植物基食品研究进展  

Research Progress on Plant-based Foods

作　　者：全振阳 张莉莉 李伦 丁香丽 QUAN Zhenyang;ZHANG Lili;LI Lun;DING Xiangli(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,Jiangsu,China;Wuxi Awesomen Biotechnology Co.,Ltd.,Wuxi 214122,Jiangsu,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]无锡赞匠生物科技有限公司,江苏无锡214122

出　　处：《食品研究与开发》2023年第22期199-204,共6页Food Research and Development

基　　金：校企联合技术开发项目(20403409)。

摘　　要：作为未来食品的代表,对人体健康、环境保护等有重要意义的植物基食品已引起国内外广泛关注,并成功占据一定的市场份额。基于新型原料的开发和加工技术的发展,植物基食品迅速发展。但植物基食品在我国仍处于发展初期,该文对植物基食品的主要呈现形式、原料、技术发展进行综述,对植物基食品存在问题进行分析,并对植物基食品未来发展方向进行展望,以期为我国植物基食品的研发和推广提供参考。Plant-based foods are important in environmental protection and human health.They have gained much attention in China and foreign countries,and have held a certain market share as future foods.Plant-based foods are developing rapidly with the development of new raw materials and processing technologies.However,they are still in their initial stage in China.This study reviewed the main forms,raw materials,and technology development of plant-based foods,analyzed existing problems,and prospected their future,aiming to provide references for the research,development,and promotion of plant-based foods in China.

关 键 词：植物基 食品 植物肉 植物奶 植物蛋 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]