植物基肉制品的减钠策略研究进展  

Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products

作　　者：王睿[1] 彭郁[1] 单子明 李茉[1] 温馨[1] 倪元颖[1] WANG Rui;PENG Yu;SHAN Ziming;LI Mo;WEN Xin;NI Yuanying(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2024年第24期367-376,共10页Food Science

基　　金：中国科协第八届青年人才托举工程项目(2022QNRC001)。

摘　　要：随着人口增长和环境恶化等问题的加剧,传统畜牧业的不良影响逐渐凸显,植物基肉制品的市场正在扩大。诸多研究正集中于从外观、结构和口感风味等方面改善植物基肉制品的品质,使其与真肉更为相似。但是,目前市场上的植物基肉制品普遍存在钠元素偏高的现状,这与健康饮食的观念相悖,严重影响了植物基肉制品的营养价值和推广应用。因此,本文从植物基肉制品的发展情况入手,对相关产品的高钠现状和原因进行分析,并重点阐述了植物基肉制品在生产加工过程的口感风味塑造、纤维结构构建以及原料生产环节的减盐降钠策略,以期在不影响产品感官品质的前提下实现钠含量的降低,从而生产和推广更加健康的低钠型植物基肉制品。With the exacerbation of relevant issues such as population growth and environmental deterioration,the adverse impact of traditional livestock farming is gradually becoming prominent,while the market for plant-based meat products is expanding.Numerous studies have focused on improving the quality of plant-based meat products in terms of appearance,texture,taste and flavor to make them more similar to real meat.However,plant-based meat products on the market generally contain high sodium levels,which contradicts the concept of healthy diet and seriously affects the nutritional value and promotion of plant-based meat products.Therefore,this article starts with an overview of the development of plant-based meat products,analyzes the current status and causes of high sodium levels in related products,and focuses on the salt and sodium reduction strategies used in the production of plant-based meat in the three aspects of texture and flavor shaping,fiber structure construction and raw material preparation,with a view to reducing the sodium content without affecting the sensory quality of plant-based meat products in order to produce and promote healthier low-sodium plant-based meat products.

关 键 词：植物基肉制品 减钠 纤维结构构建 植物蛋白提取 膜过滤 

分 类 号：TS201.1[轻工技术与工程—食品科学]