Soya Nuggets Extruder, buy Soya Badi Making Machine on China Suppliers Mobile

Product Details

Tissue-shaped soy protein is a food prepared from soya badi manufacturing process，it is also named soya nuggets & chunks and use soy protein isolate and soybean defatted soy flour as raw materials. Defatted soybeans, 70% protein soy flour, separated soy protein, etc. are mixed with water, food additives, etc. The soya badi manufacturing process by crushing, stirring, heating and direct Steam-strengthening pretreatment, followed by physical processing such as mixing, extruding, shearing, and forming through an extruder.Soya Nuggets Extruder

While sterilizing raw materials, protein organization, starch alpha, and enzyme passivation during the extrusion process Such as chemical treatment, melting, high temperature treatment, cooling, drying and other heat treatments, due to its good water absorption and oil retention.

Isolated Protein/Textured Soya Protein/Vegetarian Soya Meat can be used as a substitute for meat to make various flavored vegetarian foods, and protein is added to meat products , It can increase the color, aroma and taste of meat products, increase the content of protein, and promote the integrity of particles, so it is also an ideal additive for meat products.

SOYA BADI MACHINE TECHNICAL PARAMETERS

Model	Installed Power	Power Consumption	Throughput	Dimension
TVP 52	68kw	51kw	50~150kg/h	23000×3100×2800mm
TVP 70	194kw	145kw	150~400kg/h	27000×3200×3100mm
TVP 75	131kw	98kw	200~350kg/h	25000×3100×3100mm
TVP 90	240kw	180kw	400~800kg/h	24000×4400×2800mm

THE QUALITY REQUIREMENTS OF FINISHED SOYBEAN TISSUE PROTEIN

ISOLATED PROTEIN QUALITY REQUIREMENTS
Uniform surface color	No hardness	Flexible	With water and oil absorption	Porous sponge
Vegetarian Soya Meat Specifications
protein (N×6.25, dry basis) ≥50%	moisture ≤8.0%	coarse Fat (dry basis) ≤2.0%	Crude fiber (dry basis) ≤3.5%	Ash (dry basis) ≤7.0

SOYBEAN MEAT/ BARI MANUFACTURING PROCESS AND PRODUCT SPECIFICATIONS

Soybean tissue protein is mainly through a twin-screw extruder, defatted soybean, concentrated soybean protein or separated soybean protein, adding a certain amount of water and additives to mix evenly, forcibly heating, pressurizing, and extruding to make the protein molecules. Soya nugget are neatly arranged to produce a tissue structure in the same direction, and at the same time solidify to form fibrous protein and have a similar chew to meat. Soya Nuggets Extruder

SOYA BADI PROCESSING LINE TECHNOLOGY FLOW:

peeling—crushing—mixing powder—extrusion and puffing—cutting and forming—conveying—baking—oil spraying and seasoning—packing

Peeling machine	After the low temperature soybean meal is crushed, the particle size reaches more than 80 mesh
Milling machine	Add different raw materials and auxiliary materials to the powder mixer according to the proportion to mix various materials. After starting to mix all the materials, add water to mix evenly.
Mixing machine	Mixing raw materials as recipt for Soya Nuggets (Badi) Making Machine.
Twin Screw Extruder	During the soya badi extrusion process, the material is placed in a sealed barrel equipped with a screw (spindle). When the screw rotates and performs a compound motion, due to the friction of the soya bari manufacturing process, the shear force inside the material, and The heat energy from the outside of the barrel gradually increases the temperature of the material and reaches a high temperature state; and because the material is in a sealed state, high pressure is generated as the sealing volume changes and the temperature increases, so the dual role of the material at high temperature and high pressure. Next, it gradually becomes the gel state of the overheated rheology, and obtains a lot of energy, changing the original physical and chemical properties. When the material is extruded into the normal temperature and pressure state through the die, a large amount of energy is released instantly, and the volume expands rapidly. The twin screw extruder is equipped with a mold at the end, and the mold can be replaced to make the product form a different shape
Cutting And Forming Machine	After the soya badi is normally extruded from the die head (no foreign matter, good expansion), turn on the rotary cutting motor (start the motor after setting the knife), then close the rotary cutting cover, adjust the rotary cutting speed, and cut the product into the desired shape and shape after the variable speed knife length
Conveyor	The shaped product is cooled by the conveyor belt and sent to the automatic industrial oven
Baking Machine	Drying time and temperature can be adjusted, temperature control is divided into four upper sections, the first section 35-40 ℃, the second section 115-120 ℃, the third section 90-100 ℃, the fourth section 85-90 ℃ . After general drying, the moisture content of the material is below 5%-7%
Oil Spraying And Seasoning Machine	After the oil is sprayed, the material enters the condiment machine, the two-layer cylindrical structure, and the spiral channel between them. When the product is suspended and rotated in the spiral channel, it is sprayed with a certain concentration of seasoning powder in the air flow. The ingredients and spray materials can be selected according to different tastes.
Packing Machine	After drying and cooling process, it is screened by vibrating screen into the finished product warehouse and packed into bags.