The market demand for puffed soy products drives the development of food machinery and equipment

Food puffing technology has a long history in my country. In ancient times, frying was regarded as one of the important methods for puffing food. Due to various reasons, the development of puffing technology in my country was slow. It was not until the late 1970s that puffing technology and puffed food began. With the continuous improvement of people's living standards, the puffed food for public life has also developed rapidly. Expansion is to use the principle of phase change and the thermal pressure effect of the gas to make the liquid inside the processed material rapidly heat up, vaporize, pressurize and expand, and rely on the expansion force of the gas to drive the structural denaturation of the macromolecular substances in the components, so that it has The process of reticular structure characteristics and stereotyped porous substances, and the food produced by this process is collectively referred to as puffed food. Puffed soybean products, also known as soybean tissue protein and artificial meat, refer to soybean meal, soybean meal, defatted soybean meal, concentrated soybean protein, isolated soybean protein, etc., which are processed into powder, extruded and extruded, and have a fibrous shape similar to lean meat. Product of organizational structure. Puffed bean products can be added with ingredients or seasonings, and processed into ready-to-eat products through smoking, roasting, marinating, frying, and frying. They can also be used as raw materials for cooking dishes or as auxiliary materials in meat product processing. Soybean tissue protein is mainly produced on an industrial weigherby extrusion method. The extrusion method uses a screw extruder as an extrusion equipment. Under the conditions of high temperature and high pressure, the material forms a fibrous structure and a porous structure similar to meat. According to different processes, puffed soy products can be divided into dry products and wet products. The former has a low moisture content and has a puffed spongy structure, which is mainly used as an added ingredient for meat products and frozen noodle products; the latter has a high moisture content and It has a high degree of organization, and its appearance is very similar to animal meat. It can be eaten directly without rehydration. It can be cooked in various ways as a main dish. It is also widely used in hamburgers, hot dogs, steaks and other products in Western food. middle. According to the statistics of the top 50 enterprises in the national soy product industry by the bean products professional committee of the China Food Industry Association in 2011, the amount of soybeans used by the top 50 enterprises in the soy product industry in my country for puffed soy products was about 241,800 tons, and about 16.01 tons in 2010. tons. Among the 4,031 soy products companies in my country that have obtained QS certificates, more than 500 produce puffed soy products. In some areas, puffed soy products have formed a local advantageous industry. For example, Chengtou Town, Shandong has now formed a standardized production base for puffed soy products with a complete industrial chain, supporting the construction of a public service platform for soy products electronic trading, a soy product testing center, a soy culture exhibition center and other service platforms. 200,000 mu of non-GMO soybean raw material planting bases have been established. The town has 407 various soy products processing and machinery manufacturing enterprises, employing more than 12,000 people. The annual soybean consumption is about 350,000 tons, and the annual output of soybean processing machinery is 40,000 sets. The products are exported to all parts of the country and overseas markets. The market demand for puffed soy products has also driven the development of food machinery and equipment. The high fibrosis tissue protein is different from the simple extrusion and puffing of ordinary tissue protein, and requires a high level of extrusion technology. However, there is still a lack of high-tech extrusion equipment that can automatically control process parameters in China, and it is often difficult to achieve the requirements of good fibrous structure, no bean smell, no peculiar smell, and good flavor at the same time. At present, many processes have not been automated, such as the roasting and cooling of vegetarian meat skewers, which are still mainly manual operations, and their specialized and integrated equipment still needs to be developed and improved. According to expert analysis, the catering consumption of high-quality soybean-simulated vegetarian meat is optimistic. In recent years, in large and medium-sized cities, vegetarian restaurants have grown rapidly, and most of them are full of fashion and individual characteristics. New products combining simulated vegetarian meat with meat products also have market potential. The simulated vegetarian meat can be used in canned luncheon meat as 'pink meat' without changing the original process of canned luncheon meat. Some local snack meat products, such as Sichuan's 'Dengying Beef', are fried in oil and have high calories. They can also be optimized by the production of simulated vegetarian meat. The follow-up processing of simulated vegetarian meat is similar to that of meat products. Meat food companies can increase the processing of new simulated vegetarian meat products without adding too much equipment and changing too many technical requirements. Therefore, with balanced nutrition as the consumer demand point, the meat industry has good industrial advantages and market space to develop simulated vegetarian meat. At the same time, it also requires that the machinery and equipment for puffed soy products can be further improved.

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