Textured protein can be added to meat products instead of isolated protein, which can not only increase the protein content of meat products, but also absorb excess fat, making it less greasy and more meaty, achieving economical and economical purposes. Jinan Datong Machinery's improved textured protein equipment was developed through experiments and research and development by learning from domestic and foreign technologies. The plant tissue protein produced by this textured protein equipment has a good granular structure and can be made into various flavored vegetarian foods after soaking. In the process of processing textured protein, different flavorings can be added, and then added to convenience foods and snack foods, and foods with different flavors can be produced.
Characteristics of soybean textured protein:
At present, soybean textured protein is mainly a product made from defatted soybean flour, soybean protein concentrate or soybean protein isolate, etc., through stirring, extrusion, puffing and other mechanical and thermal effects. It is highly nutritious and functional and has the following characteristics:
1. After being extruded and puffed by an extruder, the protein molecules are rearranged neatly and have a tissue structure in the same direction, similar to a meat-like porous tissue, so it has excellent water retention and chewing feel;
2. After short-term processing under high temperature, high moisture and high pressure, various harmful substances contained in soybeans are eliminated, the body's ability to absorb and digest protein is promoted, and the nutritional value is significantly increased;
3. During puffing, due to the rapid decompression and explosion at the outlet, the bad smell in soybeans can be removed and the gas production of soybean protein after consumption can be reduced;
4. Soybean textured protein has good oil retention, and the food made with it is clean and not greasy;
5. Easy to use, soak in room temperature water for 30 minutes and then add it to make various foods;
6. Soybean tissue protein does not contain cholesterol, so people with cardiovascular disease can safely consume it;
7. Soybean textured protein is an ideal plant protein and contains eight nutrients necessary for the human body;
8. The shape of soybean textured protein is divided into flakes, large pieces and granular types; the color is divided into primary color and red, making it suitable for a wide range of uses.
The textured protein production line uses low-temperature soybean meal and peanut meal as the main raw materials. After grinding, stirring, conditioning, high temperature, high pressure, and high shear, the spherical protein molecules are opened into chains and reorganized to form a meat-like fiber structure. Such as lean meat-like and chewy new food; its products have high nutritional value, have the state and taste of meat, do not contain cholesterol and animal fat, and have the characteristics of absorbing oil, water and taste; widely used in ham, sausage, canned food , fast food and quick-frozen food and other industries.
1. Process flow of soybean textured protein production line: raw material preparation → mixing → transportation → extrusion and puffing → transportation → drying → cooling
2. Soybean textured protein equipment configuration: Mixing machine → Feeding machine → Extruder → Elevator → Multi-layer oven → Cooling conveyor
3. There are two main production lines for soybean textured protein equipment.
model Parameters | SLG65-S Tissue protein production line | SLG77 Silk protein production line | SLG85-S Vegetarian meat food production line |
monitor rate | 45KW | 75.0 | 110KW |
Installed capacity | 100KW | 150 | 190KW |
Actual power consumption | 65KW | 95.0 | 140KW |
production capacity | 200-260kg/h |
| 400-600kg/h |
Dimensions | 15×2.0×4.0 | 20.0*2.0*4.0 | 30.0×2.0×4.0 |
4. Process composition of soybean textured protein equipment:
1. Mixing machine: mix additives such as low-temperature soybean meal, protein isolate and a certain proportion of water to fully mix evenly.
2. Feeding machine: transport the mixed raw materials to the feeding hopper of the extruder.
3. Extruder: After the raw materials enter the extrusion system from the feeder, particles are produced, and the mold is replaced to produce products of different sizes.
4. Elevator: transport the product to the oven.
5. Multi-layer oven: remove a certain amount of moisture for easy storage.
6. Cooling conveyor: Cool to room temperature for easy packaging.
