The edible soybean meal is ground and processed into defatted soybean meal by a worm wheel grinder, and the defatted soybean meal that meets the specifications is mixed with 25%-30% of the process water to adjust the temperature and enter the extruder. In the process of soybean products, moisture from 20% is extruded in a spiral shape under high temperature and high pressure, and then rapidly extruded to remove atmospheric pressure to become dry soybean products. Under high pressure, the oil in soybean becomes free, the soybean tissue is completely destroyed in the process of pressure reduction, the digestibility is improved, the harmful physiological substances such as trypsin in soybean are passivated by heat, and the inherent beany in soybean is removed. The product can be made into fibrous, porous structure, sponge and other special structure products, and then packaged after cooling and drying.
Product specifications: protein (N×6.25, dry basis) ≥ 50%; moisture ≤ 8.0%; crude fat (dry basis) ≤ 2.0%; crude fiber (dry basis) ≤ 3.5%; ash (dry basis) ≤ 7.0.
Soybean texture protein is mainly through twin-screw extruder, defatted soybean, concentrated soybean protein or isolated soybean protein, adding a certain amount of water and additives to mix evenly, forcibly heating, pressurizing, extrusion molding, so that the protein molecules are formed. They are neatly arranged, resulting in a tissue structure in the same direction, and at the same time solidify to form a fibrous protein with a chewing feeling similar to meat.
The main machine of soybean tissue protein production line is a twin-screw extruder, with high power, reliable power distribution box system, automatic electrification control, automatic feeding mechanism, rotary cutting device, etc. The production line has a high degree of automation, is easy to operate, occupies a small area, saves energy, and has little processing loss. It can deeply process soybeans and various grains.
The composition of the production line: grinder, powder mixer, main machine (extrusion extruder), rotary cutter, wind conveyor, oven, fuel injection machine, roller mixer, seasoning conveyor, packaging machine.
4.1 Grinder
The low-temperature soybean meal is pulverized, and the particle size reaches more than 80 meshes.
4.2 Powder mixer
Add different raw materials and auxiliary materials into the mixer in proportion to mix various materials, start the machine and mix all the materials, then add water to mix evenly.
4.3 The main machine is composed of automatic feeding mechanism, extrusion machine, rotary cutting device and electrical control cabinet
Automatic feeder: After the main engine is preheated to the temperature, the barrel temperature is stable and the oil circulates, the main motor speed is adjusted to about 700 rpm, and the feeder is started to feed, and the feeding speed is observed by the DC meter of the control cabinet. At the same time of initial feeding, 500 ml of water is evenly added from the feeding port to facilitate discharging. The feeding speed is from slow to fast. After feeding, always pay attention to the indication of the main motor ammeter, generally 30-40A.
Extrusion extruder: During the extrusion process, the material is placed in a sealed barrel equipped with a screw (spindle), and when the screw rotates to make a compound movement, due to mechanical friction and shearing inside the material Due to the shear force and the heat energy from the outside of the barrel, the temperature of the material gradually increases and reaches a high temperature state; and because the material is in a sealed state, high pressure is generated with the change of the sealed volume and the increase of the temperature. Therefore, the material is under high temperature and high pressure. Under the dual action of , it gradually becomes the gel state of the superheated rheological variant, and obtains a large amount of energy, changing the original physical and chemical properties. The larger the screw diameter ratio, the better the curing effect of soybean protein. The soybean protein processing equipment of Jinan Dingrun Machinery Co., Ltd. can generally reach the screw diameter ratio of 36D. The special screw meshing results have greatly improved the soybean protein. The effect of extrusion puffing. When the material is extruded through the die into the normal temperature and normal pressure state, a large amount of energy is released instantly, and the volume expands rapidly. The end of the extruder is equipped with a mold, which can be replaced to make the product form different shapes
Rotary cutting device: After the material is extruded normally from the die head (no foreign matter, good puffing), 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 desired shape and length.
4.4 Air Conveyor
The formed product is cooled by the conveyor belt and sent to the automatic oven.
4.5 Dryer
The drying time and temperature can be adjusted. The drying box of Jinan Dingrun Machinery Co., Ltd. adopts a hot air circulation system to effectively utilize the thermal efficiency.
4.6 Oil sprayor
4.7 Flavoring drum
After the material is sprayed with oil, it enters the seasoning machine, with a two-layer cylindrical structure and a spiral channel in between. When the product is suspended and rotated in the spiral channel, it is sprayed with a certain concentration of seasoning powder in the conveying airflow. Ingredients and sprays can be selected according to different tastes.
4.8 Packaging machine
After drying and cooling, it is screened by a vibrating screen into the finished product warehouse and packaged into bags.
4.9 Principles of production technology
The key and key technology of this production line is the use of extrusion puffing technology. After the material is puffed, the volume will expand, the tissue will be transported, the taste will be crispy, the starch will be gelatinized, the water-soluble components will increase, and it will be easily absorbed by the human body.
The main component of cereals is starch. Because raw starch is insoluble in water and not easily affected by enzymes, it is difficult to be digested and absorbed by the human body. Only when it is swelled by hot water, it is starch alpha, which can be digested and absorbed by the human body. However, common cooked foods gradually become hard at room temperature or low temperature, and their taste deteriorates. This is commonly referred to as starch "regeneration". The starch in this state is called beta starch. The extrusion technology is to make the raw starch of the material gelatinized and become an alpha starch structure that can be easily elaborated by the human body.
The starch structure is alphaized, which is not only conducive to the action of various enzymes, but also undergoes different degradation of nutrients such as starch and protein, and the water-soluble components increase. Improve the taste of the product. Because the grain starch is subjected to high temperature and high pressure, the curing is very thorough, and the starch chain is greatly damaged. Therefore, the starch can maintain a stable α structure, which can prevent "regeneration" and is conducive to the long-term preservation of products. In the process of puffing, part of the protein is also degraded and can be decomposed into amino acids that are easily absorbed by the human body. The amino acid content increases by 70%. In addition, due to the irreversible thermal denaturation of the protein during the puffing process, it can improve its digestion and absorption rate. . Since the puffing of the material is completed in a very short time, the loss of nutrients in the material is much smaller than that of the ordinary cooking method. In addition, with the occurrence of the puffing process, the product has a special paste flavor, which improves the palatability.
To sum up, the advantages of using the twin-screw extruder production line to produce soybean tissue protein are that it can provide a variety of nutrients to the human body, which solves the single nutrition situation of the original technology, with reasonable design, advanced technology and high degree of automation. , Soy protein products have good functionality and wide application range.