Effect of processing of soy hulls on quality of raw material for production of protein products | Uticaj obrade sojine ljuske na kvalitet sirovine za proizvodnju proteinskih proizvoda
2011
Antonić, Ž., Sojaprotein AD, Bečej (Serbia) | Ševo, M., Sojaprotein AD, Bečej (Serbia) | Stanivuk, R., Sojaprotein AD, Bečej (Serbia) | Pešić, Č., Sojaprotein AD, Bečej (Serbia)
Soybean is rich in protein (36-40%), oil (15-23%), carbohydrates (34%), vitamins and minerals, so the products obtained by soybean processing are a rich source of these ingredients. In order to obtain a product with higher protein content, it is necessary to remove the greatest amount of nonproteinaceous components. Sojaprotein has a number of high-protein products in its assortment, including soy protein flours, textured products etc. In order to obtain the best quality of concentrates, the raw material should be of highest quality as well. In addition to the mentioned soy protein products, Sojaprotein is constructing a new plant for the production of soy protein concentrate with a minimum of 65% protein. By changing the sequence of technological operations and parameters of the equipment, the enhanced quality of material preparation for the production of high protein products has been achieved.
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