The function of textured soy protein and its application in meat products

Abstract: Soy Textured protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also can reduce the cost of the product. It is the raw material that modern food processing plants should choose to replace meat.

Keywords: Soy Textured Protein

Because of the high protein content of textured soy protein, it has the characteristics of emulsification, oil absorption, water absorption, gelation and adhesion. The tissue protein uses these functional properties to improve the quality of meat products. It can not only be added to meat products, but also can be made into a series of products such as simulated nutritious meat. 

1. The concept of textured soy protein

(1) Textured soy protein (Penghua protein), also known as vegetable protein meat, is a variety of shapes made by using soybean defatted protein powder as raw material, crushed, mixed with water, and specially processed in special Penghua equipment. It is a protein food with the same lean meat and chewy feeling.

(2) The so-called textured protein protein means that after soybean is processed, its protein is denatured, and the protein molecules are rearranged and oriented to form a new tissue structure with the same direction. At the same time, it forms fibrous protein after coagulation. 

2. The method of soy protein organization

There are many ways to organize soy protein, such as spinning method, squeezing cooking method, wet heating method, freezing method and gelatinization method.

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