Continuous extraction technology of soybean functional factors successfully developed in Yingkou, Shandong Province
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Last Update: 2001-12-24
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Source: Internet
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Author: User
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Introduction: Shandong Yingkou Bohai Natural Food Co., Ltd has recently completed the research and application of a new technology for continuous extraction of soybean functional factors and protein concentrate from high and low temperature soybean meal in a production line This technology not only successfully achieved industrial production, but also there is no such technology at home and abroad, creating the international leading level of soybean continuous extraction technology According to experts, the average output value of each ton of soybean meal processed by this technology is more than 20 times that of raw soybean meal, and the extraction method of "mixed extraction liquid and reverse separation of soybean protein" makes all soybean protein remain The results of the grain testing center of the Ministry of agriculture show that the high denatured soybean protein can improve the taste of the food and increase the protein content of the product by adding 5% - 8% of the high denatured soybean protein to the main flour food Meanwhile, the physical and chemical indexes of soybean protein concentrate, nucleic acid, isoflavone, oligosaccharide and other products extracted by this technology have reached the international advanced level (author:) share to feed Weibo share to:
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