植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展  

Research Progress on Raw Material Development,Processing Technology and Nutritional Properties of Plant Based Meat

作　　者：曾艳[1] 郝学财[2] 董婷 孙媛霞[1] ZENG Yan;HAO Xuecai;DONG Ting;SUN Yuanxia(Tianjin Institute of Industrial Biotechnology,Chinese Academy of Sciences,Tianjin 300308,China;Tianjin Chunfa Bio-Technology Group Co.,Ltd,Tianjin 300300,China;Tianjin Meikang Foods Co.,Ltd,Tianjin 300300,China)

机构地区：[1]中国科学院天津工业生物技术研究所,天津300308 [2]天津春发生物科技集团有限公司,天津300300 [3]天津美康食品有限公司,天津300300

出　　处：《食品工业科技》2021年第3期338-345,350,共9页Science and Technology of Food Industry

基　　金：天津市合成生物技术创新能力提升行动项目TSBICIP-KJGG-004。

摘　　要：植物蛋白肉以植物蛋白质为主要原料,通过重塑蛋白质的解离聚合行为形成类肉纤维结构,同时添加油脂、色素、粘合剂等非动物来源食品配料,加工定制出接近真实动物肉的形态色泽与风味口感。由于能够有效解决肉类供应不足问题,食品安全性高、生产方式绿色可持续,植物蛋白肉作为肉类替代食品发展迅猛,受到食品工业的广泛关注。本文将对植物蛋白肉所用的蛋白质等原料组成、挤压法等加工工艺开发以及成型产品的质构特性与营养组分研究进行综述,以期为国内植物蛋白肉的生产研发与应用推广提供参考。Plant based meat are made from plant-based proteins as the main raw material by reshaping the dissociation and polymerization behavior of protein to induce the formation of meat-like fiber texture,and fat/oil,pigment and other non-animal food ingredients are added during the process to resemble the appearance,color,flavor,and texture of animal meat.Due to its potential to solve the problem of insufficient meat supply,and high food safety as well as green and sustainable production mode,plant based meat has been developed rapidly as the substitute of meat in recent years,and has received a lot of attentions from food industry.This paper reviews the development of proteins and other raw materials,extrusion and other processing technology in the production of plant based meat,as well as the research on the texture characteristics and nutritional composition of modern plant based meat products,in aim to provide reference for the further production,development and application of modern meat analogues.

关 键 词：植物蛋白肉 原料组成 加工工艺 质构特性 营养特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]