Soy protein isolate puffing machinery and equipment

Imitation meat product production line, soy protein isolate puffing machinery and equipment

Imitation meat products are also called soy protein: soy protein that has been textured and has a stable network structure. Tissue proteins come in different shapes, such as granular, massive, flaky, and filamentous, and appear in different shades of yellowish brown. Their network structures are arranged in a directional manner, forming elastic and tough fiber bundles or layers, which give them a similar appearance when eaten. The bite of carnivorous musculature. Puffed extruded protein uses defatted soybean meal as raw material and is textured by the shear force generated by the extruder. The protein produced by this method, also called extruded protein, can be used as the base material of artificial meat or as an increase in meat products. Soybean textured protein can be added to meat products instead of isolated protein. This can not only increase the protein content of meat products, but also absorb excess fat, making it less greasy and more meaty, thereby reducing costs without reducing nutritional content and promoting Digestive purposes. Jinan Datong Machinery's improved textured protein equipment is developed through experiments and research and development based on advanced domestic and foreign technologies. The plant tissue protein produced by this soybean protein isolate puffing machinery and equipment has a good granular structure and can be made into various flavors after soaking. Vegetarian food, in the process of processing textured protein, can add different flavoring agents, and then add it to convenience foods and snack foods, and can produce foods with different flavors.

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 human body's ability to absorb and digest protein is improved, 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 more versatile.

Soybean protein isolate puffing machinery 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 globular protein molecules are opened into chains and reorganized into a meat-like shape. A new type of food with a fibrous structure such as lean meat and a chewy feel; 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 soy protein isolate puffing machinery and equipment:

Preparation of raw materials → Mixing → Conveying → Extrusion and puffing → Conveying → Drying → Cooling

2. Soybean protein isolate puffing machinery and equipment configuration:

Mixing machine→feeding machine→expanding machine→elevator→multi-layer oven→cooling conveyor

3. There are two main production lines for soy protein isolate puffing machinery and equipment.

4. The production process of soy protein isolate puffing machinery and equipment consists of:

1. Flour mixing machine: It can fully mix low-temperature soybean meal, protein isolate and other mixed additives and a certain proportion of water evenly.

2. Feeding machine: transport the mixed raw materials to the feeding hopper of the extruder.

3. Food 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: fully bake to remove a certain amount of moisture and extend the shelf life.

6. Cooling conveyor: Cool to appropriate temperature for easy packaging.

5. Quality control of soy protein isolate puffing machinery and equipment:

1. Preliminary design control of equipment

Technical personnel carry out scientific and reasonable designs based on the actual conditions and requirements of the customer's factory, power, location, etc., as well as equipment testing conditions.

2. Spare parts purchasing standards

Spare parts suppliers strictly screen supplier products and select high-quality and low-price manufacturers in the same industry. On the premise of ensuring quality, we reduce equipment manufacturing costs and truly allow customers to purchase cost-effective equipment. For the same type of outsourced parts, three suppliers are guaranteed to truly ensure the survival of the fittest.

3.Production control

After the sales department receives the order, it submits it to the technical department, which will produce CAD drawings corresponding to the equipment based on the order details. The production department arranges the procurement, production and processing of relevant parts based on the CAD drawings and technical documents.

4. Acceptance of equipment and spare parts

We have full-time quality control personnel to conduct batch inspections of outsourced and outsourced parts. We also conduct quality inspections for key and precision spare parts.

Self-made parts must undergo self-inspection, mutual inspection, and general inspection by processing personnel, and they can only be put into use if they are all qualified.

After the finished equipment is installed, it will be inspected and accepted by after-sales technicians. The on-site food extruder can be run without load for more than half an hour and can be loaded for on-site debugging only after there are no faults. Ensure that each piece of equipment meets factory conditions and issue an equipment certificate.