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中国精品科技期刊2020

植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展

曾艳 郝学财 董婷 孙媛霞

曾艳, 郝学财, 董婷, 孙媛霞. 植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展[J]. 食品工业科技, 2021, 42(3): 338-345,350. doi: 10.13386/j.issn1002-0306.2020030365
引用本文: 曾艳, 郝学财, 董婷, 孙媛霞. 植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展[J]. 食品工业科技, 2021, 42(3): 338-345,350. doi: 10.13386/j.issn1002-0306.2020030365
ZENG Yan, HAO Xuecai, DONG Ting, SUN Yuanxia. Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345,350. doi: 10.13386/j.issn1002-0306.2020030365
Citation: ZENG Yan, HAO Xuecai, DONG Ting, SUN Yuanxia. Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345,350. doi: 10.13386/j.issn1002-0306.2020030365

植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展

doi: 10.13386/j.issn1002-0306.2020030365
基金项目: 

天津市合成生物技术创新能力提升行动项目TSBICIP-KJGG-004。

详细信息
    作者简介:

    曾艳(1982-),女,博士,副研究员,研究方向:功能食品配料生物制造,E-mail:zeng_y@tib.cas.cn。

    通讯作者:

    孙媛霞(1963-),女,博士,研究员,研究方向:功能食品配料生物制造,E-mail:sun_yx@tib.cas.cn。

  • 中图分类号: TS201.1

Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat

  • 摘要: 植物蛋白肉以植物蛋白质为主要原料,通过重塑蛋白质的解离聚合行为形成类肉纤维结构,同时添加油脂、色素、粘合剂等非动物来源食品配料,加工定制出接近真实动物肉的形态色泽与风味口感。由于能够有效解决肉类供应不足问题,食品安全性高、生产方式绿色可持续,植物蛋白肉作为肉类替代食品发展迅猛,受到食品工业的广泛关注。本文将对植物蛋白肉所用的蛋白质等原料组成、挤压法等加工工艺开发以及成型产品的质构特性与营养组分研究进行综述,以期为国内植物蛋白肉的生产研发与应用推广提供参考。
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  • 收稿日期:  2020-03-29
  • 刊出日期:  2021-02-03

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