李振1,相海1,赵有斌2,宋健宇1,张德程3,梁昊3,张艺潇4.植物蛋白螺杆挤压组织化技术的研究进展[J].中国油脂,2023,48(9):.[LI Zhen1, XIANG Hai1, ZHAO Youbin2, SONG Jianyu1, ZHANG Decheng3, LIANG Hao3, ZHANG Yixiao4.Development of plant protein screw extrusion texturing technology[J].China Oils and Fats,2023,48(9):.]
植物蛋白螺杆挤压组织化技术的研究进展
Development of plant protein screw extrusion texturing technology
  
DOI:
中文关键词:  植物蛋白  螺杆挤压组织化技术  螺杆元件  螺杆构型  挤压组织化过程
英文关键词:vegetable protein  screw extrusion texturing technology  screw element  screw configuration  extrusion texturing process
基金项目:“十四五”国家重点研发计划“大宗油料加工副产物综合利用关键技术及新产品创制”(2021YFD2100405)
作者单位
李振1,相海1,赵有斌2,宋健宇1,张德程3,梁昊3,张艺潇4 1.中国农业机械化科学研究院集团有限公司北京 100083 2.浙江三中粮油科技有限公司浙江 湖州313200 3.中机康元粮油装备(北京)有限公司北京 100083 4.中国人民解放军32381部队北京 100072 
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中文摘要:
      螺杆挤压组织化技术是植物蛋白肉生产加工的主要方式,具有规模化、产业化、连续化、高效节能等优点。旨在对植物蛋白螺杆挤压组织化技术进行梳理,从螺杆挤压组织化技术及其设备方面综述了植物蛋白螺杆挤压组织化技术的研究进展,阐述了螺杆挤压组织化过程的影响因素。螺杆挤出机是植物蛋白挤压组织化加工的主要设备,螺杆为螺杆挤出机的核心部件,螺杆元件及螺杆构型对挤压压力、剪切力、扭矩和平均停留时间具有较大影响。温度、剪切力、压力、原料等都是影响植物蛋白螺杆挤压组织化过程的重要因素。
英文摘要:
      Screw extrusion texturing technology is the main way of vegetable protein meat production, with the advantages of scale, industrialization, continuity, high efficiency and energy saving. To sort out the plant protein screw extrusion texturing technology, the research progress of screw extrusion texturing technology of plant protein was reviewed from the aspects of screw extrusion texturing technology and equipment and the influencing factors of screw extrusion texturing process were elaborated. Screw extruder was the main equipment of plant protein extrusion texturing process with screw as the core component of screw extruder, screw elements and screw configuration had great influence on extrusion pressure, shear force, torque and average residence time. Temperature, shear force, pressure and raw materials were the important factors affecting the plant protein screw extrusion texturing process.
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