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soybean protein machine

Features:
The soy protein machine is divided into soy protein isolate machines. Soy protein concentrate machine. The soy protein machine's protein separation machine is a full-price protein food additive produced from low-temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90%, nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative animal proteins in plant protein. On

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 The soy protein machine is divided into soy protein isolate machines. Soy protein concentrate machine.

The soy protein machine's protein separation machine is a full-price protein food additive produced from low-temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90%, nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative animal proteins in plant protein.

One of the varieties.

The soy protein machine's protein-enriched machine is a low-temperature hydrazine that extracts alcohol-soluble substances by ethanol. The protein is concentrated to a high protein content of 65% or more.

 

Functional properties of soy protein isolate:

 

Emulsifying: Soy protein isolate is a surfactant that reduces the surface tension of water and oil while reducing the surface tension of water and air. It is easy to form a stable emulsion. In the production of baked goods, frozen foods and soups, the addition of soy protein isolate as an emulsifier stabilizes the state of the product.

 

Hydration: Soy protein isolate has many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling. The isolated protein absorbs much more water than the concentrated protein and is virtually unaffected by temperature. The isolated protein also has the ability to retain moisture during processing, with a maximum water retention capacity of 14 g water/g protein.

 

3 oil absorption: separation of protein into the meat product, can form an emulsion and gel matrix, to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products, and help to maintain the stability of the shape. The oil absorption rate of the isolated protein was 154%.

 

Gel property: It makes the isolated protein have high viscosity, plasticity and elasticity. It can be used as a carrier for water or as a carrier for flavors, sugars and other complexes, which is very advantageous for food processing.

 

Foaming property: Among soy proteins, the isolated protein has the best foaming performance. By utilizing the foaming property of soybean protein, it is possible to impart a loose structure and a good mouthfeel to the food.

 

Conjunctivality: When the meat is chopped, a mixture of isolated protein and egg protein is applied to the surface of the fiber to form a film, which is easy to dry, prevents odor loss, facilitates the rehydration process, and provides a reasonable rehydration product. structure.

 

Physical and chemical indicators of soy protein isolate:

 

Protein (dry basis)%≥90 Fat%≤1

 

Moisture%≤6 Ash%≤5.5

 

Crude fiber ≤ 1 nitrogen solubility index (NSI) ≥ 85 ~ 95

 

Arsenic mg/kg≤0.5 lead mg/kg≤1.0

 

Application of soy protein isolate:

 

1 Meat products: Adding soy protein isolate to the higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste. The isolated protein injection is injected into a piece of meat such as ham, and the meat pieces are processed to increase the ham yield by 20%. The isolated protein is used in fried fish cakes, fish rolls or fish sausages, and may take 20-40% of the fish.

 

2 Dairy products: Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.

 

3 products: Adding no more than 5% of isolated protein when producing bread, can increase bread volume, improve skin color and extend shelf life; add 2~3% protein separation when processing noodles, can reduce broken bars after boiling Rate, increase the yield of noodles, and the color of the noodles is good, and the taste is similar to the strong noodle.

 

Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods.

 

Soy protein concentrate

Open classification: oil pretreatment, oil pretreatment, oil processing

 

Soy protein concentrate is a soy protein product containing 70% (dry basis) protein (N x 6.25) obtained after removing water-soluble or alcohol-soluble non-protein portions with high-quality soybean meal.

1, food grade:

It has high gelation, emulsifying property or high dispersibility, greatly improving the comprehensive utilization rate and reducing production cost. It is widely used in the production of processed meat, baked goods, ice cream, candy and beverages.

  Quality Standard:

1) Color: milky white, light yellow

2) Odor: The inherent odor of concentrated protein, no other odor.

3) Protein content (N*6.25): ≥68-72%

4) Moisture: 7-9%

5) Fat: <0.8%

6) Ash: <6.0%

7) The total amount of fiber specified: <4%

8) NSI : 5-10

9) Particle size: 100 mesh (98% pass)

10) Total number of colonies: ≤30000cfu/g

11) Coliform group: ≤30MPN/100g

12) Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) should not be detected.

13) Oil holding ratio: 1:3:3

2, feed grade:

The content of various amino acids is rich, the animal has high digestion and absorption rate after eating, the anti-nutritional factor is extremely low, no other odor, good taste, especially suitable for feed of suckling pigs, aquatic products, yak and pets. Recommended amount: 50-200 kg per ton of feed.

  Quality Standard:

1) Protein content (N*6.25): ≥65% (dry basis)

2) Moisture: 7-9%

3) Fat: <0.8%

4) Particle size: 50 mesh (98% pass)

 The soy protein machine is divided into soy protein isolate machines. Soy protein concentrate machine.

The soy protein machine's protein separation machine is a full-price protein food additive produced from low-temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90%, nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative animal proteins in plant protein.

One of the varieties.

The soy protein machine's protein-enriched machine is a low-temperature hydrazine that extracts alcohol-soluble substances by ethanol. The protein is concentrated to a high protein content of 65% or more.

 

Functional properties of soy protein isolate:

 

Emulsifying: Soy protein isolate is a surfactant that reduces the surface tension of water and oil while reducing the surface tension of water and air. It is easy to form a stable emulsion. In the production of baked goods, frozen foods and soups, the addition of soy protein isolate as an emulsifier stabilizes the state of the product.

 

Hydration: Soy protein isolate has many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling. The isolated protein absorbs much more water than the concentrated protein and is virtually unaffected by temperature. The isolated protein also has the ability to retain moisture during processing, with a maximum water retention capacity of 14 g water/g protein.

 

3 oil absorption: separation of protein into the meat product, can form an emulsion and gel matrix, to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products, and help to maintain the stability of the shape. The oil absorption rate of the isolated protein was 154%.

 

Gel property: It makes the isolated protein have high viscosity, plasticity and elasticity. It can be used as a carrier for water or as a carrier for flavors, sugars and other complexes, which is very advantageous for food processing.

 

Foaming property: Among soy proteins, the isolated protein has the best foaming performance. By utilizing the foaming property of soybean protein, it is possible to impart a loose structure and a good mouthfeel to the food.

 

Conjunctivality: When the meat is chopped, a mixture of isolated protein and egg protein is applied to the surface of the fiber to form a film, which is easy to dry, prevents odor loss, facilitates the rehydration process, and provides a reasonable rehydration product. structure.

 

Physical and chemical indicators of soy protein isolate:

 

Protein (dry basis)%≥90 Fat%≤1

 

Moisture%≤6 Ash%≤5.5

 

Crude fiber ≤ 1 nitrogen solubility index (NSI) ≥ 85 ~ 95

 

Arsenic mg/kg≤0.5 lead mg/kg≤1.0

 

Application of soy protein isolate:

 

1 Meat products: Adding soy protein isolate to the higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste. The isolated protein injection is injected into a piece of meat such as ham, and the meat pieces are processed to increase the ham yield by 20%. The isolated protein is used in fried fish cakes, fish rolls or fish sausages, and may take 20-40% of the fish.

 

2 Dairy products: Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.

 

3 products: Adding no more than 5% of isolated protein when producing bread, can increase bread volume, improve skin color and extend shelf life; add 2~3% protein separation when processing noodles, can reduce broken bars after boiling Rate, increase the yield of noodles, and the color of the noodles is good, and the taste is similar to the strong noodle.

 

Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods.

 

Soy protein concentrate

Open classification: oil pretreatment, oil pretreatment, oil processing

 

Soy protein concentrate is a soy protein product containing 70% (dry basis) protein (N x 6.25) obtained after removing water-soluble or alcohol-soluble non-protein portions with high-quality soybean meal.

1, food grade:

It has high gelation, emulsifying property or high dispersibility, greatly improving the comprehensive utilization rate and reducing production cost. It is widely used in the production of processed meat, baked goods, ice cream, candy and beverages.

  Quality Standard:

1) Color: milky white, light yellow

2) Odor: The inherent odor of concentrated protein, no other odor.

3) Protein content (N*6.25): ≥68-72%

4) Moisture: 7-9%

5) Fat: <0.8%

6) Ash: <6.0%

7) The total amount of fiber specified: <4%

8) NSI : 5-10

9) Particle size: 100 mesh (98% pass)

10) Total number of colonies: ≤30000cfu/g

11) Coliform group: ≤30MPN/100g

12) Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) should not be detected.

13) Oil holding ratio: 1:3:3

2, feed grade:

The content of various amino acids is rich, the animal has high digestion and absorption rate after eating, the anti-nutritional factor is extremely low, no other odor, good taste, especially suitable for feed of suckling pigs, aquatic products, yak and pets. Recommended amount: 50-200 kg per ton of feed.

  Quality Standard:

1) Protein content (N*6.25): ≥65% (dry basis)

2) Moisture: 7-9%

3) Fat: <0.8%

4) Particle size: 50 mesh (98% pass)


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