食品科学技术学报2019，Vol.37Issue(6)：8-15,8.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 002
我国植物蛋白资源高效利用途径与技术创新
Efficient Utilization and Technological Innovation of Plant﹣Based Protein Resources in China
摘要
Abstract
With the rapid development of " plant protein﹣based food" in recent years, the efficient utiliza﹣tion of plant protein resources has become the focus of global food industry. In this paper, the different causes of the rapid development of plant﹣based food in domestic and overseas are analyzed. In comparison with that in foreign countries, the substitutes of milk and meat based on plant protein had a long history in China. Various plant milks, especially soymilk, had developed rapidly and owned a stable market. There were also some plant milk brands with special Chinese characteristics. While the research of meat substi﹣tute was mostly focused on fiber textural protein/tissue protein which were used to develop minced meat and dishes, the industry scales of snack food such as vegetarian meat and hot strip were constantly in﹣creasing. However, in foreign countries, the mainly utilized plant proteins were isolated from oats and mixed beans. The ways of utilization focused on the substitution of western﹣style meat products, such as burgers, sausages and fried chicken. Based on the comparing present utilization of plant protein in do﹣mestic and overseas, it was put forward that the existing technologies in China should be fully use to im﹣prove the utilization level of traditional foods, to achieve the goals of convenience and deliciousness intake of plant protein and to realize the intelligence of manufacturing technology. Both the meat﹣like plant pro﹣tein products and the varieties with the unique flavor of plant protein should be developed. It was neces﹣sary to creat plant-based meat products with high added value, high nutrition and high efficiency.关键词
植物蛋白资源/植物基食品/植物基肉/高效利用/技术创新Key words
plant protein resources/ plant﹣based food/ plant﹣based meat/ efficient utilization/ technologi﹣cal innovation分类
轻工纺织引用本文复制引用
郭顺堂,徐婧婷,刘欣然,吴元浩..我国植物蛋白资源高效利用途径与技术创新[J].食品科学技术学报,2019,37(6):8-15,8.基金项目
"十三五"国家重点研发计划项目(2016YFD0400402). （2016YFD0400402）
