Soy protein production equipment is also known as artificial meat soya chunks production line. It is a protein-producing food or food material produced by processing protein-containing substances as the main raw material. It is generally dry matter, and the raw materials are mostly processed with soybeans, such as Defatted soy flour, concentrated protein, isolated protein, gluten, etc., in the form of granules, columns, blocks, etc., need to be rehydrated when used, that is, used after soaking with water, tissue protein has been in developed countries for decades. However, it has only just started in China, and many people are still very strange to it.
It is believed that with the continuous development of processing technology, the taste, taste and organization of the product will be closer to the meat, and will be more and more accepted by consumers.
The plant tissue protein production line developed by Leader Machinery is the latest tissue protein production equipment independently developed on the basis of foreign advanced equipment and combined with China's national conditions.

The soya chunks production line uses soybean meal and peanut meal as the main raw materials, which are ground, stirred and adjusted. Quality, high temperature, high pressure, high shear, the spherical protein molecules are opened into chains and reorganized to form a lamellar fiber structure; the product has high nutritional value, meat state and taste, and contains no cholesterol and animal fat. It has the characteristics of oil absorption, water absorption and odor absorption, and is widely used in various industries.
Soy protein production equipment process:

mixing machine - feeding machine - twin-screw extruder - hoist - drying box - packaging. Tissue protein production line equipment configuration: mixing machine - feeding machine - twin-screw extruder - hoist - drying box - packaging. At present, the soy tissue protein is mainly made of defatted soy flour, soy protein concentrate or soy protein isolate, which is made by mechanical and thermal action such as stirring, extrusion and expansion.

It has high nutrition and good functionality, and has the following characteristics:
1. After puffing by puffing machine, the protein molecules are rearranged and neat, and have the same direction structure, similar to the porous structure of meat, so it has excellent water retention and chewing feeling;
2, after a short period of high temperature, high moisture and high pressure processing, eliminating all kinds of harmful substances contained in soybeans (trypsin, urease, saponin, hemagglutinin, etc.), improve the body's protein Absorption and digestion capacity, nutritional value increased significantly;
3. When puffing, due to rapid decompression and explosion at the outlet, the bad odor in soybeans can be removed and the gas production after soy protein consumption can be reduced;
4, soybean tissue protein has good oil retention, use it to make food clean, not greasy;
5, easy to use, soaked in room temperature water for 30 minutes, you can add a variety of food;
6, soy tissue protein does not contain cholesterol, people with cardiovascular disease can rest assured to eat;
7. Soybean tissue protein is an ideal vegetable protein containing eight essential amino acids (leucine, isoleucine, lysine, methionine, threonine, tryptophan, phenylalanine and guanidine). acid);
8. The shape of soybean protein is divided into flakes, chunks and granules; the color is divided into primary colors and red colors, making it more widely used.

Leader Machinery artificial meat soya chunks production line technical parameters .The tissue-like soybean protein is a food prepared from soybean protein, which has hydration in production and has uniform tissue characteristics and specific tissue structure.

In minced meat or other meat products, 25-50% of tissue protein is added to make dishes with a meaty taste, so it can be used to partially replace beef and pork.
Soybean tissue protein contains natural antioxidants, which can protect the medicinal protein and reduce oxidative rancidity. Soy tissue protein is a truly inexpensive food. Soybean tissue protein converts globulin in defatted soybean meal into silk protein and fibrin. The protein content is above 55%.

Due to its good water absorption and oil retention, it can be added to meat products to increase the color of meat products. Aroma, taste, increase protein content, promote particle integrity, so it is an ideal meat product supplement.
In addition, the tissue protein has a good granular structure, and can be made into various flavors of food after soaking. In the process of processing tissue protein, different flavor flavoring agents can be added, and then added to convenience foods and snack foods, Making different flavors of food