HMMA Wet TVP Processing Line
This HMMA wet TVP processing line adopts sophisticated extrusion-cooling method, taking soy, pea and other plant proteins as main raw materials. The protein matrix is exactly structured using a specific cooling die system and the product is formed and stabilised after high-temperature extrusion cooking. The end products look like the natural fibrous texture of meat (chicken, fish, cattle, etc.) and are high in protein with no cholesterol. The protein processing line is designed for industrial-scale use and is able to reliably produce meat analogue ingredients for different products, including plant-based frozen foods and vegetarian sausages.
| Model | Power | Capacity |
| 55kW | 80-100kg/h | |
| 90kW | 150-200kg/h | |
| 10kW | 300-400kg/h |
- 1. Flour Preparation and Mixing
- 2. Extruding
- 3. Cooling Die Forming
Flour Preparation
The ingredient dosing system offers microcomputer-based control for automatic feeding and dosing of various ingredients, providing precise dosing, high precision and constant formulation performance for production runs.
Mixing
The mixer is equipped with dual-shaft rotors to achieve fast mixing with excellent uniformity, ensuring that raw materials are evenly dispersed. The large cross-section air return system generates less dust for cleaner operation and better environmental control.
Extruding
A twin-screw extrusion system provides controlled shear, mixing and high temperature/high pressure thermal cooking for effective material transformation and starch gelatinisation. Precision dies then mould the processed bulk into the desired forms and sizes, assuring constant structure and product quality.
