粮食加工2024,Vol.49Issue(4) :80-82,99.DOI:10.20170/j.cnki.lsjg.1007-6395.20240417

挤压型植物基人造肉的来源及加工工艺研究进展

Research Progress on Sources and Processing Technology of Extruded Plant-based Artificial Meat

刘远琨 高婷婷 张丽 高泽岳 陈晨 乌玉洁 付宸睿
粮食加工2024,Vol.49Issue(4) :80-82,99.DOI:10.20170/j.cnki.lsjg.1007-6395.20240417

挤压型植物基人造肉的来源及加工工艺研究进展

Research Progress on Sources and Processing Technology of Extruded Plant-based Artificial Meat

刘远琨 1高婷婷 1张丽 2高泽岳 2陈晨 2乌玉洁 1付宸睿1
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作者信息

  • 1. 吉林农业科技学院食品工程学院,吉林 吉林 132101
  • 2. 吉林省产品质量监督检验院,长春 130000
  • 折叠

摘要

随着生活水平的不断提高,人们对肉类以及可持续食品生产的需求日益增加,人造肉作为一种可替代传统肉类的创新食品逐渐受到关注.挤压技术作为一种常用的制备人造肉的方法,其在提高产品质量和可持续性方面具有潜力.从人造肉原料、加工工艺条件两个角度介绍了挤压型植物基人造肉研究进展,并展望了人造肉在食品领域应用的发展前景.

Abstract

With the continuous improvement of living standards,people's demand for meat and sustainable food production is increasing.Artificial meat,as an innovative food that can replace traditional meat,is gradually re-ceiving attention.High moisture extrusion technology,as a commonly used method for preparing artificial meat,has the potential to improve product quality and sustainability.The research progress of extruded plant-based ar-tificial meat was introduced from the perspectives of raw materials and processing conditions,and looks forward to the development prospects of the application of artificial meat in the food field.

关键词

人造肉/高水分挤出/加工工艺/加工原料

Key words

artificial meat/high moisture extrusion/processing technology/processing raw materials

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基金项目

吉林省大学生创新创业训练计划项目(S202311439058)

出版年

2024
粮食加工
陕西省粮油科学研究设计院

粮食加工

影响因子:0.341
ISSN:1007-6395
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