我国植物蛋白资源高效利用途径与技术创新  

Efficient Utilization and Technological Innovation of Plant-Based Protein Resources in China

作　　者：郭顺堂[1] 徐婧婷[1] 刘欣然[1] 吴元浩 GUO Shuntang;XU Jingting;LIU Xinran;WU Yuanhao(Beijing Key Laboratory of Plant Protein and Cereal Processing/College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]植物蛋白与谷物加工北京市重点实验室/中国农业大学食品科学与营养工程学院

出　　处：《食品科学技术学报》2019年第6期8-15,共8页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400402)

摘　　要：随着近年来"植物蛋白基食品"发展热潮的不断兴起,植物蛋白资源的高效利用成为全球食品行业关注的焦点。比较了国内外植物基食品快速发展的成因,与国外相比,我国植物基的乳和肉替代品有悠久的历史,各种植物乳尤其是豆奶,发展势头迅猛,已形成了稳定的市场,出现了具有我国特色的植物乳品牌;而肉类替代品多集中于拉丝蛋白(组织蛋白)用于肉馅和菜肴类产品的开发,素肉、辣条等休闲食品的产业规模也在不断扩大。而国外在植物蛋白利用方面主要集中在燕麦及各种杂豆蛋白的利用上,利用途径主要是西式肉制品的替代,如汉堡、香肠、炸鸡块等。在比较国内外植物蛋白利用现状的基础上,提出了我国要充分利用已有的技术,提高传统食品的利用水平,实现植物蛋白摄取方便化和美味化,以及制造技术的智能化。不但开发仿肉类植物蛋白产品,还要开发具有植物蛋白本身特色风味的食品品类,构建高附加值、高营养、高效率的植物基肉类产品。With the rapid development of "plant protein-based food" in recent years, the efficient utilization of plant protein resources has become the focus of global food industry. In this paper, the different causes of the rapid development of plant-based food in domestic and overseas are analyzed.In comparison with that in foreign countries, the substitutes of milk and meat based on plant protein had a long history in China. Various plant milks, especially soymilk, had developed rapidly and owned a stable market. There were also some plant milk brands with special Chinese characteristics. While the research of meat substitute was mostly focused on fiber textural protein/tissue protein which were used to develop minced meat and dishes, the industry scales of snack food such as vegetarian meat and hot strip were constantly increasing. However, in foreign countries, the mainly utilized plant proteins were isolated from oats and mixed beans. The ways of utilization focused on the substitution of western-style meat products, such as burgers, sausages and fried chicken. Based on the comparing present utilization of plant protein in domestic and overseas, it was put forward that the existing technologies in China should be fully use to improve the utilization level of traditional foods, to achieve the goals of convenience and deliciousness intake of plant protein and to realize the intelligence of manufacturing technology. Both the meat-like plant protein products and the varieties with the unique flavor of plant protein should be developed. It was necessary to creat plant-based meat products with high added value, high nutrition and high efficiency.

关 键 词：植物蛋白资源 植物基食品 植物基肉 高效利用 技术创新 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]