Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein

doi:10.7506/spkx1002-6630-201819043

Abstract

Abstract: With the characteristics of high efficiency, low energy consumption and low cost, high moisture extrusion technology is currently one of the most promising food processing technologies. High moisture textured protein obtained by high moisture extrusion has a structure similar to animal muscle and can be eaten directly without rehydration, which can be widely used in meat products, frozen foods and snacks. This paper reviews recent progress in studying the extrusion parameters used for the quality control of high moisture extrusion textured protein. The focus is on reviewing the methods to evaluate the quality of high moisture texturized vegetable protein, and future prospects for the application of high moisture texturized protein are also discussed.

Key words: high moisture extrusion technology, vegetable protein, quality evaluation, product application

CLC Number:

TS214.2

ZHU Song, LIU Li, ZHANG Jinchuang, LIU Hongzhi, HU Hui, SHI Aimin, WANG Qiang. Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein[J]. FOOD SCIENCE, 2018, 39(19): 280-286.

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Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein

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