Soy Flour Is a New Development Direction of Soybean Raw Materials
Soy Flour Is a New Development Direction of Soybean Raw Materials

Soybean powder raw material stability, can be standardized operation

When making soy products from soybeans, the soaking time of the beans needs to be adjusted with the temperature changes throughout the year, and specialized personnel need to judge whether the soybeans are soaked properly. However, when using soybean powder as raw material to produce soy products, there is no need to soak the beans, saving a lot of time and investment in equipment and personnel. Only a certain proportion of the powder is mixed with water and heated to obtain the desired concentration of the product. The production of soybean powder products can be more standardized.

Soybean powder with zero soybean residue and low waste water discharge

When using soybeans as raw materials to produce soy products, processing 1 ton of dry soybeans will result in at least 1 ton of soybean residue and 8 tons of cleaning and soaking waste water. Currently, due to increased environmental protection efforts, soybean residue does not have a good and effective use, so most soybean residue is treated as solid waste, costing about $108 per ton for disposal, and the price is rising. However, using soybean powder as raw material to produce products does not require filtering soybean residue, and all raw materials can be utilized without producing much waste water during production.

Three, soybean powder simplifies the process

Compared with the soy milk production process, using soybean powder as raw material to make a batch of soy milk only takes half an hour, saving the steps of soaking, grinding, filtering, etc. in traditional production methods and saving at least 10 hours of production time. At the same time, the reduced processing steps also greatly reduces equipment occupation and investment.

Four, soybean powder has a wide range of applications

Since the entire production process is carried out under low-temperature conditions, the protein activity is maximally preserved, so traditional soy products such as soy milk, tofu, and tofu pudding can be made, and it can also be applied to baking products and food additives. Currently, the process of using soybean powder to make soy milk, tofu, tofu pudding, and even baked desserts is relatively mature.

Five, soybean powder has high nutritional value

Since the soy flour is fully utilized, the protein and fiber content is higher, and the removal of the germ reduces the purine content of soybeans. Using a certain company's soy flour as raw material to make 10-degree soy milk, the protein content reaches 4.9g/100g and the dietary fiber reaches 2g/100g, without the need to add additional dietary fiber to meet the claimed amount.

Six, soybean powder products have price advantages

Based on the price of a certain company's soy flour, compared with the commercially available instant tofu pudding powder under similar parameters such as production time, nutrition, and taste, the cost of using soy flour to make tofu pudding is lower. Compared with the traditional homemade method, the raw material cost is about $0.0435 per kilogram higher, but the production time is greatly reduced, and it is easier to standardize the operation, requiring lower requirements for employees, and more conducive to store expansion.

One of the difficulties in the development of the soy product industry is the discharge of soybean residue and waste water. As a new raw material for the development of the soy product industry without soybean residue discharge, soybean powder can effectively solve historical problems and is also a new direction for the future development of the industry.