Application of soy protein in meat products

Foreword: Soy protein isolate has been widely used in meat products. Although my country’s protein isolate production capacity has developed rapidly, production technology has not improved significantly, product quality has stagnated, and multi-variety, multi-functional, and serialized products have not yet been formed. The high-nutrition and high-value-added product characteristics of soy protein have not been fully reflected, and the market price has been in a downturn. Moreover, the domestic protein isolate has a single variety with little functional difference, and the product quality cannot meet customer requirements. Hundreds of foreign soybean protein isolate products can be produced, which are widely used in various industrial fields. Because of the variety and good quality of foreign products, although the price is much higher than that of domestic products, they still occupy about 1/3 of the domestic market.

The production process and technology of soybean protein isolate abroad have developed rapidly, and a series of formula technologies have been formed from extraction methods to modification methods. According to the application field and product performance of the product, the extraction method and modification method are different. The products thus produced are widely suitable for the different needs of meat, dairy products, light chemical industry and other fields, and truly reflect the high nutrition and high value-added characteristics of soybean protein.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文