I. Introduction of Textured Peanut Protein

Textured peanut protein is a type of TVP (textured vegetable protein). Its main raw material is cold-pressed peanut cake or peanut meal, also known as defatted peanut meal (Peanut cake is a by-product of peanut oil produced by cryogenic pressing technology, and its high-quality protein content is as high as 50%). Compared with textured soyabean protein, the textured peanut protein has the advantages of whiter color, no beany smell, finer texture, and being friendly to the stomach.

Extrusion process is one of the important method to produce TVP. The texture of the crushed peanut-cake or peanut meal changes under required pressure, temperature and shear of the twin-screw extruder, and is puffed into protein puffs with desired elasticity and toughness. By setting the process parameters of the extrusion food process machine, TVP with different moisture, extrusion degree and shape can be accurately realized. Textured peanut protein produced by the correct extrusion process has fast rehydration speed, high water absorption and expansion, and is juicy after rehydration.

II. Parameters of Peanut TVP Extrusion Manufacture Machine

III. विशेषताएं

• तैयार भोजन की गुणवत्ता सुनिश्चित की: इष्टतम बाहर निकालना समाधान है, प्रीमियम उपकरणों के डिजाइन और उपकरणों के प्रसंस्करण सुनिश्चित उच्च-स्तर और स्थिर उत्पादन.
• उच्च आउटपुट: उच्च डिजाइन क्षमता; कम से कम सामग्री के नुकसान;
• कम ऊर्जा: उच्च यांत्रिक समन्वय, कम पहनते हैं; अनुकूलित हीटिंग, थर्मल स्थानांतरण और इन्सुलेशन विवरण, कम गर्मी के नुकसान
• कम उत्पादन लागत: प्रवाह उत्पादन, सटीक नियंत्रण के प्रत्येक प्रक्रिया
• सरल और कम लागत के रखरखाव: मॉड्यूलर संरचना, आसान आपरेशन । लाइफटाइम बिक्री के बाद सेवा
• सामग्री: उच्च गुणवत्ता वाले खाद्य-सुरक्षित सामग्री के लिए सभी खाद्य संपर्क हिस्सा
• विफलता दर:  लगभग शून्य विफलता के रूप में लंबे समय के रूप में निवारक रखरखाव

IV. The General Flow Chart for Peanut TVP Extrusion

• चरण 1: कुचल
• चरण 2: मिश्रण
• Step 3: TVP Extrusion & cutting
• चरण 4: सुखाने के लिए (पानी की मात्रा को कम करने के लिए 8%)
• चरण 5: मसाला(वैकल्पिक है, यह उत्पादन करने के लिए स्वाद का बनावट वेजी प्रोटीन)
• चरण 6: ठंडा करने से पहले पैकिंग
• चरण 7: पैकिंग

1)The crusher makes the peanut cake into powder. The mixer blends peanut protein powder and other ingredients evenly. The recipe can be supplemented with a certain proportion of soybean/ wheat protein powder to optimize the resulting texture.2) The extrusion process can be produced in a standard twin-screw extruder. The dry protein powder mixture is fed at a constant rate, while water is added to the extruder too. The mixture moisture content should be less than 50%. 3) Set the temperature of the heating and cooling areas, the screw speed,  pressure on the extruder machine, and the extrusion process starts. Due to the rapid temperature and pressure changes in the extrusion barrel, the food product expands rapidly as it exits the extrusion die, creating a crunchy and airy texture. 4) The protein puff is then transferred to the oven for drying. Depending on the output and desired final moisture content, the oven is designed as single or multiple-layer. By setting the drying temperature and resting time, semi-finished peanut textured protein is dried correctly.

V. Components of Textured Peanut Protein Extrusion Machine

1. कोल्हू
2. आटा मिक्सर
3. Twin-screw tvp extruder
4. शीतलन टॉवर
5. कंपन स्प्रेडर
6. ड्रायर
7. मसाला मशीन(वैकल्पिक है, यह उत्पादन करने के लिए स्वाद का बनावट वेजी प्रोटीन)
8. ठंडा करने की मशीन
9. स्वत: पैकिंग मशीन
10. नियंत्रण प्रणाली (पीएलसी/या साधन, नियंत्रण विकल्प)
11. पूरा कन्वेयर
12. बर्नर/भाप बायलर (वैकल्पिक)

VI. अधिक

लचीलापन

• The quality of peanut TVP fibrous structure depends on extrusion parameters including temperature, moisture content, feed rate, barrel temperature, shear,  pressure & temperature at die and other mechanical properties. For example, the extrusion moisture affects the tensile and elastic properties of peanut TVP, which can be devided into dry peanut TVP and low-wet peanut TVP. By adjusting all these extrusion parameters of the food extrusion machine, different formulations can be flexibly realized, the operation is convenient, the texture is uniform and continuous production is possible.

Diversity

• The twin-screw TVP extruder is applicable to a wide range of raw materials, including soybean protein powder, wheat protein powder, and pea protein powder, so as to produce various TVP proteins; Other raw materials, such as starch can be supplemented to optimize the strength, elasticity and fibrosis of TVP.

Multiple shapes

• By changing different extrusion dies, you can produce TVP in various shapes, such as मात्रा/सोने की डली/बादी, गुच्छे, स्ट्रिप्स, बॉल्स, छर्रों, आदि. Dayi प्रदान करता है कस्टम मोल्ड सेवा.

As a food extruder manufacturers with more than 30 years of experience in the global market, DAYI service you for your grain food plant with optimal food extrusion engineering, responsible food extruder machine and trustworthy technical support.