功能性食品载体视角下人造肉的研究进展及挑战

Research progress and challenges of artificial meat from the perspective of functional food carriers

中文关键词:  功能性食品载体  人造肉  植物肉  细胞培育肉  功能性食品

英文关键词:functional food carrier  artificial meat  plant-based artificial meat  cell-cultured meat  functional food

中文摘要:

      以功能性食品载体为研究视角, 系统地梳理了人造肉产业的技术研发进展与产业化应用中面临的多重挑战。首先介绍了功能性食品载体的不同分类, 并重点对比分析了植物基人造肉与细胞培育肉作为功能性食品载体的核心优势与短板。在此基础上, 还详细阐述了两类人造肉在心血管健康、肠道微生态调节、骨骼发育促进、体重管理、抗氧化抗衰老、代谢机能提升、机体免疫增强七大健康领域的典型应用案例与实践成果。针对当前人造肉存在的营养不均衡、质构风味与天然肉类差异较大、规模化生产技术不成熟、市场认知度与接受度偏低等核心问题, 从营养配方优化、加工技术创新、产业链协同、科普宣传推广等维度提出发展优化路径, 为人造肉在功能性食品载体领域的研发创新与产业化落地提供坚实的理论依据与可行的技术思路, 同时为推动人造肉从普通替代食品向高附加值功能性营养食品升级、实现规模化与高质量产业发展提供重要的理论支撑与技术指引。

英文摘要:

      From the perspective of functional food carrier, systematically discussed the technological research and development progress of artificial meat industry and the multiple challenges faced in the process of industrial application. Firstly, introduced the classification of functional food carriers, and compared and analyzed the core advantages and disadvantages of plant-based artificial meat and cell-cultured meat as functional food carriers. On this basis, elaborated the typical application cases and practical results of 2 types of artificial meat in 7 health fields: cardiovascular health, intestinal microecological regulation, bone development promotion, weight management, anti-oxidation and anti-aging, metabolic function improvement, and immune enhancement. Additionally, in view of the core problems of artificial meat, such as unbalanced nutrition, great differences from texture and flavor of natural meat, immature large-scale production technologies, low market awareness and acceptance, development optimization paths were put forward from the aspects of nutrition formula optimization, processing technology innovation, industrial chain coordination and popular science publicity and promotion. It provided a solid theoretical basis and feasible technical ideas for the research and development innovation and industrialization of artificial meat in the field of functional food carriers. At the same time, it provides important theoretical support and technical guidance for promoting the upgrading of artificial meat from ordinary alternative food to high value-added functional nutritious food and achieving large-scale and high-quality industrial development.