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Low Temperature Soybean Meal (Soybean Protein ) Technique
Low temperature soybean meal (soybean protein ) technique is that the wet meal is operated under low temperature and short time,It can reduce the protein degeneration degree in a big extent,improve the protein quality. Explore this section to learn FY Extractio's patented technique.
Introduction
What Is Low temperature soybean meal
Soybean protein main source is low temperature defatted soybean meal. According to different protein content, it divides Soybean flour, Soybean protein concentrate, Soybean protein isolate.
After pulverizing and grind the low temperature soybean meal into 200 meshes fine powder, can drink directly or make dairy products and other products’ additives, tofu product, etc.
Low temperature soybean meal is extruded and expanded, get the lean tissue particle、flake、stripe state protein product, can add in the sausage, canning product,etc.
Low temperature soybean meal is extracted under PH value shows alkaline state, then make the soluble protein settles under PH value shows acidic condition. After centrifugal separation and spray drying then get the milk white fine powder(The protein isolate). It can be treated with ethyl alcohol method, get the protein concentrate. It is as the food nutritive fortifier, can add in the flour、rice flour、milk powder、bread、sausage, etc.
Low temperature desolventization technique is that the wet meal is operated under low temperature and short time,with certain vacuum condition, remove the solvent from the meal, achieve to the required index. It can reduce the protein degeneration degree in a big extent, improve the protein quality.
Process Flow:
Soybean-Cleaning-Classification-Conditioning-Quick drying-Cracking-Husking-Conditioning-Flaking-Solvent extraction-Low temperature desolventing-Low temperature soybean meal.