Common uses of soy protein isolate in meat products.

Soy protein is widely used in food processing due to its functional properties as protein. In recent years, with the development of social productivity, people's living standards have improved, and the consumption of meat products has reached unprecedented heights. Various meat products have also entered the market in response to consumer needs. The important role played by soy protein in meat product processing has attracted more and more attention from the meat product processing industry due to its important functional properties.

In food processing, soy protein isolate, as a food additive, can play a complementary role in amino acids and is a functional food. It can improve people's health and has high digestibility and utilization. When mixed with other foods, it can significantly improve the nutritional value of the original food. It can completely replace animal protein. The content of its 8 amino acids is close to the needs of the human body and is slightly insufficient for methionine. It is similar to meat, fish, eggs, milk, etc. It is a full-price protein and does not have the side effects of animal protein, such as inducing It is a good source of human protein for obesity, cardiovascular disease, hypercholesterolemia and other diseases, and is safe, reliable and contains less microorganisms.

Soy protein isolate has water retention, emulsification, elasticity and adhesiveness, and strong foaming properties. It can be used in meat products, pastries, breads, candies, beverages and other foods, and its tissue has properties similar to meat.

It can be made into food alone, or can be made into various foods with vegetables or meat. The food has good color, aroma and taste, and can be adjusted according to consumer tastes. The nutritional content can be adjusted according to different consumer groups. With the advantages of fortification, it can provide new food that consumers need in terms of nutrition and taste than traditional food.

How to use soy protein:

Protein isolate has been widely accepted by most manufacturers in various combinations. In particular, the chopping machine method is the most popular, mainly because it has many functions and the manufacturing process is more flexible. Now regarding its application, compare the advantages and disadvantages of the following application methods.


Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 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
阅读全文