植物蛋白质高水分挤压技术研究现状

The Research Advances on High Moisture Extrusion Technology of Vegetable Protein

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.