In the ever - evolving food industry, there is a growing demand for high - quality soybean raw materials. Consumers today are more health - conscious, seeking food products that are rich in protein and low in fat. According to a report from a well - known market research firm, the global demand for plant - based protein, especially soybean protein, has increased by 25% in the past five years. However, traditional soybean processing methods often fail to meet these high - end requirements. High - temperature processing can damage the protein structure, reducing its nutritional value and functionality. As a result, food manufacturers are constantly looking for innovative solutions to obtain high - quality soybean raw materials that can enhance the nutritional content and sensory properties of their products.
Energy - saving soybean processing equipment utilizes low - temperature technology to address the challenges in traditional processing. The core of this technology lies in cryogenic treatment and high - vacuum solvent extraction. 'According to an authoritative research, this low - temperature process can effectively preserve the activity of proteins in soybeans.' In the cryogenic treatment stage, soybeans are rapidly cooled to a very low temperature, which helps to maintain the native structure of proteins. Then, through high - vacuum solvent extraction, the fat in soybeans is removed while minimizing the damage to proteins.
This low - temperature process ensures that the protein content in soybean flakes is over 50%, and the fat content is reduced to less than 0.5%. The intact protein structure not only retains its nutritional value but also improves its solubility and emulsifying properties, making it an ideal raw material for various food applications.
High - protein and low - fat soybean flakes have significant application value in downstream food products. In the production of soy protein concentrates (SPC) and soy protein isolates (SPI), these high - quality soybean flakes serve as the primary raw materials. The high protein content and intact structure contribute to the high nutritional value of the final products. For example, in the meat substitute industry, SPC and SPI made from these soybean flakes can mimic the texture and taste of real meat, providing consumers with a healthy and delicious alternative.
In the dairy substitute industry, soy - based milk and yogurt made from high - quality soybean flakes have a smoother texture and a more pleasant taste. Moreover, the low - fat content makes these products more suitable for health - conscious consumers. These applications not only meet the market demand for healthy food but also expand the product portfolio of food manufacturers.
Let's take a food company in Europe as an example. Before using the energy - saving soybean processing equipment with low - temperature technology, the company's soy - based products had a relatively low protein content and a high fat content, which limited their market competitiveness. After adopting this new technology, the protein content of their products increased from 40% to over 50%, and the fat content decreased from 2% to less than 0.5%.
As a result, the sales volume of their products increased by 30% within a year. In addition, the low - temperature process reduces energy consumption, which helps the company control production costs. The cost of energy per ton of processed soybeans decreased by 20%, improving the company's profitability.
The application of low - temperature technology in soybean processing has far - reaching strategic significance for food enterprises. Firstly, it helps enterprises meet the increasing consumer demand for healthy food, enhancing their market competitiveness. Secondly, by improving product quality and reducing production costs, enterprises can achieve better economic benefits. Thirdly, this technology is in line with the global trend of sustainable development, as it reduces energy consumption and environmental impact.
In conclusion, the energy - saving soybean processing equipment with low - temperature technology allows every soybean to发挥 its maximum value. It provides a high - quality guarantee for food formulations, enabling food enterprises to meet the challenges of the market and achieve sustainable development. Do you want to learn more about how this technology can transform your food business? Click here to explore more success stories and solutions.
