Preparation device and method for extruding textured protein

Abstract

The invention discloses a device and a method for preparing extruded textured protein, and belongs to the field of processing of vegetable protein products, the device comprises a melting area adopting a double-screw-rod extrusion structure, the right end of the melting area is connected with a transmission mechanism, the transmission mechanism is connected with a driving mechanism I, and the top of the right side of the melting area is provided with a feeding box and a liquid inlet mechanism; the left side of the periphery of the melting area is sleeved with a third heating cavity, the periphery of the third heating cavity is sleeved with a second heating cavity, the periphery of the second heating cavity is sleeved with a first heating cavity, the length of the first heating cavity is larger than that of the second heating cavity, and the length of the second heating cavity is larger than that of the first heating cavity; the upper ends of the first heating cavity, the second heating cavity and the third heating cavity are connected with an external steam source through a plurality of steam inlet pipes, and the lower ends are connected with a vortex pump through steam outlet pipes; and the discharge end of the melting area is connected with the cooking area through a guide cylinder. Heat loss in the heating process can be effectively reduced, and heating energy consumption is reduced.

Description

Technical Field

[0001] The invention relates to the field of plant protein product processing, and in particular to a device and method for preparing extruded organized protein. Background Art

[0002] As one of the three essential nutrients for the human body, the demand for protein has risen sharply with the increase in the world's population. In the case that meat protein resources are about to face supply constraints, considering that traditional animal husbandry occupies and consumes arable land resources, as well as the guidance of the "dual carbon strategy", the development and reuse of plant protein has become an inevitable trend. Plant protein resources are abundant, low-cost, and almost cholesterol-free. It can effectively prevent a variety of physiological function diseases such as lowering blood sugar and preventing cardiovascular diseases. It has been widely used in the production process of organized protein. The high-moisture (>40%) extrusion process is equipped with a cooling die head, which has the characteristics of high integration, strong versatility, and high production efficiency. It effectively promotes the formation of organized protein through multiple energy interactions generated by high temperature, pressure and mechanical shearing. It is a new type of food texture reconstruction technology.

[0003] During the extrusion process, the plant protein undergoes mixing, conveying, shearing, etc., and transforms from a high-order structure to a linear disordered structure under high temperature and high moisture content conditions. The molecular freedom increases and cross-linking reactions occur with each other, and finally an organized fiber structure is formed through cooling. However, the taste of extruded organized protein is still somewhat different from that of animal protein, and the degree of organization is still difficult to compare with real meat. In addition, people have increasing requirements for the quality of life, especially in terms of the juicy and tender taste and attractive color appearance of food.

[0004] However, the traditional preparation of screw extruded textured protein has the problem of high energy consumption during the preparation process. For example, some advanced twin-screw extrusion equipment adopts segmented heating in the melting zone, and gradually increases the temperature according to the flow path of the material in the barrel, so that the material can smoothly transition from solid to molten state. However, excessive energy consumption will increase production costs and reduce the economic benefits of the equipment. Based on this, the present invention proposes a preparation device and method for extruded textured protein. Summary of the invention

[0005] The purpose of the present invention is to provide a device and method for preparing extruded textured protein to solve the above-mentioned problems.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] The present invention discloses a preparation device and method of extruded organized protein, comprising a melting zone adopting a double-screw extrusion structure, wherein the right end of the melting zone is connected to a transmission mechanism, the transmission mechanism is connected to a driving mechanism, and a feed box and a liquid inlet mechanism are arranged on the top right side of the melting zone; a third heating chamber is sleeved on the left side of the outer periphery of the melting zone, a second heating chamber is sleeved on the outer periphery of the third heating chamber, a first heating chamber is sleeved on the outer periphery of the second heating chamber, the length of the first heating chamber is greater than that of the second heating chamber, and the length of the second heating chamber is greater than that of the first heating chamber; the first heating chamber, the second heating chamber and the third heating chamber are sleeved on the left side of the outer periphery of the melting zone, and the second heating chamber is sleeved on the outer periphery of the third heating chamber. The upper end of the hot chamber is connected to an external steam source through a plurality of steam inlet pipes, and the lower end is connected to a vortex pump through a steam outlet pipe; the discharge end of the melting zone is connected to the cooking zone through a material guide cylinder, the left end of the cooking zone is connected to a second driving mechanism, an extrusion head is provided at the right end of the cooking zone, a storage plate is provided below the extrusion head, and electric heating devices are provided around the outer periphery of the cooking zone and the extrusion head; an interlayer is provided on the inner side of the cylinder of the cooking zone, and a water-cooling pipe is spirally laid in the interlayer; one end of the water-cooling pipe is connected to a water inlet pipe, and the other end is connected to a water outlet pipe; a gas inlet pipe is provided at the upper left end of the cooking zone.

[0008] Furthermore, the twin-screw extrusion structure in the melting zone includes a first screw rod and a second screw rod arranged in the barrel, the first screw rod and the second screw rod are tightly engaged with each other and rotate in opposite directions; the right side of the first screw rod and the second screw rod is integrally formed with a drive mechanism connection end connected to the transmission mechanism.

[0009] Furthermore, the first screw rod and the second screw rod have the same structure, and the pitch gradually decreases along the conveying direction.

[0010] Furthermore, the transmission mechanism includes an output shaft 1 fixedly connected to the output end of the driving mechanism 1, a driving gear 1 is provided on the output shaft 1, the driving gear 1 is horizontally and parallelly meshed with a driven gear 1, the center position of the driven gear 1 is fixedly connected to an output shaft 2, and the output shaft 1 and the output shaft 2 are respectively fixedly connected to the twin-screw extrusion structure in the melting zone; a transmission gear is meshed above the driving gear 1, a driving gear 2 is meshed above the transmission gear, the driving gear 2 is horizontally and parallelly meshed with a driven gear 2, the driving gear 2 and the driven gear 2 are respectively connected to a stirring shaft, and the stirring shaft penetrates into the feed box and is respectively provided with a stirring blade 1 and a stirring blade 2.

[0011] Furthermore, the liquid inlet mechanism includes a mounting seat, the upper end of the mounting seat is integrally formed with a liquid inlet pipe 1, one side of the liquid inlet pipe 1 is integrally formed with a liquid inlet pipe 2, and the liquid inlet pipe 1, the liquid inlet pipe 2 and the mounting seat are connected; the top of the liquid inlet pipe 1 is provided with a liquid inlet port 1, and the top of the liquid inlet pipe 2 is provided with a liquid inlet port 2.

[0012] Furthermore, the structures of the first heating chamber, the second heating chamber and the third heating chamber are consistent, and all include an upper mounting sleeve and a matching lower mounting sleeve, the upper end of the upper mounting sleeve is provided with a plurality of steam inlets connected to the steam inlet pipe, and the lower end of the lower mounting sleeve is provided with a steam outlet connected to the steam outlet pipe.

[0013] Furthermore, there are gaps between the inner side wall of the first heating chamber and the outer side wall of the melting zone, between the inner side wall of the second heating chamber and the outer side wall of the first heating chamber, and between the inner side wall of the third heating chamber and the outer side wall of the second heating chamber.

[0014] Furthermore, the structures of the driving mechanism 1 and the driving mechanism 2 are consistent, and both include a motor and a reduction gearbox connected to the motor.

[0015] The method for preparing extruded textured protein according to the extruded textured protein preparation device is characterized by:

[0016] Step 1, dissolving glucono-δ-lactone in deionized water, wherein the amount of glucono-δ-lactone added to the glucono-δ-lactone solution is 0.75% to 1.75%; and the protein content of the protein raw material is 83.5±1%;

[0017] Step 2, extrusion preheating: the first heating chamber, the second heating chamber and the third heating chamber in the melting zone are respectively adjusted to 40-45°C, 50-60°C and 85-95°C, the heating temperature in the cooking zone is adjusted to 120°C, and the temperature at the extruder head is the same as the temperature in the cooking zone;

[0018] Step 2, extrusion process: mixing the glucono-δ-lactone solution and the protein raw material in the melting zone, extruding and shearing in the cooking zone, and finally extruding from the extruder head to obtain an extruded structured product; the moisture content of the material during the extrusion process is 65±5%, and the twin-screw speed is 100±20r / min;

[0019] Step three, during extrusion, cooling water is used to cool the extruded structured product to obtain a high-moisture extruded protein structured product.

[0020] Furthermore, the glucono-δ-lactone is dissolved in deionized water, and stirred and dispersed at a speed of 500±50 r / min to obtain the glucono-δ-lactone solution.

[0021] Compared with the prior art, the beneficial technical effects of the present invention are:

[0022] During the preparation process of the extruded organized protein preparation device of the invention, the temperature of the melting zone is gradually increased so that the material can smoothly transition from a solid state to a molten state. The nesting doll design of the first heating chamber, the second heating chamber and the third heating chamber can effectively reduce heat loss during the heating process and reduce heating energy consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention will be further described below in conjunction with the accompanying drawings.

[0024] Figure 1 This is a structural diagram of a device for preparing extruded textured protein of the present invention;

[0025] Figure 2 This is the twin-screw structure diagram of the melting zone;

[0026] Figure 3 Schematic diagram of the transmission mechanism structure Figure 1 ;

[0027] Figure 4 Schematic diagram of the transmission mechanism structure Figure 2 ;

[0028] Figure 5 It is a schematic diagram of the liquid inlet mechanism structure;

[0029] Figure 6 It is a cross-sectional view of the liquid inlet mechanism;

[0030] Figure 7 is a schematic diagram of the structure of the third heating chamber;

[0031] Figure 8 is the water cooling pipe distribution diagram;

[0032] Description of reference numerals: 1, melting zone; 2, driving mechanism 1; 3, transmission mechanism; 4, feed box; 5, liquid inlet mechanism; 6, first heating chamber; 7, second heating chamber; 8, third heating chamber; 9, steam inlet pipe; 10, steam outlet pipe; 11, vortex pump; 12, guide cylinder; 13, cooking zone; 14, driving mechanism 2; 15, electric heating device; 16, extruder; 17, storage plate; 18, water cooling pipe; 19, water inlet pipe; 20, water outlet pipe; 21, gas inlet pipe;

[0033] 101, first spiral rod; 102, second spiral rod; 103, cylinder; 104, driving mechanism connection end;

[0034] 201, motor; 202, reduction box;

[0035] 301, output shaft 1; 302, driving gear 1; 303, driven gear 1; 304, output shaft 2; 305, transmission gear; 306, driving gear 2; 307, stirring blade 1; 308, driven gear 2; 309, stirring blade 2;

[0036] 501, mounting seat; 502, liquid inlet pipe 1; 503, liquid inlet port 1; 504, liquid inlet port 2; 505, liquid inlet pipe 2;

[0037] 801, upper mounting sleeve; 802, lower mounting sleeve; 803, steam inlet. DETAILED DESCRIPTION

[0038] like Figure 1-8 As shown, a device and method for preparing extruded organized protein include a melting zone 1 using a double-screw extrusion structure, the right end of the melting zone 1 is connected to a transmission mechanism 3, the transmission mechanism 3 is connected to a driving mechanism 2, and a feed box 4 and a liquid inlet mechanism 5 are installed on the top right side of the melting zone 1.

[0039] The twin-screw extrusion structure in the melting zone 1 includes a first screw rod 101 and a second screw rod 102 installed in a barrel 103, and the first screw rod 101 and the second screw rod 102 are closely meshed with each other and rotate in opposite directions. A drive mechanism connection end connected to the transmission mechanism 3 is integrally formed on the right side of the first screw rod 101 and the second screw rod 102. The first screw rod 101 and the second screw rod 102 have the same structure, and the pitch gradually decreases along the conveying direction, which can increase the residence time and shearing effect of the material in the screw, and help to fully melt the material. Specifically, the large pitch at the front end provides a higher conveying capacity for conveying larger particles or high-flow materials; the small pitch at the rear end enhances the stirring and shearing effects on the material.

[0040] The transmission mechanism 3 includes an output shaft 1 301 fixedly connected to the output end of the driving mechanism 1 2, and a driving gear 1 302 is installed on the output shaft 1 301, and the driving gear 1 302 is horizontally and parallelly meshed with a driven gear 1 303, and the center position of the driven gear 1 303 is fixedly connected to an output shaft 2 304, and the output shaft 1 301 and the output shaft 2 304 are respectively fixedly connected to the twin-screw extrusion structure in the melting zone 1. A transmission gear 305 is meshed above the driving gear 1 302, and a driving gear 2 306 is meshed above the transmission gear 305, and the driving gear 2 306 is horizontally and parallelly meshed with a driven gear 2 308, and the driving gear 2 306 and the driven gear 2 308 are respectively connected to the stirring shaft, and the stirring shaft penetrates into the feed box 4 and is respectively installed with a stirring blade 1 307 and a stirring blade 2 309. Specifically, the driving wheel 1 302 rotates to drive the transmission gear 305 to rotate, and then drives the driving gear 2 306, and the driven gear 2 308 rotates accordingly. During the rotation, the stirring blade 1 307 and the stirring blade 2 309 rotate relative to each other, so as to realize the rotation of the material in the feed box 4 and avoid agglomeration. In addition, no additional driving mechanism is used in this stirring process, which reduces energy consumption.

[0041] The liquid inlet mechanism 5 includes a mounting seat 501, and a liquid inlet pipe 1 502 is integrally formed at the upper end of the mounting seat 501, and a liquid inlet pipe 2 505 is integrally formed on one side of the liquid inlet pipe 1 502. The liquid inlet pipe 1 502, the liquid inlet pipe 2 505 and the mounting seat 501 are connected and installed. A liquid inlet port 1 503 is installed at the top of the liquid inlet pipe 1 502, and a liquid inlet port 2 504 is installed at the top of the liquid inlet pipe 2 505. Different liquids can be added according to actual needs, and diversified addition is improved to meet diversified needs.

[0042] The third heating chamber 8 is sleeved on the left side of the outer periphery of the melting zone 1, the second heating chamber 7 is sleeved on the outer periphery of the third heating chamber 8, the first heating chamber 6 is sleeved on the outer periphery of the second heating chamber 7, the length of the first heating chamber 6 is greater than that of the second heating chamber 7, and the length of the second heating chamber 7 is greater than that of the first heating chamber 6. The upper ends of the first heating chamber 6, the second heating chamber 7 and the third heating chamber 8 are connected to an external steam source through a plurality of steam inlet pipes 9, and the lower ends are connected to a vortex pump 11 through a steam outlet pipe 10. The first heating chamber 6, the second heating chamber 7 and the third heating chamber 8 have the same structure, and all include an upper mounting sleeve 801 and a matching lower mounting sleeve 802, the upper end of the upper mounting sleeve 801 is installed with a plurality of steam inlets 803 connected to the steam inlet pipe 9, and the lower end of the lower mounting sleeve 802 is installed with a steam outlet connected to the steam outlet pipe 10.

[0043] There are gaps between the inner wall of the first heating chamber 6 and the outer wall of the melting zone 1, between the inner wall of the second heating chamber 7 and the outer wall of the first heating chamber 6, and between the inner wall of the third heating chamber 8 and the outer wall of the second heating chamber 7. When heating is required, the external source of hot steam enters the first heating chamber 6, the second heating chamber 7 and the third heating chamber 8 through the steam inlet pipe 9, respectively, and fills the gaps formed between each other to achieve uniformity of the heating process; and since the first heating chamber 6, the second heating chamber 7 and the third heating chamber 8 are in the form of nesting dolls, when the temperature of the melting zone 1 is gradually increased, due to the small heat loss of the first heating chamber 6, part of the heat energy is supplied to the second heating chamber 7. Similarly, the second heating chamber 7 also supplies part of the heat energy to the third heating chamber 8, so that the temperature of the second heating chamber 7 and the third heating chamber 8 when heated is lower than the temperature when heated separately, reducing energy consumption and saving resources.

[0044] The discharge end of the melting zone 1 is connected to the cooking zone 13 through the guide tube 12. The cooking zone 13 is the core area for the formation of organized protein. In this area, the protein in the molten state is denatured, rearranged and cross-linked under the action of high temperature, high pressure and continuous shear force, forming a fiber-like organizational structure. The left end of the cooking zone 13 is connected to the driving mechanism 2 14, and the right end of the cooking zone 13 is equipped with an extrusion head 16, and a storage plate 17 is installed below the extrusion head 16. The storage plate 17 is used to collect the extrudate.

[0045] The outer periphery of the cooking zone 13 and the extrusion head 16 is provided with an electric heating device 15. High temperature heating can effectively kill various harmful microorganisms in the material, including bacterial spores and fungal spores, and can also inactivate the enzymes in the raw materials, extend the shelf life of the product and maintain the quality stability of the product. In addition, the high temperature environment of the cooking zone 13 can make the water distribution in the material more uniform, and part of the water will participate in the denaturation and organization process of the protein. In this process, the material is further matured, making its taste more suitable and the nutrients easier to digest and absorb.

[0046] The inner side of the cylinder of the cooking zone 13 is provided with an interlayer, and a water cooling pipe 18 is spirally laid in the interlayer, one end of the water cooling pipe 18 is connected to the water inlet pipe 19, and the other end is connected to the water outlet pipe 20. Protein forms an organized fiber structure through the action of high temperature, high pressure and shear force, and the cooling process can make this thermoplastic protein structure solidify rapidly and fix the arrangement of protein molecules. For example, when the temperature is reduced, the thermal motion of protein molecules is weakened, and the intermolecular forces (such as hydrogen bonds, hydrophobic interactions, etc.) are enhanced, so that the fibrous protein structure remains stable, which helps to maintain the shape and texture of the organized protein product. The water cooling pipe 18 in the present application is distributed in a spiral shape, which can achieve slow cooling, and the slow and uniform cooling process can give the water enough time to redistribute between the protein fibers, avoiding the situation of excessive or insufficient local water, and the problem of mildew, cracking, etc. of the product in the subsequent storage process, or affecting the taste of the product, such as the phenomenon of partial hardness or softness.

[0047] A gas inlet pipe 21 is installed at the upper left end of the cooking zone 13. After the gas is added, many tiny pores are formed inside the textured protein. These pores increase the volume of the product and make the texture more fluffy. This fluffy texture can also improve the oil and water absorption capacity of the product.

[0048] The structures of the driving mechanism 1 2 and the driving mechanism 2 14 are consistent, and both include a motor 201 and a reduction box 202 connected to the motor 201 .

[0049] According to the method for preparing extruded textured protein using the extruded textured protein preparation device, the steps are as follows:

[0050] Step 1, dissolving glucono-δ-lactone in deionized water, wherein the amount of glucono-δ-lactone added to the glucono-δ-lactone solution is 0.75% to 1.75%; and the protein content of the protein raw material is 83.5±1%;

[0051] Step 2, extrusion preheating: the first heating chamber 6, the second heating chamber 7 and the third heating chamber 8 of the melting zone 1 are respectively adjusted to 40-45°C, 50-60°C and 85-95°C, the heating temperature of the cooking zone 13 is adjusted to 120°C, and the temperature at the extruder head 16 is the same as the temperature of the cooking zone;

[0052] Step 2, extrusion process: the glucono-δ-lactone solution and the protein raw material are mixed in the melting zone 1, extruded and sheared in the cooking zone 13, and finally extruded from the extrusion head 16 to obtain an extruded structured product; the moisture content of the material during the extrusion process is 65±5%, and the twin-screw speed is 100±20r / min;

[0053] Step three, during extrusion, cooling water is used to cool the extruded structured product to obtain a high-moisture extruded protein structured product.

[0054] The glucono-δ-lactone is dissolved in deionized water and stirred and dispersed at a speed of 500±50 r / min to obtain the glucono-δ-lactone solution.

[0055] The beneficial effects of the above processing method are as follows:

[0056] 1) The used glucono-δ-lactone has high efficiency, small dosage and low cost.

[0057] 2) By dissolving the additives in water, the mixing and balancing process is avoided, simplifying the operation and processing technology. The extrusion processing preparation process has the advantages of low cost, easy operation, safety and pollution-free, continuous production, high integration, low energy consumption, and suitability for large-scale production, which is conducive to the promotion of protein structured products in the food field.

[0058] 3) By adding glucono-δ-lactone during the extrusion process, a more obvious fiber structure of the high-moisture protein organization product can be obtained. At the same time, a higher degree of organization, a more delicate texture and a richer high-quality taste are obtained.

[0059] 4) The present invention adopts high-moisture and low-temperature extrusion technology, and increases the aggregation of protein during the extrusion process by adding glucono-δ-lactone, thereby reducing the temperature during the extrusion process and reducing energy loss.

[0060] 5) The entire preparation process has outstanding advantages in cost control, operation complexity, and low toxicity and non-toxicity, which is conducive to the large-scale promotion and production of the extruded organizational product recycling technology.

[0061] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A device and method for preparing extruded textured protein, characterized in that: The invention comprises a melting zone (1) adopting a double screw extrusion structure, wherein the right end of the melting zone (1) is connected to a transmission mechanism (3), and the transmission mechanism (3) is connected to a driving mechanism (2); a feed box (4) and a liquid inlet mechanism (5) are arranged on the top of the right side of the melting zone (1); a third heating chamber (8) is sleeved on the left side of the outer periphery of the melting zone (1), a second heating chamber (7) is sleeved on the outer periphery of the third heating chamber (8), and a first heating chamber (6) is sleeved on the outer periphery of the second heating chamber (7); the length of the first heating chamber (6) is greater than that of the second heating chamber (7), and the length of the second heating chamber (7) is greater than that of the first heating chamber (6); the upper ends of the first heating chamber (6), the second heating chamber (7) and the third heating chamber (8) are connected to the outer periphery through a plurality of steam inlet pipes (9). The steam source of the steam zone (1) is connected to a vortex pump (11) at the lower end through a steam outlet pipe (10); the discharge end of the melting zone (1) is connected to a cooking zone (13) through a material guide cylinder (12); the left end of the cooking zone (13) is connected to a driving mechanism 2 (14); the right end of the cooking zone (13) is provided with an extrusion head (16); a storage plate (17) is provided below the extrusion head (16); the outer peripheries of the cooking zone (13) and the extrusion head (16) are both sheathed with an electric heating device (15); an interlayer is provided on the inner side of the cylinder of the cooking zone (13); a water cooling pipe (18) is spirally laid in the interlayer; one end of the water cooling pipe (18) is connected to a water inlet pipe (19), and the other end is connected to a water outlet pipe (20); a gas inlet pipe (21) is provided at the upper left end of the cooking zone (13).

2. The device for preparing extruded textured protein according to claim 1, characterized in that: The twin-screw extrusion structure in the melting zone (1) comprises a first screw rod (101) and a second screw rod (102) which are arranged in a barrel (103); the first screw rod (101) and the second screw rod (102) are tightly meshed with each other and rotate in opposite directions; and a drive mechanism connection end connected to the transmission mechanism (3) is integrally formed on the right side of the first screw rod (101) and the second screw rod (102).

3. The device for preparing extruded textured protein according to claim 2, characterized in that: The first screw rod (101) and the second screw rod (102) have the same structure, and the pitch gradually decreases along the conveying direction.

4. The device for preparing extruded textured protein according to claim 1, characterized in that: The transmission mechanism (3) comprises an output shaft (301) fixedly connected to the output end of the driving mechanism (2), the output shaft (301) is provided with a driving gear (302), the driving gear (302) is horizontally and parallelly meshed with a driven gear (303), the center position of the driven gear (303) is fixedly connected to an output shaft (304), the output shaft (301) and the output shaft (304) are respectively fixedly connected to the double-screw gears in the melting zone (1). Rod extrusion structure; the driving gear 1 (302) is meshed with a transmission gear (305) above, the transmission gear (305) is meshed with a driving gear 2 (306) above, the driving gear 2 (306) is horizontally meshed with a driven gear 2 (308) in parallel, the driving gear 2 (306) and the driven gear 2 (308) are respectively connected to a stirring shaft, and the stirring shaft penetrates into the feed box (4) and is respectively provided with a stirring blade 1 (307) and a stirring blade 2 (309).

5. The device for preparing extruded textured protein according to claim 1, characterized in that: The liquid inlet mechanism (5) comprises a mounting seat (501), the upper end of the mounting seat (501) is integrally formed with a liquid inlet pipe 1 (502), one side of the liquid inlet pipe 1 (502) is integrally formed with a liquid inlet pipe 2 (505), and the liquid inlet pipe 1 (502), the liquid inlet pipe 2 (505) and the mounting seat (501) are connected to each other; the top of the liquid inlet pipe 1 (502) is provided with a liquid inlet port 1 (503), and the top of the liquid inlet pipe 2 (505) is provided with a liquid inlet port 2 (504).

6. The device for preparing extruded textured protein according to claim 1, characterized in that: The first heating chamber (6), the second heating chamber (7) and the third heating chamber (8) have the same structure and all include an upper mounting sleeve (801) and a matching lower mounting sleeve (802), wherein the upper end of the upper mounting sleeve (801) is provided with a plurality of steam inlets (803) connected to the steam inlet pipe (9), and the lower end of the lower mounting sleeve (802) is provided with a steam outlet connected to the steam outlet pipe (10).

7. The device for preparing extruded textured protein according to claim 1, characterized in that: There are gaps between the inner wall of the first heating chamber (6) and the outer wall of the melting zone (1), between the inner wall of the second heating chamber (7) and the outer wall of the first heating chamber (6), and between the inner wall of the third heating chamber (8) and the outer wall of the second heating chamber (7).

8. The device for preparing extruded textured protein according to claim 1, characterized in that: The structures of the driving mechanism 1 (2) and the driving mechanism 2 (14) are the same, and both include a motor (201) and a reduction box (202) connected to the motor (201).

9. The method for preparing extruded textured protein according to the device for preparing extruded textured protein according to claims 1-8, characterized in that: Step 1, dissolving glucono-δ-lactone in deionized water, wherein the amount of glucono-δ-lactone added to the glucono-δ-lactone solution is 0.75% to 1.75%; and the protein content of the protein raw material is 83.5±1%; Step 2, extrusion preheating: the first heating chamber (6), the second heating chamber (7) and the third heating chamber (8) of the melting zone (1) are respectively adjusted to a heating temperature of 40-45°C, 50-60°C and 85-95°C, the cooking zone (13) is adjusted to a heating temperature of 120°C, and the temperature at the extruder head (16) is the same as the temperature of the cooking zone; Step 2, extrusion process: mixing the glucono-δ-lactone solution and the protein raw material in the melting zone (1), extruding and shearing in the cooking zone (13), and finally extruding from the extrusion head (16) to obtain an extruded structured product; the moisture content of the material during the extrusion process is 65±5%, and the twin-screw speed is 100±20r / min; Step three, during extrusion, cooling water is used to cool the extruded structured product to obtain a high-moisture extruded protein structured product.

10. The method for preparing extruded textured protein according to claim 9, characterized in that: The glucono-δ-lactone is dissolved in deionized water and stirred and dispersed at a rotation speed of 500±50 r / min to obtain the glucono-δ-lactone solution.

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