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The production process and market application of soybean dietary fiber

soy dietary fiber

Production Process:

Wet bean dregs→acid adjustment (1mol/L hydrogen chloride to adjust the pH value to 3~5)→hot water soaking (80℃~100℃, 2h)→neutralization (1mol/L sodium hydroxide to adjust the pH value to neutral)→dehydration Drying (drying at 65°C to 70°C or airflow drying to a moisture content of 8%) → crushing → sieving (80 mesh) → soybean dregs powder → extrusion (feeding moisture 16.8%, 150°C screw speed 150r/min) → Cooling→crushing→functional activation and superfine grinding.

Production application:

Meat products
Soybean dietary fiber contains 18-25% protein. After special processing, it has certain gelatinity, oil and water retention. It can be used in canned products to change the processing characteristics of meat products to increase the protein content and the health care performance of fiber. It is mainly used in meat products such as ham sausage, luncheon meat, sandwiches, and meat floss.

Pasta products
The processed soybean dietary fiber can enhance the dough structure and is an ideal natural additive in high-grade bread baking. Adding soybean fiber to bread can significantly improve the honeycomb structure and taste of bread, and can also increase and improve the color of bread. The pastry contains a lot of water in the production, and it will solidify during baking, making the product soft and affecting the quality. Dietary fiber is added, because of its high water holding capacity, it can absorb a large amount of water, which is beneficial to product solidification and freshness preservation, and at the same time reduces costs. It can also be used in pasta products such as biscuits, convenience foods, steamed buns and rice noodles.

Dietary fiber is fermented with Lactobacillus to make whey material, or added to soft curd, cheese or milk desserts; dietary fiber can also be used in a variety of carbonated beverages such as high-fiber soybean milk.

Snack food
Adding soybean dietary fiber to extruded puffed or fried snack food can change the oil and water retention of snack food, increase its protein and fiber content, and improve its health care performance. The more popular soybean fiber snacks in the world include soybean fiber slices, soybean fiber cheese, milk skin and delicious soybean fiber crisps.

Food taboo:

Soy products and honey are both nutritious good products, but these two foods cannot be eaten together. Tofu can clear away heat and disperse blood, and lower the turbidity of the large intestine. Honey is sweet, cool and slippery, and eating the two together can easily cause diarrhea. At the same time, honey contains a variety of enzymes, and tofu contains a variety of minerals, vegetable proteins and organic acids. Mixing the two will easily produce biochemical reactions that are not conducive to the human body. Therefore, after eating tofu, it is not advisable to eat honey, let alone eat it together. The protein content of soy milk is higher than that of milk, while honey contains a small amount of organic acid. When the two are mixed, the organic acid will combine with the protein to produce denatured precipitation, which cannot be absorbed by the human body.

Beans contain inhibitors, saponins and lectins, which are substances that are not good for the human body. The best way to deal with them is to cook soy milk. People who eat soy milk for a long time should not forget to supplement the trace element zinc


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