Processing of soybean textured protein and its application in food

The protein content in soybeans is more than 50%, and soybeans have the highest protein content in commonly used foods. It is more than five times that of rice, more than four times that of flour, more than two times that of beef, 2.4 times that of lean pork, and 2.8 times that of eggs.

Soybean is deeply processed to produce various soybean proteins, and one of the important products is soybean textured protein.


1.Processing conditions of soybean textured protein.

The quality requirements of soybean textured protein products are: uniform surface color, no hardness, high elasticity, water absorption and oil absorption, and porous spongy shape. Through several years of production practice, we have realized that in order to produce tissue protein that meets the above requirements, there must be strict requirements from raw materials to processing. The main conditions are:

a. High-quality soybeans must be selected as raw materials, and the grade of soybeans must at least meet the national third-grade standard;

B.Before processing defatted edible soybean meal (white bean flakes), soybeans must be cleaned repeatedly to remove various impurities;

c. Remove the bean skin and watercress. There are impurities, bacteria, oxidase, etc. on the surface of the bean skin and watercress. At the same time, most of the bean skin is fibrous tissue, so it should be removed during the pretreatment process;

d. The control standard for soybean drying temperature is not to exceed the critical temperature of protein denaturation, and the general control temperature is not to exceed 70 degrees;

eIn the production process of edible white bean flakes, low temperature or flash desolventization process must be used to ensure that protein denaturation is kept to a minimum. The NSI of white bean chips should be greater than 70%;

f. The residual oil content of white bean chips should be controlled below 1%, otherwise it will affect the puffing effect;

g. Adopt advanced puffing equipment to ensure the shape and structure of the product.

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