植物蛋白肉感官品质与营养安全研究进展  

Research progress on the quality of sensory,nutrition and safety of plant protein meat

作　　者：芦鑫[1,2] 路风银 孙强[1,2] 宋国辉[1,2] 黄纪念 LU Xin;LU Feng-yin;SUN Qiang;SONG Guo-hui;HUANG Ji-nian(Research Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Engineering Research Centre of Bioactive Substances in Agricultural Products,Zhengzhou 450002,Henan,China;Institute of Industrial Crops,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Key Laboratory of Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,Hubei,China)

机构地区：[1]河南省农业科学院农产品加工研究中心,河南郑州450002 [2]河南省农产品生物活性物质工程技术研究中心,河南郑州450002 [3]河南省农业科学院经济作物研究所,河南郑州450002 [4]农业部油料加工重点实验室,湖北武汉430062

出　　处：《粮食与油脂》2024年第6期6-10,共5页Cereals & Oils

基　　金：河南省科技攻关项目(222102110037);国家特色油料产业技术体系(CARS-14)。

摘　　要：综述了植物蛋白肉在外观、口感、风味方面的技术进步,分析了植物蛋白肉营养稍逊肉类的原因以及改善途径,论述了植物蛋白肉的安全性,以期为高品质植物蛋白肉加工提供理论参考。The technological progress in the quality of appearance,taste and flavor of plant protein meat were summarized,the reason why the nutrition of plant protein meat was inferior to that of meat and the ways to improve it were analyzed,and the safety of plant protein meat was discussed,in order to provide the theoretical reference for the processing of high-quality plant protein meat.

关 键 词：色素 酶解 挤压膨化 过敏 异味 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]