Processing technology and principle of vegetable protein meat

Vegetable protein meat is based on vegetable protein or plant ingredients as raw materials. Through electrospinning, extrusion technology and 3D printing technology, the vegetable tissue protein is processed into a fiber structure similar to meat, thereby mimicking the texture of meat. , Flavor and taste. 1. Electrospinning Electrospinning is a technology that can produce continuous fibers with a diameter of a few nanometers. It is to pass a high-viscosity protein solution (usually in an alkaline solution) through a spinneret (with several small holes). A process in which the plate, usually about 0.025mm in diameter, turns into an acidic coagulation liquid to produce oriented fibers. These fibers have better functional properties than untreated proteins, and can be used in a series of formula products, and can also be used with appropriate binders to produce a variety of organized foods. The soy protein isolate is dissolved in lye, the soy protein is denatured, the natural structure is broken, and then the gel adhesive is used for bonding and pressing, squeezed into the acid solution to coagulate and form a fibrous shape, and the organized soy protein is obtained after washing. However, this process is very costly and not suitable for all proteins, and alkali treatment will have some adverse effects (such as lysine and alanine that produce toxic dipeptides), so this technology is difficult to commercialize and is gradually being squeezed. Technology replaced. 2. Extrusion technology Extrusion technology is a mechanical process used to process the continuous heating of food ingredients. It is mixed, hydrated, sheared, homogenized, compressed, degassed, temperature and pressure accumulation, and pasteurized in a high temperature and short time. A series of operations such as sterilization, material flow alignment, forming, expansion, and partial drying of food materials. During the extrusion process, plant protein is denatured by high temperature, high pressure, high shear, etc., which destroys the hydrogen bonds, disulfide bonds, and ionic bonds that maintain the protein structure, forming a plasticized melt, which is expanded by molecular chains. Agglomerate, aggregate, and cross-link to form a fiber structure. The production and preparation of vegetable protein meat technology includes single-screw extrusion technology, low-moisture extrusion technology and high-moisture extrusion technology. The single-screw extrusion technology for preparing vegetable protein meat has the advantages of simple operation and low product cost, but it is only suitable for simple food puffing and as a meat product filler; the low-moisture extrusion technology for preparing vegetable protein meat has mature technological conditions and flexible products It has advantages such as strong sex, but requires subsequent processes such as rehydration, which is time-consuming; high-moisture extrusion technology has the advantages of high process integration and product texture closer to real meat, but the taste and flavor need to be further adjusted. 3. Food 3D printing 3D printing technology is also called additive manufacturing and solid free-form manufacturing, which is characterized by adopting layer-by-layer material deposition patterns directly from pre-designed files. At present, the 3D printing technology available in the food industry usually includes 4 types: extrusion printing, selective sintering printing, binder jetting and inkjet printing. The principles, advantages, limitations and scope of application are as follows: (1) The principle of selective sintering printing operation: laser or hot air is used as the sintering source to scan the cross section to fuse the powder particles and form a solid layer; equipment advantages: short molding time, no post-processing, high raw material utilization rate, and strong solid three-dimensional production Food; equipment disadvantages: the surface of the finished product is rough and porous; limited by the size of the powder particles and the sintering source, it generates dust and pollutes the environment; the scope of application: suitable for powder materials with relatively low melting points such as sugar and fat. (2) The principle of extrusion printing operation: melting solid or semi-solid materials, extruding from the nozzle, and solidifying, and immediately welding on the previous layer; equipment advantages: simple, easy to operate, limited raw materials, and low system maintenance costs; Equipment disadvantages: slow molding speed and need for subsequent processing; scope of application: suitable for candies, baked goods, fruits and vegetables, meat products, and dairy products. (3) Binder spraying principle: evenly distribute the powder layer on the manufacturing platform, spray liquid binder to combine 2 continuous powder layers; equipment advantages: fast forming, low cost, and can produce complex and fine three-dimensional Structure; equipment disadvantages: high equipment cost; structural materials are limited to powder materials; scope of application: suitable for liquid binders and powder materials, such as starch and sugar. (4) The principle of inkjet printing: eject ink droplets from a syringe nozzle to form a two-dimensional image and deposit on the substrate; equipment advantages: control the accumulation and distribution of food materials, provide a variety of colors for food, and add vision; Equipment disadvantages: limited materials, limited to low-viscosity materials; scope of application: only surface filling or decoration, such as personalized cakes.