在过去的几十年里,植物性肉类类似物(PBMA)的市场出现了明显的激增。这种流行源于其环境友好的生产程序以及其积极的健康影响。为了满足市场需求,有必要寻找植物蛋白加工技术,从感官方面帮助他们匹配常规肉类蛋白的质量,质量和功能。豆蛋白是PBMA的理想选择,营养密度高,价格合理。然而,豆类中的高多不饱和脂质含量不可避免地导致大豆蛋白产品令人不快的豆类味道,这严重影响了大豆蛋白基PBMA的推广。为了解决这个问题,各种方法,包括漂白,酶和发酵等。是开发的。其中,发酵由于其高效而被广泛研究,对蛋白质基质的伤害较小,目标性能和低预算。此外,在发酵过程中适当利用微生物组不仅减少了令人不快的豆子味道,而且还增强了最终产品的香气特征。在这次审查中,我们提供了一个彻底和简洁的概述的潜在机制的形成和消除与相关的发酵过程。讨论了去除豆科风味的典型发酵技术的优缺点及其应用场景。此外,在菌株方面比较了不同方法之间的差异,发酵条件,目标功能,应用矩阵,感官知觉等.
Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this
review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc.