How to Choose the Best Soya Babi Chunks Making Machine?
How to Choose the Best Soya Babi Chunks Making Machine?
Recent years, more customers are interested in TVP soya chunks extruder and processing machinery. However, some customers do not really know about their expected products, and only ask us’ please send soya chunks making machine cost’. It is a very rough inquiry. So some vendors just simply quote the commenest extruder, which normally not the best. So, this is why I edite this introduction.
I. Description:
Soya chunk belongs to TVP (textured vegetable protein).
In our experience, soya chunks in different countries have different features.
For example:
- here in China, the soya chunks with meat-like texture is preferred.
- In some countries, the soya chunks with loosen structure is preferred.
- In India, some like the soya chunks with loosen structure (just like the sponge), and some like it with chewy and dense structure.
- In some requirement, the soya chunks with beef-like structure is preferred.
So these differtent requirement are realized different extrusion solution.
II. Soya Chunks wih Different Textures
Here we attached some production method for your reference, thus bring you more understand about it.
Type 1:
Features: Most puff feature, more holes, bigger holes, most light.
Single or Mixtured Raw Material: deffated soya protein with less than 2% oil
Type 2:
Features: Medium puff feature, less holes, smaller holes, heavier.
More important, the inside structure shows a little of ‘musle silk’ feature.
Single or Mixtured Raw Material: deffated soya protein with less than 2% oil
Type 3:
Features: Least holes, smallest holes, heaviest.
More important, the inside structure shows more‘musle silk’ feature.
Single or Mixtured Raw Material: deffated soya protein with less than 2% oil, gluten, rice protein,etc.
Type 4:
Features: No holes
More important, the inside structure shows most ‘musle silk’ feature.
Single or Mixtured Raw Material: soy protein isolates, wheat protein/gluten, which include high ratio protein.
Type 5:
Feature:
No holes.
Compared with type 4, it is wet, not dry.
So it is also called High Moisture Meat Anologs (HMMA).
More important, the inside structure shows most ‘musle silk’ feature.
Single or Mixtured Raw Material: deffated soya protein with less than 2% oil, soy protein isolates, wheat protein/gluten, which include high ratio protein.
III. Soya Chunk Extruder Options
- On one hand, different soya chunk types are realized by adpoting raw material of various protein ratios. On the other hand, it is realized by using different extruders.
- Generally, the shorter the extruder barrel, the more puff, more and bigger holes and more loosen texture of the protein. The longer the extruder barrel, the denser, less and smaller holes and more meat-anolog-like texture of the protein.
- Different screw-block-design also affects the extrusion result.
- Of course, the extrusion temperature, speed, shear, etc. also affect the extrusion result, but it is limited effection. The extruder barrel and screw design affect more.
So, if you are interested in set up a TVP/soya chunk production factory, then share us your liked product photos, and also tear it to show us the inside structure photo, thus we can recommend the best suitable extrusion solution.
Edited by Jana Wang
