2003, Volume 5, Issue 3
Strategic Study of CAE >> 2003, Volume 5, Issue 3
The Preparation of Intensified Soybean Protein Applicable to Staple Flour Food
National Research & Popularization Center of Soybean Further Processing, Changchun 130022, China
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Abstract
The “Technique of continuous extraction and converse retention” is used to separate effective ingredients from soybean. The cost of soybean concentrated protein(purity is higher than 70% )is firstly reduced to less than 2 200 yuan/ton, which is 1/3 of the cost of the same kind of food in domestic and international market. Adding 5%〜8% soybean concentrated protein to flour, the content of soybean protein of staple flour food will increase by 3.5%〜5.6%. In addition, processing quality of staple flour food will be improved While the price of flour or staple flour food remains unchanged.
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References
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