植物基蛋白肉的研究现状与挑战

Research Status and Challenge on Plant-based Protein Meat

随着社会发展进步,健康饮食、绿色可持续发展等观念受到广泛认同。相比于传统肉,植物基蛋白肉具有营养丰富、环境友好且节约生产要素等优势,成为当下的研究热点。本研究简要梳理了植物基蛋白肉近年来的国内外研究现状、发展历程,系统介绍了植物基蛋白肉的原料组成、挤压技术以及质量评价方法。最后,总结了植物基蛋白肉研究中现存的主要问题,并结合实际研究进展提出展望。未来,应以深入研究植物基蛋白肉产品的外观、风味、质地等感官特性为主,同时兼顾营养和安全性。高湿挤压技术作为未来发展方向,除调整含水量、挤压温度和其他工艺参数外,还需重点关注冷却模具的改进。

With the development of society,the idea of healthy diet and the green sustainable development are widely recognized.Compared with traditional meat product,with advantages of rich nutrition and environment-friendly factors of production,plant-based protein meat substitutes has become the research focus.In this report,both domestic and overseas research status and development process of plant-based protein meat substitutes in recent years are briefly analyzed,it also systematically introduced the raw materials needed,extrusion technology and quality evaluation methods.In the end of this report,the existing main problems are summarized,and corresponding expectations are putted forward based on the actual research process.In the future,the appearance,flavour,texture and other sensory attributes should be deeply studied,while taking the nutrition and food safety into account.As the development trend in the future,in addition to water content adjustment,extrusion temperature and other process parameters,high moisture extrusion technology should also focus on the improvement of cooling die.