探索植物性肉类模拟汉堡的成分的作用和功能:全面的审查
Gil Vila-Clarà1,2, Anna Vila-Martí1,3, Laia Vergés-Canet2
1Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic-Central University of Catalonia, 08500 Vic, Spain.
Foods (Basel, Switzerland)
|April 27, 2024
概括
开发植物性肉类替代品需要了解关键成分,如蛋白质和结合剂,以吸引消费者. 本综述详细介绍了创造健康,清洁标签的肉类类别的基本组成部分.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的营养 可持续的营养
- 配料功能 配料的功能
背景情况:
- 消费者对可持续和健康蛋白质来源的日益增长的需求推动了全球蛋白质转型.
- 植物性肉类类型必须模仿传统肉类的感觉和化学特性,以便消费者接受.
- 消费者越来越多地寻求天然,清洁标签,营养和没有E号的食品.
研究的目的:
- 审查植物性汉堡肉替代品中使用的主要成分.
- 为了阐明这些成分在食品矩阵中的功能.
- 通过了解成分的作用,引导肉类类型市场的创新.
主要方法:
- 科学出版物和行业报告的文献综述.
- 分析商业植物汉堡的成分组成.
- 检查成分相互作用及其对模拟性质的影响.
主要成果:
- 确定了关键成分类别:植物蛋白,结合剂,脂肪/油,调味剂,着色剂,防腐剂和强化剂.
- 详细说明了每个成分类别的具体功能,以实现所需的类似肉类的属性.
- 强调了清洁标签考虑和没有E号的配方的重要性.
结论:
- 对成分功能的全面理解对于开发成功的植物性肉类类型来说至关重要.
- 制定健康,营养和有吸引力的肉类替代品需要仔细选择和结合植物成分.
- 本综述为研究人员和行业专业人士提供了基础资源,旨在在植物性肉类市场进行创新.
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