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Protein Production Project

Pea & Soybean Protein Technology equipment

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Product Introduction

Pea and Soy Protein Isolate Processing Plant

Soy Protein Isolate Making Machine and Complete Set of Equipment

Soy protein isolate is a dry powder food ingredient that has been separated or isolated from the other components of the soybean, making it 90 to 95 percent protein and nearly carbohydrate and fat-free. 

Raw material: low-temperature soybean meal
Product: soybean protein isolate
By-product: soybean dietary fiber
Purpose: food additives, health products raw materials (protein content>90%).
Process features: this process uses alkali soluble and acid precipitation process to isolate fiber
and protein from low-temperature soybean meal. Protein through homogenizing, high temperature sterilizing, spray drying to produce soybean protein isolate. The protein content is high, the water consumption is large, and it is required to provide with water treatment facilities. 

soybean protein isolate machine production line provides low temperature desolventized soybean meal method to obtain high production soybean protein. The soybean protein content can reach 90%, including near 20 kinds of amino acid and essential amino acid with abundant nutrients.

Introduction of Soy protein isolate production line:
Low variability soybean protein. Huatai designs soybean protein isolation production line from soybean cleaning, peeling, solvent degreasing, and low temperature desolventization to get low variability dissolved soybean meal. Low impurity soybean meal featured by high protein and low protein denaturation is applicable for soybean protein isolate production.
Soybean protein extraction. The appropriate control of water adding, PH, temperature, extraction time will obtain high yield of soybean protein.
Soybean protein separation. Protein isolate is obtained through alkaline extraction and acid precipitation. Extracting defatted soybean meal with alkali liquor, centrifugal separating indissoluble material in soybean meal (polysaccharides), adjusting extracted liquid PH to isoelectric point by acid precipitation. Soy protein condenses while achieving isoelectric point.
Finished soybean protein. Soy protein after separation is obtained after washing, neutralizing, drying, sterilization, homogenization.  

Soy protein isolate is used in making a variety of foods. It may be found in:
dairy-type products such as beverage powders, infant formulas, liquid nutritional meals, and some varieties of liquid soymilk bottled fruit drinks
power bars
soups and sauces
meat analogs that resemble conventional foods in color, texture and taste
breads and baked goods
breakfast cereals
any weight and muscle gain products in the fitness market.

Technical parameters


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