蓝山大豆分离蛋白

Lanshan Isolated Soy Protein

大豆分离蛋白是以优质无污染非转基因大豆为原料,通过先进的生物萃取和分离技术加工而成,蛋白含量高达90﹪以上,具有乳化性能好,凝胶、吸油性强、粘结力高、溶解性好等性状。凝胶性能和良好的粘结力可将蛋白溶胶形成具有一定机械强度的立体网状结构,增强制品的组织构成力,使产品达到理想的持水、持油及延展等功能作用。

The material of Lanshan isolated soy protein is pollution free and non-genetically soybean and it is processed through advanced biological extraction and separation technologies. The protein content is as high as 90%.The soy protein has good characteristics, such as good emulsifying capability, good gelling ability, good oil absorption, good cohesion and good dissolution and so on.  The high gelling ability and good oil absorption can make the protein sol form a three-dimensional network structure of mechanical strength. The structure can enhance products’ organizational form strength to achieve the desired functions such as water and oil keeping and extension.

       1、在水产品加工中的应用:利用其加工鱼肉香肠、鱼丸等产品,可以改善产品的风味及口感,降低生产成本.

    1, The application in aquatic products processing : To use it processing meat sausages and eggs and so on, which can improve the flavor and texture of products and educe production costs.

       2、在糖果和冷饮方面: 更能体现大豆分离蛋白的功能特性。在奶糖中加入大豆分离蛋白,不但能提高营养价值,而且产品的口味、口感、韧性及耐嚼性都有很大的改善,并能降低成本；在冰淇淋、雪糕、果冻等含水较高的冷饮食品添加,能起到很好的乳化作用,更能体现出大豆分离蛋白的经济价值和营养价值。

2, In the aspects of candy and cool drink: Better reflecting the functional characteristics of soybean protein isolated. To add it in not only can improve the nutritional value，but also can improve the taste, texture and resilience, and to reduce costs，too; Adding in ice cream, jelly and other water higher cold drink, can play a good role in emulsifying; This can better reflect the economic value and nutritional value of the soy protein isolated.

       3、在火腿肠及肉类食品加工的应用:大豆分离蛋白能用在任何一种肉类食品加工,即使有盐份存在也能保持其功能,经得起重复加热或多次冷冻解冻处理,其特点是有效的将肉类中的油脂吸附乳化并保持水分,保持制品的粘弹性.

     3, The application in ham sausage and meet processing: The soy protein isolated can use in any meet product processing, it can retain its function even if the product has salt in it. And it can

       4、在烧烤食品加工中的应用:将大豆分离蛋白添加入面包、糕点、快餐面等等食品中,可提高产品蛋白质的含量,改善口感,增加产品营养价值, 降低生产成本.

       4, The application in cooked food processing: Adding the soy protein in bread, cake, instant noodles, and so on, would increase the protein content and  improve texture and nutritional value, and reduce production costs, too.

       5、在乳制品中: 大豆分离蛋白可作为脱脂奶粉和乳清蛋白的替代成本.在产品中能有效控制质地,能迅速乳化油水,对于需要特定外观及稳定性的产品,是一种理想的选择,如乳酪和奶油等.

     5, In milk product: Soy protein can use as substitutable cost of skim milk and whey protein. It can control product quality effectively, and can promptly emulsify oil. It is an ideal choice to the products which need specific appearance and stability as cheese and butter.

        6、大豆分离蛋白的高营养、多功能决定了应用领域之广,除上述肉类、肠类、水产品、烘烤、乳制品、糖果、冷饮之外,还可广泛用于饮料、烹调、覆膜、造纸、皮革等行业.

     6, The high nutrition and multifunction of the soy protein decide its broad application. In addition to the meat, intestinal type, aquatic products, bakery, dairy products, sweets and cold drink, it is also widely using in the industries of drink, cooking, paper making and leather and so on.