The main raw materials of textured soya protein production line are low-temperature soybean meal and peanut meal. After textured soya protein production line grinding, stirring, conditioning, high temperature, high pressure and high shearing, spherical protein molecules are opened into chains and recombined to form a new type of food with meat like fiber structure, such as lean meat, with a sense of chewing; textured soya protein production line product has high nutritional value, has the state and taste of meat, does not contain cholesterol and animal fat, and has the characteristics of oil absorption, water absorption and taste absorption; Mainly used in: ham, sausage, canned food, fast food and frozen food industries.
Hydrolyzed vegetable protein, as a food flavor substance, has been widely used all over the world. Textured soya protein production line is obtained from corn protein, soybean meal, cottonseed cake, gluten, peanut cake, castor bean meal and other protein sources through hydrolysis. The traditional hydrolysis method is to use hydrochloric acid to hydrolyze raw materials. Generally, hydrochloric acid is used to free amino acids from protein molecules, and then filter, neutralize, and remove insoluble substances. If refining is required, vacuum concentration and deodorization are also required. If necessary, decolorize again, and finally filter out the precipitate and adjust the composition to obtain the product.
Soybean wiredrawing protein rose in Europe, America and other developed countries in the 1960s, because it can replace high-fat, high calorie meat food, also known as “imitation meat”. Soybean tissue protein began to appear in China in the 1990s. After more than 10 years of development, it has developed from textured soya protein production line to soybean wiredrawing protein. Soybean brushed protein is generally a dry light yellow solid (water content is about 10%, water activity is about 0.43). If it is soaked in water for a few minutes, it will be fluffy, much like semi cooked ordinary lean meat. Textured soya protein production line silk drawing proteins are classified according to their structures, including thick silk, thin silk, soft silk, hard silk, slippery silk, astringent silk, etc. There are many combinations of applications according to different silk structure and tensile strength of silk.
