Pressure-variation-type extruder for textured soy protein

Abstract

The invention provides a pressure-variation-type extruder for textured soy protein. The extruder comprises a plurality of cylinders where are connected to each other, wherein the adjacent two cylinders communicate with each other to form a working chamber of the extruder. A feed inlet is formed in the front end of the working chamber and a discharge outlet is formed in the rear end of the working chamber. Two screws are arranged in the working chamber along the length of the working chamber. The chamber inner diameters of the adjacent cylinders located at a middle and rear part of the working chamber are different. In the working chamber, the chamber inner diameters are gradually increased from the middle cylinder to the cylinder provided with the discharge outlet, so that a gap between the inner surface of the working chamber and the outer diameters of the screws is gradually increased from the middle cylinder to the cylinder provided with the discharge outlet. The extruder allows the inner extrusion space of the working chamber to be properly increased, so that powdery materials can be fully pressed and kneaded and the product is soft and tastes good. A single-screw assembly is combined and composed of a spline core shaft and a plurality of screw casings having different pitches and provided with inner splines at the centers. Combination manners of the screws can be randomly adjusted to generate different pressures in the working chamber, thereby meeting multiple production requirements of products with different characteristics.

Description

technical field [0001] The invention relates to a pressure-variable extruder of soybean silk protein. Background technique [0002] Soybean silk protein variable pressure extruder uses soybean protein isolate, low-temperature soybean meal, flour, grain flour, water, edible oil, etc. as raw materials, and produces a meat-like fiber structure and chewy texture through extrusion and heating. Puffed food, equipment that can directly produce healthy and leisure soy products such as soybean protein vegetarian meat and dried tofu. At this stage, the traditional extruder in my country is improved from the twin-screw extruder in the plastic extrusion industry. Its characteristics are: 1. The overall working cavity is equal in diameter; 2. The water injection pump often adopts a single-stage plunger pump. The effect of water injection is pulse type; 3. Water and edible oil are injected by pumps respectively; 4. All operation buttons are on the large control cabinet far away from the e...

AI Technical Summary

Problems solved by technology

At this stage, the traditional extruder in my country is improved from the twin-screw extruder in the plastic extrusion industry. Its characteristics are: 1. The overall working cavity is equal in diameter; 2. The water injection pump often adopts a single-stage plunger pump. The effect of water injection is pulse type; 3. Water and edible oil are injected by pumps respectively; 4. All operation buttons are on the large control cabinet far away from the extruder. For the extruder that needs real-time operation, the operation Extremely inconvenient; 5. The traditional screw is often directly processed into a screw with pitch from the whole bar, which cannot be disassembled. There is also a kind of screw whose first half is integrated and the second half can be combined. For some Combination flexibility in product production is limited

[0003] Products produced by traditional equipment have a hard taste, insufficient uniformity of softness and hardness, uneven oil and water in the product, and it is also very inconvenient for the producer to operate.

Today, the products produced by traditional equipment can no longer meet the increasing taste requirements of modern consumers, and higher requirements are placed on the humanization of extruder operators

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