CN211458774U - Linkage color-mixing seasoning device for preparing plant protein meat - Google Patents
Linkage color-mixing seasoning device for preparing plant protein meat Download PDFInfo
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- CN211458774U CN211458774U CN201921956518.7U CN201921956518U CN211458774U CN 211458774 U CN211458774 U CN 211458774U CN 201921956518 U CN201921956518 U CN 201921956518U CN 211458774 U CN211458774 U CN 211458774U
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Abstract
The utility model relates to the technical field of plant protein meat production equipment, and discloses a linkage color and flavor mixing and seasoning device for preparing plant protein meat, wherein the linkage color and flavor mixing and seasoning device comprises a double-screw extruder, a solid feeder, a first liquid feeder, a second liquid feeder and a three-way joint, and a discharge port of the solid feeder faces to a feed port of the double-screw extruder so as to provide powder materials; the first liquid feeder is connected with a first inlet of the three-way joint to provide water; the second liquid feeder is connected with a second inlet of the three-way joint to provide pigment and essence solution; the outlet of the three-way joint is communicated with the cylinder body of the double-screw extruder. The linkage color mixing and seasoning device improves the product defects of difficult tasty, unattractive meat color, poor meat flavor, poor meat taste and the like of vegetable protein meat prepared by a high-moisture extrusion method, realizes the flow line operation, and simplifies the process flow.
Description
Technical Field
The utility model relates to a plant protein meat production facility technical field especially relates to a linkage mixing of colors device of flavouring for preparing plant protein meat.
Background
The plant protein meat is evaluated as one of ten major breakthrough technologies in the world in 2019 by technical comments of the institute of science and technology of Ma province, and is considered as an important choice for dealing with the animal protein supply shortage in 2050. The high-moisture extrusion technology is one of the most potential technologies for preparing the vegetable protein meat, components such as vegetable protein and the like are subjected to texture recombination, and the product has the characteristics of longer fiber length, finer structure, more uniform texture, approach to animal meat and instant eating property. But no high-moisture extrusion related product exists in the current domestic and foreign markets. The main reasons are that the high moisture extruded product has difficult taste, less attractive meat color, less meat taste, less meat feel and lower consumer acceptance.
Chinese patent 'a vegetarian luncheon meat and a preparation method thereof' (patent No. CN101874587B) discloses a method for preparing a vegetable protein meat blank by a low-moisture extrusion method, and the vegetable protein luncheon meat is obtained by further soaking, frying, seasoning, pressure setting and the like. But the process automation degree is lower, the extruded product still needs the processes of rehydration, frying, seasoning and the like, the production cost is higher, and the influence on the environment exists. Chinese patent "production method of instant meat-like protein jerky" (patent No. CN103431056B) discloses a production method for producing instant meat-like protein jerky by tissue protein, which comprises the steps of soaking, dehydrating, marinating, shaping, secondary marinating, secondary dehydrating and the like. Although the product has the characteristics of consistent internal and external tastes, good mouthfeel and elasticity, the process steps are complicated, and time and labor are wasted.
SUMMERY OF THE UTILITY MODEL
The embodiment of the utility model provides a linkage mixing of colors seasoning apparatus for preparing plant protein meat for solve current preparation plant protein meat's method with high costs, the loaded down with trivial details problem of technology, with the productivity that improves plant protein meat.
The embodiment of the utility model provides a linkage mixing of colors seasoning apparatus for preparing plant protein meat, including twin-screw extruder, solid feeder, first liquid feeder, second liquid feeder and three way connection, the discharge gate of solid feeder orientation the feed inlet of twin-screw extruder to provide the powder material; the first liquid feeder is connected to a first inlet of the three-way joint to provide water; the second liquid feeder is connected to a second inlet of the three-way joint to provide a pigment and a essence solution; and the outlet of the three-way joint is communicated with the barrel of the double-screw extruder.
The first liquid feeder comprises a water tank and a centrifugal pump, and a water outlet of the water tank is connected to a first inlet of the three-way joint through the centrifugal pump.
Wherein the ratio of the water outlet flow rate of the first liquid feeder to the powder flow rate of the solid feeder is 80-120%.
The second liquid feeder comprises a feeding barrel, a stirring mechanism, a heating mechanism, a liquid outlet pipe and a screw pump, wherein the stirring mechanism is arranged in the feeding barrel, an outlet of the feeding barrel, inlets of the screw pump and the liquid outlet pipe are sequentially connected, and an outlet of the liquid outlet pipe is connected with a second inlet of the three-way joint; the heating mechanism is used for heating the liquid outlet pipe.
Wherein the frequency of the screw pump is continuously adjustable between 5Hz and 50 Hz.
Wherein the outlet flow rate of the screw pump is 2 kg/h-15 kg/h.
Wherein the powder flow rate of the solid feeder is 5 kg/h-20 kg/h.
The double-screw extruder is divided into six processing sections along the conveying direction, and the six processing sections sequentially comprise a feeding section, a conveying section, a mixing section, a cooking section, a melting section and a transfer section; the screw rod of each processing section is sleeved with a forward conveying element, and the screw rods of the conveying section, the mixing section, the cooking section and the melting section are also sleeved with forward meshing elements; the screw of the cooking section and/or the melting section is also sleeved with a reverse conveying element, and the screw of the mixing section and/or the cooking section is also sleeved with a reverse meshing element.
Wherein, the feed inlet of the double-screw extruder is communicated with the feeding section, and the outlet of the tee joint is connected with any processing section.
Wherein, still include forming die, cooling body and cutting mechanism, forming die's entrance point connect in the delivery outlet of twin-screw extruder, cooling body cover is located forming die's the outside, cutting mechanism set up in forming die's exit end
The embodiment of the utility model provides a linkage mixing of colors seasoning apparatus for preparing plant protein meat, including twin-screw extruder, solid feeder, first liquid feeder, second liquid feeder and three way connection, the discharge gate of solid feeder is towards the feed inlet of twin-screw extruder for provide the powder material to twin-screw extruder. The first liquid feeder is connected with a first inlet of the three-way joint to provide water; the second liquid feeder is connected with a second inlet of the three-way joint to provide pigment and essence solution; the outlet of the three-way joint is communicated with the cylinder body of the double-screw extruder so as to simultaneously add water, pigment and essence solution into the double-screw extruder and uniformly mix with the powder material in the extrusion process. The color-mixing seasoning device for preparing the vegetable protein meat improves the product defects of difficult tasty, unattractive meat color, poor meat flavor, poor meat feeling and the like of the vegetable protein meat prepared by a high-moisture extrusion method, and covers the beany flavor. The whole color mixing and seasoning process realizes the flow line operation, simplifies the process flow, has no waste gas and waste water discharge, further improves the production efficiency of the high-moisture extrusion technology, has uniform meat color, rich meat flavor and chewy taste, and has instant eating property.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a schematic structural diagram of a linkage color-mixing and seasoning device for preparing vegetable protein meat according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of the first liquid feeder of FIG. 1;
FIG. 3 is a schematic diagram of the mechanism of the second liquid feeder of FIG. 1;
description of reference numerals:
1: a twin-screw extruder; 11: a feed inlet; 12: a screw;
2: a solids feeder; 3: a first liquid feeder; 31: a water tank;
32: a centrifugal pump; 4: a second liquid feeder; 41: a feeding barrel;
42: a stirring mechanism; 43: a heating mechanism; 431: a first heating water jacket;
432: heating the centrifugal pump; 433: a second heating water jacket; 44: a liquid outlet pipe;
45: a screw pump; 46: an operation table; 5: a three-way joint;
6: forming a mold; 7: a cooling mechanism; 71: a water outlet pipe;
72: a water inlet pipe; 8: a cutting mechanism; 81: a cutter;
82: a tool apron; 9: vegetable protein meat; 10: a feeding section;
20: a conveying section; 30: a mixing section; 40: a cooking section;
50: a melting section; 60: and (5) transmitting the segment.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.
In the description of the embodiments of the present invention, it should be noted that the terms "first" and "second" are used for clearly indicating the numbering of the product parts and do not represent any substantial difference unless explicitly stated or limited otherwise. The directions of "up", "down", "left" and "right" are all based on the directions shown in the attached drawings. The specific meaning of the above terms in the embodiments of the present invention can be understood by those skilled in the art according to specific situations.
It is to be understood that, unless otherwise expressly specified or limited, the term "coupled" is used broadly, and may, for example, refer to directly coupled devices or indirectly coupled devices through intervening media. The specific meaning of the above terms in the embodiments of the present invention can be understood in specific cases by those skilled in the art.
Fig. 1 is a schematic structural diagram of a linkage mixing of colors seasoning apparatus for preparing plant protein meat in the embodiment of the utility model, as shown in fig. 1, the embodiment of the utility model provides a linkage mixing of colors seasoning apparatus for preparing plant protein meat, including twin-screw extruder 1, solid feeder 2, first liquid feeder 3, second liquid feeder 4 and three way connection 5, the discharge gate of solid feeder 2 is towards twin-screw extruder 1's feed inlet 11 to provide the powder material. The first liquid feeder 3 is connected to a first inlet of a three-way joint 5 to provide water. A second liquid feeder 4 is connected to a second inlet of the tee 5 to provide a pigment and a perfume solution. The outlet of the three-way joint 5 is communicated with the barrel of the double-screw extruder 1.
Specifically, the twin-screw extruder 1 comprises a barrel, two parallel screws 12 and a driving mechanism (not shown in the figure), wherein a feed port 11 is formed on the barrel, the screws 12 are arranged in the barrel, and the output end of the driving mechanism is connected to the screws 12 so as to drive the screws 12 to rotate. The twin-screw extruder 1 may be of a corotating type, a corotating type or a non-corotating type, and the corotating type is exemplified in this embodiment. The output rotating speed of the driving mechanism can be a fixed rotating speed or a variable rotating speed, and the driving mechanism with variable speed is adopted in the embodiment to meet different use requirements. More specifically, the rotation speed of the screw 12 is 150r/min to 300r/min during the extrusion process.
The solid feeder 2 can be a horizontal screw feeder, and comprises a driving motor, a shell and a screw shaft, wherein the shell is provided with a charging hole and a discharging hole, and the screw shaft is driven to rotate by the driving motor so as to convey materials. The number of the screw shafts can be one or more, in the embodiment, two screw shafts are taken as an example for illustration, and the solid feeder 2 with two shafts is used for conveying powdery materials, so that the uniform mixing of various raw materials can be ensured, and the powder is prevented from caking.
The first liquid feeder 3 is used for supplementing water into the double-screw extruder 1 so as to improve the water content of the plant protein meat, is closer to animal meat and improves the edible taste; the second liquid feeder 4 is used for supplementing pigment and essence solution into the double-screw extruder 1 so as to adjust the color and the flavor of the vegetable protein meat on line and improve the appearance, the color and the flavor.
The three-way joint 5 can be a right-angle joint or a 45-degree joint. In this embodiment, a 45 ° joint is used, and the angle between the first inlet and the second inlet is 45 °. The output liquid of the first liquid feeder 3 and the output liquid of the second liquid feeder 4 are synchronously input into the double-screw extruder 1 by utilizing the three-way joint 5, and are uniformly mixed with the vegetable protein raw material through the rotation of the screws in the extrusion process, so that the curing, wire drawing and forming of the raw material are completed.
The linkage mixing of colors seasoning apparatus for preparing plant protein meat that this embodiment provided includes twin-screw extruder, solid feeder, first liquid feeder, second liquid feeder and three way connection, and the discharge gate of solid feeder is towards the feed inlet of twin-screw extruder for provide the powder material to the twin-screw extruder. The first liquid feeder is connected with a first inlet of the three-way joint to provide water;
the second liquid feeder is connected with a second inlet of the three-way joint to provide pigment and essence solution; the outlet of the three-way joint is communicated with the cylinder body of the double-screw extruder so as to simultaneously add water, pigment and essence solution into the double-screw extruder and uniformly mix with the powder material in the extrusion process. The linkage color-mixing seasoning device for preparing the vegetable protein meat improves the product defects of difficult tasty, unattractive meat color, poor meat flavor, poor meat feeling and the like of the vegetable protein meat prepared by a high-moisture extrusion method, and covers the beany flavor. The whole color mixing and seasoning process realizes the flow line operation, simplifies the process flow, has no waste gas and waste water discharge, further improves the production efficiency of the high-moisture extrusion technology, has uniform meat color, rich meat flavor and chewy taste, and has instant eating property.
Further, as shown in fig. 2, the first liquid feeder 3 includes a water tank 31 and a centrifugal pump 32, and a water outlet of the water tank 31 is connected to a first inlet of the three-way joint 5 through the centrifugal pump 32. Specifically, the flow rate of the centrifugal pump 32 is controlled by adjusting the head size, and a regulating valve may be installed in an outlet pipe of the centrifugal pump 32. The maximum flow rate of the first liquid feeder 3 was 20 kg/h.
Furthermore, the ratio of the water outlet flow rate of the first liquid feeder 3 to the powder flow rate of the solid feeder 2 is 80-120%.
Further, as shown in fig. 3, the second liquid feeder 4 comprises a feeding barrel 41, a stirring mechanism 42, a heating mechanism 43, a liquid outlet pipe 44 and a screw pump 45, wherein the stirring mechanism 42 is arranged in the feeding barrel 41; the outlet of the feeding barrel 41, the screw pump 45 and the inlet of the liquid outlet pipe 44 are sequentially connected, and the outlet of the liquid outlet pipe 44 is connected to the second inlet of the three-way joint 5. Heating mechanism 43 is used to heat drain pipe 44.
Specifically, pigment and essence solution are placed in the feeding barrel 41, and the essence can be meat-flavor essence which is edible grade. The solution with the preset concentration can be prepared by adjusting the dosage of the pigment and the essence. The pigment and fragrance solution is then further stirred uniformly by a stirring mechanism 42 and then delivered to a screw pump 45. And is connected to the second inlet of the three-way joint 5 through a liquid outlet pipe 44 by a screw pump 45.
The heating mechanism 43 may adopt heating methods such as electric heating, steam heating sleeve, heating water jacket, or heating oil jacket. In this embodiment, a manner of heating the water jacket is taken as an example for explanation, the heating mechanism 43 includes a hot water storage barrel and a first heating water jacket 431 sleeved outside the liquid outlet pipe 44, a water inlet and a water outlet of the first heating water jacket 431 are both connected to the hot water storage barrel through a pipeline, and a heating centrifugal pump 432 is further installed on the water inlet pipeline for realizing hot water circulation.
Furthermore, the outer side of the feeding barrel 41 may also be sleeved with a second heating water jacket 433, a water inlet and a water outlet of the second heating water jacket 433 are both connected to the hot water storage barrel through pipes, the first heating water jacket 431 and the second heating water jacket 433 may be jointly connected to a hot water circulation pipeline, and switching of the pipelines is achieved by using a switch valve. The hot water storage tank is also provided with a hot water supplement port for supplementing hot water and ensuring continuous heat supply.
Furthermore, the second liquid feeder 4 further comprises an operation platform 46, the stirring mechanism 42, the heating mechanism 43 and the screw pump 45 are electrically connected to the operation platform 46, and a switch and a button are arranged on the operation platform 46 for controlling the start and stop of the stirring mechanism 42, the heating mechanism 43 and the screw pump 45. The first liquid feeder 3 and the second liquid feeder 4 can be arranged on a movable trolley, so that the position can be conveniently changed.
Furthermore, the frequency of the screw pump 45 is continuously adjustable between 5Hz and 50 Hz. The screw pump 45 is a variable frequency pump. Furthermore, the output liquid flow rate of the screw pump 45 is 2 kg/h-15 kg/h.
Furthermore, the powder flow rate of the solid feeder 2 is 5 kg/h-20 kg/h.
Further, the device also comprises a forming die 6, a cooling mechanism 7 and a cutting mechanism 8, wherein the left end of the forming die 6 is connected to the output port of the double-screw extruder 1, the cooling mechanism 7 is sleeved outside the forming die 6, and the cutting mechanism 8 is arranged at the outlet end of the forming die 6. The cooling mechanism 7 is arranged at the right part of the forming die 6 and is close to the outlet end of the forming die 6 so as to realize the shaping of the plant protein meat 9. The cutting mechanism 8 is used for cutting the vegetable protein meat 9 led out from the outlet end of the forming die 6 to form instant vegetable protein meat 9 which can be directly packaged in bags. The shape of the forming die 6 may be designed according to actual needs, and may be tubular or rectangular. In this embodiment, a tubular shape is used as an example.
Furthermore, a splitter plate (not shown in the figure) is installed at the inlet end of the forming mold 6, and is used for dispersing the melt, and the melt can have grains similar to animal meat after flowing through the splitter plate, so that the appearance simulation degree of the plant protein meat is increased, the appetite of consumers is stimulated, and the sales volume of products is further improved. Different types of animal meat were simulated by using different shaped splitter plates. Specifically, the splitter plate is a circular plate provided with a plurality of orifices, and the splitter plate is installed along the radial direction of the inlet end of the forming die 6. The number of the pore channels is 5-50.
Furthermore, the forming mold 6 includes a tapered conical pipe section and a circular pipe section connected to each other, the splitter plate is fixedly mounted at a large-diameter end (i.e., a left end) of the tapered conical pipe section, the cooling mechanism 7 is sleeved outside the circular pipe section, and the cutting mechanism 8 is disposed at an outlet end of the circular pipe section. Further, the diameter of the tapered conical pipe section is changed in a range of 2mm to 35 mm.
Furthermore, as shown in fig. 1, the cooling mechanism 7 is a circulating water jacket, which is communicated with a water inlet pipe 72 and a water outlet pipe 71, and the cooling temperature is 30-80 ℃. The circulating water jacket is connected to an external cooling water system through a water inlet pipe 72 and a water outlet pipe 71, and the cooling and shaping effects of the outlet section part of the forming die 6 are maintained.
Further, as shown in fig. 1, the cutting mechanism 8 includes a cutter 81 and a cutter seat 82, the cutter 81 is connected to an output rod of the cutter cylinder, and the cutter 81 and the cutter seat 82 are oppositely disposed at both sides of the outlet end of the forming die 6. The reciprocating frequency of the cutter 81 is 0.3 s/time to 10 s/time. The reciprocating frequency can be adjusted by the air intake and exhaust rates of the cutter cylinder.
Further, as shown in fig. 1, the twin-screw extruder 1 is divided into six processing sections along the conveying direction, which are a feeding section 10, a conveying section 20, a mixing section 30, a cooking section 40, a melting section 50 and a transfer section 60 in sequence; the screw 12 of each processing section is sleeved with a forward conveying element, and the screw 12 of the conveying section 20, the mixing section 30, the cooking section 40 and the melting section 50 are also sleeved with forward meshing elements; the screw 12 of the cooking section 40 and/or the melting section 50 is also sheathed with a counter-conveying element, and the screw 12 of the mixing section 30 and/or the cooking section 40 is also sheathed with a counter-meshing element.
The feeding section 10 functions to feed the powdery material into the barrel of the extruder; the conveying section 20 has the function of stirring the powder material and pushing the powder material forward; the mixing section 30 has a function of uniformly mixing the powdery material with liquid such as water; the cooking section 40 has the function of heating, cooking and shearing the pasty materials; the function of the melting section 50 is to further heat the molten material and extend the material travel time; the transfer section 60 functions to convey the molten material to the end of the barrel of the extruder.
The screw 12 is a rotating shaft with a groove (or an external spline) on the outer surface, and the inner wall surfaces of the conveying element and the meshing element are provided with a key (or an internal spline matched with the external spline) matched with the groove so as to be sleeved on the screw 12. Different machining sections are sleeved with elements with different sizes, different types and/or different numbers according to different functions. More specifically, the diameter of the screw 12 is 20 mm-50 mm, and the ratio of the length to the diameter is 20: 1-30: 1. In one particular embodiment, the screw 12 has a diameter of 36mm and a length to diameter ratio of 24: 1.
Conveying element all adopts threaded component including forward conveying element and reverse conveying element, can be single thread groove, double thread groove or triple thread groove, can also adopt different helical pitches according to the demand. The conveying direction of the forward conveying element is consistent with the extruding direction and is mainly used for conveying and mixing; while the conveying direction of the counter conveying element is opposite to the extrusion direction and serves as a resistance element for forming the seal and establishing the high pressure.
The engaging elements include forward engaging elements and reverse engaging elements, each formed by a plurality of engaging pieces (or cutouts) in the form of a plate, which are staggered at angles generally including 30 °, 45 °, 60 ° and 90 °. The positive engagement element is mainly used for mixing and shearing materials and has conveying capacity. The reverse engaging element is mainly used for increasing the resistance of the forward movement of the material, so that the back pressure is increased, the circulating flow of the material in a high-shear area is increased, and the purposes of strong dispersion and mixing are achieved.
Further, the feed port 11 of the twin-screw extruder 1 communicates with the feed section 10, and the outlet of the three-way joint 5 is connected to any one of the processing sections.
In a specific embodiment, there is also provided a method for using the above-mentioned linked toning and seasoning apparatus for preparing vegetable protein meat, comprising:
uniformly mixing peanut protein, soybean protein and wheat protein, and putting the mixture into a solid feeder 2; wherein, the moisture content of the raw materials is less than or equal to 7 percent, and the raw materials can be fully chopped and mixed by adopting a mixer.
Putting water into a first liquid feeder 3, preparing a solution with a preset concentration from the pigment and the essence, and putting the solution into a second liquid feeder 4;
and (3) starting the double-screw extruder 1, the solid feeder 2, the first liquid feeder 3 and the second liquid feeder 4, and adjusting the rotating speed of a screw 12 of the double-screw extruder 1, the powder flow rate of the solid feeder 2, the effluent flow rate of the first liquid feeder 3 and the effluent flow rate of the second liquid feeder 4.
Furthermore, the rotating speed of the screw 12 is controlled between 150r/min and 300 r/min. The powder flow rate of the solid feeder 2 is controlled to be 5kg/h to 20kg/h, preferably 6kg/h to 15 kg/h. The ratio of the water outlet flow rate of the first liquid feeder 3 to the powder flow rate of the solid feeder 2 is controlled to be 80-120%. The frequency of a screw pump 45 of the second liquid feeder 4 is controlled between 5Hz and 15Hz, so that the flow rate of the pigment and meat flavor solution is 2kg/h to 15 kg/h.
The following description will be given with reference to specific examples and comparative examples.
Firstly, the definition of the sensory evaluation of the plant protein meat is shown in table 1.
TABLE 1 organoleptic evaluation criteria definitions for vegetable protein meat
Note: very good (8-10), good (6-8), in general (4-6), poor (1-3)
Example 1
A linkage color-mixing seasoning method for preparing plant protein meat comprises the following steps:
(1) mixing raw materials: about 3kg of vegetable protein material, including peanut protein, soy protein and wheat protein, is mixed evenly and placed in the solid feeder 2.
(2) Preparing a color-mixing seasoning liquid: placing water in a first liquid feeder 3; then the pigment and the meat flavor are prepared into solution with certain concentration, stirred evenly and placed in a second liquid feeder 4.
(3) Equipment assembling: placing the assembled screw 12 into a machine barrel of a double-screw extruder 1, and connecting a forming die 6 with the machine barrel; the solid feeder 2, the first liquid feeder 3, the second liquid feeder 4 and the tee joint 5 are connected with the barrel of the double-screw extruder 1 through screw threads.
(4) Preheating: the barrel of the twin-screw extruder 1 and the forming die 6 are preheated.
(5) Extrusion molding: and simultaneously starting the double-screw extruder 1, the solid feeder 2, the first liquid feeder 3 and the second liquid feeder 4 to finish curing, wire drawing, molding, color mixing and seasoning of the raw materials in the extrusion process.
The specific operating parameters are as follows: the rotation speed of the screw 12 is 180r/min, and the powder flow rate of the solid feeder 2 is 6 kg/h. The ratio of the water outlet flow rate of the first liquid feeder 3 to the powder flow rate of the solid feeder 2 is 80%. The frequency of the second liquid feeder 4 was 5Hz so that the flow rate of the pigment and meat flavor solution was 2 kg/h.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
example 2
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: the powder flow rate of the solid feeder 2 in the step (5) is 12 kg/h.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
example 3
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: in the step (5), the ratio of the water outlet flow rate of the first liquid feeder 3 to the powder flow rate of the solid feeder 2 is 110%.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
example 4
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: in the step (5), the frequency of the second liquid feeder 4 is 15Hz, so that the flow rate of the pigment and meat flavor solution is 6 kg/h.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
comparative example 1
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: the powder flow rate of the solid feeder 2 in the step (5) is 30 kg/h.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
comparative example 2
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: in the step (5), the second liquid feeder 4 is filled with water without pigment and meat flavor.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
comparative example 3
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: in step (5), the second liquid feeder 4 is turned off.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
comparative example 4
The specific operation steps of the linkage color-mixing seasoning method for preparing the vegetable protein meat are the same as those of the embodiment 1, and the difference is only that: in the step (5), the frequency of the second liquid feeder 4 is 30Hz, so that the flow rate of the pigment and meat flavor solution is 12 kg/h.
The sensory quality of the vegetable protein meat prepared in the embodiment is as follows:
the test results of examples 1 to 4 and comparative examples 1 to 4 were summarized, and the results of comparison of the sensory qualities of the vegetable protein meat obtained were prepared as shown in table 2:
TABLE 2 comparative results
As can be seen from the comparison results, the operation parameters in example 1 are optimal, and the operation parameters in examples 1 to 4 are superior to those in comparative examples 1 to 4.
Can see through above embodiment, the utility model provides a linkage mixing of colors seasoning apparatus for preparing plant protein meat, including twin-screw extruder, solid feeder, first liquid feeder, second liquid feeder and three way connection, the discharge gate of solid feeder is towards the feed inlet of twin-screw extruder for provide the powder material to twin-screw extruder. The first liquid feeder is connected with a first inlet of the three-way joint to provide water; the second liquid feeder is connected with a second inlet of the three-way joint to provide pigment and essence solution; the outlet of the three-way joint is communicated with the cylinder body of the double-screw extruder so as to simultaneously add water, pigment and essence solution into the double-screw extruder and uniformly mix with the powder material in the extrusion process. The linkage color-mixing seasoning device for preparing the vegetable protein meat improves the product defects of difficult tasty, unattractive meat color, poor meat flavor, poor meat feeling and the like of the vegetable protein meat prepared by a high-moisture extrusion method, and covers the beany flavor. The whole color mixing and seasoning process realizes the flow line operation, simplifies the process flow, has no waste gas and waste water discharge, further improves the production efficiency of the high-moisture extrusion technology, and improves the production efficiency by more than 50 percent. The moisture content of the produced plant protein meat is 60-80%, the meat is closer to animal meat, the meat color of the product is uniform, the meat taste is rich and smooth, the mouthfeel is chewy, and the product has instant eating property.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention in its corresponding aspects.
Claims (10)
1. A linkage color mixing and seasoning device for preparing plant protein meat is characterized by comprising a double-screw extruder, a solid feeder, a first liquid feeder, a second liquid feeder and a three-way joint, wherein a discharge hole of the solid feeder faces to a feed hole of the double-screw extruder so as to provide powder materials; the first liquid feeder is connected to a first inlet of the three-way joint to provide water; the second liquid feeder is connected to a second inlet of the three-way joint to provide a pigment and a essence solution; and the outlet of the three-way joint is communicated with the barrel of the double-screw extruder.
2. The linkage toning and seasoning device for preparing plant protein meat as claimed in claim 1, wherein the first liquid feeder comprises a water tank and a centrifugal pump, and a water outlet of the water tank is connected to the first inlet of the tee joint through the centrifugal pump.
3. The linkage toning and seasoning device for preparing vegetable protein meat as claimed in claim 2, wherein the ratio of the water outlet flow rate of the first liquid feeder to the powder flow rate of the solid feeder is 80-120%.
4. The linkage color-mixing and seasoning device for preparing plant protein meat as claimed in claim 1, wherein the second liquid feeder comprises a feeding barrel, a stirring mechanism, a heating mechanism, a liquid outlet pipe and a screw pump, wherein the stirring mechanism is installed in the feeding barrel, an outlet of the feeding barrel, inlets of the screw pump and the liquid outlet pipe are connected in sequence, and an outlet of the liquid outlet pipe is connected to the second inlet of the tee joint; the heating mechanism is used for heating the liquid outlet pipe.
5. A linkage toning and seasoning apparatus for preparing vegetable protein meat according to claim 4, wherein the frequency of the screw pump is continuously adjustable between 5Hz and 50 Hz.
6. The linkage toning and seasoning device for preparing vegetable protein meat as claimed in claim 5, wherein the output liquid flow rate of the screw pump is 2 kg/h-15 kg/h.
7. The linkage toning and seasoning device for preparing vegetable protein meat according to claim 1, wherein the powder flow rate of the solid feeder is 5kg/h to 20 kg/h.
8. The linkage color-mixing and seasoning device for preparing plant protein meat as claimed in claim 1, wherein the twin-screw extruder is divided into six processing sections along the conveying direction, namely a feeding section, a conveying section, a mixing section, a cooking section, a melting section and a transferring section; the screw rod of each processing section is sleeved with a forward conveying element, and the screw rods of the conveying section, the mixing section, the cooking section and the melting section are also sleeved with forward meshing elements; the screw of the cooking section and/or the melting section is also sleeved with a reverse conveying element, and the screw of the mixing section and/or the cooking section is also sleeved with a reverse meshing element.
9. The linkage toning and seasoning device for preparing plant protein meat as claimed in claim 8, wherein a feed inlet of the twin-screw extruder is communicated with the feeding section, and an outlet of the tee joint is connected to any one of the processing sections.
10. The linkage color and flavor mixing and seasoning device for preparing plant protein meat as claimed in any one of claims 1 to 9, further comprising a forming die, a cooling mechanism and a cutting mechanism, wherein an inlet end of the forming die is connected to an outlet of the twin-screw extruder, the cooling mechanism is sleeved outside the forming die, and the cutting mechanism is arranged at an outlet end of the forming die.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839858A (en) * | 2019-11-13 | 2020-02-28 | 中国农业科学院农产品加工研究所 | Linkage color mixing and seasoning device and method for preparing plant protein meat |
| CN113812514A (en) * | 2021-09-28 | 2021-12-21 | 宁波市素莲食品有限公司 | Vegetable protein beef preparation device based on high-humidity extrusion method and working method thereof |
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2019
- 2019-11-13 CN CN201921956518.7U patent/CN211458774U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839858A (en) * | 2019-11-13 | 2020-02-28 | 中国农业科学院农产品加工研究所 | Linkage color mixing and seasoning device and method for preparing plant protein meat |
| CN113812514A (en) * | 2021-09-28 | 2021-12-21 | 宁波市素莲食品有限公司 | Vegetable protein beef preparation device based on high-humidity extrusion method and working method thereof |
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