植物基肉制品的研究进展  

Research progress of plant-based meat products

作　　者：豆康宁[1,2] 赵永敢 金少举[1,2] 李超敏 邓同兴[1,2] 赵志军 DOU Kang-ning;ZHAO Yong-gan;JIN Shao-ju;LI Chao-min;DENG Tong-xing;ZHAO Zhi-jun(Luohe Medical College,Luohe,Henan 462002,China;Henan Province Engineeing Research Center of Nutritional and Health,Luohe,Henan 462002,China)

机构地区：[1]漯河医学高等专科学校,河南漯河462002 [2]河南省营养与健康工程研究中心,河南漯河462002

出　　处：《食品与机械》2022年第11期230-235,共6页Food and Machinery

基　　金：河南省高等学校重点科研项目计划(编号:22B550011);漯河市青年拔尖人才资助项目。

摘　　要：文章从植物基肉制品的概念、原料、工艺、质构、感官、营养、市场、专利、安全性方面进行了综述,总结了植物基肉制品开发所取得的成果及不足,指出下一步应从蛋白原料种类、蛋白质分子改性、拉丝蛋白生产工艺技术、基因工程技术改造等方面进行研究。The concept,raw materials,technology,texture,sensory,nutrition,market,patent and safety of plant-based meat products were reviewed,and the achievements and shortcomings of the development of plant-based meat products were summarized.It is indicated that the next researching should be done from the protein types of raw materials,protein molecular modification,texturized protein production technology,genetic engineering technology transformation,etc.

关 键 词：植物基肉制品 植物蛋白 拉丝蛋白 口感 动物肉 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]