仿生素肉糜制品加工中原辅料的应用研究进展  

Progress on the Application of Raw Materials and Ingredients in the Processing of Comminuted Meat-analog Products

作　　者：陈林[1] 余林[1] Rammile Ettelaie 丁利君[1] 孙建霞[1] Chen Lin;Yu Lin;Rammile Ettelaie;Ding Lijun;Sun Jianxia(Department of Food Science,College of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006;College of Food Science and Nutrition,University of Leeds,Leeds LS29JT,United Kingdom)

机构地区：[1]广东工业大学轻工化工学院食品系,广州510006 [2]英国利兹大学食品科学与营养学院,英国利兹LS29JT

出　　处：《中国食品学报》2023年第2期410-421,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31601416);广东省科技计划项目(2017A020208064)。

摘　　要：仿生素肉糜制品以素仿荤,不仅能在不产生杀戮和减少环境污染的情况下提供接近真实肉类的味道和营养价值,还可有效规避食用动物肉的潜在健康风险,为转变传统肉类消费模式提供了一个理想的选择,已成为素食加工领域的研发热点。本文归纳总结了国内外仿生素肉糜制品加工中原辅料的组成和配方,阐述各原辅料组分对产品质构、风味、色泽、营养等方面的影响,综述该类产品国内外生产研发现状,进而探讨我国仿生素肉糜制品加工中存在的理论和技术问题以及未来发展趋势。Comminuted meat-analog products could approximate the taste and nutritional value of real meat products without slaughter and environmental devastation,and could effectively avoid the potential health risk of eating animal products.Therefore,comminuted meat-analog products have been considered as an ideal alternative that could change the traditional pattern of animal products consumption,and have become an important issue in the processing of vegetarian foods.This review summarized the raw materials and ingredients applied at home and abroad in the processing of comminuted meat-analog products,and elaborated their influences on the texture,flavor,colour and nutrition of final products.The status of research,development and production of comminuted meat-analog products were reviewed,and furthermore,theoretical problems,technological problems and future development in the processing of this particular products were also discussed.

关 键 词：仿生素肉糜制品 原辅料 加工工艺 质构特性 研究进展 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]