植物蛋白肉生产的关键因素分析  

Analysis of Key Factors of Plant Protein Meat Production

作　　者：陶相锦 黄立强 王冬玲 马文平 马世岷 TAO Xiangjin;HUANG Liqiang;WANG Dongling;MA Wenping;MA Shimin(Heze Institute for Food and Drug Control,Heze 274000,China)

机构地区：[1]菏泽市食品药品检验检测研究院,山东菏泽274000

出　　处：《食品安全导刊》2023年第30期160-162,共3页China Food Safety Magazine

摘　　要：植物蛋白肉作为肉类的替代品,有广阔的市场前景。本文分析了加工过程中温度、水分含量以及原料配方等对植物蛋白肉的营养品质、色度、口感、纤维结构的影响,并展望了植物蛋白肉的发展方向,以期为生产口感和营养更佳的植物蛋白肉提供科学依据。As a substitute for meat,plant protein meat has a broad market prospect.The factors of moisture content,temperature and ingredient formula on the nutritional quality,coloration and fiber structure of meat products were summarized and the future development direction of plant protein meat was prospected,in order to provide scientific basis for creating better plant protein meat.

关 键 词：植物蛋白肉 水分含量 温度 原料配方 关键因素 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]