China Foodstuff & Protein Group Co., Ltd

  The concept of plant-based food comes from a plant-based diet. The plant-based diet was developed from a vegan diet and was introduced into the nutrition science community by Dr. T. Colin Campbell in the 1980s. It aims to advocate a "low-fat, high-fiber, vegetable-based, health-conscious Unethical diet".

  1.The nutritional value of soybeans

  Many food and health products will emphasize that they are plant/animal protein/fat, suggesting that they are healthier or better absorbed. But after protein digestion, are not all amino acids and fats are all fatty acids? In terms of nutrition, what is the significance of this distinction?

  Recently, a 6-country study published in the online magazine "BMJ Nutrition Prevention & Health" showed that a plant -based and/or fish (finfish) diet such as beans, vegetables, etc., may help reduce the incidence of The chance of severe COVID-19 infection. This study collected health care workers (HCWs) from 6 countries (France, Germany, Italy, Spain, the United Kingdom, and the United States) who completed a web-based survey between July 17 and September 25, 2020. According to A 47-item food frequency questionnaire to obtain detailed information about the respondents ’ eating patterns in the past year and the severity of their COVID-19 infection. After considering several potential influencing variables such as age, race, medical profession and lifestyle (smoking, physical activity), claiming to eat a plant-based diet (higher content of beans, vegetables and nuts, poultry, red meat, and processed meat) Respondents with a lower content) or a plant-based/fish-based die...

  1.  Taste The taste of plant meat products is not much different from real meat, but it can restore the taste of the meat itself. Many meat products we eat on the market now have added a lot of coloring, preservatives, condiments, etc., which often conceal the taste of the meat itself. But plant meat does not, it will more simulate the color and fragrance of meat products.

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 aci...

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.  

Soy protein is a complete protein in that it meets all the essential amino acid requirements to support normal growth and development of infants and children. Soy protein is also low in fat and free of saturated fat and cholesterol. It is an ideal protein source to boost the nutrient density of foods.

  Abstract : Soy protein is rich in 8 essential human base acids and does not contain cholesterol. It has incomparable functional properties of animal protein. Its application in the production of traditional soy products can improve the processing methods and edible characteristics of traditional soy products. The application status of soy protein in traditional soy products (beans, dried tofu, soy sauce) is discussed, and its application in traditional soy products is prospected.  

Although both textured soy protein and silk-drawn soy protein are products produced from soybeans, there is a certain distinction between the two. The following will summarize years of experience and briefly analyze the difference between soy textured protein and soy silky protein. Soy silk protein is a high-density fibrous plant protein with a texture similar to muscle fiber produced and processed by a variety of plant proteins. It meets international food safety requirements, has high nutritional content, silky structure, soft and chewy taste, and can safely replace all kinds of animal meat. It does not contain fat or cholesterol. It is one of the more popular and safe green and healthy foods.

Soy protein is rich in nutrients, 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 a variety of vitamins, especially the high content of B vitamins; 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 focus on functionality and price due to different processing techniques.

  Soybeans are high in protein content and rich in nutrients, generally containing 30%-50% protein. Soy protein contains 8 kinds of essential amino acids for human body, and the ratio is reasonable, but lysine is relatively higher, and the content of methionine and cysteine is lower. At present, soy protein has become an important protein resource. In particular, soy protein isolate contains more than 90% protein and is an excellent food material.  

  1 .   Introduction   Soy protein is a high-quality plant-based protein with a complete variety of amino acids. It contains various amino acids necessary for the human body. It can significantly reduce blood cholesterol. Long-term consumption of soy protein can reduce the incidence of coronary heart disease. Soy protein is made of low-temperature desolubilized soybean meal as raw material, separated and extracted soybean protein concentrate , soybean protein isolate , and extruded soybean tissue protein and other soybean products. At present, the commonly used soy protein products on the market are mainly soy protein isolate and soy textured protein. Using the excellent functional properties of soy protein, it can be applied to a variety of food systems.

Soy protein is a kind of plant protein with good amino acid balance. It is rich in 8 essential amino acids required by the human body. It is basically in line with the amino acid composition recommended by the World Health Organization and the World Food and Agriculture Organization; the digestibility of protein — corrected amino acids When the score (PDCAAS) is used to express the quality of protein, soy protein and animal protein are the same; compared with animal protein, soy protein has a health care effect on the kidneys. Substituting soy protein for animal protein can reduce the excretion of calcium in the urinary system. In 1999, the U.S. Food and Drug Administration (FDA) recognized that soy protein can lower cholesterol. In recent years, there have also been reports that soy protein has health-care functions such as lowering blood lipids, lowering blood pressure, and lowering blood sugar.

  Food additives are synthetic or natural substances added to food for the purpose of improving the color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. Including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, flavor enhancers, nutritional fortifiers , preservatives, sweeteners, thickening agents Agents, spices, etc.

  Plant-based proteins include wheat protein (gluten) and soy protein (water-soluble soy protein). Soy protein is widely used in meat processing. It not only increases the protein content in the product, but also plays an important role in the structure, flavor and quality characteristics of meat products.

  Is there any difference between the protein in soybeans and the protein in chicken? Listen to what the nutritionist says Protein is an important component of all cells and tissues of the human body. All important components of the body need protein, which accounts for about 18% of the body's total mass. That is, a 60kg adult has about 10.8kg of protein in his body. The most important thing is that it is related to life phenomena. Protein is the material basis of life, the basic organic matter that constitutes cells, and the main bearer of life activities. It can be said that there is no life without protein.

  T he reason: The motivation for vegetarianism varies from person to person. It may be based on religious beliefs, health considerations, economic factors, or the concept of eco-environmental protection. Different motivations make vegetarians choose different ways of vegetarianism.

  Vegetarian diet is a diet that does not eat meat, poultry, seafood and other animal products, and sometimes dairy products and honey are absent or absent.

Soy products are processed foods with soybeans, adzuki beans, mung beans, peas, broad beans and other legumes as the main raw materials. Most of the soy products are tofu and its re-products made from the solidified surface of soybean milk. At present, soy products are mainly divided into two categories, namely fermented soy products and non-fermented soy products.