植物蛋白螺杆挤压组织化技术的研究进展

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。

Development of plant protein screw extrusion texturing technology

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.