植物基蛋白模拟肉研制技术与发展前景展望

Application Status and Trend of Meat Analogue Made from Structured Vegetable Protein

基于营养健康需求差异化、个性化及简约化消费模式特点,分析植物基蛋白模拟肉发展趋势。从研究角度以植物蛋白功能特性为切入点,分析蛋白组织纤维化加工技术研发进展及其对模拟肉制品质构、口感的影响,并进一步分析外源风味与模拟肉制品的协同关系,以提升消费者对模拟肉的认知及对其风味口感的接受度。文章着重总结了模拟肉制品的口感形成原理以及风味改善的方法,为模拟肉生产工艺的优化提供依据和支持。

Based on different nutritional requirement,personalization,simplicity consumption feature,development of meat analogue made from vegetable protein was discussed in this paper.From the research point of view,to king the functional properties of plant proteins as the starting point,the research progress of textured protein processing technology and its influence on the texture and mouthfeel of meat analogue products were analyzed.The synergistic relationship between flavor and meat analogue was further analyzed to enhance consumers’ perception of meat analogue and acceptance of its flavor.This paper summarizes the taste formation principles and flavor improvement methods of meat analogs,and provides a reference for the further optimization of the production process.