Aiming at the bottleneck problem of industrialization of high-moisture extruded plant-based meat products, the interaction mechanism of raw materials and components is unclear, and the key core process equipment is backward. Important breakthroughs have been made in three aspects.
First, he took the lead in revealing the interaction law of the three major components of protein, starch and fatty acid in the process of high-moisture extrusion, and proposed the theoretical mechanism of “layered transformation” for the formation of protein fiber structure.
The second is to build a mathematical model for precise regulation of the whole process of high-moisture extrusion of vegetable protein and the first visualization platform at home and abroad, realizing data change prediction and network sharing during the high-moisture extrusion process.
The third is to innovate the key technology and core equipment of high-moisture extrusion, and establish a series of key core technologies for industrialization such as high-moisture extrusion-enzymatic modification, online coloring and seasoning, and integrated molding.