Plant protein is widely present in various plants. The following are common sources and classifications, as well as detailed answers for soy tissue protein and its processing equipment:
The main source of plant protein
1). peas and beans
Soy protein (isolated protein, concentrated protein, tissue protein)
Pea protein, chickpea protein, black bean protein, etc.
2). Grain category
Wheat protein (gluten powder), rice protein, corn protein, oat protein.
3). Nuts and Seeds
Peanut protein, almond protein, chia seed protein, flaxseed protein, sunflower seed protein.
4). other
Spirulina protein, potato protein, quinoa protein
The use of soy tissue protein
Textured Vegetable Protein (TVP) is a porous fibrous protein processed through extrusion and puffing techniques. Its main uses include:
1). Food processing
Meat substitute: Used for vegetarian meat (such as vegetarian chicken, vegetarian ham), hamburger patties, sausages, etc., to simulate the taste of meat.
Fillers: mixed in meat products to reduce costs and increase protein content.
2). Nutritional reinforcement
Add to pasta and frozen foods to increase protein content.
3). Functional applications
Water absorption and oil retention can be used as carriers for soup based foods or seasonings.
4). health food
A high protein and low-fat food suitable for vegetarians, fitness enthusiasts, and patients with hypertension, hyperlipidemia, and hyperlipidemia.
Characteristics of twin-screw soybean tissue protein machine
The twin-screw extruder is the core equipment for producing soy tissue protein, and its characteristics include:
1). Efficient mixing and shearing
The twin-screw TVP Textured Vegetable Protein Machine structure makes the material mix more evenly, with a higher degree of fibrosis and a taste closer to meat.
2). Flexible regulation
By adjusting parameters such as temperature (150, 200 ℃), screw speed, and moisture content, products with different hardness and fiber structures can be produced.
3). Continuous production
High degree of automation, suitable for large-scale industrial production, with a production capacity of several hundred kilograms to several tons per hour.
4). Multifunctionality
In addition to soybeans, it can also process raw materials such as peas and wheat to produce various plant protein products.
5). Energy conservation and environmental protection
Some soybean tissue protein models are equipped with a heat recovery system to reduce energy consumption; No chemical additives, in line with the trend of cleaning labels.
Advantages of soy tissue protein: Non genetically modified soy protein contains essential amino acids for the human body and has a high digestion and absorption rate after processing.
TVP Textured Vegetable Protein Machine selection of soybean tissue protein: The screw length to diameter ratio and die design should be selected based on the yield and product form (particle, block).
