植物蛋白肉生产的关键因素分析

摘 要：植物蛋白肉作为肉类的替代品，有广阔的市场前景。本文分析了加工过程中温度、水分含量以及原料配方等对植物蛋白肉的营养品质、色度、口感、纤维结构的影响，并展望了植物蛋白肉的发展方向，以期为生产口感和营养更佳的植物蛋白肉提供科学依据。

关键词：植物蛋白肉；水分含量；温度；原料配方；关键因素

Analysis of Key Factors of Plant Protein Meat Production

TAO Xiangjin， HUANG Liqiang， WANG Dongling， MA Wenping， MA Shimin

（Heze Institute for Food and Drug Control， Heze 274000， China）

Abstract： As a substitute for meat， plant protein meat has a broad market prospect. The factors of moisture content， temperature and ingredient formula on the nutritional quality， coloration and fiber structure of meat products were summarized and the future development direction of plant protein meat was prospected， in order to provide scientific basis for creating better plant protein meat.

Keywords： plant protein meat; moisture content; temperature; ingredient formula; key factors

肉类具有独特的味道和质地，含有优质的蛋白质，能够提供人体健康所需的营养，是食品的重要组成部分。（剩余4766字）