植物基仿肉类食品纤维结构设计与评价研究进展
为了减少动物性蛋白食品生产过程对环境的影响, 新近开发出的一系列与肉类产品具有相似感官特征的植物基仿肉类食品成为了食品行业的研究热点。本文分析了植物基仿肉类食品快速发展的原因, 聚焦于影响这类食品感官品质的关键性因素—纤维结构设计, 总结了植物基仿肉类食品纤维结构设计的相关工艺研究进展, 介绍了产品纤维结构评价方法。在此基础上, 建议我国植物基仿肉类食品的开发要在结合国外优秀技术经验的同时保持中式特色, 创新适用于中式烹饪的“仿鲜肉”产品; 此外, 还应进一步加大对植物基仿肉类食品加工技术中瓶颈问题的研究力度, 完善相关标准, 加强安全监管, 构建具有中国特色的植物基仿肉类食品生产加工体系, 促进我国植物基食品新品类的蓬勃发展。
In order to reduce the impact of animal protein products processing on the environment, a series of plant-based meat analogues with similar sensory characteristics as meat products have become a research hotspot in the food industry. This paper analyzed the reasons for the rapid development of plant-based meat imitation food, and focusing on the key factor affecting the sensory quality of this kind of food fiber structure design, summarized the related process research progress of plant-based meat imitation food fiber structure design, and introduced the evaluation method of product fiber structure. On this basis, it was suggested that the development of plant-based meat analogues in China should combine the excellent foreign technologies with maintaining the Chinese special characteristics, and create whole fresh meat products suitable for Chinese cooking. It is necessary to solve the bottleneck problems in the processing technologies for plant-based meat analogues, and then improve the relevant standards to implement safety supervision and processing system of plant-based meat analogues with Chinese characteristics should be established to promote the blossoming development of innovative plant-based food products in China.
标题：植物基仿肉类食品纤维结构设计与评价研究进展
英文标题：Advances in design and evaluation for fibrous texture of plant-based meat analogues
作者：
刘欣然 中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室
吴元浩 中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室
邓文亚 中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室
郭顺堂 中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室
中文关键词:植物基仿肉,植物基食品,植物蛋白,纤维结构,质构特性,
英文关键词:plant-based meat analogues,plant-based food,plant protein,fibrous structure,texture characteristics,
发表日期：2020-07-12
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