The soy protein extruding line uses low-temperature soybean meal and peanut meal as main raw materials. After grinding, stirring, tempering, high temperature, high pressure, and high shear, the spherical protein molecules are opened into chains and reorganized to form meat-like fibers. This creates a new type of food with a lean meat structure and chewy texture.
The product has high nutritional value, possesses the state and taste of meat, does not contain cholesterol and animal fat, and has excellent oil absorption, water absorption, and flavor absorption characteristics. It is widely used in ham and sausage, canned food, fast food, and quick-frozen food industries.
Soy Protein Extruding Line
Ham and sausage production
Canned food manufacturing
Fast food and quick-frozen food industries
Plant-based meat alternatives (TVP/TSP)
Textured vegetable protein for meat analogues
High-temperature, high-pressure extrusion – Transforms protein structure into meat-like fibers
Shear force processing – Opens spherical protein molecules into chains
Low-temperature raw material handling – Preserves nutritional value
Fully automatic PLC control – Ensures consistent product quality
Built with industrial-grade components, our soy protein extruding line offers stable operation, easy maintenance, and long service life. Equipped with Siemens motors and PLC control systems for reliable performance.
With a capacity range from 100 kg/h to 2000 kg/h, this Soy Protein Extruding Line supports startups, expanding factories, and large-scale producers serving the growing plant-based protein market.
Flow Chart: Raw Material Grinding → Mixing & Tempering → High-Temperature Extrusion → High-Pressure Shearing → Cooling → Drying → Packaging
Low-temperature soybean meal and peanut meal are ground to uniform particle size, then mixed with water and other ingredients to achieve optimal moisture content for extrusion.
The mixed material is fed into a twin-screw extruder where high temperature (150-180°C), high pressure, and high shear force transform spherical protein molecules into fibrous, meat-like structures.
The extruded product is cooled and dried to the desired moisture level (typically 8-12%), ensuring long shelf stability and optimal texture.
Motors are from Siemens, ensuring strong driving force, stable operation, and extended machine lifespan.
Electric parts are from ABB or Schneider, internationally recognized brands for reliability and easy local replacement.
PLC and touch screen are from Siemens, providing intuitive operation and reducing labor requirements.
All parts in contact with raw materials or final products are made of Stainless Steel 304, meeting food-grade standards.
Contact our engineers now to get a customized solution and quotation within 1 hour.
| Model | Capacity | Power | Dimension |
|---|---|---|---|
| DR-65 | 120-150kg/hr | 80kw | 18 x 5 x 3m |
| DR-70 | 200-300kg/hr | 90kw | 20 x 5 x 3m |
| DR-85 | 500-600kg/hr | 150kw | 30 x 5 x 4m |
| Item | Brand |
|---|---|
| Motor | Siemens |
| Electric Parts | Siemens or Schneider |
| PLC and Touch Screen | Siemens |
| Materials | Cover body, mesh belt and parts touching with raw materials or final products are stainless steel |
Soy Protein Extruding Line - Extruder
Soy Protein Extruding Line - Dryer
Soy Protein Extruding Line - Related Equipments (Flour Mixer / Screw Conveyor / Big Hoist / Cooling Conveyor)
1. What raw materials can be used in the soy protein extruding line?
The line primarily uses low-temperature soybean meal, peanut meal, and other plant-based protein concentrates. It can also process pea protein, rice protein, and blended formulations to create textured vegetable protein (TVP) and meat analogues.
2. What are the final products of this soy protein extruding line?
The line produces textured soy protein (TSP), textured vegetable protein (TVP), soy chunks, soy nuggets, and high-moisture meat analogues. These products are used as meat extenders or substitutes in sausages, burgers, nuggets, and plant-based meat products.
3. How does the extrusion process create meat-like texture?
Under high temperature (150-180°C), high pressure, and high shear, the spherical protein molecules are unfolded and realigned into fibrous, meat-like structures. This process gives the final product a chewy texture similar to lean meat, along with excellent oil and water absorption properties.
4. What capacity options are available for soy protein production?
Our soy protein extruding lines are available in capacities ranging from 100 kg/h for pilot or small-scale production up to 2000 kg/h for industrial-scale manufacturing. We can customize the line based on your target output.
5. Can you provide formula support for different soy protein products?
Yes, Darin offers free formula support for various applications including TVP for meat extenders, soy chunks for curry dishes, and high-moisture meat analogues. Our food technologists will help you optimize recipes for your target market.
6. Do you provide installation and training for the soy protein line?
Yes, we provide overseas commissioning services. Our technicians will travel to your facility to install the machine, train your workers on operation and maintenance, and assist with initial production runs to ensure product quality.
7. What is the warranty period for the soy protein extruding line?
The machine comes with a 2-year warranty from the date of arrival at your factory. During this period, we provide free replacement parts for any manufacturing defects. Lifetime technical support is also available.
8. How do you ensure consistent product quality in large-scale production?
1) The line is fully PLC-controlled with Siemens touch screen for precise temperature, pressure, and screw speed regulation.
2) Real-time monitoring and fault display allow operators to maintain consistent production parameters.
3) We provide detailed operation manuals and video training to ensure your team can maintain quality standards.