植物基食品加工技术、营养成分及其对不同人群的影响研究进展  

Research progress on plant-based food processing technology,nutritional composition and its impact on different populations

作　　者：麻梦寒 冯朵 李梦洁 李琥 郭丽萍[2] 王靖 MA Meng-Han;FENG Duo;LI Meng-Jie;LI Hu;GUO Li-Ping;WANG Jing(Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266011,China)

机构地区：[1]农业农村部食物与营养发展研究所,北京100081 [2]青岛农业大学食品科学与工程学院,青岛266011

出　　处：《食品安全质量检测学报》2024年第18期123-130,共8页Journal of Food Safety and Quality

基　　金：中国农业科学院创新工程项目(CAAS-ASTIP2024004)。

摘　　要：植物基食品是指以植物原料(包括藻类和真菌类)或其制品为蛋白质、脂肪等来源,添加或不添加其他配料,经一定工艺制成的,具有类似某种动物来源食品的质构、风味、形态等品质特征的食品。随着加工技术提升,植物肉、植物奶等产品应运而生。它们不仅满足人们对动物食品的感官和营养需求,还具有环保和健康优势。植物基食品能节约土地、减少碳排放和水资源消耗,避免乳糖不耐受和肉类中的高胆固醇问题。对不同人群而言,植物基食品也颇具价值。儿童、青少年在其中可获得丰富的蛋白质、碳水化合物和膳食纤维,促进生长发育;成年人可将其作为健康饮食的一部分,摄入多元维生素和矿物质;中老年人则能降低胆固醇,减少心血管疾病风险。因此,本文从不同角度分析植物基肉制品和植物基乳制品加工技术优缺点,同时全面总结其营养成分差异,最后针对不同人群的需求,梳理出选择植物基食品的合理理由,作为新兴食品类别,植物基食品市场前景广阔,对推动健康饮食和可持续发展具有重要意义。Plant-based food refers to a food made of plant raw materials(including algae and fungi)or their products as sources of protein,fat,etc.,with or without the addition of other ingredients,and made by a certain process,with the texture,flavor,morphology and other quality characteristics of a certain animal-derived food.With the improvement of processing technology,plant meat,plant milk and other products came into being.Not only do they meet people’s sensory and nutritional needs for animal food,but they also have environmental and health benefits.Plant-based foods save land,reduce carbon emissions and water consumption,avoid lactose intolerance and high cholesterol in meat.Plant-based foods are also valuable to different groups of people.Children and adolescents can obtain rich protein,carbohydrates and dietary fiber to promote growth and development;adults can consume multivitamins and minerals as part of a healthy diet;middle-aged and older adults can lower cholesterol and reduce the risk of cardiovascular disease.Therefore,this paper analyzed the advantages and disadvantages of plant-based meat products and plant-based dairy processing technologies from different perspectives,summarized their nutritional differences comprehensively,and finally sorted out the reasonable reasons for choosing plant-based foods according to the needs of different people,as an emerging food category,the plant-based food market has broad prospects and is of great significance for promoting healthy diets and sustainable development.

关 键 词：植物基 植物源成分 环保健康 营养功效 适用人群 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.4[轻工技术与工程—食品科学与工程]