植物基仿肉原料的应用与加工现状  

Application and processing status of plant-based meat analogue ingredients

作　　者：吴元浩 徐婧婷[1] 刘欣然[1] 邓文亚 郭顺堂[1] WU Yuan-Hao;XU Jing-Ting;LIU Xin-Ran;DENG Wen-Ya;GUO Shun-Tang(Beijing Key Laboratory of Plant Protein and Cereal Processing,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室,北京100083

出　　处：《食品安全质量检测学报》2020年第17期5955-5963,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2016YFD0400402)。

摘　　要：植物基仿肉制品能够满足消费者基本的感官和营养需求,缓解肉类消费增加带来的环保压力,满足消费者对健康、动物福利、性价比和素食的需求,受到市场的持续关注。植物基仿肉制品的感官属性是其重要的品质之一,其原料组成和加工工艺会对产品质地、外观、风味品质产生重要的影响作用。本研究从植物基仿肉产品的加工工艺、原料、配方等角度出发,对植物基仿肉制品原料蛋白、油脂和水分对纤维化蛋白和产品品质的作用进行阐述,并以市场上的典型产品Beyond Meat、Impossible Foods和金字火腿为例,分析了植物牛肉饼所用着色剂、粘结剂和风味物质的来源、分类和功能。最后对植物基仿肉制品存在的问题和发展方向进行总结,以期为植物基仿肉制品的进一步研究与产品品质提升提供支持。Plant-based meat analogue can satisfy the basic sensory and nutritional needs of consumers,alleviate the pressure of environmental protection from the increasing meat consumption,meet consumer demand for health,animal welfare,affordability and vegetarian,so that it’s been followed up by the market.Sensory properties of plant-based meat analogue are the most important quality,and the composition of materials and processing technology can impact on texture,appearance and flavor quality of the product.This paper expounded the effects of protein,oil and water on texturized protein and product quality from the plant-based meat analogue product processing,materials and formula and analyzed the source,classification and function of colorants,binding agents and flavor used in vegan beef patty,taking the typical products of Beyond Meat,Impossible Foods and Jinzi Ham as examples.Finally,this article also summarized the problems and development direction of plant-based meat analogue products,in order to provide support for further research and product quality improvement.

关 键 词：植物基仿肉制品 原料 产品品质 加工现状 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]