Soy protein isolate is a full-value protein food additive produced from low-temperature desolubilized soybean meal. Soy protein isolate is an important vegetable protein product. It is rich in nutrients and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. It has been widely used in food and other industries. as high as 90% or more. The digestion and utilization rate can reach 93% to 97%.
Soy protein isolate contains 8 essential amino acids for human body and some amino acid content exceeds the recommended standard of FA0/WHO. It is mainly composed of 11S and 7S globulin, and the eight essential amino acids in the protein composition are relatively balanced, especially lysine. highest content.
At the same time, it also contains a lot of essential fatty acids, phospholipids, and minerals such as calcium and phosphorus that are beneficial to human health, and does not contain cholesterol. Its efficacy ratio is higher than that of meat. When mixed with other foods, it can significantly improve the nutritional value of the original food.
Application of Soy Protein Isolate in Meat Products
Minced meat products belong to the general public meat products, and the use of soy protein isolate is small. For minced meat products such as meat patties, minced meatballs, dumplings, steamed buns and shao mai, they are usually processed by roasting, frying, steaming and boiling. The processing temperature is high. It has good oil absorption properties. As an additive to improve product texture (reduce free fat), it can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, improve yield, reduce costs, and improve nutritional value of the product.
Application in Block Meat Products Block meat products refer to whole or large pieces of meat products, such as brine ham (Western-style ham), corned beef and other large pieces of meat products.
The integrity of the muscle tissue is destroyed during the processing. Therefore, soy protein isolate can be added to the salted brine, and the brine can be evenly diffused into the muscle tissue by injection and tumbling, and combined with the salt-soluble meat protein. Maintain meat integrity and improve yield.
In processing, the water retention and gelling properties of soybean protein isolate are mainly used, which can improve product texture, improve tissue characteristics (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield and other functional properties.
Utilize the functional properties of soy protein isolate to manufacture various simulated meat products. These products have no meat or are replaced with other meats, but have the flavor and taste of natural meat products, high protein, low fat, no cholesterol, and nutritional value. high advantage.
Chen Wen et al. studied the simplified process of soybean protein biomimetic meat, and the results showed that the addition of accelerators and coagulants could help improve the quality of biomimetic meat, and the pH value had a certain impact on product quality.
Meng Xiangchen et al. used soy protein isolate to replace part of meat. The results show that: adding soybean protein and compounding various emulsifiers, water-retaining agents, stabilizers, etc., can replace 30% of meat under suitable process conditions.
Application of Soy Protein Isolate in Baked Food
Application of soy protein isolate in bread When producing bread, adding no more than 5% soy protein isolate can increase the volume of bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of bread (such as making bread products. The protein content increases, the volume increases, the texture is soft, the flavor is good, and the nutritional supplement effect is obvious), and the shelf life of the product can be extended.
However, if the amount of soybean protein isolate added is too large (8% to 12%), it will affect the tissue state and sensory quality of the bread, reduce the volume of the bread, thicken the skin, deepen the color, and harden the texture, and the effect is not good.
Therefore, when using, the amount of soybean protein isolate added should be paid attention to. The addition of soybean protein isolate can increase the water absorption rate of bread, increase the protein content of bread, improve the quality of bread, and have a certain protective effect on bread aging.
It is mainly reflected in the improvement of emulsification and the stability of foam system when used in cakes. Adding soybean protein isolate to biscuits can improve the water retention of the product, prevent the loss of water, improve the sensory flavor and appearance of the product, shorten the dough mixing time, make the product easy to release the film, reduce the breakage of the product, and effectively improve the shelf life of the product.
Application of Soy Protein Isolate in Dairy Products
Soy protein isolate as a new functional additive. Adding to special formula milk powder is the development trend of milk powder processing industry. A certain proportion of soy protein isolate is added to the milk powder to combine animal protein with vegetable protein.
The isoelectric points of soy protein and milk protein are similar, so it is feasible to produce double-protein compound yogurt. The main raw materials are milk and soy protein. The active lactic acid bacteria beverage produced by fermentation of lactic acid bacteria has little difference in flavor and taste from ordinary yogurt, not only has the inherent characteristics of yogurt, but also complements animal and vegetable proteins, and the nutritional structure is reasonably balanced.
Application in canned products
Soy protein, also known as vegetarian meat, has a protein content of more than 50% and contains 8 kinds of amino acids necessary for the human body. It is a high-protein nutritious food. It can be processed into canned vegetable protein meat, which can be carried around, easy to eat, and has high nutritional value. nutritional value of food.