Application of Soy Protein in Traditional Soy Products

 Abstract: Soy protein is rich in 8 essential human base acids and does not contain cholesterol. It has incomparable functional properties of animal protein. Its application in the production of traditional soy products can improve the processing methods and edible characteristics of traditional soy products. The application status of soy protein in traditional soy products (beans, dried tofu, soy sauce) is discussed, and its application in traditional soy products is prospected. 

Keywords: traditional soy products, soy protein isolate, soy protein concentrate

Soy protein is a high-quality plant protein, and its nutritional and health-care value is well known. Following the approval of the U.S. Food and Drug Administration (FDA) on October 26, 1999, the health statement of soy protein, that is, “daily intake of low-fat and low-cholesterol foods containing 25g of soy protein can significantly reduce the risk of heart disease. Since "risk", soy protein and its products have become the research and development hotspot of many food institutions. my country has a long history of edible soybeans. There are many types of traditional soybean products, but they have the disadvantages of inconvenient processing and heavy beany flavor. The application of soybean protein to traditional soybean products can not only enhance the edible characteristics, but also reduce production costs, facilitate processing and shorten processing. Process. Soy protein has been applied to a variety of traditional soy products. 

This article briefly introduces the classification of soy protein, and analyzes the characteristics of different soy protein. The application of different soy protein properties in traditional soy products such as tofu, dried tofu, soy sauce, and yuba was discussed. 


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