I.Introduction of Dry Fibrous Textured Soya Protein

Vegetable fiber textured protein is a kind of protein with muscle fiber structure, which has good chewiness and rich nutritions, usually used as plant-based alternatives to meat. It is made by the specific twin screw extruder through a longer term extrusion process (steaming, kneading, shearing, etc).

Different from soybean nuggets/chunks, fiber structured protein raw materials do not use soybean meal, but soybean protein isolate or gluten flour that has higher protein content of >90% and >80% respectively.

Different from high-moistured plant fibrous structural protein, which has an extruded moisture up to 50%-70%, the extruded moisture of dry soybean fibrous structural protein is low, less than 50%. Soybean protein isolate, added with gluten powder, is mixed, pre conditioned, steamed, and high-temperature sterilized in an EXTENDED twin screw soya puff extruder. Under the high temperature and high pressure in the extrusion chamber, the molecular composition of soybean protein isolate is changed to form a directional and continuous fibrous structure. Then it is solidified by instant puffing to form a soy fiber protein with a chewy texture similar to meat. Then dry it through the dryer. Flexible seasoning process can be carried out according to people’s taste preference.

II.Parameters of 250-300 kg/h Dry Fibrous Textured Soya Protein Making Machine

III.Features

• Finished food quality ensured: الأمثل قذف حل ممتاز تصميم المعدات, معدات تجهيز ضمان مستوى عال ومستقر الإنتاج.
• High output: عالية الإنتاجية المصممة; الحد الأدنى من المواد الخسارة ؛
• Less energy: ميكانيكية عالية التنسيق ارتداء منخفضة ؛ الأمثل تدفئة, النقل الحراري والعزل التفاصيل ، منخفضة فقدان الحرارة
• Low production cost: تدفق الإنتاج, مراقبة دقيقة لكل عملية
• Simple and low cost maintenance: هيكل وحدات ، عملية سهلة. عمر بعد-مبيعات الخدمة
• Material: عالية الجودة الغذائية-مواد آمنة لجميع الاتصال الغذاء جزء
• Failure rate:  ما يقرب من الصفر الفشل طالما الصيانة الوقائية

IV.The General Flow Chart 

• الخطوة 1: خلط
• Step 2: Extruding& cutting
• Step 3: Drying (to reduce the water content to 8%)
• Step 4: Seasoning(optional, it’s to produce flavoured textured veggie protein)
• Step 5: Cooling before packing
• Step 6: Packing

V.Components of Dry Fibrous Textured Soya Protein Making Machine

1. Flour mixer
2. Lengthened twin screw tvp extruder
3. مبرد
4. Vibration spreader
5. مجفف
6. Seasoning machine(optional, it’s to produce flavoured textured veggie protein)
7. Cooling machine
8. Automatic packing machine
9. نظام التحكم (PLC/أو أداة التحكم خيارات)
10. كاملة سيور
11. Burner/Steam boiler (Optional)

السادس. المزيد

• المرونة: The quality of wheat fibrous structure depends on the formulation and extrusion parameters. The soya protein/puff making machine parameters include temperature, moisture, feed rate, barrel temperature, shear, die pressure, die temperature and other mechanical properties. By adjusting the ratio of raw materials and setting extrusion parameters, fibrous structural protein with different elasticity and strengths can be produced, such as thick, thin, soft fiber, hard fiber and smooth fibrous texture structures.
• Shapes: According to the different extrusion dies and auxiliary equipment, it can produce bars, blocks, slices, strips, granules, puddings, crumbs and other shapes.
• Multipurpose: The lengthened twin screw extrusion process is suitable for the production of various plant textured proteins. In addition to dry fibrous plant protein, it can also process high-moisture fibrous protein and non-fibrous soybean chunks/nuggets.
• Applicable plant protein comes from a wide range of sources, such as wheat protein, soybean protein, soybean protein isolate, peanut protein, sunflower protein, special protein, etc.