Production process of meat analogue textured protein equipment

Textured soy protein production line, also known as textured soy protein: soy protein that has been texturized and has a stable network structure.Textured protein comes in granular, lumpy, flaky, and filamentous forms, exhibiting varying shades of yellowish-brown. Its reticular structure is arranged in a directional manner, forming elastic and tough fiber bundles or layers, which provide a chewy texture similar to meat muscle tissue when eaten.Expanded extruded protein uses defatted soybean meal as raw material and is texturized by the shear force generated by an extruder. The protein produced by this method, also known as extruded protein, can be used as a base material for artificial meat or as an extender for meat products. Textured soy protein can replace isolated protein in meat products, which not only increases the protein content of the meat products but also absorbs excess fat, making them non-greasy and more meaty, thereby achieving the goals of reducing costs without compromising nutritional content and promoting digestion.Jinan Datong Machinery's improved textured protein equipment is developed based on advanced domestic and international technologies, combined with experiments and research. The plant-based textured protein produced by this equipment has a good granular structure and can be made into various flavored vegetarian foods after soaking. During the processing of textured protein, different flavoring agents can be added, and then incorporated into convenience foods and snacks to create a variety of flavored food products.

Currently, textured soy protein is mainly produced from defatted soybean flour, soy protein concentrate, or soy protein isolate as raw materials, through mechanical and thermal processes such as mixing, extrusion, and puffing. It has high nutritional value and good functionality, with the following characteristics:

1. After extrusion through an expander, the protein molecules are rearranged neatly, forming a directional tissue structure similar to meat-like porous tissue, resulting in excellent water retention and chewiness. 2. Through short-term high-temperature, high-moisture, and high-pressure processing, various harmful substances in soybeans are eliminated, enhancing the human body's ability to absorb and digest protein, significantly increasing nutritional value. 3. During expansion, the rapid decompression and explosion at the outlet remove undesirable odors from soybeans and reduce the gas-producing properties of soybean protein after consumption. 4. Soybean textured protein has good oil retention, making food products clean and non-greasy. 5. It is convenient to use; after soaking in room temperature water for 30 minutes, it can be added to make various foods. 6. Soybean textured protein contains no cholesterol, making it safe for people with cardiovascular diseases to consume. 7. Soybean textured protein is an ideal plant protein, containing eight essential nutrients required by the human body. 8. In terms of shape, soybean textured protein comes in flakes, chunks, and granules; in terms of color, it comes in natural and red, making its applications more versatile.