Why Soy Vegetarian Products Will Become Mainstream in The Market

Soy Blocking Protein Products
The continuous improvement and innovation of vegetarian production technology and the emergence of various vegetarian delicacies have made vegetarian food comparable to traditional meat products in terms of taste and visual effects, attracting more consumers. Therefore, with the continuous improvement of quality of life and environmental awareness, With the improvement, vegetarian products are becoming the first choice of more and more people, and are gradually becoming the mainstream choice in the catering industry.
Textured soy protein is a new type of soy product, also known as textured soy protein and artificial meat. Soybean textured protein converts globulin in defatted soybean meal into silk protein and fiber protein, with a protein content of more than 55%. 02Num soybean textured protein is a high-quality, complete plant protein with rich amino acid content and high nutritional value. Soy protein inhibits the reabsorption of cholesterol, thereby lowering blood cholesterol concentrations. and has potential antihypertensive effects. It is the leading protein product currently on the market. 03Num soybean textured protein has good water and oil absorption properties. When added to meat products, it can significantly increase the protein content while increasing its color, aroma and taste.
Puffing principle

01Tissue protein puffing technology

The core technology of soybean textured protein drawing protein extrusion machine is high temperature and high pressure processing. The soybean textured protein solution is rapidly expanded and condensed in a short time by adjusting parameters such as pressure, flow, and temperature, prompting it to form a fibrous structure and increasing its adhesion and stretchability. At the same time, the molecular structure of the protein has also changed, such as the α-helical structure becoming a β-sheet structure, thereby improving its toughness and elasticity and increasing its application value.

02Benefits of brushed protein

Soybean textured protein is a high-quality plant protein with rich nutritional value and wide application prospects. In the processing of soybean textured protein, the brushed protein extruder is a key equipment. This machine uses high temperature and high pressure to rearrange the soybean tissue protein molecules to form a more uniform fiber structure, enhance its toughness and elasticity, and also change its storage stability and nutritional properties.

03Market development

In summary, as an important equipment in the processing of soybean textured protein, the soybean textured protein extrusion machine has huge market potential in its core technology and application prospects. In the future development, continuous innovation and improvement are needed to improve the production efficiency and product quality of equipment to better meet the needs of the market.
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