多糖在挤压制备素肉中的应用现状及趋势  

Investigation in application of polysaccharides in extrusion preparation of plant-based vegetarian meat

作　　者：高育哲 王海观 苏爽 王振国 时家峰 李妍然 肖志刚 GAO Yuzhe;WANG Haiguan;SU Shuang;WANG Zhenguo;SHI Jiafeng;LI Yanran;XIAO Zhigang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《沈阳师范大学学报（自然科学版）》2023年第2期163-167,共5页Journal of Shenyang Normal University:Natural Science Edition

基　　金：东方集团“高水分植物基人造肉开发”项目(054-92000232);辽宁省“揭榜挂帅”科技攻关专项计划(2021JH/104000340201)。

摘　　要：植物基素肉是具有一定发展前景的绿色食品。随着人们对植物基素肉研究的不断深入和高水分挤压技术的日渐成熟,植物基素肉的品质不断被改善,植物基素肉产品引起了全社会的高度重视,但植物基素肉在质地、口感、色泽等方面与动物肉类仍然存在差距。因此,需要进一步深入关于植物基素肉的研究,优化植物基素肉原料配方来改良植物基素肉的品质。综述了多糖(卡拉胶、海藻酸钠、淀粉)在挤压制备植物基素肉中的应用,阐述了多糖促进挤压植物基素肉纤维结构形成的机制,讨论了多糖在挤压制备植物基素肉中的发展趋势。旨在为多糖在挤压制备植物基素肉中的应用提供参考,以期丰富植物基素肉的营养成分,提高多糖在制备植物基素肉中的应用潜力,并为未来植物基素肉的研究提供借鉴。Plant-based vegetarian meat is a green food with certain development prospects.With the deepening of research on plant-based vegetarian meat and the maturity of high-moisture extrusion technology,the quality of plant-based vegetarian meat has been continuously improved,which has attracted the society s attention.Plant-based vegetarian meat products are highly valued,but they still have a gap compared with real animal meat in terms of texture,taste and color.Thus,further in-depth research on plant-based vegetarian meat is needed to optimize the formula of vegetarian meat and to improve the quality of vegetarian meat.In this paper we describe the research status of plant-based vegetarian meat,summarize the application and research of some polysaccharides(carrageenan,sodium alginate,starch)in the extrusion of plant-based meat at home and abroad in recent years,and analyze the mechanism of fiber structure formation promoted by polysaccharides.Additionally,the development trend of polysaccharides in the extrusion of plant-based meat is discussed in this paper.The purpose is to provide theoretical basis for the application of polysaccharides in the preparation of plant-based meat by extrusion,and to enrich the nutritional components of plant-based meat.Moreover,this study could emphasize the application potential of polysaccharides in the preparation of plant-based meat,and to provide a direction for the development of plant-based meat in the future for reference.

关 键 词：高水分挤压 蛋白素肉 多糖 结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]