大豆たんぱく分離粉90%

大豆たんぱく単離粉とは何ですか?

Soya bean isolate protein is the most refined and purest of all soy protein products, with a protein content of more than 90 percent. Compared with soy protein concentrate, the production of soy protein isolate removes soluble components (low molecular weight soy protein, soluble sugar, isoflavones, saponins, and other soluble components) from low-temperature soybean meal, but also removes insoluble macromolecular components (insoluble fibers and other residues, etc.). 大豆 isolate protein has excellent water retention and oil retention, emulsification, foaming, solubility, viscoelasticity, and other processing properties. It is widely used in meat, dairy, bakery, nutritional, and other fields.

グリーンスプリング技術は大豆から油、セルロース、および他の不純物を除去することによって抽出された高含有タンパク質粉末である大豆タンパク分離粉末90%を提供しています。必須アミノ酸を含み、栄養素が豊富で、コレステロール、プリン、鼓腸因子がなく、エストロゲンバイオフラボノイドを双方向で調節し、食品分野で広く使用されています。

2000年に設立されたグリーン・スプリング・テクノロジー社は、中国を代表するバイオ企業です。私たちは体系的な品質管理システムを持っており、iso、haccp、およびその他の品質基準に従って生産を組織します。緑の春は完璧なトレーサビリティシステムを確立し、ソースから完成品までの各製品には詳細なテストと生産レポートがあります。グリーンスプリングはhalal、kosher、cosmos、brc、ifs、fda、isoなど多くの認証を取得しています。権威ある第三者検査レポートが利用可能です。

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Emulsification

The hydrophilic and lipophilic nature of soy protein powder determines that it has the property of emulsification stability. Soya protein is a surfactant, it can reduce the surface tension of both water and oil, and water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilised by the proteins gathered on the surface of the oil droplets, thus forming a protective layer. This protective layer prevents the aggregation of oil droplets and the destruction of the emulsified state, thus stabilising the emulsion performance.

Water Retention

The water retention of soy protein plays an important role in meat production, especially in the processing of minced meat products, the ability to absorb, combine, and bind water, not only retains the juice of the raw meat but increases the taste and flavor of the product but also to increase the yield of the product.

Gelation

Soya proteins powder form a gelling structure in meat products when heated. This property improves the hardness, elasticity, flakiness and texture of meat products and has a significant effect on their water retention and chewiness. Gel formation is influenced by a number of factors, including heating time, temperature, and soy protein liquid concentration.

Hydration

Soya protein powder contains many polar groups along its peptide chain backbone, which are water-absorbent, water-retentive and swellable.

Oil Absorption

Soya proteins powder added to meat products can form emulsions and gel matrices to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, which reduces the loss of fat and juices during the processing of meat products and helps to maintain the stability of the shape.

Applications:

In the Food Field:

Soya isolate proteins have a stable emulsifying capacity, exhibit some viscosity at the right temperature and concentration conditions, and form gels in water. Soya isolate protein powders have a high usage rate in enema products, emulsified meat products, and low-fat meat products. In some meat product processing, soya isolate protein powder can bind more fat and reduce fat loss when processing raw materials at high temperatures and short heating times. In emulsified minced meat products, adding a certain percentage of soybean isolate protein can also play a role in stabilizing the emulsion. Adding soybean isolate protein to meatballs increases the penetration, hardness, and toughness of the product after heating and cooking.

In addition to improving the yield, textural properties, sensory properties, and other quality characteristics of meat products, soybean protein isolate powder will also bring some effects on other components of meat products, such as SPI and starch additions to the formation of most heterocyclic amines in the roasted pork system has a low dose to promote, and with the increase in the dose of the promotional effect gradually weakened.