(Soy) Protein Isolates Equipment

Specifications

Introduce:
Soya Protein produced by our machines is produced from defatted soy flour, soy flakes or soy concentrates by a series of process, such as express, expansion at a high temperature and an extrusion process with pressure. It is good at water absorbing ability, have fiber structure which is similar to that of meat, and tastes like meat, e. G. It can replace, completely or partly, ground beef in most recipes.
-Application: It can be the best raw materials for frozen, fast and vegetable foods. Applied in a broad range of instant snacks ready and convenience meals (meat and non-meat), and functional health foods, meat substitute, vegetarian foods.
-Type:
1)Natural Colored Minced, Light yellow colour
2)Natural Colored Granula, Light yellow colour
3)Red Colored Granula, colour like meat
4)Caramel Colored Granula, Brown colour like meat
-Specification:
Appearance: Mince, ball, flake and chunk with target size and color.
Crude Protein (dry basis): 53%min-70%min.
pH: 6.5-7.5
Density: 150g/l min. - 470g/l min.
Moisture: 10%max.
Fat (dry basis): 1.5%max.
Crude fiber (dry basis): 5%max.
Ash: 7%max.
Granule Diameter: 3mm or 4mm granular or minced, chunk
E. Coli: Negative
Salmonella: Negative
Total plate count: 30000 cfu/g
-Quantity: 20mt/40'FCL
-Shelf life: 12 Months in cool & dry area, at a temperature of less than 23c and a relative humidity of below 60%.

Capacity: 5000tons to 50000tons per year