Research Status and Challenge on Plant-based Protein Meat

被引：0

作者：

Ying S. ^{[1
]}

Long W. ^{[1
]}

Xiuqing Z. ^{[2
]}

Lianzhou J. ^{[3
]}

机构：

[1] Tourism & Cuisine College, Harbin University of Commerce, Harbin

[2] College of Food Engineering, Harbin University of Commerce, Harbin

[3] College of Food Science, Northeast Agricultural University, Harbin

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 17期

关键词：

high moisture extrusion; nutrition; plant-based protein meat; soybean;

D O I：

10.13386/j.issn1002-0306.2022080327

中图分类号：

学科分类号：

摘要：

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. © The Author(s) 2023.

引用

页码：438 / 446

页数：8

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