The soy product industry stands on the development trend

Our reporter Lian He

Soybean products are the treasures of China's traditional diet, and their market demand is huge.

Problems such as backward technology and equipment need to be solved urgently

In 2019, the "Soybean Revitalization Plan Implementation Plan" was released, which proposed to promote China's soybean production to achieve the goals of expanding, increasing production, improving quality, and greening, and clearly established a soybean industry technology system

Although the development of China's soy product industry is accelerating, experts participating in the meeting admitted that the industry faces many problems that need to be solved urgently

Guo Shuntang, a professor at China Agricultural University, said that China's traditional soybean food processing industry has problems such as backward technology and equipment, high safety risks, and a crisis of inheritance

At the key node of supply transformation and value enhancement

In recent years, channels such as online and fresh soy products have risen rapidly, and new products have been launched continuously.

Guo Shuntang said that in the modernization process of the soy product industry, it is necessary to change the protein particle structure technology through innovation to improve product performance and quality

For example, Jiang Liwen, a professor at Hunan Agricultural University, said that although the fermented soybean products industry already has famous representative enterprises such as Pixian Doubanjiang, Guizhou Laoganma, Wangzhi and fermented bean curd, the industry still suffers from low degree of industrialization, poor sanitation, There are problems such as inadequate prevention and control of spoilage microorganisms and pathogenic bacteria, and unclear mechanism of action of the homology of medicine and food

Soymilk and soymilk originated in China and have been the favorite food of Chinese consumers for more than 2,000 years

Technological innovation makes by-products such as bean dregs turn waste into treasure

With the advancement of science and technology, the soy product industry has developed diversified products such as bean curd, tempeh, bean tendon, lamb tripe, and vegetarian chicken wings from the oldest tofu, shredded tofu, fermented bean curd, and soy milk

In recent years, vegetable protein has become a research and development trend to replace animal protein, and vegetable protein with soybean as the main raw material is more and more widely used in food

As a well-known expert in the domestic soy product industry, Professor Zhao Liangzhong, director of the Hunan Provincial Key Laboratory of Soy Product Processing and Safety Control, has devoted himself to the modern industrialization of traditional soy product technology for more than 30 years.

Yu Hansong, a professor at Jilin Agricultural University, has conducted in-depth research on the nutritional value and processing technology of by-products of soy products for many years

"China Food News" (November 05, 2021 02 edition)

　　(Editor in charge: Lian He)