首页 | 官方网站   微博 | 高级检索  
     

植物基脂肪模拟物对肉制品质量影响及应用研究进展
引用本文:黄璐,任雨晴,赵迪,曹金诺,李赫,刘新旗. 植物基脂肪模拟物对肉制品质量影响及应用研究进展[J]. 食品工业科技, 2023, 44(8): 461-468. DOI: 10.13386/j.issn1002-0306.2022060305
作者姓名:黄璐  任雨晴  赵迪  曹金诺  李赫  刘新旗
作者单位:1.北京工商大学食品与健康学院,国家大豆加工产业技术创新中心,北京 1000482.植物肉(杭州)健康科技有限公司,浙江杭州 310000
基金项目:“十四五”国家重点研发计划重点专项(2021YFC2101405)。
摘    要:为满足消费者对健康饮食的要求和未来食品供应的可持续性,植物基肉类替代品被广泛开发,具有广阔的市场发展前景。用植物基复合脂肪模拟物代替肉制品中的脂肪,可以减少食物中的脂肪,对消费者的健康有益。本文主要综述了各种胶体对植物基复合脂肪模拟物性质的影响,以便为其在肉制品行业中的应用提供更多的理论支持。多糖类胶体的添加可以提高脂肪模拟物的持水能力,增加肉制品的多汁感;蛋白类胶体可以提高脂肪模拟物的营养特性和弹性,增强咀嚼感和产品质地。此外,通过整理近年来国内外对植物基脂肪模拟物的研究,对植物基脂肪模拟物在肉制品的应用进行了分类和较全面的总结,并基于此阐述了植物基脂肪模拟物对肉制品质量的影响。在肉制品中添加植物基复合脂肪模拟物可以提高肉制品的保水性,在有效地模拟动物脂肪并且不影响产品感官特性的同时延长肉制品的保质期。最后,阐述了块状复合脂肪模拟物开发存在的一些问题和挑战以及潜在的解决方案,为植物替代肉类市场的预期扩张开辟了新的研究方向。

关 键 词:植物基复合脂肪模拟物  胶体  凝胶机理  质量  应用
收稿时间:2022-06-30

Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application
HUANG Lu,REN Yuqing,ZHAO Di,CAO Jinnuo,LI He,LIU Xinqi. Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application[J]. Science and Technology of Food Industry, 2023, 44(8): 461-468. DOI: 10.13386/j.issn1002-0306.2022060305
Authors:HUANG Lu  REN Yuqing  ZHAO Di  CAO Jinnuo  LI He  LIU Xinqi
Affiliation:1.National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China2.Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 310000, China
Abstract:Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply. Complex fat substitutes derived from plants can be used to replace the fat in animal products, which can lower dietary fat content and provide various health benefits to consumers. The purpose of the current research is to summarize the influence of various colloids on the properties of plant-based complex fat simulants in order to provide more theoretical support for their application in the meat industry. The addition of polysaccharide colloids could improve the water-holding capacity of fat simulants and increase the juiciness of meat products, while protein colloids could improve the nutritional properties and elasticity of fat simulants, enhance the chewiness and texture of the products. Additionally, the application of plant-based fat substitutes and their impact on the quality of meat products is categorized and comprehensively discussed based on the research development on plant-based fat simulants in recent years. The addition of plant-based fat simulants in meat products can successfully mimic animal fat, improve water retention and prolong the shelf life of meat products without affecting the sensory characteristics of the final products. Finally, various issues and challenges encountered in the creation of cube complex fat simulants are addressed, along with potential solutions that could open up new research directions for the anticipated expansion of the market for plant-based meat alternatives.
Keywords:
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司    京ICP备09084417号-23

京公网安备 11010802026262号