a. The raw material for the production of tissue protein soy bean flakes should meet the following physical and chemical indicators: protein (dry basis) N×6.25≥50%, fat≤1.5%, moisture≤10%, crude fiber≤5%, NSI≥70%, Ash content ≤6%. The white bean flakes are pulverized into powder by turbine mill and called defatted protein powder. The particle size is required to be 100-325 mesh. When the defatted protein powder is mixed with soda in the mixing tank, the water must be advanced after steam and the mixing must be uniform to prevent materials. After mixing, it becomes a solid state. After the mixed material is loosened in the hand, it is better for the material to become a small ball. Otherwise, the material is too loose or too viscous to affect the puffing effect, and even unable to produce puffing.
b. The mixed material enters the extruder for expansion. The pH value of the raw material should be around 7.0. The higher the pH value, the better the expansion effect, but it cannot exceed 8.5. If the pH value is less than 5.5, the material will not expand. The sugar content of the raw materials is preferably 20%~30%, and the material that is too high will gelatinize quickly in the extruder. The amount of water added to the extruder is generally about 3kg. Too much water is easy to produce spray. The steam pressure should be stabilized at 0.4MPa, and the temperatures of the four heating zones are: 80~90℃ in the first heating zone, 90~100℃ in the second heating zone, 110~120℃ in the third heating zone, and 30~ in the fourth heating zone. 40°C. During the expansion process, it is necessary to prevent the extruder from spraying materials and the product from not forming.
c. During the puffing process, the cutter speed of the puffing machine is specified as: small-grained soybean protein 4.5-6.5 gears, large-grain soybean tissue protein 3.0-4.5 gears. The speed is too fast and the particles are too small, resulting in high foaming rate and affecting product quality.
d. The expanded product can enter the dry cooler. If it is to produce small particles of tissue protein, it must be wet-milled to make it into 4mm small particles. The wet-milled movable knife speed is 2000 rpm, and the static knife outlet gap is 4mm.