Linked color adjusting and flavor adjusting device and method for preparing plant protein meat
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A vegetable protein meat and pigment technology, applied in chemical instruments and methods, mixers with rotating stirring devices, applications, etc., can solve the problems of cumbersome process and high cost
Pending Publication Date: 2020-02-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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[0004] The embodiment of the present invention provides a linkage coloring and seasoning device and method for preparing vegetable protein meat, which is used to solve the
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Embodiment 1
[0075] A method for linkage coloring and seasoning for preparing vegetable protein meat, comprising the following steps:
[0076] (1) Mixing of raw materials: Mix about 3 kg of vegetable protein raw materials, including peanut protein, soybean protein and wheat protein, and place them in the solid feeder 2 .
[0077] (2) Toning and seasoning liquid preparation: put water in the first liquid feeder 3;
[0078] (3) Equipment assembly: put the assembled screw rod 12 into the barrel of the twin-screw extruder 1, and connect the molding die 6 with the barrel; connect the solid feeder 2, the first liquid feeder 3, The second liquid feeder 4 and the three-way joint 5 are connected with the barrel of the twin-screw extruder 1 through threads.
[0079] (4) Preheating: preheating the barrel of the twin-screw extruder 1 and the molding die 6 .
[0080] (5) Extrusion molding: Simultaneously open the twin-screw extruder 1, the solid feeder 2, the first liquid feeder 3 and the second liqu...
Embodiment 2
[0085] A linkage coloring and seasoning method for preparing vegetable protein meat, the specific operation steps are the same as in Example 1, the only difference is that the powder flow rate of the solid feeder 2 in step (5) is 12kg / h.
[0086] The vegetable protein meat organoleptic quality that the present embodiment makes is as follows:
[0087]
Embodiment 3
[0089] A kind of linkage coloring seasoning method for preparing vegetable protein meat, the specific operation steps are the same as embodiment 1, the only difference is: in step (5), the flow rate of the first liquid feeder 3 is the same as that of the solid feeder 2 The powder material flow rate ratio is 110%.
[0090] The vegetable protein meat organoleptic quality that the present embodiment makes is as follows:
[0091]
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Abstract
The invention relates to the technical field of plant protein meat production equipment and discloses a linked color adjusting and flavor adjusting device and method for preparing plant protein meat.The device comprises a double-screw extruder, a solid feeder, a first liquid feeder, a second liquid feeder and a three-way joint, and a discharging port of the solid feeder faces a feeding port of the double-screw extruder to provide a powdery 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 secondinlet of the three-way joint to provide pigment and essence solution, and an outlet of the three-way joint is communicated to a barrel of the double-screw extruder. By the device, product defects of difficulty in flavor penetration, unattractive meat color, bad meat taste and weak meat sense of the plant protein meat prepared by a high-moisture squeezing method are improved, streamline operation is realized, and technical process is simplified.
Description
technical field [0001] The invention relates to the technical field of vegetable protein meat production equipment, in particular to a linkage coloring and seasoning device and method for preparing vegetable protein meat. Background technique [0002] Vegetable protein meat was evaluated by the MIT Technology Review released in 2019 as one of the top ten breakthrough technologies in the world in 2019, and it is regarded as an important choice to deal with the insufficient supply of animal protein in 2050. High-moisture extrusion technology is one of the most potential technologies for preparing vegetable protein meat. The texture of vegetable protein and other components is restructured. The product has longer fiber length, finer structure, and more uniform texture, which is close to animal meat. Ready-to-eat feature. However, there are currently no high-moisture extrusion-related products in the domestic and foreign markets. The main reason is that high-moisture extruded ...
Claims
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