人造肉生产工艺及其研究进展

人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式.根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白肉3种类型.文章探讨了植物蛋白肉、细胞培养肉和微生物蛋白肉的生产工艺和感官品质提升工艺,分析了各自的技术优势和存在的挑战,并对未来人造肉产品的发展趋势进行了展望....

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Bibliographic Details
Published in食品与机械 Vol. 40; no. 6; pp. 221 - 240
Main Authors 尤晓颜, 李亚春, 段续
Format Journal Article
LanguageChinese
Published 河南科技大学食品与生物工程学院,河南洛阳 471023 01.06.2024
Subjects
artificial meat
微生物蛋白肉
plant-based meat
人造肉
cell-cultured meat
production process
microbial protein meat
生产工艺
植物蛋白肉
细胞培养肉
Online AccessGet full text
ISSN1003-5788
DOI10.13652/j.spjx.1003.5788.2023.81192

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Abstract 人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式.根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白肉3种类型.文章探讨了植物蛋白肉、细胞培养肉和微生物蛋白肉的生产工艺和感官品质提升工艺,分析了各自的技术优势和存在的挑战,并对未来人造肉产品的发展趋势进行了展望.
AbstractList 人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式.根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白肉3种类型.文章探讨了植物蛋白肉、细胞培养肉和微生物蛋白肉的生产工艺和感官品质提升工艺,分析了各自的技术优势和存在的挑战,并对未来人造肉产品的发展趋势进行了展望.
Abstract_FL Cultivated meat,as an innovative substitute for conventional meat,is widely recognized as an effective solution to challenges such as meat supply shortages,environmental impacts,and animal welfare concerns.Based on the production technology used,cultivated meat can be categorized into three types:plant-based meat,cell-cultured meat,and microbial protein meat.This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat,analyzes their respective technological advantages and challenges,and provides a forecast on the future development trends of cultivated meat products.
Author 李亚春
段续
尤晓颜
AuthorAffiliation 河南科技大学食品与生物工程学院,河南洛阳 471023
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DUAN Xu
LI Yachun
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Keywords artificial meat
微生物蛋白肉
plant-based meat
人造肉
cell-cultured meat
production process
microbial protein meat
生产工艺
植物蛋白肉
细胞培养肉
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Snippet 人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式.根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白...
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