To produce high-quality soybean protein, it is crucial to find the best soy protein machine. There are many factors to consider when choosing one, such as the raw materials, processes, and nutritional value. To make your research easier, you can refer to our soy protein machine buying guide.
Listed below are the most important aspects to consider when choosing your soy protein machine. We also provide information on soy protein applications and nutritional values.
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Processes used in soy protein production line
The soy protein production line uses various processing steps to create soy protein isolate. These processes include dissolving extraction, acid precipitation, neutralization, homogenization, spray drying, and cyclone separation.
The last one produces high-quality soy protein isolates. The soy protein production line includes different equipment. All of them have their respective functions, and they are listed below:
Sub-critical solvent extraction is a recently developed technology for soy protein production. Its biggest advantage is low temperature extraction, which can choose suitable solvents based on their different properties.
The sub-critical solvent extraction process can also use a cosolvent to improve the extraction yield.
This process has many outstanding features, including a lower amount of polar lipid. As a result, it can promote the rapid development of the soybean protein processing industry.
Advanced physical refining processes minimize loss and improve oil quality, and fatty acids can be directly obtained. Using this process guarantees a high-quality product that contains fewer non-protein impurities.
Moreover, the advanced physical refining process doesn’t produce waste water pollution, which is essential for meeting health and environmental requirements.
By incorporating these processes, the soybean protein production line is completely automatic, mechanized, and environmentally friendly.
Soy protein isolate is the most researched plant protein, and is classified into four groups. Their compositions vary depending on the type of soy bean, growth conditions, and preprocessing.
The soybean protein component is extracted, and the process entails increased temperatures to eliminate unwanted ingredients and denature proteins.
As a result, SPIs differ in their functional properties. In this article, we will discuss the characteristics of different types of soy protein isolate and their processing methods.
Soy flour should be high in PDI and contain 50 to 70 percent protein. If you don’t have a high-quality soy flour, you can use a lower protein solubility material and create a concentrate.
The resulting soy products will be high in protein, at 70% or more. In burgers, soy protein isolate can replace meat and poultry, and it’s also used as an ingredient in some processed food products.
Soybean meal is rich in protein. This content is around 60-70% of the total protein of soybeans. Once soybeans germinate, the amino acids will be transported to the location of seedling growth.
Soybeans also contain two S-albumin storage proteins, beta-conglycinin and glycinin. The soybean is also rich in enzymes and trypsin inhibitors, making it an ideal protein source for human nutrition.
Soybean meat is also rich in genistein. This is an essential amino acid that has many health benefits. Soya chunks are made from defatted soy flour. Soya chunks are firm and rough when dry, but soften into a paste when cooked in gravy.
They are also known as vegetarian meat, as they can have the same taste and texture as non-vegan meat.
The nutritional value of soy meals varies from soybean to soybean. Different varieties have different levels of isoflavone. Some soybeans contain less fibre and more sucrose than others. Soy meal from Argentina or the US has intermediate values.
Soy meal should be assessed for its energy content by considering its fibre content, potential variation in protein digestibility and presence of anti-nutritional factors or Maillard reactions.
Soy protein is a versatile ingredient that is used in many products, from yogurt to noodles. It is also an excellent source of plant protein, making it an ideal choice for vegetarians and vegans alike.
Many foods are now made with soy protein, which has a variety of beneficial effects on human health. The machine is a relatively simple and cost-effective way to make these products. Here are a few of the most common applications.
Oats are the primary ingredient in the soy protein material produced by this machine. Oat bran is the insoluble fiber portion of oats.
The hull contains water-soluble components. Hence, the oat bran has limited effects on developing a meat-like texture.
The extruder then creates the textured soy protein material. This machine is useful for preparing a variety of soy products, such as textured soy protein bars, snacks, and frozen foods.