文章摘要
江连洲;张鑫;窦薇;隋晓楠.植物基肉制品研究进展与未来挑战[J].中国食品学报,2020,20(8):1-10
植物基肉制品研究进展与未来挑战
Advance and Challenges in Plant-based Meat
  
DOI:
中文关键词: 植物基肉制品  人造肉  挤压技术  大豆蛋白
英文关键词: plant-basedmeat  artificialmeat  extrusiontechnology  soyprotein
基金项目:中国科学院学部咨询评议项目(2018-C03-B-016)
作者单位
江连洲;张鑫;窦薇;隋晓楠 东北农业大学食品学院 
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中文摘要:
      植物基肉制品是以植物蛋白为原料,主要通过挤压等技术生产具有类似肉类质构、口感和风味的仿肉制品。植物基肉制品是近几年较为火热且具有广阔前景的“人造肉”产品。本文通过介绍植物蛋白特别是大豆蛋白和配方组成,阐述植物基肉制品在世界范围内的发展历程,分析食品挤压技术在植物基肉制品中的应用和高水分挤压过程中蛋白质纤维形成机理,探讨植物基肉制品面临的挑战及未来发展趋势,期望为我国植物基肉制品及相关领域研究提供参考。
英文摘要:
      Plant-based meat is meat analogue that is made from plant protein and mainly extruded to produce a meat-like texture, mouthfeel and flavor. In recent years, plan-based meat is a hot and very promising‘artificial meat’ product. In this review, the development history of plant-based meat particularly made by soy protein is comprehensively summarized. The development of extrusion technology and the mechanism of protein fiber over high-moisture extrusion are also reviewed. Furtherly, the challenge and future development of plant-based meat are discussed. The aim of this review is to guide the research and development of plant-based meat in China.
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