Soybean Snack Extruder

The changes of protein during the puffing process, under the action of high temperature, high pressure and high shear force, the original protein structure changes. When the material is extruded through the die, most of the protein molecules become linear structures along the flow direction of the material, and the molecular rearrangement occurs. Various plant materials rich in protein are transformed into "fibrous" foods after extrusion and puffing. These foods are mainly meat-like and extrudates. Soy protein is the only protein raw material used in industrial extrusion processing. Generally, moist defatted soybeans are used as the initial raw material. After extrusion and puffing, it is transformed into organized soy protein (ie TSP), which can be used as a supplement for various meats or fish. Defatted soybeans contain about 50% protein, and most of them are evenly distributed globulins.

Changes in lipids during the puffing process. Fat is a sensitive material in the extrusion production process of food, which has a great impact on the texture reorganization, forming, taste, etc. of food. First, under high temperature, high pressure and high shear conditions, triglycerides will be partially hydrolyzed to produce monoglycerides and free fatty acids. These two products will form complexes with amylose, affecting the puffing during extrusion. The stability of lipids in food materials is greatly reduced during the extrusion puffing process. Usually the temperature is in the range of 115-175°C. As the temperature rises, the stability of lipids decreases.