Audited Supplier
SLG
Video Call Online
Natural Ingredients
Soya Chunks Protein
Customized
CE, ISO9001
Electric
Automatic
1. Operating Easily All Automatic
2. Self-Cleaning to Save Manwork and Time
3. Sanitary Food-Grade
4. Durable with a Long Life Time
5.Low-Temperature Defatted Soya Meal
SBN
Wooden Case
CE Certificate
Jina Shandong, China
8438800000
Product Description
1.TEXTURED SOY PROTEIN (TVP) PROCESSING LINE
Textured Soy Protein Processing Line is obtained from deffated soy bean meal by a humid extrusion process that modifies its molecular structure giving it a fibrous texture similar to meat.
Its excellent properties makes it ideal to be added to beef, pork or poultry in hamburgers, meat balls, sausages, ready soups and fresh fillings in general.Textured Soy protein is a Kosher and Halal certified.It has less than 2% of fat and more than 50% of protein offering excellent nutritional value to your products.
2.HOW IS TEXTURIZED PROTEIN MADE?
Dry protein-based ingredients, liquids and steam are mixed and heated in a pre-conditioner. The paste is then conveyed to a twin-screw extruder where it is processed thermo-mechanically. This allows proteins to be denatured, to deactivate certain enzymes that cause rancidity, to destroy growth inhibitors and to reduce bitterness.
The mix then goes through the die where protein macromolecules are cross-linked to form a cell-based structure and to size the final extrudate. Product texture is then determined by laminar shearing of the protein and evaporation. A rotating blade then cuts the product as it comes out of the die. Cooling and drying to reach 10% or less moisture content complete the process.
The product can then be packaged and sold as an ingredient or directly rehydrated and incorporated into complete meals.
3.Technical Parameters
4.Deep processing
5.Real machine in factory
6.Packing & shipping
7.After-sales service
8.Company profile
Dry protein-based ingredients, liquids and steam are mixed and heated in a pre-conditioner. The paste is then conveyed to a twin-screw extruder where it is processed thermo-mechanically. This allows proteins to be denatured, to deactivate certain enzymes that cause rancidity, to destroy growth inhibitors and to reduce bitterness.
The mix then goes through the die where protein macromolecules are cross-linked to form a cell-based structure and to size the final extrudate. Product texture is then determined by laminar shearing of the protein and evaporation. A rotating blade then cuts the product as it comes out of the die. Cooling and drying to reach 10% or less moisture content complete the process.
The product can then be packaged and sold as an ingredient or directly rehydrated and incorporated into complete meals.
3.Technical Parameters
model | installed power | power consumption | output | size |
SLG65 | 100kw | 70kw | 200kg/h | 23000x1200x2200mm |
SLG77 | 116kw | 76kw | 200-250kg/h | 23000x1500x2200mm |
SLG85 | 181kw | 117kw | 400-500kg/h | 28000x3500x4300mm |
5.Real machine in factory6.Packing & shipping
7.After-sales service
8.Company profile
