Soy protein isolate extrusion machinery

Textured Vegetable Protein Production Line, i.e., Soy Protein Isolate Extrusion Machinery

Imitation meat products, also known as textured soy protein, are soybean protein that has been textured to form a stable网状 structure. Textured protein comes in various forms such as granular, blocky, flaky, and fibrous, displaying different shades of yellowish-brown. Its网状 structure is directionally arranged, forming elastic and tough fiber bundles or layers, giving it a chewiness similar to animal muscle tissue when eaten. Extruded textured protein uses defatted soybean meal as raw material and is textured through shear forces generated by an extruder. The protein produced by this method, also known as extruded protein, can be used as a base for artificial meat or as a filler in meat products. Textured soy protein can replace isolated protein in meat products, not only increasing the protein content but also absorbing excess fat, making the product less greasy and more meat-like, achieving cost reduction without compromising nutritional value and promoting digestion. Jinan Datong Machinery's improved textured protein equipment has been developed based on advanced domestic and international technologies through experiments and research. The textured protein produced by this soybean isolated protein extrusion 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, which can then be incorporated into convenience foods and snacks to produce 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 and puffing in an extruder, the protein molecules are rearranged neatly, forming a unidirectional tissue structure similar to a porous meat-like texture, thus providing excellent water retention and chewiness.

2. After processing under short-term high temperature, high moisture, and high pressure, various harmful substances contained in soybeans are eliminated, improving the human body's ability to absorb and digest protein, and significantly increasing nutritional value;

3. During puffing, the rapid decompression and explosion at the outlet can remove the unpleasant odor of soybeans and reduce the gas-producing property of soybean protein after consumption;

4. Textured soy protein has good oil retention, making food products clean and non-greasy;

5. Convenient to use—simply soak in room-temperature water for 30 minutes, then add to make various foods;

6. Textured soy protein contains no cholesterol, so people with cardiovascular diseases can consume it with confidence;

7. Textured soy protein is an ideal plant protein, containing eight essential nutrients required by the human body;

8. Textured soy protein comes in shapes such as flakes, large chunks, and granules; in terms of color, it is available in natural and red, making its uses more versatile.

The soybean protein isolate extrusion machinery uses low-temperature soybean meal and peanut meal as main raw materials. Through grinding, mixing, conditioning, high temperature, high pressure, and high shear, it unfolds spherical protein molecules into chains and reorganizes them, forming a new type of food with a meat-like fibrous structure that resembles lean meat and has a chewy texture. This product has high nutritional value, possesses the texture and mouthfeel of meat, contains no cholesterol or animal fat, and has the characteristics of absorbing oil, water, and flavor. It is widely used in various industries such as ham, sausages, canned food, fast food, and frozen food.

1. Soybean Protein Isolate Extrusion Machinery Process Flow:

Raw material preparation → Mixing → Conveying → Extrusion puffing → Conveying → Drying → Cooling

2. Soybean Protein Isolate Extrusion Machinery Configuration:

Mixer → Feeder → Extruder → Elevator → Multi-layer Oven → Cooling Conveyor

III. There are mainly two types of production lines for soy protein isolate extrusion machinery

IV. The production process composition of soy protein isolate extrusion machinery:

1. Mixer: It can thoroughly mix and stir low-temperature soybean meal, isolated protein, and other mixed additives with a certain proportion of water.

2. Feeder: Transports the mixed raw materials to the feed hopper of the extruder.

3. Food Extruder: After the raw materials enter the extrusion system from the feeder, pellets are produced, and different-sized products can be made by changing the mold.

4. Elevator: Transports the products to the oven.

5. Multi-layer Oven: Fully bakes to remove a certain amount of moisture, extending the shelf life.

6. Cooling Conveyor: Cools to a suitable temperature for easy packaging.

5. Quality Control of Soybean Isolated Protein Extrusion Machinery:

1. Pre-production Design Control

Technical personnel carry out scientific and reasonable design based on the actual conditions and requirements of the customer's factory, power supply, location, etc., combined with equipment testing conditions.

2. Spare Parts Selection Standards

For spare parts suppliers, strictly screen the products of suppliers and select manufacturers with high quality and low price in the same industry. On the premise of ensuring quality, reduce equipment manufacturing costs, truly allowing customers to purchase cost-effective equipment. For the same type of outsourced parts, ensure three suppliers to truly achieve survival of the fittest selection.

3. Production Control

After the sales department receives an order, it submits it to the technical department, which produces the corresponding CAD drawings for the equipment based on the order details. The production department arranges for relevant parts to be procured, produced, and processed according to the CAD drawing technical documents.

4. Equipment and Spare Parts Acceptance

There are dedicated quality control personnel who conduct batch sampling inspections on purchased and outsourced parts. For critical and precision parts, quality inspections are carried out.

For self-made parts, self-inspection, mutual inspection, and final inspection by processing personnel must be carried out, and they can only be put into use after all inspections are passed.

After the finished equipment is installed, after-sales technicians will conduct acceptance. The on-site food extruder must run idle for more than half an hour without any faults before loading and on-site debugging can proceed. Ensure that each device meets factory conditions and issue a equipment certificate of conformity.