摘要
随着人口的增长和人们对营养健康食品的追求,人们将目光聚焦在肉类替代品的研究探索上,新型食品—人造肉已经成为了弥补肉制品行业资源缺口的优良选择。人造肉包括植物蛋白肉、细胞培养肉和菌类蛋白肉。该文对人造肉的研究现状和存在的问题进行综述,并对人造肉产业的未来进行展望。
With the growth of the population and people's pursuit of nutritious and healthy foods,attention has been focused on the research and exploration of meat analogue.A new type of food-meat analogue-has become an excellent choice to fill the gap in the meat industry.Meat analogue products include plant-based,cell culture,and developing mycoprotein meat.This article mainly discussed the research status and the existing problems of meat analogue,and puted forward a prospect for the future of meat analogue industry.
作者
唐伟挺
余晓盈
邹苑
刘英丽
郑倩望
郭丽琼
林俊芳
TANG Wei-ting;YU Xiao-ying;ZOU Yuan;LIU Ying-li;ZHENG Qian-wang;GUO Li-qiong;LIN Jun-fang(College of Food Science,South China Agricultural University,Guangzhou 510640,Guangdong,China;Research Center for Microecological Agents of Guangdong Province,Guangzhou 510640,Guangdong,China;China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing Technology and Business University,Beijing 100048,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第6期190-199,共10页
Food Research and Development
基金
广东省现代农业技术体系食用菌创新团队建设项目(2020KJ103)
国家自然科学基金项目(31772373、31601564)。
关键词
人造肉
菌类蛋白
发酵
营养
新型食品
meat analogue
mycoprotein
fermentation
futrition
novel food