本研究首先通过高水分挤压工艺和装备创新，成功制备了与动物肉质地相当的新型植物基肉制品产品。进一步，采集加工过程中75组不同原料特性（X）和工艺参数（W）条件下，蛋白质多尺度结构变化（Y^n´）、系统响应参数（S）和产品品质（Z）等数据共8000余条，采用分层增广主成分分析方法（FA-PCA），建立高水分挤压过程纤维结构品质控制模型6套。结果表明，FA-PCA建模方法的R²优于传统主成分分析法（PCA），可实现蛋白质纤维结构的有效调控。相比原料和工艺参数，通过高水分挤压过程中蛋白质梯次性多尺度结构变化预测产品品质效果最佳，证明了蛋白质多尺度结构对于纤维结构控制的重要性。此外，将数学模型与虚拟仿真技术结合，创建了涵盖数据库系统、动态仿真系统和虚拟现实系统等的高水分挤压可视化软件，将错综复杂的挤压过程进行了数字化关联，为实现精准调控和智能制造建立奠定了基础。

High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.  Unfortunately, the extrusion process has been seen as a “black box” with limited information about what occurs inside, causing serious obstacles in developing meat substitutes.  This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.  The study used the Feature-Augmented Principal Component Analysis (FA-PCA) method to visualize and understand the whole extrusion process in three ways systematically and accurately.  It established six sets of mathematical models of the high-moisture extrusion process based on 8 000 pieces of data, including five types of parameters.  The FA-PCA method improved the R² values significantly compared with the PCA method.  The Way 3 was the best to predict product quality (Z), demonstrating that the gradually molecular conformational changes (Yⁿ´) were critical in controlling the final quality of the plant-based meat substitutes.  Moreover, the first visualization platform software for the high-moisture extrusion process has been established to clearly show the “black box” by combining the virtual simulation technology.  Through the software, some practice work such as equipment installation, parameter adjustment, equipment disassembly, and data prediction can be easily achieved.