Soy Textured Protein Application
Textured protein is also called puffed protein or vegetable protein meat. It is a kind of lean meat that is made of soybean defatted protein powder, mixed with water, and specially processed in special puffing equipment. Protein food.
The so-called tissue protein refers to the rearrangement of processed protein molecules neatly, with the same direction of organization structure, and the formation of fibrous protein after coagulation.
1. The protein structure is granular, with porous meat-like tissue, and has excellent water retention and chewing feeling. Suitable for various shapes of cooking food, canned food, enema, simulated nutritious meat, box type nutritious food, etc.
2. After short-term processing under high temperature, high moisture and pressure conditions, many harmful substances contained in soybeans are eliminated
Substances (trypsin inhibitor, urease, saponin and hemagglutinin, etc.), improve the ability of protein absorption and digestion, after wet heat treatment, the nutritional value of soybean starch has been significantly improved. It should be pointed out here that although the extruded protein has strong denaturation and the PDI value of the product is about 10%, the destruction of essential amino acids is very slight (the root determination statistics only lose 5.5-33%).
3. During puffing, due to the rapid decompression and explosion at the outlet, it is easy to remove the unpleasant odor substances in soybeans and reduce the gas production of soybean protein due to the effect of polysaccharides after eating.
- Fructo Oligosaccharide
- Malt Oligosaccharide