基于食用菌原料素肉开发的研究进展

Research Progress on the Development of Edible Mushroom-Based Artificial Meat

随着人们生活水平的提高和消费结构的转变,追求健康安全的饮食成为一大主流。同时,我国大众的肉食需求量逐年增加,该需求带来大量温室气体排放,对环境产生严重的负担。素食商品在提供足够的营养外,还能为环境减轻负担,而且相比动物源食品,能够减少病菌的携带。利用食用菌作为原料进行素肉的生产研究,是一种新兴且热门的方向,不仅能够带来足够的蛋白质,而且能够提供其它营养价值,满足人们对健康和肉类食品的需求。本文介绍人造肉的一些发展现状,主要阐述食用菌对素肉货架期、风味改善以及作为替代性成分的特性分析,并论述食用菌作为原料制作素肉的相关研究进展和加工工艺,以期为行业提供参考。

With the improvement of people's living standards and the change of consumption structure,the pursuit of healthy and safe diet has become a mainstream.At the same time,public demand for meat in China increased year by year which brought a large amount of greenhouse gas emissions and created a serious burden on the environment.In addition to providing sufficient nutrition,plant-based products can also reduce the burden on the environment,and can reduce the carrying of pathogens compared with animal-derived foods.Edible mushrooms as raw materials for plant-based meat production research is an emerging and popular direction that not only brings enough protein but also provides other nutritional values to meet people's demand for health and meat nutrition.This review introduced some development status of artificial meat,which mainly described the shelf life,flavor improvement and characteristics analysis as an alternative component of plant-based meat were mainly expounded,and the progress related to edible mushrooms as raw materials for plant-based meat production,aiming to provide references for industry research producers.