Textured vegetable protein

Product Overview

Description

Brief introduction:

Textured soya protein machine (TSP) adopts defatted soybean and soybean protein isolate as main materials. This processing line depends on extrusion technology by double screw, changes x-protein into silk protein under high temperature and pressure. Protein molecule can orient in the fibre direction, form one fibrous vegetable protein like the texture of meat fibre after extrusion and hardening. Because of perfect absorption of water and oil, TSP can be processed into vegetable food with different flavor or mixed into other foodstuff like sausage, ham, burger, meat stuffing of frozen dumpling etc.

 

 Advantage:

1.Advanced mixing and extruding system make it competitive. Textured soya protein machine SPH-90

2. It is developed independently according to our national conditions on the requirement of international market.

3. The product is nutritious without cholesterol or animal fat and special meat taste and look.

4. Soybean protein added to meat products as additive .Improving structural integrity and taste quality

5. Unique taste and puffed soy bean nuggets, easy to absorb soil, water, flavor and so on.

 

Equipment list:

1. Mixer

2. Double-screw extruder

3. Air conveyor

4. Dryer

5. Elevator

6. Cooling machine

 

Applied Materials:

de-fatted soybean meal/soybean protein isolate

 

Technical Parameters:

Model	Installed power	Power consumption	Main power	Capacity	Dimension
SPH-65	95KW	75-85KW	22KW	150-200KG	25*2.5*4.5M
SPH-70	105KW	85-90KW	30KW	180-240KG	26*2.5*4.5M
SPH-90	115KW	80-90KW	75KW	800-1000KG	27*2.5*5M
SPH-130	260KW	200-240KW	160KW	2000-3000KG	40*6*8M

 

Samples:

 

Textured Soya Protein Machine

Textured Soya Protein Processing Line

Textured Vegetable Protein Machine

TVP Machine

TSP Machine