Soya Chunks Manufacturing Machines
Specification
The Soya Chunks Manufacturing Machines utilize high-moisture extrusion technology to transform soy protein into nutritious, meat-like textured chunks.
This system enables high-volume production of vegetarian protein with customizable texture, taste, and nutritional profiles-meeting global demand for plant-based protein alternatives.
Raw Material Preparation Unit
Soy Flour Blending System
Mixes defatted soy flour (50-70% protein) with water (30-50%)
Precision additive dosing (±0.5% accuracy):
Binders (methylcellulose)
Minerals (iron, zinc)
Flavor masks (yeast extract)
Twin-Screw Extruder (Core Component)
High-Moisture Extrusion Zones
Special Fibrous Die
Anisotropic fiber structure
Post-Extrusion Processing
Cutting System
Rotary blade cutter (adjustable length)
Flavor Infusion Drum
Vacuum tumbling for marinade penetration
Drying & Stabilization
Multi-Stage Dryer
Reduces moisture from 50% to 8-10%
Step-down temperature (90°C→60°C)
| Zone |
Temperature |
Function |
| Feeding |
30-50°C |
Material intake |
| Hydration |
60-80°C |
Protein swelling |
| Cooking |
130-160°C |
Fiber alignment |
| Texturization |
100-120°C |
Meat-like structure formation |
| Die |
80-100°C |
Shape setting |
