Effect of Adding Broken Rice Flour on Preparation of Plant-textured Proteins by Twin-screw Extrusion

In recent years, domestic and foreign "plant protein meat" products have been launched one after another. In this experiment, the by-product "broken rice" of rice processing was used to prepare vegetable meat, which not only made the vegetable meat have the nutrition and flavor of rice, but also was beneficial to the comprehensive utilization of broken rice resources. In this paper, taking the mature tissue protein formula in the early stage of the laboratory as a control, according to the mass percentage of raw materials, 24.67%, 20.67%, 16.67%, 12.67%, 8.67% were added in a gradient to prepare "broken rice" vegetable meat, and its texture was analyzed, organization degree and functional properties such as water and oil holding capacity. Compared with the control, the texture indexes such as hardness and chewiness of the plant textured protein of broken rice were effectively improved. The water holding capacity and oil holding capacity showed a decreasing trend with the increase of broken rice content; compared with the oil holding capacity, the water holding capacity had a greater impact with the change of broken rice content. The best formula is formula 4. At this time, the textured protein tastes closer to real meat, has the best texture properties, functional properties and appearance, and the sensory evaluation is acceptable.