Technology Innovation and Application of High Moisture Extruded Plant-Based Meat Products

On December 14, the China Society of Food Science and Technology released the top ten advances in China's food science and technology in 2022. The scientific research achievement of "Technical Innovation and Application of High Moisture Extruded Plant-Based Meat Products" completed by the Plant Protein Team of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences was successfully selected .


Aiming at the bottleneck problem of industrialization of high-moisture extruded plant-based meat products, the interaction mechanism of raw materials and components is unclear, and the key core process equipment is backward. Important breakthroughs have been made in three aspects.

First, he took the lead in revealing the interaction law of the three major components of protein, starch and fatty acid in the process of high-moisture extrusion, and proposed the theoretical mechanism of "layered transformation" for the formation of protein fiber structure.

The second is to build a mathematical model for precise regulation of the whole process of high-moisture extrusion of vegetable protein and the first visualization platform at home and abroad, realizing data change prediction and network sharing during the high-moisture extrusion process.

The third is to innovate the key technology and core equipment of high-moisture extrusion, and establish a series of key core technologies for industrialization such as high-moisture extrusion-enzymatic modification, online coloring and seasoning, and integrated molding.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文