The Experimental Study about the Influence of Extrusion System Parameters on Textured Degree of High Moisture Content Fibriform Imitated Meat
The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology was prepared with soybean protein isolate, defatted soybean meal and wheat gluten as main raw materials. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product textured degree was studied. Results showed that: the influence of the moisture content on the product textured degree was the most important, and screw speed was less influential. The textured degree of high moisture content fibriform imitated meat increased first and then decreased with the increasing of extrusion temperature, screw rpm, moisture content and soybean protein isolate content. So, better textured degree could be received by increasing the parameters to advisable numerical value, and the product would have an obvious fibroid structure. The conclusion could also be used as a value reference in the production of high-emulation meat of livestock and poultry. At present, we are committed to produced emulation meat with soy protein. High moisture extraction is jointly developed by Clextral Co. France and Pro. Co.Ltd was one way of producing simulation meat. This technology, with special cooling die head twin-screw extruder for main equipment, prepared textured soy protein production at the moisture content of material higher than 45%. It had been discovered that with the increase of moisture content of textured soy protein the textured rate of production would be increased. The elastic, resiliency and fibroid structure would be much more like the animal meat. At present, extrusion of material moisture higher than 60% could not be achieved in the domestic. The twin-screw extruding technology on soy protein with moisture content 60%~80% was studied in this subject. Production condition of high moisture content fibrous imitated meat would be established and technical features would be supplied to domestic extruding equipment through the influence of extruding temperature, material moisture content, screw speed and material composition on soy protein molecular recombination and fibrosis.
Chengyong Wang, Ning He, Ming Chen and Chuanzhen Huang
P.L. Sun et al., "The Experimental Study about the Influence of Extrusion System Parameters on Textured Degree of High Moisture Content Fibriform Imitated Meat", Advanced Materials Research, Vol. 188, pp. 250-253, 2011