Raws li kev paub txog kev noj qab haus huv thoob ntiaj teb thiab cov ntsiab lus kev txhim kho kom ruaj khov zuj zus, kev lag luam cog cov protein ntau tau ntsib kev loj hlob tawg. Raws li "tag nrho-rounder" nyob rau hauv cov nroj tsuag-based protein tsev neeg,soy protein ntautau dhau los ua cov khoom siv tseem ceeb rau kev hloov pauv khoom noj khoom haus thiab kev txhim kho, siv nws cov khoom noj khoom haus, kev ua haujlwm, thiab kev lag luam zoo. Nws tsis tsuas yog lub xub pwg nyom ntawm lub hom phiaj ntawm kev ua kom zoo ntawm cov khoom noj khoom haus zoo nkauj thiab txhim kho cov khoom noj khoom haus ceev tab sis kuj yog ib qho kev xaiv zoo rau kev tsim cov khoom noj kom ruaj khov.
Core Advantages ntawm Soy Protein
Diversity Function:Soy proteincais tawm muaj rau lub luag haujlwm tseem ceeb los ntawm nws cov qauv molecular tshwj xeeb: emulsification tuaj yeem ua kom cov khoom noj ruaj khov, xws li ncua lactose crystallization hauv dej khov; hydration muab cov nqaij cov khoom zoo heev dej tuav lub peev xwm, nce cov khoom tawm los ntawm 20%; roj nqus tau tuaj yeem kaw cov roj thiab txo cov kev ua haujlwm poob; gelling muab cov pob txha elastic rau cov khoom siv hmoov thiab ua kom lub neej ntev; foaming muab cov zaub mov ci ua cov qauv fluffy; thiab zaj duab xis tsim optimizes kev ntxhib los mos ntawm cov khoom noj bionic. Cov yam ntxwv no muab cov tuam txhab ua zaub mov nrog kev ua haujlwm zoo los ntawm kev ua haujlwm yooj yim mus rau high-end khoom tsim.
Nqi-Effective Economic Value: Piv rau tsiaj protein,soy protein ntautxo cov nqi raw khoom los ntawm 30% -50%, nrog cov khoom ruaj khov txhawb nqa los ntawm kev cog qoob loo loj loj thiab kev siv thev naus laus zis. Piv txwv li, cog cov khoom siv nqaij sivsoy protein ntauRaws li lub hauv paus muaj cov nqi tsim khoom tsuas yog 60% -70% ntawm cov nqaij ib txwm, txhim kho cov txiaj ntsig ntawm cov neeg lag luam.
Kev Lag Luam Kev Lag Luam Kev Lag Luam: Raws li cov khoom lag luam muaj protein ntau,soy protein ntaumuaj tag nrho 8 qhov tseem ceeb amino acids thiab tsis muaj roj cholesterol. Cov kev tshawb fawb pom tau tias kev noj txhua hnub ntawm 25 grams ntawmsoy protein ntautuaj yeem txo qis lipoprotein cholesterol los ntawm 10% -15%, thaum nws cov isoflavones txhawb kev txhim kho pob txha. Qhov no ua rau nws muaj qhov zoo tshaj plaws rau cov khoom noj siv mis, kev ua haujlwm zoo ntawm cov dej haus, thiab cov khoom noj khoom haus laus.
Ntau yam kev thov Scenario hauv Kev Lag Luam Khoom Noj
Kev Txhim Kho Kev Ua Haujlwm Zoo hauv Cov Txheej Txheem: Ntxiv 2% -5% ntawm cov protein cais tawm hauv kev ua cov nqaij tuaj yeem txhim kho cov juiciness thiab sliceability ntawm nqaij npua, meatballs, thiab lwm yam; ntxiv 3% hauv cov khoom pasta tuaj yeem ua kom lub zog tensile ntawm noodles thiab txo tus nqi hla ntu; Hloov 10% -20% ntawm cov kua mis hmoov hauv cov khoom siv mis nyuj tuaj yeem ua kom zoo dua cov melting kuj thiab saj ntawm ice cream.
Txoj Kev Ua Haujlwm Zoo Tshaj Plaws hauv Cov Khoom Noj Tsis Zoo: Los ntawm cov txheej txheem texturization,soy protein ntautuaj yeem hloov mus rau hauv cov khoom nruab nrab xws li texturedsoy protein ntauthiab cov dej noo ntau extruded protein, ntxiv ua rau cov neeg tsis noj nqaij steaks thiab imitation cws. Kev tshawb fawb qhia tau hais tias hloov 20% -40% ntawm cov nqaij ntses nyob rau hauv cov khoom surimi tswj elasticity thiab chewiness thaum txiav nqi ntau dua 30%, ua tau raws li 22.6% txhua xyoo kev loj hlob xav tau nyob rau hauv cov neeg tsis noj nqaij ua lag luam.
Precision Nutrition rau Cov Khoom Noj Tshwj Xeeb: Nrog rau qhov ua tsis haum me me thiab kev noj zaub mov zoo dua,soy protein ntauyog ib qho kev xaiv tsis raug rau hauv cov khoom noj khoom haus uas tsim los rau kev rov qab phais thiab kev loj hlob ntawm cov leeg. Nws cov ntsiab lus leucine tshaj cov tsiaj proteins los ntawm 15%, uas ua rau cov nqaij ntshiv kho thiab kev loj hlob, ua kom nws cov xwm txheej raws li lub hauv paus tseem ceeb ntawm cov khoom noj khoom haus kev ua si.
Qhov zoo ntawm cov pa roj carbon tsawg thiab ncig kev lag luam
Nyob rau hauv cov ntsiab lus ntawm kev kub ntxhov thoob ntiaj teb kev nyab xeeb thiab cov peev txheej depletion,soy protein ntautau dhau los ua tus tsav tsheb tseem ceeb rau kev txhim kho kev lag luam khoom noj khoom haus kom ruaj khov nrog nws cov pa roj carbon tsawg thiab kev siv peev txheej. Piv nrog rau cov tsiaj protein, thaj av xav tau rau kev cog qoob loo tau txo qis los ntawm 60%, thiab cov pa hluav taws xob hauv tsev cog khoom ib chav tsev ntawm cov protein ntau tsuas yog 1/10 ntawm nqaij nyuj. Tsis tas li ntawd, by-products xws li dregs ntawmsoy protein ntautuaj yeem ua tiav rau hauv cov khoom ntim khoom degradable lossis cov khoom noj tsiaj tsiaj, ua tiav 'zero pov tseg' hauv tag nrho cov saw.
Los ntawm cov nroj tsuag-raws li mis nyuj nyob rau hauv lub rooj noj tshais rau cov khoom noj muaj protein ntau hauv cov zaub mov,soy protein ntauyog transcending tsoos zaub mov kev lag luam ciam teb. Tsav los ntawm ob qhov tseem ceeb ntawm kev noj qab haus huv thiab ecology,soy protein ntauyog evolving los ntawm ib tug pa additive mus rau lub tswv yim lub hauv paus pob zeb. Cov kev siv zog yav tom ntej yuav tsum tsom mus rau kev tsim kho thev naus laus zis kom tawg los ntawm homogenization, tsim kev sib koom ua ke kev lag luam saw mechanisms, thiab tsim cov kev daws teeb meem Suav hauv kev hloov pauv ntawm cov nroj tsuag.
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Post lub sij hawm: Apr-08-2025