植物蛋白肉制品结构设计与研究进展  

Progress on structure design and development of plant-based meat products

作　　者：崔冰 李晶 梁宏闪 陈义杰 李艳 李斌 CUI Bing;LI Jing;LIANG Hongshan;CHEN Yijie;LI Yan;LI Bin(College of Food Science and Technology,Huazhong Agricultural University/Ministry of Education Key Laboratory of Environment Correlative Dietology,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/环境食品学教育部重点实验室,武汉430070

出　　处：《华中农业大学学报》2021年第6期211-219,共9页Journal of Huazhong Agricultural University

基　　金：湖北省自然科学基金创新群体项目(2019CFA011)。

摘　　要：为满足未来食品供应的可持续性以及消费者对营养健康的需求,近年来植物蛋白肉制品受到市场的持续关注。尽管目前已经制备出具有纤维质感的植物蛋白肉制品,但还不具备与动物肉组织相同的营养和感官属性,这也是植物蛋白肉制品结构设计的最终目标。本文阐述了动物肉组分的结构和功能,综述了植物蛋白肉制品的原料组成和加工技术,对比了植物蛋白肉制品与动物肉的差异。最终,从优化植物蛋白纤维化技术、开发新型蛋白质资源、构建脂肪组织与结缔组织等效物和调控特征风味等结构设计的角度提出了构建植物蛋白肉制品需要探索的方向,以期为新型植物蛋白肉制品的开发提供参考。In order to meet the sustainability of future food supply and consumers’demand for nutrition and health,plant-based meat products have received continuous attention from the market in recent years.Although plant-based meat products with fibrous textures have been prepared,having the same nutrition and sensory attributes as animal meat tissues is the ultimate goal of structure design of plant-based meat products.We describes the structure and function of animal meat components,summarizes the raw material composition and processing technology of plant-based meat products,and compares the differences between plant-based meat products and animal meat.Finally,the direction that needs to be explored in the construction of plant-based meat products is proposed from the perspective of structure design including optimizing plant-based fibrosis technology,developing new protein resources,constructing adipose tissue and connective tissue equivalents,and regulating characteristics and flavors.It is expected to provide a reference for the development of novel plant-based meat products.

关 键 词：肉类替代品 动物肉 植物蛋白肉制品 组织结构 结构设计 3D打印 

分 类 号：TS201.21[轻工技术与工程—食品科学]