植物蛋白的高湿度挤出:纹理的基本原理和应用
Xiaonan Sui1, Tianyi Zhang1, Xin Zhang1
1College of Food Science, Northeast Agricultural University, Harbin, China; email: xiaonan.sui@neau.edu.cn, jlzname@163.com.
Annual review of food science and technology
|February 15, 2024
概括
高湿度挤出 (HME) 是一种关键技术,用于创建具有理想纹理的植物性肉类替代品. 这篇评论探讨了HME.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 越来越多的消费者对可持续和健康的食物选择的需求推动了对植物性蛋白质产品的兴趣.
- 肉类类型需要特定的纹理和口感,通常通过先进的加工技术实现.
研究的目的:
- 审查使用高湿度挤出 (HME) 纹理植物蛋白质的基本原则.
- 专注于植物蛋白在HME过程中的类风学行为.
- 探索HME技术的未来进展,包括新的原材料和加工创新.
主要方法:
- 文献综述侧重于植物蛋白的高湿度挤出 (HME).
- 在挤出过程中分析植物蛋白质的风质变化.
- 探索植物性蛋白质加工中的新兴趋势和技术.
主要成果:
- 高湿度挤出 (HME) 诱导植物蛋白的关键状态转换,改变它们的质性质.
- 了解这些风湿变化对于控制植物性肉类类型的质量和质量至关重要.
- 该审查强调了HME在开发多样化和有吸引力的植物性食品方面的潜力.
结论:
- 高湿度挤出 (HME) 是生产具有理想感官属性的高质量植物性蛋白质产品的关键技术.
- 对新型原材料和先进的HME技术的进一步研究可以扩大这种技术的应用.
- HME提供了一种可持续和有效的途径,以满足对植物性食品替代品日益增长的需求.
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