Soybean protein food

  Abstract : Texture vegetable protein is rich in nutrition, not only high in protein content, but also rich in eight essential amino acids required by the human body. The amino acid composition of its protein is incomparable to other proteins, and is an ideal vegetable protein. Its protein digestion and absorption rate is good, which is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat diet, and has obvious health care effects. And it is rich in calcium, phosphorus, iron and multiple vitamins, especially the B vitamins are relatively high; it also contains essential potassium, sodium and other inorganic salts and trace elements, so it is more and more popular. There are many types of soy protein, including deodorized soy protein powder, defatted soy protein powder, soy protein concentrate , soy protein isolate , soy textured protein, etc. They have their own emphasis on functionality and price due to different

 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

Abstract : 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. Soybean deep-processed products obtained after solubilizing protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely, moist heat extraction, acid washing, ethanol extraction and ultrafiltration membrane method. Due to the elimination of oligosaccharide flatulence factors, trypsin inhibitors, lectins and saponins and other anti-nutritional factors, the nutrient digestibility of soy protein concentrate is improved to a certain extent, and the product flavor and quality are improved, which makes soy concentrate Protein has been very popular in the food industry and feed industry since its commercial production in 1959. Keywords : soy protein concentrate,

  Abstract : The Textured Vegetable Protein Market is estimated to be valued at USD 1.1 billion in 2020 and is projected to reach USD 1.5 billion by 2025, recording a CAGR of 6.2%, in terms of value. The growing demand for meat alternatives, as well as the increase in health awareness among consumers, are propelling the demand for textured vegetable protein. With the advancement of new technologies and innovative experiments in the food and beverage sector, the usage of textured vegetable protein has been dominant in the North American market, due to rise in vegan and flexitarian population, whereas the Asia Pacific region is growing fastest owing to new technologies and increase in the export of food and beverages.

Abstract : One of the fastest growing global segments in the food industry is the production of TVP or texturized vegetable protein. This alternative protein source provides an economical and ecological option to traditional sources, such as meat and poultry.Textured vegetable protein (TVP) is a unique extruded product that can be produced from various specifications of raw materials while controlling functional characteristics such as density, rehydration speed and time, shape, product appearance and taste.   Keywords : textured vegetable protein, extrusion, soy textured protein   Related products for this article: Textured vegetable protein (TVP)   Extrusion cooking is a continuous process by which many foods are produced on an industrial basis. Texturized proteins , a unique product made by extrusion, can he produced from a wide range of raw ingredient specifications, while controlling the functional properties such as density, rate and time of rehydration, shape, product appearance

Abstract : For vegetarians, meat products are a strange thing, and they will not come into contact with meat food. In order to allow vegetarians to add more protein and taste more food. People produce vegetable protein that can replace meat products. It is Textured Vegetable Protein (TVP), which can also be called protein meat. Substituting TVP for meat, making vegetarian meat sauce, so that vegetarians can eat more delicious food. Next, I will teach you how to make textured vegetable protein meat sauce (vegetable meat sauce).  

Abstract : According to the release of "China Plant Meat Market Insights", it is estimated that the global meat market will reach 1.4 trillion US dollars in 10 years, and the market share of "alternative meat (textured vegetable protein)" will be less than the current one. 1% to 10%, which is more than one trillion yuan.  

Summary: This recipe uses textured vegetable protein (TVP) and wheat gluten. The texture and flavor of these burgers are incredible, and they are very high in protein: each burger exceeds 38 grams!  

Abstract : Textured vegetable protein (TVP) is a kind of food that changes the form of protein composition in some way. Because of its good taste and rich protein content, it can replace meat to some extent, and it is very popular among users. So, what nutritional elements are contained in textured vegetable protein?   Keywords : textured vegetable protein, soy textured protein, TVP, nutrition, food processing   Related products for this article: Textured vegetable protein   (TVP)   Textured protein can also be called soy textured protein. TVP contains amino acids required by the human body, has a very low fat content and does not contain cholesterol. Textured vegetable protein is also called artificial meat. It is made by adding a certain amount of water and additives to low-temperature soybean meal, protein concentrate or protein isolate, stirring to make it evenly mixed, forcibly heating and pressurizing, so that the protein molecules are arranged neatly and neatly. The tissue stru

Abstract : Plant protein is also called tissue protein. It is a healthy new food material produced by crushing, modulating and other processes with soybean protein, peanut protein, and wheat protein as the main raw materials.  

  Enzymatic Hydrolyzed Soy Protein ： —— The enzymatic hydrolysis product derived from soybean protein is a protein hydrolysate obtained from dehulled soybean meal after being fermented by Aspergillus oryzae, and then subjected to special treatment.

Most foods in the diet can provide some protein, such as meat, poultry, fish, beans, eggs, nuts, milk, cereals, these foods are rich in protein; vegetables and fruits also contain protein, but the proportion is low. Some other high-protein substances include soy protein extract and whey protein (extracted from milk).

Abstract : The eating habits of modern people allow us to obtain protein from more meat, but also consume excessive amounts of cholesterol, saturated fat, hormones and antibiotic residues. This is the side effect of modern aquaculture. More and more researches have focused on soy protein. Where to buy soy protein products and how to choose soy protein isolate products are very important questions.  

Abstract : The functional properties of soy protein isolate refers to the general term for the physical and chemical properties of protein in food processing, such as preparation, preparation, processing, cooking, storage, and sales. Its functional characteristics mainly include ten functions such as emulsification, hydration, oil absorption, gelation, solubility, foaming, viscosity, agglomeration, organization, and conjunctiva.  

Abstract :   Soy peptide is a functional factor with small molecular weight, easy digestion and absorption, and good physical, chemical and processing properties. It is currently attracting attention in the development of functional foods. This article reviews the properties of soy peptide products, the physiological functions of soy peptides, and introduces the suitable people for soy peptide products.   Keywords : soy peptides, nutrition, applicable people   Related products for this article: soy protein   1.  The nature of soy peptides   1)The composition of soybean peptides Soy peptide refers to the protein decomposition product obtained by special treatment of soybean protein after protease action. Therefore, soy peptide products are a kind of mixture, in addition to containing low molecular weight peptides (the content is about 85%), it also contains a small amount of free amino acids, sugars and inorganic salts. The molecular weight of peptides in soybean peptides is about 1000

Abstract : This article mainly introduces the special applications of soy protein isolate in various food processing. These food industries are dairy products, meat products, fish products, baked foods, protein beverages, canned foods, and other food processing.   Keywords : soy protein isolate, food processing, effect   Related products for this article: soy protein isolate   As a modern food material, soy protein isolate not only contains rich and balanced amino acids, but also has unique functionality, and is widely used in various fields of food processing. Soy protein isolate is also known as isoelectric point protein. It is a refined vegetable protein product obtained from low-temperature desolubilized soybean or soybean meal through alkaline soluble acid precipitation and other processes. Its protein content is as high as 90% and can be digested and used. The rate can reach 93%-97%. There are nearly 20 types of amino acids, and they contain essential amino acids for the human bo

Abstract : This article introduces that soybean peptides have many benefits in the human body, which can effectively prevent various diseases.  

Abstract : Isolated soy protein powder comes directly from soybeans. Manufacturers separate the protein from the bean to create the powder, resulting in an end product approximately 95 percent protein with only small amounts of carbohydrates and fats. The powder comes plain or with added flavors, such as chocolate, vanilla, and strawberry. Learning to cook with isolated soy protein powder can give your diet a healthful boost of plant-based protein.  

Abstract : Soy protein isolate is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein.  

Abstract : Although soy protein is a plant protein, it has gradually attracted people's attention due to its special amino acid content and special functional ingredients such as soy isoflavones. More and more clinical and experimental studies have confirmed that soy protein has a protective effect on the kidneys.