The production cost of vegetable protein meat is relatively low and the ingredients are natural. It has health advantages such as rich unsaturated fatty acid content, and is close to real meat in terms of flavor and texture. It has the texture, sensory and taste of traditional meat products. Chemical properties of food.
In the survey of consumers’ willingness to accept artificial meat, it was found that vegetable protein meat products have a good market foundation and are considered to be the most suitable and easily accepted products. And some scholars believe that vegetable protein meat will have strong competition in the traditional meat market.
Based on the product advantages and market potential of vegetable protein meat, various scholars have carried out a lot of research to improve its production process, and by understanding consumers’ demand for products, they hope to obtain consistency with traditional meat in terms of sensory characteristics and nutrition. . Therefore, this paper reviews the processing technology of vegetable protein meat, and the consumers’ acceptance of vegetable protein meat clarifies the problems and development prospects of vegetable protein meat.
When producing vegetable protein meat, texture, appearance, flavor and mouthfeel are the most important sensory qualities of the product. Therefore, in order to make vegetable protein meat closer to real meat in terms of sensory characteristics and nutritional composition, it is necessary to select the basic ingredient formula of vegetable protein meat more strictly.
Soybean usually contains 35% to 40% protein, which has high nutritional value and rich functional properties. It is widely used in processed meat products such as sausage and ham, which improves the nutrition and edible quality of meat products. Processed soy protein scores on par with animal protein on the Protein Digestibility Corrected Amino Acid Score (PDCAAS) scale, making soy protein the best substitute for traditional animal protein.
The textured protein used in vegetable protein meat is obtained by defatting, partially or completely removing carbohydrates to obtain soy protein isolate or soy protein concentrate (this non-textured protein component plays a role in the adhesion of vegetable protein meat products. After hydration, high temperature extrusion and mechanical shearing, the protein is denatured, and the internal molecular space structure is rearranged and distributed to obtain a layered, fibrous tissue structure .
Compared to traditional animal protein, this high-quality plant protein is cholesterol-free, low-fat, low-calorie, and a healthy food. Therefore, the use of soybean protein as vegetable protein meat has great market potential, and some scholars have carried out process optimization research to improve the texture characteristics of soybean tissue protein. However, due to the allergenic substances and beany smell in soybeans, proteins from other sources are also gradually used in the production and development of artificial meat products.