Production technology and technical requirements of soybean tissue protein

Textured soybean protein is also known as plant meat. Its raw material is defatted soybean meal (also known as white soybean flakes), and its main ingredients are protein (more than 50%) and carbohydrates. Soy protein does not contain cholesterol, has low sugar content, high digestibility, and is rich in a variety of amino acids necessary for the human body. It is an ideal complete protein.

1. The production process of soybean tissue protein

After being ground by a turbine mill, the white bean flakes enter the mixing cylinder to fully mix with steam and water, and then enter the extruder to suddenly release through the mold under high temperature and high pressure, so as to obtain the reorganized protein (small grains of soy protein after wet milling. Cut), and then enter the drying cooler to dry and cool, and package it into a soybean tissue protein product.

2. Production process principle of soybean tissue protein

White bean flakes with proper moisture will become defatted protein powder after grinding. Its natural undenatured protein molecules will be denatured under the action of temperature and pressure. The highly regular spatial arrangement inside the molecule is disrupted, and the secondary chain is destroyed. The peptide chain structure is loose and easy to stretch.Due to the action of the directional force, the protein molecule undergoes a certain particle size directional arrangement and organization, and further solidifies while being denatured. The fleshy fiber structure is formed, and finally the temperature and pressure are suddenly changed through the mold to produce a certain puffing, and the porous tissue protein is obtained.

3. Product standard of soy textured protein

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