植物蛋白肉的加工及品质特性研究进展

Research progress on processing and quality characteristics of plant protein meat

中文关键词:  植物蛋白肉  加工技术  品质特性  评价方法  品质提升

英文关键词:plant protein meat  processing technology  quality characteristics  evaluation method  improvement of quality

中文摘要:

      由于动物蛋白需求增加导致的环境压力增大、供给压力增大以及人体健康等问题, 近年来植物蛋白肉受到国内外研究人员的广泛关注, 成为食品行业的新风口。植物蛋白肉是以植物原料或其制品为蛋白质、脂肪的主要来源加工制成的具有与动物蛋白的质构、风味、形态等品质特征类似的替代肉制品。目前国内外已有多种加工方式来制备生产植物蛋白肉, 但植物蛋白肉的品质与动物蛋白相比仍具有一定的差距, 因此探究植物蛋白肉品质特性以及提升方法刻不容缓。本文总结了植物蛋白肉生产原料、加工技术及加工中的化学变化; 阐述了植物蛋白肉的结构特性、质构及感官特性、营养特性等品质特性及分析评价方法; 最后提出了改善植物蛋白肉品质的研究方向, 以期为植物蛋白肉产品品质提档升级提供参考。

英文摘要:

      In recent years, plant protein meat has been widely concerned by researchers at home and abroad due to environmental pressure, supply pressure and human health problems caused by the increase of animal protein demand, and has become a new port of food industry. Plant protein meat is a substitute meat product which is processed from plant raw materials or their products as the main source of protein and fat and has similar texture, flavor, shape and other quality characteristics as animal protein. At present, there are a variety of processing methods to produce plant protein meat at home and abroad, but the quality of plant protein meat is still a certain gap compared with animal protein, so it is urgent to explore the quality characteristics of plant protein meat and improve methods. This paper summarized the raw materials, processing technology and chemical changes of plant protein meat, described the quality characteristics of plant protein meat, such as structural characteristics, texture and sensory characteristics, nutritional characteristics and analysis and evaluation methods. Finally, the research direction of improving the quality of plant protein meat was put forward in order to provide reference for upgrading the quality of plant protein meat products.