CN112674201A - Preparation system and method for preparing plant protein meat - Google Patents
Preparation system and method for preparing plant protein meat Download PDFInfo
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- CN112674201A CN112674201A CN202110094001.7A CN202110094001A CN112674201A CN 112674201 A CN112674201 A CN 112674201A CN 202110094001 A CN202110094001 A CN 202110094001A CN 112674201 A CN112674201 A CN 112674201A
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Abstract
The invention relates to the technical field of plant protein meat, in particular to a preparation system and a preparation method for preparing plant protein meat. The preparation system comprises a modification device, wherein the modification device is connected with a first drying device, the first drying device is connected with an upper opening of a stirring device, the stirring device is connected with a second drying device, the second drying device is connected with a double-screw extruder, and the double-screw extruder is connected with a packaging system. The preparation system saves raw material waste, and the vegetable protein prepared by the preparation method has elasticity and long flavor retention time.
Description
Technical Field
The invention relates to the technical field of plant protein meat, in particular to a preparation system and a preparation method for preparing plant protein meat.
Background
The vegetable protein meat is favored by people due to low calorie and low fat, the earliest vegetable protein is bean protein meat such as vegetarian chicken, vegetarian fish and vegetarian duck, and with the increasing market demand, various tastes of bionic meat are favored by consumers, but the bionic meat prepared from soybean protein has loose fiber structure, is difficult to combine with the elasticity, hardness, chewing feeling, color and fragrance of meat products, and the current bionic meat has single eating value, the raw materials are seriously consumed in the preparation process, and the preparation system is imperfect, so the prior art needs further improvement.
Disclosure of Invention
The invention aims to provide a preparation system for preparing vegetable protein meat, which saves raw material waste and a method for preparing vegetable protein with elasticity and long flavor retention time.
A vegetable protein meat is composed of the following components in parts by weight: 30-40 parts of pea protein, 10-13 parts of lotus seed protein powder, 0.35-0.68 part of purple perilla pigment, 0.52-0.89 part of carmine pigment, 1-2 parts of palm oil, 0.8-2.0 parts of L-cysteine, 1-1.5 parts of glutathione, 0.36-0.47 part of sodium alginate, 0.23-0.42 part of konjac glucomannan, 1-2 parts of pectin, 3-8 parts of cow milk, 2-3 parts of nano porous silicon dioxide and 10-20 parts of water.
The method for preparing the plant protein meat comprises the following steps:
(1) adding the nano porous silicon dioxide into an ethanol solution, adding an ammonia water solution, performing ultrasonic dispersion for 25-30min at 50-60kHz, performing ultrasonic cleaning by using deionized water, and drying to obtain modified nano porous silicon dioxide;
(2) dissolving collagen peptide in water at 80-90 ℃, adding half of L-cysteine, half of glutathione, half of milk and phosphate buffer solution in the raw materials, stirring at 40-50 ℃ for 3-5min, adding the modified nano porous silicon dioxide in the step (1), ultrasonically dispersing at 50-60kHz for 25-30min, and drying to obtain loaded nano porous silicon dioxide;
(3) mixing pea protein, lotus seed protein powder, perilla pigment, carmine pigment, palm oil, sodium alginate, konjac glucomannan, pectin, the other half of L-cysteine, the other half of glutathione and the other half of cow milk, and introducing into a double-screw extruder to obtain the final product.
Further, the mass percent of the ethanol solution in the step (1) is 60-80%; the mass percentage of the ammonia water solution is 60-70%; the particle size of the nano-porous silicon dioxide is 50-60 nm.
A preparation system using a method for preparing vegetable protein meat comprises a modification device, wherein the modification device is connected with a first drying device, the first drying device is connected with an upper opening of a stirring device, the stirring device is connected with a second drying device, the second drying device is connected with a double-screw extruder, and the double-screw extruder is connected with a packaging system.
Furthermore, the modification device comprises a plurality of storage balls and a material placing box with an opening at the upper part, the storage balls are placed in the material placing box, the storage ball is a hollow ball body, the outer side wall of the ball body is provided with a plurality of connecting rings and a nano particle inlet, the nano particle inlet is provided with a sealing plug, the sealing plug is in threaded connection with the nano particle inlet, the connecting rings of the plurality of storage balls are connected through a connecting wire, the storage ball is also provided with a first groove and a second groove, an internal thread is arranged in the first groove, a detachable first ultrasonic generator is arranged in the first groove, an external thread matched with the internal thread of the first groove is arranged outside the first ultrasonic generator, the inner side wall of a material placing box is provided with a fixing ring, nano micropores are uniformly distributed on the outer, the particle size of the nanometer micropores is smaller than that of the nanometer porous silicon dioxide, and a liquid discharge port is arranged at the bottom of the material placing box.
Further, first drying device include first drying cabinet, first drying cabinet top is equipped with first drying device and imports and exports, is equipped with air-blower and air outlet on the lateral wall of first drying cabinet, first drying cabinet bottom is equipped with the vibrations dish, the vibrations dish includes vibrations dish and electromagnetic shaker, the vibrations dish is connected to the electromagnetic shaker, the quotation and the first drying cabinet bottom surface of vibrations dish are parallel, the storage ball can be placed on the vibrations dish, the interval has between vibrations dish outside border and the first drying cabinet inside wall, this interval is less than storage ball diameter.
Furthermore, the stirring device comprises a stirring box, the stirring box comprises an outer layer and an inner layer, an interval is arranged between the outer layer and the inner layer to form a closed cavity, a second ultrasonic generator is also arranged in the cavity, a heating liquid inlet and a heating liquid outlet are arranged on the outer layer, an upper opening of the stirring device is arranged above the stirring box, an openable stirring cover is covered on the upper opening of the stirring device, a first motor is fixed on the lower surface of the stirring cover, the output end of the first motor is connected with a rotating shaft, a plurality of stirring blades are fixed on the side wall of the rotating shaft, a first brush is arranged on the edge of each stirring blade, the stirring box is cylindrical, when the stirring box is used, the motion track of the end part of the first brush is contacted with the inner side wall of the stirring box, a plurality of circulation holes and rotation holes are arranged on the blades, a second motor is fixed on the upper edge of the rotation, be equipped with the through-hole on the sleeve lateral wall, telescopic spring lug in the through-hole is equipped with the third recess that supplies the spring lug to get into on the second recess inside wall, but forms the structure of sleeve buckle in the second recess, and the border in rotatory hole still is equipped with the second brush, and the second brush contacts with the lateral wall of storage ball.
Further, the first drying device and the second drying device have the same structure.
Furthermore, the pore diameter of the nanometer micropores is 30-50 nm.
Further, the spring lug include the metal pole, the lower part of metal pole passes through the spring coupling sheetmetal, be equipped with on the sheetmetal and stretch out and the bellying of buckle in the third recess, the upper end fixed connection second motor output of metal pole, in the bellying is connected to the one end of spring, the spring other end and metal pole sub-unit connection, the clamp plate is connected through the horizontal pole in the upper end of sheetmetal, the length direction of horizontal pole is perpendicular with the length direction of metal pole, the horizontal pole runs through the sleeve lateral wall and stretches out the sleeve and be connected with the clamp plate outward, be equipped with the perforation that supplies the horizontal pole to stretch out on the sleeve.
The plant protein meat prepared by the method has lasting fragrance, elasticity and rich taste, the processing system is simple, the porous nano silicon dioxide can be placed in the storage ball by using the storage ball during processing, the nano silicon dioxide is still in the storage ball after the modification treatment is finished, the nano silicon dioxide is easy to take out, the loss of raw materials in the modification process is imitated, meanwhile, the storage ball can be placed in the first drying device and the second drying device and directly dried by the air blower, and the nano porous silicon dioxide is prevented from agglomerating by vibrating the storage ball by the vibrator in the drying process, in addition, the storage ball can also rotate along with the rotation of the second motor by the aid of the second groove and the buckle of the spring lug on the sleeve, meanwhile, the blades also rotate along with the rotation, and the phenomenon that the collagen and other substances of the stirring device are subjected to Maillard reaction in the heating process is prevented, attached to the inlayer of agitator tank in agitating unit, influence heating efficiency to produce burnt flavor, influence product quality.
Drawings
FIG. 1 is a schematic view of a processing system according to the present invention;
FIG. 2 is a schematic structural view of a modification apparatus;
FIG. 3 is a schematic structural view of a storage ball;
FIG. 4 is a schematic structural view of a first drying apparatus;
FIG. 5 is a schematic structural view of a stirring device;
FIG. 6 is an enlarged view of A in FIG. 5;
fig. 7 is a schematic view of the sealing plug.
Detailed Description
The foregoing and other technical and scientific aspects, features and utilities of the present invention will be apparent from the following detailed description of the embodiments, which is to be read in connection with the accompanying drawings of fig. 1-7. The structural contents mentioned in the following embodiments are all referred to the attached drawings of the specification.
Example 1:
a vegetable protein meat is composed of the following components in parts by weight: 30 parts of pea protein, 10 parts of lotus seed protein powder, 0.35 part of purple perilla pigment, 0.52 part of carmine pigment, 1 part of palm oil, 0.8 part of L-cysteine, 1 part of glutathione, 0.36 part of sodium alginate, 0.23 part of konjac glucomannan, 1 part of pectin, 3 parts of cow milk, 2 parts of nano porous silicon dioxide and 10 parts of water.
The method for preparing the plant protein meat comprises the following steps:
(1) adding the nano porous silicon dioxide into an ethanol solution, adding an ammonia water solution, performing ultrasonic dispersion for 25min at 50kHz, performing ultrasonic cleaning by using deionized water, and drying to obtain modified nano porous silicon dioxide;
(2) dissolving collagen peptide in water at 80 ℃, adding half of L-cysteine, half of glutathione, half of milk and phosphate buffer solution in the raw materials, stirring for 3min at 40 ℃, adding the nano porous silicon dioxide modified in the step (1), ultrasonically dispersing for 25min at 50kHz, and drying to obtain loaded nano porous silicon dioxide;
(3) mixing pea protein, lotus seed protein powder, perilla pigment, carmine pigment, palm oil, sodium alginate, konjac glucomannan, pectin, the other half of L-cysteine, the other half of glutathione and the other half of cow milk, and introducing into a double-screw extruder to obtain the final product.
The mass percent of the ethanol solution in the step (1) is 60 percent; the mass percentage of the ammonia water solution is 60 percent; the particle size of the nano-porous silica is 50 nm.
A preparation system using a method for preparing vegetable protein meat comprises a modification device 1, wherein the modification device 101 is connected with a first drying device 201, the first drying device 2 is connected with an upper opening 35 of a stirring device, the stirring device 3 is connected with a second drying device 4, the second drying device 4 is connected with a double-screw extruder 5, and the double-screw extruder 5 is connected with a packaging system 6.
The modification device 1 comprises four storage balls 102 and a material placing box 103 with an opening at the upper part, the storage balls 102 are placed in the material placing box 103, the storage balls 102 are hollow balls, the outer side wall of the ball is provided with a plurality of connecting rings 104 and a nanoparticle inlet 105, the nanoparticle inlet 105 is provided with a sealing plug 106, the sealing plug 106 is in threaded connection with the nanoparticle inlet 105, the connecting rings 104 of the four storage balls 102 are connected through a connecting line 107, the storage balls 102 are also provided with a first groove 108 and a second groove 398, an internal thread is arranged in the first groove 108, a detachable first ultrasonic generator 109 is arranged in the first groove 108, an external thread matched with the internal thread of the first groove 108 is arranged outside the first ultrasonic generator 109, the inner side wall of the material placing box 103 is provided with a fixing ring 110, nano micropores 111 are uniformly distributed on the outer side wall of the ball, and the particle size of the nano micropores 111 is smaller than that of, the bottom of the material placing box 103 is provided with a liquid outlet 112.
The first drying device 2 comprises a first drying box 202, a first drying device inlet and outlet 201 is arranged above the first drying box 202, an air blower 203 and an air outlet 204 are arranged on the side wall of the first drying box 202, a vibration disc 205 is arranged at the bottom of the first drying box 202, the vibration disc 205 comprises a vibration disc 205 and a vibrator 206, the vibrator 206 is connected with the vibration disc 205, the disc surface of the vibration disc 205 is parallel to the bottom surface of the first drying box 202, the material storage balls 102 can be placed on the vibration disc 205, a gap is formed between the outer edge of the disc surface of the vibration disc 205 and the inner side wall of the first drying box 202, the gap is smaller than the diameter of the material storage balls 102, and a fixing ring 110 is arranged inside the first drying box 202.
The stirring device 3 comprises a stirring box 31, the stirring box 31 comprises an outer layer 311 and an inner layer 312, a space is arranged between the outer layer 311 and the inner layer 312 to form a closed cavity, a second ultrasonic generator 32 is further arranged in the cavity, a heating liquid inlet 33 and a heating liquid outlet 34 are arranged on the outer layer 311, an upper opening 35 of the stirring device is arranged above the stirring box 31, an openable stirring cover 36 covers the upper opening 35 of the stirring device, a first motor 37 is fixed on the lower surface of the stirring cover 36, the output end of the first motor 37 is connected with a rotating shaft 38, two stirring blades 39 are fixed on the side wall of the rotating shaft 38, a first brush 391 is arranged on the edge of each stirring blade 39, the stirring box 31 is cylindrical, when in use, the movement track of the end part of the first brush 391 is in contact with the inner side wall of the stirring box 31, a circulation hole 392 and eight rotation holes 393 are arranged on the blades 39, the output end of the second motor 394 is connected with a sleeve 395, the upper end of the sleeve 395 is connected with the output end of the second motor 394, the lower end of the sleeve 395 is sealed, a through hole 396 is formed in the side wall of the sleeve 395, a retractable spring lug 397 is arranged in the through hole 396, a third groove 399 for the spring lug 397 to enter is formed in the inner side wall of the second groove 398, a structure that the sleeve 395 can be buckled in the second groove 398 is formed, a second brush 340 is further arranged at the edge of the rotating hole 393, and the second brush 340 is in contact with the outer side wall of the storage ball 102.
The first drying device 2 and the second drying device 4 have the same structure.
The pore diameter of the nanometer micropores 111 is 30-50 nm.
The spring protruding piece 397 comprises a metal rod 341, the lower portion of the metal rod 341 is connected with a metal sheet 343 through a spring 342, a protruding portion which can extend out and be buckled in a third groove 399 is arranged on the metal sheet 343, the upper end of the metal rod 341 is fixedly connected with the output end of a second motor 394, one end of the spring 342 is connected in the protruding portion, the other end of the spring 342 is connected with the lower portion of the metal rod 341, the upper end of the metal sheet 343 is connected with a pressing plate through a cross rod 344, the length direction of the cross rod 344 is perpendicular to the length direction of the metal rod 341, the cross rod 344 penetrates through the side wall of a sleeve 395 and extends out of the sleeve 395 to be connected with the pressing plate 346.
When in use, the nano-porous silica is put into the storage ball 102 from the nano-particle inlet 105 of the storage ball 102, the sealing plug 106 is covered, meanwhile, the first ultrasonic generator 109 is in threaded connection with the first groove 108, then the ethanol solution and the ammonia water solution are put into the first ultrasonic generator 109, ultrasonic dispersion is started, after the ultrasonic dispersion is finished, the liquid outlet 112 at the bottom of the material placing box 103 is opened, the liquid is discharged, deionized water is poured into the material placing box 103, after ultrasonic cleaning, the material is taken out from the upper part, the first ultrasonic generator 109 is detached and put into the first drying device 2, the vibrator 206 is opened, the vibration disc 205 starts to vibrate, the air blower 203 is opened, the air blower 203 starts to dry the nano-porous silica in the first drying box 202, then the nano-porous silica is taken out, the connecting wire 107 is untied, the first ultrasonic generator 109 is reinstalled on the storage ball 102, the storage ball 102 is mutually buckled through the second groove 398 and the spring lug, fixing on the second motor 394, adding dissolved collagen peptide and water into the stirring tank 31, adding glutathione half the weight of raw material, L-cysteine half the weight of raw material, milk half the weight of raw material and phosphate buffer solution, covering the stirring cover 36, allowing heating liquid to enter from the heating liquid inlet 33, flowing out from the heating liquid outlet 34, heating, simultaneously opening the first ultrasonic generator 109 and the second ultrasonic generator 32, opening the first motor 37 and the second motor 394, starting rotation of the blades 39 and the storage ball 102, after finishing ultrasonic treatment, connecting the storage ball 102 with the connecting line 107, drying in the second drying device 4, wherein the drying method is the same as that in the first drying device 2, then opening the nano porous silicon dioxide of the storage ball 102, mixing with pea protein, lotus seed protein powder, perilla pigment and carmine pigment, palm oil, sodium alginate, konjac glucomannan and pectin, the other half of L-cysteine in the raw materials, the other half of glutathione in the raw materials and the other half of cow milk in the raw materials are mixed and introduced into a double-screw extruder 5 to prepare a finished product. The purpose of the retaining ring 110 is to retain the connecting wire 107 and prevent the magazine ball 102 from bouncing out during vibration or sonication.
Example 2:
a vegetable protein meat is composed of the following components in parts by weight: 35 parts of pea protein, 12 parts of lotus seed protein powder, 0.5 part of purple perilla pigment, 0.6 part of carmine pigment, 1.5 parts of palm oil, 1 part of L-cysteine, 1.2 parts of glutathione, 0.4 part of sodium alginate, 0.3 part of konjac glucomannan, 1.5 parts of pectin, 5 parts of cow milk, 2.5 parts of nano porous silicon dioxide and 15 parts of water.
The method for preparing the plant protein meat comprises the following steps:
(1) adding the nano porous silicon dioxide into an ethanol solution, adding an ammonia water solution, performing ultrasonic dispersion for 28min at 55kHz, performing ultrasonic cleaning by using deionized water, and drying to obtain modified nano porous silicon dioxide;
(2) dissolving collagen peptide in water at 85 ℃, adding half of L-cysteine, half of glutathione, half of milk and phosphate buffer solution in the raw materials, stirring for 4min at 45 ℃, adding the nano porous silicon dioxide modified in the step (1), ultrasonically dispersing for 28min at 55kHz, and drying to obtain loaded nano porous silicon dioxide;
(3) mixing pea protein, lotus seed protein powder, purple perilla pigment popliteal, lipa pigment, palm oil, sodium alginate, konjac glucomannan, pectin, the other half of L-cysteine in the raw material, the other half of glutathione in the raw material and the other half of cow milk in the raw material, and introducing into a double-screw extruder to obtain a finished product.
The mass percent of the ethanol solution in the step (1) is 70 percent; the mass percentage of the ammonia water solution is 65 percent; the particle size of the nano-porous silicon dioxide is 55 nm.
Example 3:
a vegetable protein meat is composed of the following components in parts by weight: 40 parts of pea protein, 13 parts of lotus seed protein powder, 0.68 part of purple perilla pigment, 0.89 part of carmine pigment, 2 parts of palm oil, 2.0 parts of L-cysteine, 1.5 parts of glutathione, 0.47 part of sodium alginate, 0.42 part of konjac glucomannan, 2 parts of pectin, 8 parts of cow milk, 3 parts of nano porous silicon dioxide and 20 parts of water.
The method for preparing the plant protein meat comprises the following steps:
(1) adding the nano porous silicon dioxide into an ethanol solution, adding an ammonia water solution, performing ultrasonic dispersion for 30min at 60kHz, performing ultrasonic cleaning by using deionized water, and drying to obtain modified nano porous silicon dioxide;
(2) dissolving collagen peptide in water at 90 ℃, adding half of L-cysteine, half of glutathione, half of milk and phosphate buffer solution in the raw materials, stirring at 50 ℃ for 5min, adding the nano porous silicon dioxide modified in the step (1), ultrasonically dispersing at 60kHz for 30min, and drying to obtain loaded nano porous silicon dioxide;
(3) mixing pea protein, lotus seed protein powder, purple perilla pigment carmine, palm oil, sodium alginate, konjac glucomannan and pectin, the other half of L-cysteine in the raw material, the other half of glutathione in the raw material and the other half of cow milk in the raw material, and introducing into a double-screw extruder 5 to obtain a finished product.
The mass percent of the ethanol solution in the step (1) is 80 percent; the mass percentage of the ammonia water solution is 70 percent; the particle size of the nano porous silicon dioxide is 60 nm.
Test example 1:
the vegetable protein meat obtained in examples 1 to 3 and the vegetable protein meat directly purchased in the market were heated at 100 ℃ for 4 to 5 minutes, respectively, and then a total of 30 parts (10 parts in example 1, 10 parts in example 2, and 10 parts in example 3) were added, and 10 parts of vegetable protein meat directly purchased in the market were evaluated by 10 sensory evaluation persons:
sensory evaluation criteria:
| standard of merit | Evaluation criteria | Scoring |
| Taste of the product | Has beef flavor, chewy and tough | 20 |
| Taste of the product | Has beef flavor, mellow taste, and strong meat flavor | 20 |
| Fragrance | Strong fragrance, beef flavor and light milk flavor | 20 |
| Color | Light red and mild color | 20 |
| Tissue state | Has clear fiber texture of meat products | 20 |
Sensory tests were conducted on the vegetable protein meat obtained in example 1, example 2, example 3 and the commercial product directly according to the above evaluation criteria, and the results are as follows (the following values are averaged):
| standard of merit | Example 1 | Example 2 | Example 3 | Vegetable protein meat on market |
| Taste of the product | 18 | 19 | 16 | 11 |
| Taste of the product | 17 | 16 | 18 | 9 |
| Fragrance | 19 | 19 | 18 | 13 |
| Color | 18 | 17 | 18 | 11 |
| Tissue state | 17 | 18 | 16 | 10 |
| Total score | 89 | 89 | 86 | 54 |
According to the invention, the vegetable protein meat prepared by the invention has beef flavor, chewy chewiness, toughness, beef flavor, mellow taste, strong aftertaste, strong aroma, beef flavor and light milk flavor, and is light red in color, mild in color and clear in meat product fiber texture.
Claims (10)
1. A plant protein meat is characterized by comprising the following components in parts by weight: 30-40 parts of pea protein, 10-13 parts of lotus seed protein powder, 0.35-0.68 part of purple perilla pigment, 0.52-0.89 part of carmine pigment, 1-2 parts of palm oil, 0.8-2.0 parts of L-cysteine, 1-1.5 parts of glutathione, 0.36-0.47 part of sodium alginate, 0.23-0.42 part of konjac glucomannan, 1-2 parts of pectin, 3-8 parts of cow milk, 2-3 parts of nano porous silicon dioxide and 10-20 parts of water.
2. A method of preparing the plant protein meat of claim 1, comprising the steps of:
(1) adding the nano porous silicon dioxide into an ethanol solution, adding an ammonia water solution, performing ultrasonic dispersion for 25-30min at 50-60kHz, performing ultrasonic cleaning by using deionized water, and drying to obtain modified nano porous silicon dioxide;
(2) dissolving collagen peptide in water at 80-90 ℃, adding half of L-cysteine, half of glutathione, half of milk and phosphate buffer solution in the raw materials, stirring at 40-50 ℃ for 3-5min, adding the modified nano porous silicon dioxide in the step (1), ultrasonically dispersing at 50-60kHz for 25-30min, and drying to obtain loaded nano porous silicon dioxide;
(3) mixing pea protein, lotus seed protein powder, perilla pigment, carmine pigment, palm oil, sodium alginate, konjac glucomannan, pectin, the other half of L-cysteine, the other half of glutathione and the other half of cow milk, and introducing into a double-screw extruder to obtain the final product.
3. The method for preparing vegetable protein meat as claimed in claim 2, wherein the ethanol solution in the step (1) is 60-80% by weight; the mass percentage of the ammonia water solution is 60-70%; the particle size of the nano-porous silicon dioxide is 50-60 nm.
4. A preparation system for a method for preparing vegetable protein meat by using the plant protein meat as claimed in claim 3, which comprises a modification device, wherein the modification device is connected with a first drying device, the first drying device is connected with an upper opening of a stirring device, the stirring device is connected with a second drying device, the second drying device is connected with a double-screw extruder, and the double-screw extruder is connected with a packaging system.
5. The preparation system of claim 4, wherein the modifying device comprises a plurality of material storage balls and a material storage box with an upper opening, the material storage balls are placed in the material storage box, the material storage balls are hollow balls, a plurality of connecting rings and nanoparticle inlets are arranged on the outer side walls of the balls, sealing plugs are arranged on the nanoparticle inlets and are in threaded connection with the nanoparticle inlets, the connecting rings of the material storage balls are connected through connecting lines, the material storage balls further comprise a first groove and a second groove, internal threads are arranged in the first groove, a detachable first ultrasonic generator is arranged in the first groove, external threads matched with the internal threads of the first groove are arranged outside the first ultrasonic generator, a fixing ring is arranged on the inner side walls of the material storage box, nano-micropores are uniformly distributed on the outer side walls of the balls, and the particle size of the nano-micropores is smaller than that of the nano-porous silica, the bottom of the material placing box is provided with a liquid outlet.
6. The manufacturing system of claim 5, wherein the first drying device comprises a first drying oven, the first drying device is located above the first drying oven, an air blower and an air outlet are arranged on the side wall of the first drying oven, a vibration disc is arranged at the bottom of the first drying oven, the vibration disc comprises a vibration disc and a vibrator, the vibrator is connected with the vibration disc, the disc surface of the vibration disc is parallel to the bottom surface of the first drying oven, the storage balls can be placed on the vibration disc, and a space is arranged between the outer side edge of the vibration disc and the inner side wall of the first drying oven, and the space is smaller than the diameter of the storage balls.
7. The preparation system of claim 6, wherein the stirring device comprises a stirring tank, the stirring tank comprises an outer layer and an inner layer, a space is formed between the outer layer and the inner layer to form a closed cavity, a second ultrasonic generator is further arranged in the cavity, a heating liquid inlet and a heating liquid outlet are arranged on the outer layer, an upper opening of the stirring device is arranged above the stirring tank, an openable stirring cover covers the upper opening of the stirring device, a first motor is fixed on the lower surface of the stirring cover, the output end of the first motor is connected with a rotating shaft, a plurality of stirring blades are fixed on the side wall of the rotating shaft, a first brush is arranged on the edge of each stirring blade, the stirring tank is cylindrical, when the stirring tank is used, the end part of the first brush is in contact with the inner side wall of the stirring tank, a plurality of through holes and rotating holes are arranged on the blades, a second motor is fixed on the upper, the sleeve upper end is connected with the second motor output end, the sleeve lower end is sealed, the sleeve side wall is provided with a through hole, a telescopic spring lug is arranged in the through hole, a third groove for the spring lug to enter is formed in the inner side wall of the second groove, a structure that the sleeve can be buckled in the second groove is formed, the edge of the rotating hole is further provided with a second brush, and the second brush is in contact with the outer side wall of the material storage ball.
8. The manufacturing system of claim 7, wherein the first drying device is identical in construction to the second drying device.
9. The manufacturing system of claim 8, wherein the pore size of the nano-micro pores is 30-50 nm.
10. The manufacturing system of claim 9, wherein the spring tab comprises a metal rod, a lower portion of the metal rod is connected with the metal plate through a spring, a protruding portion capable of extending out and being buckled in the third groove is formed in the metal plate, an upper end of the metal rod is fixedly connected with an output end of the second motor, one end of the spring is connected with the protruding portion, the other end of the spring is connected with the lower portion of the metal rod, the upper end of the metal plate is connected with the pressing plate through a cross rod, the length direction of the cross rod is perpendicular to the length direction of the metal rod, the cross rod penetrates through a side wall of the sleeve and extends out of the sleeve to be connected with the pressing plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110094001.7A CN112674201A (en) | 2021-01-25 | 2021-01-25 | Preparation system and method for preparing plant protein meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110094001.7A CN112674201A (en) | 2021-01-25 | 2021-01-25 | Preparation system and method for preparing plant protein meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112674201A true CN112674201A (en) | 2021-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110094001.7A Withdrawn CN112674201A (en) | 2021-01-25 | 2021-01-25 | Preparation system and method for preparing plant protein meat |
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| Country | Link |
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| CN (1) | CN112674201A (en) |
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2021
- 2021-01-25 CN CN202110094001.7A patent/CN112674201A/en not_active Withdrawn
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