imitated meat types, production methods, influencing factors, major production problems and development trend were reviewed. Imitated meat mainly includes textured vegetable protein and in vitro meat. The modern production method for textured vegetable protein was extrusion, including low-intermediate moisture extrusion and high moisture extrusion. In addition, in vitro meat was mainly produced by scaffold-based cell culture and tissue culture. For future development, high moisture extrusion method becomes a research focus for producing highly textured fibrous protein. As for in vitro meat, cost reduction, built-in vascular muscle research and large bioreactor construction should be further studied in accordance with the great production of large muscles with complex structure.

Key words： imitated meat; textured vegetable protein; in vitro meat; production technology; development trend

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