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The vegetable protein vegetarian meat that is close to the taste of real meat requires high processing technology and equipment. The extrusion host in the Shandong Loyal soybean protein production line has been constantly innovating and upgrading! The protein raw material receives the action of shear and friction in the extruder. The adjacent linear protein molecules inside attract each other and tend to combine! What Are The Classifications Of Soy Protein?
When the material is squeezed through the mold, the effect of higher shear force and directional flow. Promote the linearization, fibrosis, and linear arrangement of protein molecules. In this way, the extruded protein forms a silky protein with a certain fiber and porous structure. The higher the protein content, the stronger the fiber feel. According to specific output, different extruder models can be recommended! We have professional engineers who can tailor solutions for you!
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