Soybean Protein Isolate is a full-price protein food additive produced from low-temperature desolvated soybean meal. Soybean protein isolate is an important plant protein product. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein. It has been widely used in food and other industries. Its protein content Up to more than 90%. The digestion and utilization rate can reach 93% to 97%.
Soybean protein isolate contains 8 kinds of essential amino acids for human body and some amino acid content exceeds the recommended standard of FAO/WHO. It is mainly composed of 11S and 7S globulin, and the eight kinds of amino acids necessary for human body are relatively balanced in protein composition, especially lysine The highest content.
At the same time, it also contains a large amount of essential fatty acids, phospholipids and rich calcium, phosphorus and other minerals 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 soybean protein isolate in meat products
Minced meat products belong to the common meat products of the public, and the use of soybean protein isolate is small. For minced meat products such as meatloaf, minced meatballs, dumplings, steamed buns and siu mai, they are usually processed by roasting, frying, steaming and boiling. It has good oil absorption properties. As an additive material 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, increase yield, reduce cost, and at the same time improve The 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 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 rolling, and combined with salt-soluble meat protein Maintain the integrity of the meat and improve the yield.
The water retention and gelling properties of soybean protein isolate are mainly used in processing, which can improve product texture, improve tissue characteristics (section, tenderness, taste) and surface morphology, reduce syneresis, stabilize product yield and other functional properties.
Utilize the functional characteristics of soybean protein isolate to manufacture various imitation meat products. These products do not contain meat or are replaced by other meat, but have the flavor and taste of natural meat products. They have high protein, low fat, no cholesterol, and nutritional value. Advanced advantages.
Application of Soybean Protein Isolate in Baked Food
Application of Soybean 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 in the food 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 also be extended.
However, if the addition of soybean protein isolate is too large (8% to 12%), it will affect the tissue state and sensory quality of the bread, make the volume of the bread shrink, the skin thicken, the color deepen, the texture harden, and the effect is not good.
Therefore, when using, attention should be paid to the amount of soybean protein isolate added. 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.
The use in cakes is mainly reflected in the improvement of emulsification and the stability of the foam system. Adding soy protein isolate to biscuits can improve the water retention of the product, prevent water loss, 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 product shelf life.
Application of Soybean Protein Isolate in Dairy Products
Soy protein isolate as a new functional additive. Adding it to special formula milk powder is the development trend of the milk powder processing industry. A certain proportion of soybean protein isolate is added to the milk powder to combine animal protein and vegetable protein.
The isoelectric points of soybean protein and milk protein are similar, so it is feasible to produce double-protein compound yogurt. The main raw materials are milk and soybean protein. The active lactic acid bacteria beverage made by lactic acid bacteria fermentation has little difference in flavor and taste from ordinary yogurt. It not only has the inherent characteristics of yogurt, but also complements animal and plant proteins, and its nutritional structure is reasonable and balanced.
Application in canned products
Soybean protein, also known as vegetarian meat, has a protein content of more than 50% and contains 8 kinds of amino acids necessary for human body. Foods with nutritional value.