Plant protein high moisture squeezing the entire process platform construction

Plant-based Meat SubstitUTES (including beans, grains and other plant ingredients (including algae and fungi, etc.) or its processing products as the source of protein and fat, adding or not added other auxiliary materials, food additives ( Including nutritional enhanced agents), foods made of animal meat, poultry, aquatic products such as livestock, poultry, and aquatic products are processed. High moisture extrusion technology is one of the most potential technologies with new types of plant -based meat products with similar animal meat fiber structure and texture. The functional relationship of the structure of the structure of bioluna is unclear, and the relationship with the fiber structure is not clear, which seriously hinders the precise control of the squeezing process and the improvement of the quality of the fiber structure.

Recently, the team of Researcher Wang Qiang in the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences ("Journal of Agricultural Sciences" (English) and JIA in the 8th issue of 2022 published in the Journal of Integrate Agricult. The Whole Process in Data SystemAlly FROM RAW MI properial to the Products "created the first domestic and foreign new plant-based meat products" preparation process-protein structure changes-quality precision regulation "can be consistent through mathematical modeling technology combination with virtual simulation technology. platform. This study is another exploration result of the team's high moisture squeezing fiber structure and quality regulation of plant protein.

The study first successfully prepared a new type of plant -based meat product product that was comparable to the flesh texture of the animal through high water extrusion process and equipment innovation. Further, under the conditions of collecting and processing, under the conditions of 75 groups of different raw materials (X) and process parameters (W) conditions, more than 8,000 data such as the multi -scale structure of protein, system response parameters (S), and product quality (Z) , Establish 6 sets of fibrod structure quality control models by layer-wide main component analysis methods (FA-PCA) to establish high-moisture extrusion process fiber structure quality control models. The results show that the R2 of the FA-PCA modeling method is better than the traditional main component analysis method (PCA), which can achieve effective regulation of protein fiber structure. Compared with the raw materials and process parameters, the quality effect of the product quality of the product is the best in the quality of the product through the high moisture squeezing process, which proves the importance of the multi -scale structure of the protein to the fiber structure control. Based on this, the mathematical model and virtual simulation technology are combined to create high -moisture squeeze visual software covering database systems, dynamic simulation systems and virtual reality systems.

Zhang Jinchin, an associate researcher of Zhang Jinchin, Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, is the first author of the paper, and researcher Wang Qiang is the author of the communications. The study was funded by the National Natural Science Foundation of China (31901608), the National Key R & D Plan (2021YFC2101402), and the China Academy of Agricultural Sciences Science and Technology Innovation Project (CAAS-ASTIP-20122-iFST). (Guangming Daily All Media Reporter Yang Shu)

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