The results of the project "Key Technology and Equipment for the Manufacture of High-quality Plant Protein Meat" of Jiangnan University passed the appraisal

Recently, the project of "Key Technologies and Equipment for the Manufacture of High-quality Plant Protein Meat" completed by the team of academician Chen Jian of the Future Food Science Center of Jiangnan University passed the appraisal
of the results organized by the China Light Industry Federation in Wuxi, Jiangsu Province.

The appraisal was chaired by Yue Guojun, academician of the Chinese Academy of Engineering, Xie Mingyong, academician of the Chinese Academy of Engineering, as the vice chairman, and experts from domestic industry organizations and universities such as the Chinese Society of Food Science and Technology, China Agricultural University, Huazhong Agricultural University and other domestic industry organizations and universities participated in the appraisal
.

Under the pressure of resource overload and environmental pollution, in the trend of green low-carbon and the pursuit of health, plant protein meat products have received more and more attention
at home and abroad in recent years.

Plant protein meat buns, meat dumplings and other plant protein meat series products display

From the current stage, the plant protein meat system equipment lacks fiber fine disassembly equipment, and it is impossible to achieve complete and accurate disassembly of the fiber group, resulting in the problem
that the fiber structure is not rich enough, the texture is loose, and the toughness is insufficient.

In view of the above problems, the project designed and developed a plant protein meat manufacturing production line including preparation unit, wire splitting unit, ingredient unit, molding unit, etc.

Chen Jian, the project leader and academician of the Chinese Academy of Engineering, said in an interview with reporters that the key technical issues restricting the development of the plant protein meat industry are the key problems
such as extensive manufacturing, outdated processing technology, insufficient flavor and taste, and insufficient product fidelity 。 The project focuses on the above difficulties in the process of research, one is to develop a multi-process, flexible plant protein meat special processing equipment according to the characteristics of plant protein meat processing; Second, the use of biotechnology has effectively improved the fishy smell of plant protein and meat; The third is to develop a special fat simulator for plant protein meat with temperature response, which effectively solves the core problem
of constituting the characteristic juicy taste of meat.

Chen Jian believes that in the long run, plant-based foods represented by plant protein meat are an important way
to achieve green and low-carbon development of the food industry.

(Reporter Wang Wei)

Editor-in-charge: Zhao Wenyang Review: Ren Guowei