Soy textured protein is a high-quality plant protein extracted from soybeans. It has excellent nutritional value and functional characteristics and is widely used in food, health products, medicine and other industries. Its production process involves the following main steps:
1. Crush
The soybeans are washed, soaked, steamed and then crushed. Crushing can destroy the tissue structure of soybeans, which is beneficial to subsequent hydrolysis, separation and other processes.
2. Hydrolysis
Add hydrolytic enzyme to the crushed soybeans to carry out hydrolysis reaction. Hydrolysis can decompose soy protein peptide molecules into small molecule peptides or monomeric amino acids, thereby improving the availability and biological value of tissue proteins.
3. Separation
The hydrolyzed soybean slurry is subjected to separation processes such as centrifugation or filtration to separate the hydrolyzed soybean protein liquid and residue. Hydrolyzed protein solution contains higher contents of tissue protein and free amino acids and is the main raw material for preparing soybean tissue protein.
4. Precipitation
In the separated hydrolyzed protein solution, acid-base adjustment and other methods are used to transform the tissue protein into a neutral charged state, and then the tissue protein is precipitated through high-speed centrifugation, ultrafiltration and other methods.
5. Washing
Wash the tissue protein precipitate to remove impurities and salt in the sediment and improve the purity and quality of the tissue protein.
6. Drying
The washed tissue protein precipitates are dried through drying equipment to reduce the moisture content, and the tissue protein is prepared into dry powder.
7. Packaging
The dry powder is packaged through packaging equipment to improve the shelf life and storage quality of the tissue protein. During the packaging process, methods such as vacuum packaging or nitrogen preservation are generally used to prevent tissue proteins from oxidizing in the air and causing dehydration reactions, resulting in a decrease in quality.
To sum up, the production process of soybean textured protein requires multiple steps, including crushing, hydrolysis, separation, precipitation, washing, drying and packaging. Strict control and monitoring are required in each process to ensure that the quality and purity of tissue proteins meet the requirements. At the same time, cutting-edge technology and equipment are also needed to improve production efficiency and quality, and provide better protection for people's health.
