Description
Production of plant‑based meat analogs via extrusion, fermentation, and mycoprotein cultivation.
Technical
High‑moisture extrusion aligns soy or pea protein chains into fibrous structures under 5–10 MPa pressure and 140–160 °C, while fermentation with Lactobacillus plantarum generates umami peptides through proteolysis and Maillard‑type reactions. Maillard browning between reducing sugars and amino groups at 120–140 °C further enhances flavor and color, and the addition of methylcellulose or carrageenan improves water retention and mouthfeel.
Science
Primary Reaction
Protein alignment via high‑moisture extrusion and Maillard browning
Sensory Profile
Aroma ()
savoryumamibrownedmeatynuttyroastedearthycaramelizedsmokyyeasty