Automatic Soya Nuggets Making Machine

Automatic Soya Nuggets Making Machine uses soya bean powder or peanut powder to break spherical protein molecule to form chain protein molecule, thus creating slice-like fiber structure, by powder-grinding, stirring, high-temperature, high pressured and high-cutting. The product is nutritious without cholesterol or animal fat, but it looks like and tastes like meat with the quality of absorbing soil, water, and flavor. 

1.Automatic Soya Nuggets Making Machine Application: 
This line can be used to produce soya nuggets, TVP/TSP, soya chunks by adjusting the moulds from extruder; meanwhile it can produce cereal, snacks by adjusting the screws from extruder.

2.The Soya Chunks Production Plant Nuggets Processing Line Capacity:
Mark: voltage & frequency is based on 380V/50Hz for 3 phases, 220V/50Hz for 1 phase. Our technician can adjust it according to your local area.

3.Textured Soya Nuggets Processing Line Processing: 
Advanced extrusion. We can provide Textured Soya Protein Extruding Line for you, its processing is flour Mixing--Advanced extrusion--Suitable Drying--Cooling--Automatic Packaging.
You can purcahse single extruder or automatic processing line from us.

4. Raw material: This line adopts low-temperature soybean meal, peanut meal, wheat gluten isolated soya etc as main raw materials, which can produce textured protein and fiber protein with certain strength and toughness.
 

5. Equipments material
Equipments are made of stainless steel and the screw is made of alloy steel and special craft, which guarantee the using time longer.

6. HOW IS TEXTURIZED PROTEIN MADE?
Dry protein-based ingredients, liquids and steam are mixed and heated in a pre-conditioner. The paste is then conveyed to a twin-screw extruder where it is processed thermo-mechanically. This allows proteins to be denatured, to deactivate certain enzymes that cause rancidity, to destroy growth inhibitors and to reduce bitterness.
The mix then goes through the die where protein macromolecules are cross-linked to form a cell-based structure and to size the final extrudate. Product texture is then determined by laminar shearing of the protein and evaporation. A rotating blade then cuts the product as it comes out of the die. Cooling and drying to reach 10% or less moisture content complete the process.
The product can then be packaged and sold as an ingredient or directly rehydrated and incorporated into complete meals.