Automatic Textured Soyabean Protein Processing Machine

The Soya Chunks Machine production line is the company in the extrusion equipment production experience based on the combination of advanced equipment at home and abroad. The main raw materials of the production line are non-fat soybean meal and peanut meal. After stirring and squeezing, layer fiber tissue is formed. Its product protein content is high, with the state and taste of meat, with the characteristics of oil absorption, water absorption, and taste absorption; Free of cholesterol and animal fat. It can be widely used in meat products, fast food, frozen foods, and can also be made into a variety of vegetarian casual foods and vegetarian dishes.

1.Textured Soya Protein Extruding Line 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 Textured Soya Protein Extruding 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 Protein Extruding 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.