高水分挤压组织化植物蛋白品质调控及评价研究进展

Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein

高水分挤压组织化技术具有高效、低耗、低成本的特点,是目前最有前景的食品加工技术之一。利用高水分挤压技术获得的高水分组织化植物蛋白具有类似动物肌肉的纤维结构,无需复水、可直接食用,可被应用于肉制品、速冻食品以及休闲食品等。本文综述了挤压参数对高水分挤压组织化植物蛋白品质调控的研究进展,重点论述了高水分组织化植物蛋白的品质评价方法,并对高水分挤压组织蛋白的应用前景进行了展望。

With the characteristics of high efficiency, low energy consumption and low cost, high moisture extrusion technology is currently one of the most promising food processing technologies. High moisture textured protein obtained by high moisture extrusion has a structure similar to animal muscle and can be eaten directly without rehydration, which can be widely used in meat products, frozen foods and snacks. This paper reviews recent progress in studying the extrusion parameters used for the quality control of high moisture extrusion textured protein. The focus is on reviewing the methods to evaluate the quality of high moisture texturized vegetable protein, and future prospects for the application of high moisture texturized protein are also discussed.