大豆たんぱく製造機

250-300 キロ/h 高水分押出食感野菜蛋白質製造機

マシンを作るTexturized野菜プロテイン / By

I. Introduction of  High Moisture Extrusion Vegetable Protein High moisture textured vegetable protein (also called HM-TVP) has a more obvious filamentous fiber structure than any other plant textured protein. Its fibrous structure is tightly arranged, which is more in line with the characteristics of meat. There is no need for secondary rehydration during use. By matching

250-300 キロ/h 高水分押出食感野菜蛋白質製造機 Read More »

250-300 キログラム/h 乾燥した繊維質の織り目加工の大豆蛋白質機械を作ること

マシンを作るTexturized野菜プロテイン / By

I.Introduction of Dry Fibrous Textured Soya Protein Vegetable fiber textured protein is a kind of protein with muscle fiber structure, which has good chewiness and rich nutritions, usually used as plant-based alternatives to meat. It is made by the specific twin screw extruder through a longer term extrusion process (steaming, kneading, shearing, etc). Different from soybean

250-300 キログラム/h 乾燥した繊維質の織り目加工の大豆蛋白質機械を作ること Read More »

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