Soy Protein Extruding Line | Plant-Based Meat & TVP Turnkey Solutions Since 2011

1. Soy Protein Extruding Line – Overview

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.

2. Key Advantages of Soy Protein Extruding Line

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.

3. Soy Protein Extruding Line Equipment

Soy Protein Extruding Line

4. Sample Products

5. Applications

• 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

6. Technical Features

• 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

7. Industrial-Grade Components

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.

8. Scalable Capacity for Growing Protein Markets

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.

9. Process Flow of Soy Protein Extruding Line

Flow Chart: Raw Material Grinding → Mixing & Tempering → High-Temperature Extrusion → High-Pressure Shearing → Cooling → Drying → Packaging

9.1 Raw Material Preparation

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.

9.2 Extrusion and Protein Structuring

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.

9.3 Cooling and Drying

The extruded product is cooled and dried to the desired moisture level (typically 8-12%), ensuring long shelf stability and optimal texture.

10. Why Choose Jinan Darin Machinery?

+ Siemens Motors – Stable Power, Long Service Life

Motors are from Siemens, ensuring strong driving force, stable operation, and extended machine lifespan.

+ ABB / Schneider Electrical Components

Electric parts are from ABB or Schneider, internationally recognized brands for reliability and easy local replacement.

+ Siemens PLC & Touch Screen – Easy and Smart Operation

PLC and touch screen are from Siemens, providing intuitive operation and reducing labor requirements.

+ Food-Grade Stainless Steel 304

All parts in contact with raw materials or final products are made of Stainless Steel 304, meeting food-grade standards.

Technical Specifications

Key Components

Frequently Asked Questions About Soy Protein Extruding Line