Product Description
ARROW MACHINERY Industrial Textured Soy Protein (TSP/TVP) Production Line
ARROW MACHINERY manufactures advanced textured soy protein production lines engineered to process defatted soy flour, soy protein isolate (SPI), concentrate (SPC), and pea protein into high-quality textured vegetable protein (TVP). Driven by high-shear twin-screw extrusion technology, our lines generate distinct fibrous, meat-like textures with excellent water absorption and elastic chewiness.
Designed for food processors and meat alternative manufacturers, this complete processing plant allows versatile production of granules, chunks, flakes, and dense fibrous soy meat products for vegetarian foods, sausages, burger patties, and canned meats.
Specifications
| Model | Powder | Capacity | Size |
| AHT50 | 55kW | 100-150KG/H | 4900×1100×1800mm |
| AHT62 | 90kW | 200-300KG/H | 6100×1200×1800mm |
| AHT72 | 110kW | 400-600KG/H | 6600×1500×1800mm |
| AHT98 | 250kW | 800-1000KG/H | 8400×1400×2500mm |
Process Flow
Ingredients → Mixing → Conditioning → Extrusion → Molding → Drying → Cooling → Packaging
1. Ingredients: Precisely weigh low-temperature defatted soy flour, protein isolate, gluten, and functional minerals according to recipe ratios.
2. Mixing: High-speed mixers homogenize dry protein powders with recipe additives to ensure consistent batch quality.
3. Conditioning: The pre-conditioner injects steam and water to pre-heat, hydrate, and soften the protein blend, optimizing barrel residence time and energy efficiency.
4. Extrusion: The high-shear twin screw extruder subjects the hydrated protein to thermal-mechanical cooking, forcing the proteins to align into continuous linear strands.
5. Molding: Custom die heads and rotary cutters shape the extruded protein melt into specific chunks, flakes, slice, or granular shapes.
6. Drying: Continuous multi-layer circulation dryers remove internal moisture under zoned temperature controls to guarantee a long shelf life and stable texture.
7. Cooling: Counter-flow cooling conveyors reduce product temperature to ambient levels before handling, preventing moisture condensation in the bags.
8. Packaging: Automated weighing and sealing units pack the finished textured soy protein into moisture-proof bags for storage and shipping.
Customer Site
ARROW MACHINERY provides complete engineering solutions for plant-based protein processing facilities, including:
• Recipe consultation and protein fiber structure testing.
• Custom die mold design for granules, chunks, flakes, and dense nuggets.
• Full factory layout planning, steam conditioning integration, and utility connection designs.
• On-site installation, extruder commissioning, operator training, and long-term spare parts supply.
Features
1、The extrusion process is flexible, can make use of different materials to get various textured product.
2、By change dies and adding some accessory equipment, same line is able to produce various shapes protein products, like soya chunks, flakes, soya crumbs, ball, flat bread-shape etc.
3、High-efficiency production: Capable of processing large quantities of soybean protein mixtures, quickly and stably molding them into block products.
4、Precise control and settings: Equipped with a user-friendly control system, operators can adjust relevant parameters such as temperature, pressure, and speed.
Our factory
Shandong Arrow Machinery Co., Ltd., is a leading manufacturer and exporter of food processing machinery, with years of experience in the industry. We specialize in providing high-quality extrusion and puffing machines to meet the diverse needs of our clients.
Our main products includes: puffed snacks production line, fried pellets production line, nutrition rice production line, nutrition powder production line, fish feed production line, pet food production line, soya protein production line, industrial drying machine, milling machine, packing machine and so on.
FAQ
Q: What raw materials can be processed on this TVP/TSP line?
A: Low-temperature defatted soy flour, soy protein isolate (SPI), soy protein concentrate (SPC), wheat gluten, pea protein, and peanut protein can all be processed.
Q: How does the line remove the typical “beany flavor” of soy?
A: High-temperature short-time (HTST) extrusion combined with continuous steam pre-conditioning effectively volatilizes undesirable bean odors, resulting in a neutral-tasting protein base that absorbs flavorings easily.
Q: What is the water absorption ratio of the finished textured protein?
A: Depending on the raw material formulation and extrusion settings, the finished TVP exhibits a high water absorption ratio (typically 1:3 to 1:4), giving it a juicy, meat-like bite upon rehydration.
Q: Can one production line produce different shapes of soy protein?
A: Yes. By simply changing the molding die face and adjusting the cutter speed, you can switch between small granules (for burger patties/minced meat), larger chunks (for stews/curries), flakes, and customized slices.
Q: What is the role of the conditioning step in this process?
A: Pre-conditioning uses steam and moisture to pre-hydrate and heat the dry protein powders before they enter the extruder. This improves starch/protein gelatinization, reduces screw wear, and increases total output.
Q: How do I request a technical proposal and quotation?
A: Please provide your target hourly capacity (kg/h), preferred raw material mix, target finished product shape, and factory layout requirements. ARROW MACHINERY will engineer a tailor-made machinery proposal for your project.
