1. Soybean protein isolate:

1. Function: Soybean protein isolate is a surfactant, which can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air. Tension, easy to form stable emulsion. In the production of baked foods, frozen foods and soup foods, adding soy protein isolate as an emulsifier can stabilize the state of the products.

2. Features: Soybean protein isolate is an edible soybean produced by using peeled and defatted cold-pressed soybean cake or low-temperature desolubilized soybean meal as raw material, and processed through dilute alkali extraction, acid precipitation, centrifugal separation, spray drying and other processes. Protein products. Soy protein isolate is a high-quality protein with a protein content of >90%. Not only does it have high protein content, but it also has high functionality and nutritional value, making it an excellent additive to various foods.

2. Soybean protein concentrate:

1. Function: Increase the net protein content of the product, improve the digestibility and utilization of overall protein amino acids, remove soluble sugar, thereby reducing a variety of antibiotics. The hazards of nutritional factors and their impact on lysine utilization efficiency during soybean heating.

2. Features: Utilizing the principle that the soybean meal powder leaching solution has the lowest protein solubility at the isoelectric point (pH 4.3~4.5) state, the insoluble protein, polysaccharide and soluble carbohydrates and low molecular protein are separated by centrifugation. Separate, then neutralize, concentrate and dry and dehydrate to obtain concentrated protein powder.

Extended information:

Precautions for using soybean protein isolate:

1. Due to the use of high soybean protein, the amount of lean meat is reduced and the amount of fat is increased. The amount of meat used, to a certain extent, affects the color of the product, which can be supplemented with blood or permitted pigments. In addition, for medium and low-end products, since the amount of lean meat is originally small, adding protein will relatively reduce the amount of lean meat. It is best to add a small amount of meat flavoring to increase the internal flavor of the product.

2. In the production of enema products, alkaline phosphate is used in most cases. When using soy protein isolate, it is best to use acidic phosphate, and acidic phosphate will reduce the ability of meat to bind water. . Therefore, when using ASP, it is best to add gluconolactone at the same time to buffer the effect of ASP.

3. Soy protein isolate has a certain covering effect on salt and seasonings, so be sure to add the seasonings last and adjust the amount of salt according to the situation.

4. When protein products are used in low-temperature meat products, the temperature should meet the functional thermal processing requirements of protein products. The functionality of soy protein isolate and soy protein concentrate products usually needs to be above 72°C (about 25 Minutes) can be exerted during heat processing, so when adding protein products to low-temperature meat products, it should not be lower than 72°C and heat processed for 25 minutes. In addition, this temperature can also make the carrageenan and corn starch added to the meat products functional and completely gelatinized. If it is lower than this temperature, it will be difficult.

Baidu Encyclopedia-Soy Protein Isolate

Baidu Encyclopedia-SPC