人造肉颜色模拟研究现状分析及展望  

Analysis of the Current State and Future Prospects of Artificial Meat Color Simulation

作　　者：怀欲晓 董鹏程[1] 张一敏[1] 毛衍伟[1] HUAI Yuxiao;DONG Pengcheng;ZHANG Yimin;MAO Yanwei(College of Food Science and Engineering Shandong Agricultural University,Taian 271018)

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《食品工业》2024年第9期270-275,共6页The Food Industry

基　　金：山东省生猪产业技术体系(SDAIT-08-10)。

摘　　要：开发绿色环保可持续的传统肉类替代品,不仅契合我国绿色低碳的重大战略需求,更能为满足人们日益增加的肉类需求提供解决方案。人造肉主要分为以植物蛋白为主要原料制备的素肉和以细胞为原料制备的培育肉。颜色是影响消费者购买决定的重要原因之一,直接影响产品的消费量。目前,人造肉主要通过多种着色剂复配技术、植物血红素提取纯化技术、微生物发酵合成色素及纯化技术等进行呈色,但颜色仍与传统肉类有所差距。因此,文章对人造肉颜色模拟研究现状和存在的问题进行综述,以期为我国人造肉呈色及相关研究领域提供参考,提高消费者对人造肉食品的接受度。The development of green,environmentally friendly,and sustainable traditional meat substitutes not only aligns with China’s strategic goals for a greener and low-carbon future,but also addresses the growing demand for meat.Artificial meat can be categorized into plant-based alternatives made from plant proteins and cell-cultured alternatives produced through cellular technology.Color plays a crucial role in consumers’purchasing decisions,and directly impacts their consumption choices.Currently,artificial meat is primarily colored using various combinations of colorants,plant heme extraction and purification techniques,as well as microbial fermentation synthetic pigments and purification methods.However,the color still differs from that of traditional meat.Therefore,this paper aims to summarize the current state and existing challenges in simulating artificial meat colors to provide insights for research on artificial meat coloring in China while enhancing consumer acceptance towards these food products.

关 键 词：人造肉 素肉 培育肉 颜色 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]