Application Of Soy Protein In Food Processing

1. Adding soy protein to fast food can improve the balance of amino acids in cereal protein and increase the protein content.

2. In fried foods, adding 2-5% soy protein can prevent the fat from penetrating into it. When the fried food comes into contact with the hot oil, it will form a closed surface on the surface, making the fat difficult Penetrate into the inner layer, so you can save oil.

3. The defatted soybean meal is used in cakes, which not only increases the protein content, but also improves the baking color, prolongs the storage time, and can also make the cream gelatinous and improve the mouth capacity.

4. In frozen foods, soy protein can partially replace milk powder. Because of its cohesiveness and water absorption, soy protein can keep the product good in shape. European and American countries also use soy protein to make "instant soy milk" as a milk substitute for babies. After children eat this soy protein isolate, there is no bloating, no bad stools, especially babies allergic to milk, it is more powerful.

5. Adding defatted soy protein to flour products can improve the quality of protein in flour and increase protein utilization. American researchers have found that flour contains gluten that affects gluten fermentation, and defatted soy flour can dilute the gluten, which is beneficial to the fermentation of yeast in noodle products. At the same time, soy protein contains lipoxygenase, which can decompose carotene in flour and play a bleaching effect. Soy protein also contains reducing sugar, which can make the surface of the bread golden yellow during baking. In addition, because of the high water absorption of soy protein, bread is not easy to age and denature. The general addition amount is 3-5%. When soy protein is added to wheat flour to make noodles, it can increase the moisture of the noodle embryo. When the same amount of water is added as the noodles without soy flour, the noodles with soy flour have good elasticity, resistance to cooking, high noodle yield, and appearance of cooked noodles. The color is good, and the taste is similar to noodles made of strong powder. The addition amount of defatted soybean flour is 5-10%, and the noodles are yellow. But the amount should not be too much, otherwise the beany taste will be heavy.

二．Adding soy protein powder to dumplings can not only replace lean meat, absorb too much animal and vegetable fats, but also improve the flavor of dumplings, keep the dumplings in perfect shape, and not eat too much.

4. The application of protein isolate in meat processing

1. Utilizing the emulsification of soy protein, it can be used in sausages to prevent oil separation and aggregation. Due to the strong water retention of soy protein powder, the weight loss of sausages during smoking is small. When adding less than 5.7%, the product will be affected. The quality is not affected, the surface of the tissue is slightly rough, but the internal organization is good, the flavor is good, and the chewing feeling is good.

2. At present, China and European and American countries have widely used soy protein isolate in meat products and aquatic products. On the one hand, it helps to improve the product structure (adhesion, water retention, emulsification, etc.), while reducing production costs. Improve its nutritional value.