The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.

Publication Date


First Page


Last Page





[1] Food and Agriculture Organization.World Agriculture towards 2015—2030:An FAO perspective[R].Rome:Food and Agriculture Organization,2003.
[2] Food and Agriculture Organization of the United Nations(FAO).World livestock 2011-Livestock in food security[R].Rome:Food and Agriculture Organization,2011:40.
[3] 张斌,屠康.传统肉类替代品——人造肉的研究进展[J].食品工业科技,2020,41(9):327-333.ZHANG B,TU K.Research progress of traditional meat substitutes-artificial meat[J].Food Industry Science and Technology,2020,41(9):327-333.
[4] STEINFELD H,GERBER P,WASSENAAR T D,et al.Livestock’s long shadow:Environmental issues and options[M].Rome:Food and Agriculture Organization,2006.
[5] MACHOVINA B,FEELEY K J,RIPPLE W J.Biodiversity conservation:The key is reducing meat consumption[J].Science of the Total Environment,2015,536:419-431.
[6] WOLK A.Potential health hazards of eating red meat[J].Journal of Internal Medicine,2017,281(2):106-122.
[7] VERBEKE W,SANS P,LOO E J V.Challenges and prospects for consumer acceptance of cultured meat[J].Journal of Integrative Agriculture,2015,14(2):285-294.
[8] 杨竺红.即食小麦拉丝蛋白素肉饼的研究[D].无锡:江南大学,2021:1-2.YANG Z H.Research on instant vegetarian meatloaf made by wheat texturized protein[D].Wuxi:Jiangnan University,2021:1-2.
[9] 欧雨嘉,郑明静,曾红亮,等.植物蛋白肉研究进展[J].食品与发酵工业,2020,46(12):299-305.OU Y J,ZHENG M J,ZENG H L,et al.Research progress of vegetable protein meat[J].Food and Fermentation Industry,2020,46(12):299-305.
[10] 王守伟,李石磊,李莹莹,等.人造肉分类与命名分析及规范建议[J].食品科学,2021,12(11):4 402-4 410.WANG S W,LI S L,LI Y Y,et al.Classification and nomenclature analysis of artificial meat and suggestions for standardization[J].Food Science,2021,12(11):4 402-4 410.
[11] 吴进莲.以大豆拉丝蛋白为基底的素肉干加工工艺研究[D].广州:广东工业大学,2021:2-8.WU J L.Research on the processing technology of vegetarian jerky based on soybean silk protein[D].Guangzhou:Guangdong University of Technology,2021:2-8.
[12] 谢丽娟,费英敏,吕育新.植物拉丝蛋白的功能特性及其应用[J].大豆科技,2011(4):35-38.XIE L J,FEI Y M,LU Y X.Functional properties and application of plant texturized protein[J].Soybean Science and Technology,2011(4):35-38.
[13] 张连慧,杜昱蒙,应欣,等.植物基蛋白模拟肉研制技术与发展前景展望[J].食品科技,2020,45(3):87-92.ZHANG L H,DU Y M,YING X,et al.Production technology and development prospect of plant-based protein-mimicking meat[J].Food Science and Technology,2020,45(3):87-92.
[14] 曾艳,郝学财,董婷,等.植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展[J].食品工业科技,2021,42(3):338-345,350.ZENG Y,HAO X C,DONG T,et al.Research progress on raw material development,processing technology,texture and nutritional properties of vegetable protein meat[J].Food Industry Technology,2021,42(3):338-345,350.
[15] 金鑫.植物蛋白挤压组织化性质、工艺优化及应用研究[D].上海:华东理工大学,2021:32-34.JIN X.Research on texture properties,process optimization and application of vegetable protein extrusion[D].Shanghai:East China University of Science and Technology,2021:32-34.
[16] IIO S,SCHOENLECHNER R,BERGHOFE E.Role of Lipids in the extusion cooking pocesses[J].Grasasy Aceites,2000,51(1/2):97-110.
[17] CHIANG J H,HARDACRE A K,PARKER M E.Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins Part II:Application in sausages[J].International Journal of Food Science & Technology,2020,55(3):1 207-1 217.
[18] TAN H L,TAN T C,AZHAR M E.The use of selected hydrocolloids and salt substitutes on structural integrity,texture,sensory properties,and shelf life of fresh no salt wheat noodles[J].Food Hydrocolloids,2020,108:105996.
[19] JULIAN M D.Food hydrocolloids:Application as functional ingredients to control lipid digestion and bioavailability[J].Food Hydrocolloids,2021,111:106404.
[20] FORGHANI Z,ESKANDARI M H,AMINLARI M,et al.Effects of microbial transglutaminase on physicochemical properties,eletophoretic patterns and sensory attributes of veggie burger[J].Journal of Food Science and Technology,2017,54(8):2 203-2 213.
[21] WEMMENHOVE E,VALENBERG H J F,HOOIJDONK A C M V,et al.Factors that inhibit gowth of listeria monocytogenes in nature-ripened gouda cheese:A major role for undissociated lactic acid[J].Food Control,2018,84:413-418.
[22] YANG X,ZHANG Y.Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products[J].Food Chemistry,2019,291:245-252.
[23] 赵知微.素肉饼配方及加工工艺的研究[D].无锡:江南大学,2013:13-14.ZHAO Z W.Research on the formula and processing technology of vegetarian meat patties[D].Wuxi:Jiangnan University,2013:13-14.
[24] STIJNMAN A C,BODNAR I,TROMP R H.Electrospinning of food-grade polysaccharides[J].Food Hydrocolloids,2011,25(5):1 393-1 398.
[25] DEKKERS B L,BOOM R M,VAN DER GOOT A J.Structuing processes for meat analogues[J].Trends in Food Science & Technology,2018,81:25-36.
[26] 韩野,刘艳秋,孙广仁,等.3D食品打印技术及影响因素的研究进展[J].食品工业科技,2019,40(24):338-343,348.HAN Y,LIU Y Q,SUN G R,et al.Research progress on 3D food printing technology and influencing factors[J].Food Industry Science and Technology,2019,40(24):338-343,348.
[27] PIETSCH V L,KARBSTEIN H P,EMIN M A.Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products[J].Food Hydrocolloids,2018,85:102-109.
[28] LIN S,HUFF H E,HSIEH F.Extrusion process parameters,sensory characteristics,and structural properties of a high moisture soy protein meat analog[J].Journal of Food Science,2002,67(3):1 066-1 072.
[29] 马宁.小麦组织化蛋白品质改良及应用研究[D].无锡:江南大学,2013:2-8.MA N.Quality improvement and application of wheat textured protein[D].Wuxi:Jiangnan University,2013:2-8.
[30] 胡盼盼,朱科学,郭晓娜,等.干燥方式对半干型小麦拉丝蛋白素牛肉质构的影响及机理分析[J].中国粮油学报,2020,35(8):22-27,34.HU P P,ZHU K K,GUO X N,et al.Effects of drying methods on the texture of semi-dried wheat-textured protein beef and its mechanism analysis[J].Chinese Journal of Cereals and Oils,2020,35(8):22-27,34.
[31] 李春红,潘家荣,张波.物性测试仪对休闲食品酥脆性的测量[J].现代科学仪,2008,25(6):59-62.LI C H,PAN J R,ZHANG B.Measurement of crispness of snack food by physical property tester[J].Modern Scientific Instruments,2008,25(6):59-62.
[32] PALKA K,DAUN H.Changes in texture,cooking losses,and myofibrillar structure of bovine M.semitendinosus during heating[J].Meat Science,1999,51(3):237-243.
[33] JAHANBAN-ESFAHLAN A,PANAHI-AZAR V.Interaction of glutathione with bovine serum albumin:Spectroscopy and molecular docking[J].Food Chemistry,2016,202:426-431.
[34] SCHREUDERS F K G,DEKKERS B L,BODNAR I,et al.Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation[J].Journal of Food Engineering,2019,261:32-39.
[35] 代晓冬,朱科学,郭晓娜,等.不同干燥方式对小麦拉丝蛋白素牛肉干品质的影响[J].中国粮油学报,2018,33(7):12-18.DAI X D,ZHU K K,GUO X N,et al.Effects of different drying methods on the quality of beef jerky with wheat textured protein[J].Chinese Journal of Cereals and Oils,2018,33(7):12-18.
[36] GENGJUN C,LAURA E,REBECCA M,et al.Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization[J].Journal of Agricultural and Food Chemistry,2018,66(26):6 840-6 850.
[37] 王宠,蔡健灵,焦玲,等.豆类食品的合理食用研究[J].粮食科技与经济,2020,45(4):127-129.WANG C,CAI J L,JIAO L,et al.Research on the rational consumption of soy foods[J].Food Science and Technology and Economics,2020,45(4):127-129.
[38] 肖潇,尹胜,侯威,等.四种植物蛋白的成分与营养学特性分析[J].食品科学技术学报,2016,34(3):61-66,73.XIAO X,YIN S,HOU W,et al.Composition and nutritional properties of four plant proteins[J].Journal of Food Science and Technology,2016,34(3):61-66,73.
[39] 周亚楠,王淑敏,马小清,等.植物基植物肉的营养特性与食用安全性[J].食品安全质量检测学报,2021,12(11):4 401-4 410.ZHOU Y N,WANG S M,MA X Q,et al.Nutritional properties and edible safety of plant-based vegetable meat[J].Journal of Food Safety and Quality Inspection,2021,12(11):4 401-4 410.
[40] 韩西西.超高压处理小麦粉面团对其结构和功能性质的影响[D].天津:天津科技大学,2019:4-5.HAN X X.Effects of ultra-high pressure treatment on the structure and functional properties of wheat flour dough[D].Tianjin:Tianjin University of Science and Technology,2019:4-5.
[41] BOHRER B M.An investigation of the formulation and nutritional composition of modern meat analogue products[J].Food Sci Hum Well,2019,8(4):320-329.
[42] 刘素素,沙磊.植物蛋白基肉制品的营养安全性分析[J].食品与发酵工业,2021,47(8):1-9.LIU S S,SHA L.Nutritional safety analysis of plant protein-based meat products[J].Food and Fermentation Industry,2021,47(8):1-9.
[43] KUMAR P,SHARMA B D,KUMAR R R,et al.Optimization of the level of wheat gluten in analogue meat nuggets[J].Indian J Vet Res,2012,21(1):54-59.
[44] HEGARTY P,AHN P C.Nutritional comparisons between a soy-based meat analog and ground beef in the unheated and heated states[J].J Food Sci,1976,41(5):1 133-1 136.
[45] 烟台双塔食品股份有限公司.植物肉市场为公司打开发展空间[EB/OL].(2016-07-06)[2021-09-06].http://www.baiyintouzi.com/ssgs/20200706-80287.html.Yantai Shuangta Food Co.,Ltd.Plant meat market opens up development space for the company[EB/OL].(2016-07-06)[2021-09-06].http://www.baiyintouzi.com/ssgs/20200706-80287.html.
[46] 东方财富网.2021年中国植物肉行业市场现状及发展前景分析[EB/OL].(2021-05-15)[2021-09-06].https://baijiahao.baidu.com/s?id=1699804227899207792&wfr=spider&for=pc.Oriental Fortune Network.Analysis of the market status and development prospects of China's plant meat industry in 2021[EB/OL].(2021-05-15)[2021-09-06].https://baijiahao.baidu.com/s?id= 1699804227899207792&wfr=spider&for=pc.
[47] KYRIAKOPOULOU K,DEKKERS B,VAN DER GOOT A J.Plant-based meat analogues[M]//Sustainable Meat Production and Processing.[s.l.]:Academic Press,2019:103-126.
[48] 赵鑫锐,王志新,邓宇,等.人造肉生产技术相关专利分析[J].食品与发酵工业,2020,46(5):299-305.ZHAO X R,WANG Z X,DENG Y,et al.Analysis of patents related to artificial meat production technology[J].Food and Fermentation Industry,2020,46(5):299-305.
[49] 田杰.食品加工中的污染及其安全检验探析[J].现代食品,2020(24):162-164.TIAN J.Analysis of contamination in food processing and its safety inspection[J].Modern Food,2020(24):162-164.
[50] 张伟,余传信.抗原表位的研究进展及其应用[J].中国血吸虫病防治杂志,2012,24(1):99-103.ZHANG W,YU C X.Research progress and application of antigenic epitopes[J].Chinese Journal of Schistosomiasis Control,2012,24(1):99-103.
[51] 李堂昊,布冠好,陈复生.大豆主要过敏原β-伴大豆球蛋白及其抗原表位的研究进展[J].大豆科学,2019,38(5):806-812.LI T H,BU G H,CHEN F S.Research progress on the major soybean allergen β-conglycinin and its epitopes[J].Soybean Science,2019,38(5):806-812.
[52] 高学梅,席俊,陆启玉.大豆中主要过敏原的研究现状和展望[J].粮食与油脂,2014,27(12):9-11.GAO X M,XI J,LU Q Y.Research status and prospect of major allergens in soybean[J].Food and Oil,2014,27(12):9-11.
[53] 杨慧,陈红兵,程伟,等.大豆主要过敏原及其脱敏方法的研究进展[J].食品科学,2011,32(21):273-277.YANG H,CHEN H B,CHENG W,et al.Research progress on major soybean allergens and their desensitization methods[J].Food Science,2011,32(21):273-277.
[54] 毛炜翔,高金燕,陈红兵.小麦过敏研究进展[J].食品科学,2007(8):559-562.MAO W X,GAO J Y,CHEN H B.Research progress on wheat allergy[J].Food Science,2007(8):559-562.
[55] 李玺,薛文通.小麦致敏蛋白及其过敏病症研究进展[J].食品科技,2016,41(8):147-152.LI X,XUE W T.Research progress on wheat allergenic proteins and their allergic diseases[J].Food Science and Technology,2016,41(8):147-152.
[56] CHONG J C,TIMMY R,HONG L L.Current trend in immunotherapy for peanut allergy[J].Int Rev Immunol,2019,37(6):1-12.
[57] WU Z,ZHOU N,XIONG F,et al.Allergen composition analysis and allergenicity assessment of Chinese peanut cultivars[J].Food Chem,2016,196:459-465.
[58] OSEN R,SCHWEIGGERT-WEISZ U.High-moisture extrusion:Meat analogues[J/OL].Refer Modul Food Sci.[2022-01-11].http://dx/doi.org/10.1016/B978-0-08-100596-5.03099-7.
[59] 陈宗道.食品质量与安全管理[M].北京:中国农业大学出版社,2011:220-264.CHEN Z D.Food quality and safety management[M].Beijing:China Agricultural University Press,2011:220-264.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.