植物基蛋白肉产品的蛋白质平衡与营养优化设计

Design on protein balance and nutritional optimization of plant-based protein meat products

植物基蛋白肉作为新一代健康食品,近年来得到迅速发展。其主要是通过模拟动物肉制品的营养、质地、口感和风味等特性来迎合人们的饮食习惯,同时满足人们对健康营养食品的追求,以及降低饲养和宰杀动物时所导致的一系列负面影响。该文从蛋白质平衡和营养优化两方面进行考量,旨在为植物基蛋白肉产品配方提供理论基础和设计思路。首先,基于不同植物蛋白质的氨基酸水平和可消化吸收性,利用新近的蛋白质质量评估方法,进行植物基蛋白的复配以完全代替肉类,满足人体营养需求。然后,在达到基本蛋白质平衡的基础上,通过评估不同年龄和性别所需的宏量营养素、微量元素和维生素,可以使植物基蛋白肉从多方面满足人体营养需求。在对以上两方面的设计与评价中,穿插进行了营养健康的设计理念。该文有望为倡导人类饮食健康,制造出成分丰富,营养平衡的植物基蛋白肉提供理论基础与技术支持。

Plant-based protein meat, as a new generation of healthy food, has developed rapidly in recent years. It mainly caters to the eating habits of people by simulating the nutrition, texture, taste, and flavor of animal meat products, while satisfying the pursuit of consumers to healthy and nutritious food and reducing a series of negative effects caused by raising and slaughtering animals. In this paper, protein balance and nutritional optimization were considered to provide a theoretical basis and design ideas for the formulation of plant-based protein meat products. First, based on the amino acid level, digestibility, and absorbability of different plant proteins, using the latest protein quality assessment method, the plant-based proteins were compounded to completely replace animal meat and meet the nutritional needs of the human body. Secondly, on the basis of achieving a basic protein balance, by evaluating the macronutrients, trace elements and vitamins required by different ages and genders, plant-based protein meat could meet the nutritional needs of the human body in many ways. During the design and evaluation of the above two aspects, the design concept of nutrition and health was interspersed. This paper is expected to provide a theoretical basis and technical support for advocating a healthy diet for human beings and producing plant-based protein meat with rich ingredients and balanced nutrition.