In the plant food industry, plant meat products are a rising star. Factors such as health and environmental protection promote the vigorous development of the plant meat market. The outbreak of the epidemic directly catalyzed the rapid development of the plant meat industry. KFC, Starbucks, and Hi Tea have all launched their own plant meat products.
It is understood that the basic production process of plant meat is to use soy protein, wheat protein, pea protein, etc. as the main raw materials, through physical processing methods such as extrusion, to produce silky protein similar to real meat fiber, and then rehydrate, chop and mix. Seasoning, molding and other processes are used to make reconstituted meat. In a recent interview with the media, Dr. Yongjing Li of DuPont also stated that “the purpose of extrusion technology is to imitate the fibrous taste of meat. This process sounds easy, but it is difficult to do and requires a lot of experience. Moreover, in addition to the technology itself, Your supply conditions and raw materials may have a relatively large impact on product quality and taste. “So what are the advantages and disadvantages of different raw materials, let us briefly understand…
Soy Protein
Advantages: low cost, common and easy to obtain; complete protein (contains 8 essential amino acids); drawing protein is more elastic, and gel emulsification is strong.
Disadvantages: Beany taste needs to be improved; it contains phytoestrogens and is a potential allergen.
Pea protein
Advantage: Hypoallergenic, no phytoestrogens.
Disadvantages: The taste needs to be improved; the cost is higher than that of soybeans, and the production capacity is generally lower than that of soybeans; the texture protein has no silky feel; it is especially suitable for the processing of emulsified meat products and coarse ground meat products.
Wheat Protein
advantage: relatively low cost and easy to obtain.
Disadvantages: Wheat bran is a potential allergen.
Zhennuo Plant Meat/Tissue Protein Production Line Introduction
The production line uses defatted soybean meal and wheat protein as the main raw materials, which are stirred, squeezed and sheared to form a sheet of fiber structure. The product has high protein content, has the state and taste of meat, and has the characteristics of oil absorption, water absorption and taste absorption. Free of cholesterol and animal fat. It can be used in meat products, fast food, quick-frozen food, and can also be made into various vegetarian snack foods and vegetarian dishes, etc., with a wide range of applications.
Device Configuration
ingredients → mixing → tempering → extrusion → forming → crushing → screening → drying → cooling → packaging.
In the plant food industry, plant meat products are a rising star. Factors such as health and environmental protection promote the vigorous development of the plant meat market. The outbreak of the epidemic directly catalyzed the rapid development of the plant meat industry. KFC, Starbucks, and Hi Tea have all launched their own plant meat products.
It is understood that the basic production process of plant meat is to use soy protein, wheat protein, pea protein, etc. as the main raw materials, through physical processing methods such as extrusion, to produce silky protein similar to real meat fiber, and then rehydrate, chop and mix. Seasoning, molding and other processes are used to make reconstituted meat. In a recent interview with the media, Dr. Yongjing Li of DuPont also stated that “the purpose of extrusion technology is to imitate the fibrous taste of meat. This process sounds easy, but it is difficult to do and requires a lot of experience. Moreover, in addition to the technology itself, Your supply conditions and raw materials may have a relatively large impact on product quality and taste. “So what are the advantages and disadvantages of different raw materials, let us briefly understand…
Soy Protein
Advantages: low cost, common and easy to obtain; complete protein (contains 8 essential amino acids); drawing protein is more elastic, and gel emulsification is strong.
Disadvantages: Beany taste needs to be improved; it contains phytoestrogens and is a potential allergen.
Pea protein
Advantage: Hypoallergenic, no phytoestrogens.
Disadvantages: The taste needs to be improved; the cost is higher than that of soybeans, and the production capacity is generally lower than that of soybeans; the texture protein has no silky feel; it is especially suitable for the processing of emulsified meat products and coarse ground meat products.
Wheat Protein
advantage: relatively low cost and easy to obtain.
Disadvantages: Wheat bran is a potential allergen.
Arrow Plant Meat/Tissue Protein Production Line Introduction
The production line uses defatted soybean meal and wheat protein as the main raw materials, which are stirred, squeezed and sheared to form a sheet of fiber structure. The product has high protein content, has the state and taste of meat, and has the characteristics of oil absorption, water absorption and taste absorption. Free of cholesterol and animal fat. It can be used in meat products, fast food, quick-frozen food, and can also be made into various vegetarian snack foods and vegetarian dishes, etc., with a wide range of applications.
Device Configuration
ingredients → mixing → tempering → extrusion → forming → crushing → screening → drying → cooling → packaging.
Arrow Intelligent has a complete food twin-screw extrusion technology engineering demonstration center, which can provide users with a multi-functional scientific research demonstration platform for the development and application of food production equipment, processes, formulas, and can fully integrate production, learning, and research. As a bridge, it minimizes the investment risk of customers, promotes the application of extrusion technology in grain food processing, and truly creates value for customers.
