Introduction of soy protein concentrate


Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. After solubilizing protein and various odor substances, etc.), the soy protein product containing 65% (dry basis) or more protein (N×6.25) is prepared.

The production methods of soy protein concentrate mainly include dilute acid precipitation method, alcohol washing precipitation method, wet and hot water washing method, acid leaching and alcohol precipitation method and membrane separation method. The common feature of these methods is: first use a certain method (such as heating, adding alcohol) to precipitate the protein in the soybean meal, and then separate the soluble components in the system, so as to achieve the purpose of increasing the protein content. The raw material for the production of soy protein concentrate is generally low-denatured defatted beans.

 

Food grade:

Meaning: With high gelling, emulsifying or high dispersibility, it greatly improves the comprehensive utilization rate and reduces the production cost. It is widely used in the production of processed meat foods, baked goods, ice cream, candy and beverages.


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