摘要
研究了植物蛋白质高水分挤压技术的现状。与低水分条件下挤压加工技术不同,高水分挤压产品组织化程度高,具有肉的口感和外观。高水分挤压加工工艺中,挤压的温度、螺杆构型和模头形状对系统参数和目标参数都有影响。
Research on the high-water vegetable protein extrusion technology, the status quo. With low water pressure conditions, processing technology, high-pressure water products with a high degree of organization, with the meat taste and appearance. High-pressure water processing technology, extrusion temperature, screw configuration and the shape of the first module of the system parameters and objectives of the parameters of impact.
出处
《粮食加工》
2008年第6期39-42,共4页
Grain Processing
基金
国家科技支撑计划<大豆优质蛋白与高纯磷脂开发与产业化示范>(2006BAD05A08)
关键词
高水分挤压
植物蛋白
加工技术
high moisture extrusion, vegetable protein, technology