College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; China and National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
Food Res Int. 2023 May;167:112689. doi: 10.1016/j.foodres.2023.112689. Epub 2023 Mar 13.
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
随着世界人口的快速增长，对肉类的需求逐渐增加。植物性肉类替代品（PBM）的出现和发展为解决肉类产品过度消费带来的环境和疾病问题提供了一个很好的选择。由于大豆具有优良的凝胶性能、潜在的纤维结构、均衡的营养价值和相对较低的价格，因此目前它是生产 PBM 的主要原料。挤压是生产 PBM 最广泛使用的工艺，它对模拟真实肉类产品的纤维结构有显著效果。然而，挤压过程中与蛋白质分子或纤维结构相关的相转变相互作用仍然是一个挑战。目前，PBM 在质地、口感和风味方面还不能满足人们对真实肉类的需求。因此，本综述的目的是探讨如何通过原料配方和加工技术来改善纤维结构的形成。从优化工艺参数、改变原料组成和丰富口感和风味等方面，总结了改善 PBM 口感和质地的因素。这将为 PBM 的未来发展提供理论依据。
