食品与发酵工业 >

2020 , Vol. 46 >Issue 12: 299 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023823

综述与专题评论

植物蛋白肉研究进展

  • 欧雨嘉 ,
  • 郑明静 ,
  • 曾红亮 ,
  • 曾绍校 ,
  • 郑宝东
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(中爱国际合作食品物质学与结构设计研究中心,福建 福州,350002)
    3(集美大学 食品与生物工程学院,福建 厦门,361021)
硕士研究生(郑宝东教授为通讯作者,E-mail:zbdfst@163.com)

收稿日期: 2020-03-02

  网络出版日期: 2020-07-15

基金资助

福建农林大学国际科技合作与交流资助项目(KXGH17001);福建省高校提升办学水平专项(KJG19004A)

收起

Advance in plant-based meat research

  • OU Yujia ,
  • ZHENG Mingjing ,
  • ZENG Hongliang ,
  • ZENG Shaoxiao ,
  • ZHENG Baodong
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  • 1(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
    2(China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fuzhou 350002,China)
    3(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China)

Received date: 2020-03-02

  Online published: 2020-07-15

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摘要

“人造肉”是肉类代替品,已成为2019年度全球十大突破性技术之一,植物蛋白肉是“人造肉”领域的研究热点。该文主要介绍以植物性蛋白为原料的“人造肉”,阐述了植物蛋白肉的加工技术及其原理,着重分析加工与生产中影响植物蛋白肉品质的主要因素,综述了植物蛋白肉国内外研究进展,总结了植物蛋白肉存在的问题和未来发展趋势,为植物蛋白肉研究和开发生产提供参考。

关键词： 人造肉; 植物蛋白肉; 肉类代替品; 挤压技术; 蛋白组织化

本文引用格式

欧雨嘉 , 郑明静 , 曾红亮 , 曾绍校 , 郑宝东 . 植物蛋白肉研究进展[J]. 食品与发酵工业, 2020 , 46(12) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.023823

Abstract

In 2019, artificial meat, a meat substitute, has become one of the top ten breakthrough technologies in the world. Plant-based meat is one of the research hotspots in the field of "artificial meat". In this review, artificial meat using plant protein as the material was mainly introduced. The processing technologies of plant protein meat and their principle were explained, the main factors affecting the quality of plant-based meat in processing and production were analyzed, the research progress of plant-based meat were reviewed, and the problems, as well as future development trends of plant-based meat, were summarized. This review could provide references for the research, development and production of plant-based meat.

Key words： artificial meat; plant-based meat; meat substitutes; extrusion technology; protein texturization

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