Textured soybean protein is mainly a product obtained from defatted soybean meal, concentrated soybean protein or isolated soybean protein through mechanical and thermal effects such as mixing, extrusion, and puffing.

Equipment flow of soybean textured protein production line:

Raw material preparation→mixing→conveying→extruding and expanding→conveying→drying→cooling

Soybean Tissue Protein Production Line Equipment Configuration:

Mixing machine → feeding machine → puffing machine → elevator → multi-layer oven → cooling conveyor

Soybean Tissue Protein Production Line

• Raw material: Defatted Soybean Meal/Soybean Protein Isolated  (protein content > 50%, fat content < 1.5%, fiber content < 3.5%, moisture < 10%, nitrogen solubility coefficient (NSI) around 60%)

• Product: Textured Soybean Protein

• Application: Food additives (advanced imitation meat products, instant food, snack foods, health care products, etc.)

• Technology:

1, after puffing machine extrusion puffing, so that its protein molecules rearranged neatly, with the same directional tissue structure, similar to meat-like porous tissue, so there is excellent water retention and chewiness;

2, after a short period of high temperature, high moisture and high pressure processing, the elimination of various harmful substances contained in soybeans, to improve the absorption and digestion of protein