采用大豆功效成份连续提取、逆向留存大豆蛋白技术，生产新型大豆浓缩蛋白(纯度≥70%)可将大豆浓缩蛋白成本降至＜0.22万元/t，是国内外同类产品成本的1/3，在面粉中添加5%～8%新型大豆浓缩蛋白，可使面制主食中大豆蛋白含量提高3.5%～5.6%，而且可全面改善面制主食的品质，不增加面粉与面制主食的售价。

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.