Textured Soya Protein Production Line

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China Textured Soya Protein Production Line Manufacturers Factory Suppliers

We specialize in producing all kinds of textured soya protein production line products, mainly 1soya protein production line, meat analogue production line, vegetable protein production line, tvp soya chunks machine, modified starch making machines, tvp soya chunks machine, breakfast corn flakes machine, high moisture vegetarian meat machine, soybean chunks making machine, tvp soya chunks machine, etc.
Our company's technical engineers have over 20 years of industry experience, can provide customers with perfect solutions. We has mature technical expertise, advanced process equipment, extensive production experience, and a complete service system.
Our products sell well in mainstream markets such as Europe, North America, Japan, South America, Oceania, and Asia. We have established long-term cooperative relationships with customers around the world, allowing customers around the world to buy high-quality products and enjoy excellent customer service.

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Company Advantages

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Advanced Equipment
We have more than 10,000 square meters of workshop. The company has established a trade department, a technical department, a production department, a quality inspection department, an after-sales service department, and laboratories. We operate with a fully automatic CNC production line, and are committed to providing customers with the best products and services.

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Well-Experienced
Our company's technical engineers have over 20 years of industry experience, can provide customers with perfect solutions. Professional engineers also can provide expertise consultations and professional advice on product selection, design, installation, and maintenance.

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Expansive Market Reach
Our products sell well in mainstream markets such as Europe, North America, Japan, South America, Oceania, and Asia. We have established long-term cooperative relationships with customers around the world, , and have garnered widespread acclaim from satisfied customers.

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Customized Services
We welcome product customization, and our team is capable of developing new products or providing technical solutions tailored to customer requirements. lf you have any special request, pls send us the details.

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Competitive Price
We provide competitive price and excellent customer service for all our customers. We also can offer different discounts based on your order quantity. Our pricing policies are designed to offer affordable options while not compromising on quality.

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24-hour Online Customer Service
Our customer service is available online 24 hours a day. After receiving the service information or feedback from the customer, we will reply and address the feedback in the shortest time. Our customer service team can provide customers with all support on products, customization, after-sales, etc. at any time.

Introduction to Textured Soya Protein Production Line

A soya protein production line is a type of extruding equipment that uses high protein and fiber. It uses powder-grinding, stirring, high-temperature, high pressure, and high-cutting to break spherical protein molecules into chain protein molecules. This creates a slice-like fiber structure.
The textured vegetable protein extruder processing line uses defatted soya meal, pea protein, and isolated soya meal as raw materials. Through high-temperature and high-pressure extrusion, the protein molecules rearrange neatly, and tissue structure is aligned with the same direction, similar to the texture of porous tissue in pork, so that the water retention and chewing sensation are good.
After processing in short time high temperature, high water and high pressure, all kinds of harmful substances in soybean are eliminated and the absorption and digestion of the human protein can be improved.
Soya Protein Production Line produces textured protein and fiber protein. This includes soya chunks, nuggets, proteins, and mince. This processing line can be widely applied in the meat-product industry, the fast-food industry, and the instant cool food industry.

Advantages of Textured Soya Protein Production Line

Our Soy Protein Production Line features a twin-screw design. The production and manufacturing of soybean silk protein using a twin-screw extruder is a continuous, ultra-high pressure, high temperature, and short-term sterilization production process that integrates several production processes. Compared with traditional production processes, the twin-screw extruder mainly has the following characteristics in producing soybean silk protein:

It can allow protein molecule structure modification materials to generate new chemical cross-linking and layered fibrous tissue, with high cost performance in water and oil recovery; Dissolving protein, facilitate digestion, and enhance nutritional composition.
Short-term ultra-high temperature and high pressure, which avoids various harmful substances contained in soybeans (such as trypsin inhibitor, urease, acid oil, and hemagglutinin). It can remove the soy flavor and eliminate abdominal distension.
Short production process, low production and manufacturing costs, high output, environmental protection, energy conservation, and high efficiency, simple equipment matching, small footprint, easy operation, no wastewater, green and low-carbon.
The twin-screw extruder is easy to change the product status and appearance, and offers a wider range of products.

Types of Textured Soya Protein Production Line

The textured soya protein production line produced by our company mainly include the following types:

Soy Protein Production Line
Soy protein production lines mixes protein-rich raw materials with water, then conveys the mixture through the extruder barrel with rotating screws. The mixture is heated and sheared, and then pushed through a die.
Soy protein production lines come in different models and capacities, with an experimental capacity of 10-30 kilograms per hour. They are suitable for developing new products in food companies' laboratories and for use in universities and research institutions. Customers can choose them according to their production needs.
Advantages:

High quality extruder for lines up to 30kg per hour
Capable of basic extrusions as well as premium multi-ingredient products
Lower costs due to high efficiency motors, minimal waste, and reduced changeover time
Modular design allows for perfect setup for each product type, enhancing quality
High-torque gearbox with splined shafts provide extended service life

Applications:
Soy Protein Production Line is widely applied to many industries, such as can, seasoning, ham, meat, cooking, etc.

Modified Starch Making Machines
Our modified starch making machines use twin screw extruder with a special cylinder and a screw structure, and an advanced oil-water separation cooling system. The twin screw combination systems all adopt a high-end frequency converter, which greatly improves accuracy and saves labor and production cost.
Modified Starch Making Machines can process corn starch, cassava starch, potato starch, and others as raw materials to produce the pre-gelatinized starch for sale.
Advantages:

Fast plug and play, installation and start.
Easy to operate with PLC controller and touch screen.
Use quick connection to ensure an easy operation and fast product replacement.
Use compact design with integrated motor and extruder control system.
Use movable chassis with water cooling and vacuum unit.

Applications:

Modified Starch Making Machines has a wide range of applications across various industries, including papermaking, textiles, beverages, food, coal molding, putty powder, and petroleum drilling.

Breakfast Corn Flakes Machine

The corn flakes machine uses corn, wheat, oats, and other cereals as raw materials. It goes through the twin-screw extruder for the purpose of cooking and granulation.

The corn flakes machine adopts a scientific production process, which can successfully retain the nutrients in the grain. The whole assembly line has been reasonably matched, allowing you to produce nutritious, delicious breakfast corn flakes while increasing efficiency to reduce the cost.

Advantages:

Can process numerous materials: Corn, wheat, oat and nearly any other starchy materials.
Countless styles of final foodstuffs : Lots of shapes ,flavors and even recipes.
High efficiency: Fast start, stop and adjust the foodstuffs kinds.
Cost benefits: Water consumption lowered by 60% compared to traditional processing line.
Full automatic design: Minimize the labor cost.
Compact design: Minimize occupation area.

Production process：
Raw material treatment→Mixing system→Extrusion system→Pelleting system→Drying system→Fabric system→Expansion system→Seasoning system→Drying system→Cooling system→Packing system

High Moisture Meat Analogue Extruder
High Moisture Meat Analogue Extruder is a technique that uses a twin-screw extruder to convert plant proteins into a fibrous structure. The process involves heating the proteins, then cooling them in a precisely controlled dye to create fibers. The fibers can be cut and flavored to create meat substitutes.
HME is a relatively new process that can change the shape, color, texture, and appearance of the end product. It's often used to help mimic the taste and texture of meat-based and seafood products in plant-based meat.
Production Process：

Flour Mixer: To mix all the raw materials evenly.
Screw Conveyor: To lift the materials to extruder feeder automatically.
Twin screw Extruder Auto Protein meat processing line: To cook the soyabean meal and extruded in different shapes.
Air conveyor: Take the extruded snack into oven or drying
Dryer/Oven: To reduce the moisture of extruded protein snacks.
Cooling Conveyor: To cool down the extruded protein snacks and send to next equipment.
Packing Machine: Pack the soya protein in different size bags.

Applications:
High Moisture Meat Analogue Extruder can be widely used in meat products, fast food, frozen foods, and can also be made into a variety of vegetarian casual foods and vegetarian dishes.

Working Principle of Soya Protein Production Line

Soy beans are loaded into the bunker of the extruder
A screw feeder is mounted in the bunker, the speed of which (soybean supply) is regulated from the control cabinet or from the control panel
Soybeans are fed from a feeder to a hopper in which a plate with a magnet is installed
From the receiving hopper, the raw material enters the screw working body of the extruder
In the working body soybeans are crushed, mixed and compressed to 15 … 35 atm
As a result: Tthe temperature of the product rises to 120 … 150 °С, the intracellular moisture evaporates and breaks the fat cells
Pressure, temperature and steam partially destroy trypsin inhibitors, reducing their content to an acceptable level
Since the soybean raw material is in the screw working body from 20 … 30 seconds, temperature and pressure do not reduce the feed and nutritional condition of soy protein and fats
Short-term thermobaric treatment increases the content of protected protein up to 40 … 45%
The heated mass is squeezed out of the working body through the die in the form of a boiling jet of full fat soybeans

The process flow of Textured Soya Protein Production Line

Mixing

Mixing of various starchy raw materials, using the intermittent mixer with clamping capacity and an intelligent pulp sheet, a fixed time period can reach more mixing cycles. Accurate liquid-adding equipment can be selected, and mixing the formula ensures the uniform distribution of the ingredients.

Extruding

The water and soybean powder accurately injected into the feeding mouth of the twin-screw extruder are mixed together. The raw materials are thermo-mechanically processed and extruded while the screw moves, and the controlled speed is maintained according to the thermal control parameters. The screw composition and speed are important factors in the thermo-mechanical process. Short-term high temperature and high pressure eliminate all kinds of harmful substances in soybean.

Drying

Drying is particularly important in the food processing industry. The dryer can provide the best drying effect for compact, viscous or thermal products. The product is dried by the air flow and the dryer provides high drying efficiency and accuracy. Drying technology involves liquid in the evaporating product without changing its basic properties and can extend the shelf life of the product.

Cooling

By passing through the multilayer circular airflow with a stable wind speed, the finished product can quickly release the internal heat to prevent adhering and gelatinization within a shorter time, which is easy to transport and package.

Stepping Cut Off

The stepping motor connected with synchronous belt drives to achieve precise food cutting length, the cutting length is precise, uniform, and adjustable. The intelligent control system is convenient for adjusting parameters and easy to operate.

Transportation

From the raw material intake to the finished product transportation, we use a customized system combination of lifts, belt turntables, and screw conveyors to meet both your space and process needs.

Certifications

Our equipment has obtained the national inspection exemption qualification and meets the requirements of the European Union. We have obtained the CE certificate. The quality of our products is highly praised by customers.

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Our Factory

We have more than 10,000 square meters of workshop. The company has established a trade department, a technical department, a production department, a quality inspection department, an after-sales service department, and laboratories. We operate with a fully automatic CNC production line, and are committed to providing customers with the best products and services.

Frequently Asked Questions

Q: What is HMMA Soy Protein Production Line?

A: A HMMA soy protein production line uses plant-based proteins to produce high-moisture meat analogues (HMMA). HMMA is a soy plant-based meat that's similar to lean meat in water content. The final products need to be stored in a refrigerator or freezer.

The HMMA production line creates a non-expanding texture with a 60–70% moisture content. The fibrous structure is closely arranged and similar to real meat.

Q: What is Soya Chunks Making Machine?

A: A soya chunks making machine compresses moisture into a spiral shape under high pressure and temperature. The atmospheric pressure is then rapidly compressed to produce dry soybean products.

Q: What is the process of Soya Chunks Making Machine?

A: 1.Powder mixing machine (powder mixing) → 2. Screw conveyor → 3. Twin screw extruder (extrusion, cutting and forming) → 4. Air conveyor (conveying) → 5. Oven (baking) → 6. Cooling conveyor.

The defatted soy flour that meets the specifications is mixed with a 25%-30% water solution and fed into the twin-screw extruder. In this machine, the moisture is compressed in a spiral shape under high temperature and high pressure, and the atmospheric pressure is rapidly decreased to produce dry soybean products. Soybean tissue is completely destroyed in the process of pressure reduction, thereby improving the digestibility. Harmful physiological substances such as trypsin in soybeans are deactivated by heat, and the inherent beany smell and odor of soybeans are removed, and the product can be processed into fiber. Specially structured products such as those with crystalline, porous structures, sponge, etc., are packaged after cooling and drying.

Q: What is Low Moisture Extrusion?

A: Low moisture extrusion is a food processing technique that uses plant proteins to create meat-like products. The process involves pre-mixing different vegetable protein powders, extruding, slicing, and drying.

Low moisture extrusion is defined as extrusion with a moisture content of less than 30–32%. The process involves forcing the blend through a short expansion die, where a temperature and pressure gradient can cause the product to expand. This expansion creates a crispy product that consumers like.

Low moisture extrusion is widely used in the food industry. The low moisture twin-screw process quickly provides the final moisture for the product, which requires less drying and conserves energy.

Q: What are the advantages of Low Moisture Extrusion?

A: Low moisture extrusion is a technique that uses plant proteins to create meat-like products. The process involves pre-mixing different types of vegetable protein powders, then extruding, slicing, and drying.

Low moisture extrusion (moisture content < 40%) has several advantages, including:

Reduced production time and cost, Fibrous, spongy texture, Shelf-stable product, Expansion, Crispiness, Plant-based meat substitutes.

Q: What are the advantages of High Moisture Extrusion?

A: High-moisture extrusion (HME) is a technology that can improve the texture of meat analogues. It's also used to create the appearance and fibrous texture of conventional whole-muscle meat.

Here are some advantages of High Moisture Extrusion:

Texturized products: High Moisture Extrusion with a moisture content of more than 40% can produce higher quality texturized products with lower energy input.

Safety and cost efficiency: High Moisture Extrusion can improve the safety, cost efficiency, and product stability of alt meat production.

Nutritional profile: High Moisture Extrusion may also improve the nutritional profile of plant-based meat and seafood.

Juiciness and fibers: High Moisture Extrusion can provide more fibers and higher juiciness than other processes.

Starch gelatinization: High Moisture Extrusion can achieve more complete starch gelatinization.

Q: What is the difference between high and low moisture extrusion?

A: The main difference between high and low moisture extrusion is the amount of water in the product. Low moisture extrusion has less than 40% water content, while high moisture extrusion has more than 40%.

Here are some other differences between high and low moisture extrusion:

Product: Low moisture extrusion produces a spongy, fibrous texture that needs to be rehydrated. High moisture extrusion produces a striated, meaty product that needs to be chilled or frozen.

Equipment: High moisture extrusion increases the cooling die and reduces the expansion rate of the extrudate.

Process: High moisture extrusion is a multi-stage process that involves denaturing, aggregation, cross-linking, and phase separation.

Distribution: High moisture extrusion systems have different distributions of shear, mixing, mechanical heat, and convective heat than low and intermediate moisture systems.

Q: What are the disadvantages of Low Moisture Extrusion?

A: Low moisture extrusion (LME) can have the following disadvantages:

Protein loss: When the moisture content is below 15% and the extrusion temperature is above 180°C, the protein's biological potency decreases and lysine is lost.

Cell size: Low Moisture Extrusion produces larger cells and fissures than high moisture extrusion.

Texture: Low Moisture Extrusion produces a fibrous, spongy texture.

Stability: Low Moisture Extrusion products are shelf-stable but need to be rehydrated.

Q: What are the disadvantages of High Moisture Extrusion?

A: High moisture extrusion (HME) has some disadvantages, including:

Cost: High Moisture Extrusion is more expensive for both companies and consumers.

Texture and juiciness: High-moisture extruded meat substitutes can have texture and juiciness issues.

Process parameters: Process parameters can change in different sections of the extruder, making it difficult to understand the relationship between input and output parameters.

Vitamin loss: Temperature, pressure, friction, and moisture can cause vitamins to be lost.

Q: What is the difference between TVP and Hmma?

A: TVP and HMMA are both plant-based meat alternatives. The main difference between the two is their water content. TVP is dehydrated and must be rehydrated before consumption, while HMMA contains moisture and has a similar texture to meat.

Here are some other differences between TVP and HMMA:

Production: TVP Soya Chunks Machine is released and cut at the nozzle plate, while HMMA requires a special cooling die.

Structure: TVP is often combined with real meat to mimic its appearance and texture. HMMA has a fibrous structure and can be used as a whole meat substitute.

Popularity: HMMA Soy Protein Production Line is becoming more popular in the food industry.

Water content: HMMA requires significantly more water than TVP.

Texture: HMMA can offer meat alternatives with a texture that is more like real meat.

Q: What are the hygiene requirements for Soya Protein Production Line?

A: Here are some hygiene requirements for Soya Protein Production Line:

Premises: Processing must take place in hygienic conditions.

Air filtration: Clean air is needed to prevent bacterial contamination.

Food additives: Only additives listed in MS 237 can be used, and only within the specified limits.

Food handlers: Personal hygiene must be ensured.

Storage: Soybeans should be stored in silos at a temperature below 20°C and a relative humidity below 65%.

Packaging: Soy protein products must be packed in hygienic containers that keep the product dry and sanitary during storage and transport.

Sterilization: After filling, soy milk must be sterilized at 121°C to make it commercially aseptic.

Monitoring: The production process should be monitored to prevent leakage.

As one of the leading textured soya protein production line manufacturers and suppliers in China, we warmly welcome you to buy cheap textured soya protein production line from our factory. All machines are with high quality and competitive price. Contact us for more details.

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