Traditional soybean processed products such as shredded slices, dried products, smoked products, fried products, fried braised products, fried braised products, tofu products, gluten products, etc. Soy protein drinks, soy protein imitation meat products, foaming plant protein powder and other new soy processed products.

(1) Traditional soybean processed products

There are many varieties of traditional soybean processed products, which can be classified into the following categories: 1. Shredded products, 2. Dried products, 3. , smoked type, 4. fried type, 5. fried braised type, 6. fried braised type, 7. tofu type, 8. gluten type, etc.

1. Silk slices: representative finished products include bean shreds, bean slices, etc.

Tofu slices can be reprocessed to produce many kinds of derivative products, such as vegetarian chicken, spicy chicken slices, smoked chicken, yuan chicken, etc. For example, spicy chicken slices are made by blanching the selected soybean slices → rolling → boiling → packaging → cutting → seasoning → cooling → spicy chicken slices

2. Dried type: representative The products include dried vegetables, dried vegetables, dried five-spice, dried model, dried tea, dried Suzhou, etc.

Production process: After the soy milk is solidified, it is brain-broken → processed → pressed → cut into pieces → dried → marinated, and can be made into various dried products.

Take dried five-spice as an example: use a 0.5cm plate to dry, cut into 4×4cm cubes, season with 50% soy sauce and 50% five-spice brine, the brine concentration is 5%, and cook for 30 Take it out after a few minutes and let it cool until the water on the surface is slightly dry.

3. Smoked type: It is made from dry and sliced ??finished products that are shaped into semi-finished products, blanched, then put into a smoker for smoking, and then seasoned. The purpose of whitening is to dissolve part of the surface protein and make the surface of the smoked finished product shiny.

Take five-spice smoked drying as an example: Cut the dried board with a thickness of 2.5cm into 2.5×5cm long cubes, whiten → cool → smoke → seasoning → finished product

General Use 3% to 5% spiced salt water and cook for 30 minutes. When producing dried products, attention should be paid to cooking. Why do some dried products need to be cooked? If boiled, some dried products will become rotten or affect their quality.

4. Fried products: The main products include bean paste, fried tofu, fried vegetarian shrimp, etc.

The characteristics of the production process are that 1/3 to 1/5 of the cold water is added before the soy milk is poured; the production requirements of fried products are higher than those of dry products. The requirements for tenderness and the amount of water added are more stringent.

The production process of fried vegetarian shrimp: cooked soy milk → add cold water → make the paste → break the brains → stir fry → press → cut into pieces → fry → seasoning → fry → finished product

5. Fried stewed products: Fried stewed products come in various varieties due to different local flavors. They are mainly fried and then seasoned, such as braised dried flowers, Yuanji, vegetarian chicken legs, vegetarian meat, beer tofu, etc.

6. Fried, braised and stir-fried: the products are fried, braised and then stir-fried. Currently the main varieties of flexible packaging and canned products. Fried, braised and stir-fried products mainly include spicy dried, sweet dried, dried tips, braised dried, spicy tofu, etc.

The production process of dried spicy peppers: Cut the dry dried vegetables into 5×1×1cm pieces, then deep-fry them at 120℃~140℃ until the outer skin is slightly charred, remove the oil and set aside for later use. Add soy sauce and five-spice salt water in a ratio of 1:1, bring the pot to a boil, add the dried chili paste, cook it thoroughly and use it as soup. Put an appropriate amount of oil in the wok, add chili powder when the oil is hot, and stir-fry until it changes color. (Don't overcook it and turn it black) Add the soup-coated dough and stir-fry. Add sugar and other seasonings, stir-fry evenly and remove from the pot. Serve.

7. Tofu: Tofu can be roughly divided into three types, namely northern tofu uses brine as a coagulant, southern tofu uses gypsum as a coagulant, and lactone tofu uses gluconolactone as a coagulant. In recent years, there have been some changes in the production methods, and the number of products using mixed coagulants has gradually increased, such as brine + gypsum, gypsum + lactone, etc. The main problems in producing tofu are water quality and the use of coagulant. In some areas, the amount of coagulant is more than double the normal value.

Texas Tofu: When it comes to tofu, most people are familiar with North and South Tofu and lactone tofu. Texas tofu is tofu produced in Texas. It is the most widely sold tofu in the world and can be seen in supermarkets in North America. Its shelf life can be as long as 45 days, and its long shelf life is unmatched by other tofu. It has a smooth and delicate taste and is used in restaurants across North America to make soups, so it has the reputation of being the tofu used in high-end soups. Texas tofu is also divided into three types: hard, medium and soft. Most people like the medium hardness. It can be used for both soup and stir-fry, and is very popular among people in North America.

A small amount of pectin needs to be added to the ingredients, and the production process is:

Soybean soaking → refining → boiling → filtering → blending → burning → solidification → forming → packaging → Sterilization → Finished Products

8. Gluten: The products are mainly fried gluten and water gluten. The gluten products being processed include oil-soaked gluten, Xiangru gluten, etc.

(2) New soybean processed products

As vegetarians, the best source of protein supplement is soybean protein; in recent years, the development of new soybean protein foods has been booming around the world.

1. Soybean protein beverage:

(1) Sour soybean milk beverage

It is made from soybean meal, which is ground → moderately enzymatic → heated and sterilized → Adjust pH value → seasoning → sterilization → filling → finished product

Add organic acid to adjust to the appropriate pH value, which can effectively inhibit the reproduction of microorganisms. If the process conditions of the final sterilization step are mastered, no need Added preservatives.

(2) Juice soymilk beverage

The production principle is the same as sour soymilk beverage, but it does not require enzymatic hydrolysis. Since the organic acid components in fruits are different, further adjustments are needed later.

(3) Defatted soybean refreshing beverage

Defatted soybean refreshing beverage is processed and manufactured using soybean meal as raw material. The key to its production is to effectively remove the beany smell in beverages. The protein content of beverages can be adjusted within a wide range. If necessary, ion exchange can be used for purification and a resin column can be used for decolorization. Later seasoning is a key step in the processing of this product.

(4) Soy milk beverage

Using soybean meal as raw material, the soybean protein contained in the soybean meal is moderately denatured by heating, the pH value is adjusted with organic acid, and the protein is denatured by the action of acid protease. Hydrolysis, the protein degradation products obtained after hydrolysis are centrifuged, filtered, and further decomposed by flavor protease to obtain a soy protein hydrolyzate rich in peptides and amino acids. In the later stage, the finished product is obtained through processes such as flavor adjustment and sterilization.

(5) Soy milk lactic acid beverage

It is a lactic acid beverage obtained by fermenting soy milk. The characteristic of this lactic acid beverage is that it has the flavor of yogurt and also contains carbonic acid gas produced by low-alcohol fermentation, making its flavor unique. According to different needs for the product, the degree of coagulation can be adjusted through appropriate thickening.

Production process: 5~7 Baume soy milk → add appropriate amount of milk powder → heat sterilization → insert fermentation bacteria → culture for 10~12 hours → aseptic filling → finished product

2. Soybean imitation meat products

(1) Flavored protein meat:

Using soybean isolated (or concentrated) protein as the main raw material, combined with other plant-based protein raw materials and meat flavoring agents , scientifically processed flavored plant protein meat products. By changing the ratio of raw materials and changing different food additives, vegetarian meat imitation products with different flavors can be produced.

(2) Plant protein vegetarian sausage

The plant protein vegetarian sausage produced from soybeans can be similar to meat sausage in terms of taste and flavor, but in terms of nutrition it is Higher than ordinary sausages. Since soy protein itself has no taste, the seasoning technology after processing is particularly important.

(3) Vegetarian pork floss

Using defatted soybean protein powder as the main raw material, it is extruded and puffed to obtain a loose protein product, and then a variety of seasonings are added and further processed. have to. The taste of the product is almost the same as that of meat floss.

3. Food Additives

Foaming Plant Protein Powder

Soy protein is treated with enzymes and when decomposed with water, the molecular weight becomes smaller, even if it is heated with water. A gel will be formed and the foaming property will be enhanced. However, upon further hydrolysis, the molecular weight will become smaller, the foaming property will disappear, and finally amino acids will be formed.

Manufacturing process:

Soak the soybean meal in water to dissolve the protein, remove the bean dregs to obtain soy milk, adjust the pH value of the soy milk to 4.2~4.5, and precipitate the protein at the isoelectric point. Acid is added to the curd after removing the milk pulp, and the pH value is adjusted to 1.5 to dissolve it. After the action of proteases such as protease, water is added to decompose it. After neutralization, it is heated to inactivate the enzyme. Finally, it is spray-dried to obtain the curd. Foaming powdery plant-based protein.

The outline of the process is as follows:

Soybean meal→soy milk→acid-precipitated soy protein→protease hydrolysis→enzyme passivation→drying→pulverization→finished product

Plant protein partially hydrolyzed (enzyme treated) Powder is different from ordinary protein powder. It can be dissolved in both acidic and alkaline solutions and will not solidify even in a hot paddle state. This soy protein powder does not have the unique gelling properties of plant protein powders. Based on this discovery, foaming soy protein powder can be used in new areas, such as combined with ovalbumin or whole eggs, as an improver of foaming speed, volume and stability, and used in foods such as pastries, candies and ice cream. processing, etc. It can also be used as frying powder for frozen cooking foods.

(3) The main problem restricting the development of soy products

The main problem restricting the development of soy products is the short shelf life of soy products. This problem has long troubled soy product manufacturers. . In the 1990s, our country began to build factories abroad to produce soy products. The primary problem encountered at that time was that the shelf life of soy products was too short. In order to achieve the required shelf life, improvements must be made simultaneously in production raw materials, production equipment, factory conditions, additives used, production operation management and other aspects. For example: the equipment must be made of stainless steel with certain standards, the additives used must meet the hygienic standards specified by the company, and the factory must be sealed and equipped with exhaust and air conditioning equipment.

In recent years, in order to promote the production and utilization of soybeans, American scientists have developed and trial-produced a series of new soybean processed products with the funding of government agencies and non-governmental organizations. This article only gives a few examples for reference by relevant departments.

1. Use soybean flour to make polyurethane. Polyurethane is a widely used insulating material, ranging from sports shoes and bowling balls to automobile and aircraft parts and building materials. At present, researchers at the University of Missouri in the United States have successfully used soy flour to produce solid, durable, high-quality and low-cost polyurethane foam materials. This polyurethane foam insulation material made from soy flour contains 7% to 10% soybean ingredients.

2. Use soybean oil to make lubricants. Sponsored by the New Product Development Department of the U.S. Soybean Foundation (USB), several types of automobile engine lubricants made from soybean oil will be available on the market within 1 to 2 years. Problems currently being researched and solved include: ① Research on biodegradability in aqueous solution to protect water sources and better meet the needs of the European market; ② Develop the use of soybean oil to make crankcase lubricants for four-wheel drive vehicle engines; ③ Develop It can be used in two-wheel drive engines such as lawn mowers and degrades lubricants dripping on the ground or water during use. Each of the above-mentioned studies has made great progress. Axle box lubricants and water-soluble lubricants made from soybean oil will be available on the market within 2 to 3 years.

3. Develop new paints and coatings made from soybeans. The U.S. Soybean Foundation (USB) funds and sponsors institutions such as Eastern Michigan University and Missouri-Jola University to cooperate with paint manufacturers to research and develop soybean oil and raw materials. We have equipment to produce durable water-soluble coatings for metal and wood. This product should be competitive in thermoplastics, polyethylene and other products. Eastern Michigan University is responsible for research and development of soy oil paint that can compete with latex and last for two years. Scientists at Missouri-Joura University are responsible for developing soy oil paint with no harmful odor and using microwaves to produce soy paint.

4. Use soybean hulls to purify wastewater. Researchers at the United States Department of Agriculture have developed a new technology that uses soybean hulls to convert wastewater into drinking water. The process principle is: convert soybean hulls into non-carbonized metal absorbers, or into activated metal carbon. They found that treating soybean skins with an oxidizing agent like sodium hypochlorite (household bleach) produced metal absorbers. The affinity of bean curds for metals can also remove magnesium and calcium from the water and soften the water. This new product will be available within the next two years.

5. Use soybean oil to make military aerosols. The University of Missouri in the United States and the U.S. Department of Defense jointly developed edible soybean oil to make aerosols for military vehicles, ships and military cover, replacing the petroleum preparations used in the past. It can protect the environment, easily obtain materials, reduce dependence on imported oil, create more job opportunities for the country, and is competitive in price.

6. Extract heart-healthy vitamin E from soybeans. Natural vitamin E is extracted from several kinds of vegetable oils, and soybean oil is the best raw material oil for extracting vitamin E.

The recent “vitamin E craze” in Western countries has led Illinois-based ADM, the largest manufacturer of vitamin E in the United States, to expand its production capacity by 50% and produce this product at full capacity.

7. Develop soy foods that can prevent cancer. Researchers at the University of Illinois are working on improving the anti-cancer ability of soy foods. They have identified a substance from a soybean by-product that has the ability to protect mammalian cells from carcinogens. The results of this research will develop a new market segment for soy products in the United States and expand demand for soy products. In the near future, it will be possible to produce some type of soybean with medicinal properties.

8. Use soybean oil to make polyvinyl chloride. With the sponsorship of the U.S. Department of Defense, the American Butler Company is developing soybean oil to make polyvinyl chloride pipes. Butler's research goal is to chemically modify the molecular structure of soybean oil to overcome its fragility and increase the amount of soybean oil used in the plasticization process to 25%. This molecular structure modification work is controlled using computer molecular models.