Soy protein is a plant-based protein. The amino acid composition of soybean protein is similar to that of milk protein. Except for methionine, the content of other essential amino acids is relatively rich. It is a complete vegetable protein. In terms of nutritional value, it can be equivalent to animal protein, and it is also the closest to human body in terms of genetic structure. Amino acids, so it is the most nutritious vegetable protein.
Soybean protein products are series of products with different protein content obtained after soybean oil is extracted by solvent extraction, and the remaining soybean meal is purified and reprocessed to different degrees. Soy protein products include powdered soy protein products and textured soy products.
1.Meat products
Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Due to its strong functionality, the dosage between 2-5% can play the role of water retention, fat retention, prevention of gravy segregation, improvement of quality and taste. At present, soybean protein isolate has been widely used in meat products and aquatic products in my country and European and American countries. On the one hand, it can improve the organizational structure (adhesion, water retention, emulsification) of the product, and at the same time, it can reduce the production cost and improve its nutritional value. .
2.Dairy products
Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. Nutritious and cholesterol-free, it is an alternative to milk. In frozen food, soy protein can partially replace milk powder. Because soy protein has cohesiveness and water absorption, it can keep the shape of the product well.
3.Noodle products
Adding defatted soybean protein to flour products can improve the quality of protein in flour and improve protein utilization. American researchers found that flour contains gluten that affects the fermentation of gluten, while defatted soybean flour can dilute the gluten, which is conducive to the fermentation of yeast in flour products. At the same time, soybean protein contains lipoxygenase, which can decompose carotene in flour and play a bleaching role. Soy protein also contains reducing sugars, which turn the surface of the bread golden brown when baked. In addition, due to the high water absorption of soy protein, bread is not easy to age and denature.
The protein production line of Shandong Arrow Intelligent Equipment Co., Ltd. is developed by the company on the basis of years of experience in extrusion equipment production and combined with advanced equipment at home and abroad. The production line uses defatted soybean meal and peanut meal as the main raw materials. After stirring, extrusion and shearing, a layered fibrous tissue is formed. The product has high protein content, has the state and taste of meat, and has the characteristics of oil absorption, water absorption and taste absorption; no Cholesterol and animal fats.
This production line produces fibrous structural protein products with excellent structure and real meat fibrous organization, ideal for a variety of high-grade vegetarian imitation meat processing, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian hamburgers, vegetarian hot dogs, vegetarian tea goose, vegetarian steaks , loose meat vegetarian and so on. The product itself also has good water absorption and oil retention. With proper processing techniques, it is an ideal addition to high-protein meat products. In the application of meat products, it can enhance the meaty feel, reduce the cost and increase the protein content in the products, such as minced meat, ham, meatballs, chicken chops (pork chops), fried chicken nuggets, meat dumplings and other quick-frozen meat products. It is also a good choice for snack foods such as imitation beef jerky, reconstituted beef diced, loose meat, and vegetable meat.
