Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 306 - 312

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031683

Design on protein balance and nutritional optimization of plant-based protein meat products

  • LI Ruonan ,
  • TIAN Xiaojing ,
  • ZHAO Kaixuan ,
  • ZHANG Yafei ,
  • WANG Wenhang
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Kala Zhen Product Development Center of Xingjia (Tianjin) Biotechnology Company Limited, Tianjin 300457, China)

Received date: 2022-04-06

  Revised date: 2022-06-06

  Online published: 2023-04-06

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Abstract

Plant-based protein meat, as a new generation of healthy food, has developed rapidly in recent years. It mainly caters to the eating habits of people by simulating the nutrition, texture, taste, and flavor of animal meat products, while satisfying the pursuit of consumers to healthy and nutritious food and reducing a series of negative effects caused by raising and slaughtering animals. In this paper, protein balance and nutritional optimization were considered to provide a theoretical basis and design ideas for the formulation of plant-based protein meat products. First, based on the amino acid level, digestibility, and absorbability of different plant proteins, using the latest protein quality assessment method, the plant-based proteins were compounded to completely replace animal meat and meet the nutritional needs of the human body. Secondly, on the basis of achieving a basic protein balance, by evaluating the macronutrients, trace elements and vitamins required by different ages and genders, plant-based protein meat could meet the nutritional needs of the human body in many ways. During the design and evaluation of the above two aspects, the design concept of nutrition and health was interspersed. This paper is expected to provide a theoretical basis and technical support for advocating a healthy diet for human beings and producing plant-based protein meat with rich ingredients and balanced nutrition.

Key words： plant-based protein meat; protein balance; nutrient density; component compatibility; health orientation

Cite this article

LI Ruonan , TIAN Xiaojing , ZHAO Kaixuan , ZHANG Yafei , WANG Wenhang . Design on protein balance and nutritional optimization of plant-based protein meat products[J]. Food and Fermentation Industries, 2023 , 49(5) : 306 -312 . DOI: 10.13995/j.cnki.11-1802/ts.031683

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