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基于植物蛋白质的肉类类型的微泡,以获得量身定制的纹理特性

Joël I Zink¹, Liridon Zeneli¹, Erich J Windhab¹

¹Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland.

Current research in food science

|October 9, 2023

概括

一种新的微泡工艺增强了植物性肉类替代品 (高湿度肉类类似物). 这种方法改善了质地和结构,可能会增加消费者对可持续食品选择的接受度.

科学领域:

食品科学与技术食品科学与技术
可持续的粮食系统可持续的粮食系统
材料科学材料科学材料科学

背景情况:

越来越多的人对可持续食物来源的需求,需要替代动物产品.
消费者接受植物性肉类替代品对于市场成功至关重要.
现有的植物性肉类类似物往往缺乏理想的纹理和结构性质.

研究的目的:

引入和评估一种新的挤出微泡工艺,用于高湿度肉类类似物 (HMMA).
研究注射对HMMA结构和机械性能的影响.
优化处理参数,以提高HMMA特性和消费者接受度.

主要方法:

使用大豆蛋白缩剂作为基础材料.
采用受控的注微泡挤出工艺.
通过测色仪,纹理分析,X射线微断层扫描 (XRT) 和液体吸收测试分析产品特性.

主要成果:

度直接影响HMMA的轻度,硬度,凝聚度和超越.
通过微泡实现了优化的液体吸收特性.
在挤出中心,XRT揭示了最大的多孔性,其中0.2%的N2产生了53%的多孔性.
较高的N2度 (0.3重量%) 可能导致结构降解,但通过参数调整可以控制.

结论:

新的挤出微泡工艺提供了一种方法来定制HMMA属性.
这项技术可以显著提高植物性肉类替代品的结构完整性和消费者吸引力.
成功实施可以为更可持续的全球粮食系统做出贡献.

关键词:

高湿度挤出煮方式微泡是一种微泡.植物蛋白质植物蛋白质柔软度调整的调整纹理化纹理化肉类类型的肉类类似物.

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Mechanical Protein Function

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