How to remove harmful ingredients from soybean processing?
Soybean products have been produced at the beginning of more than two thousand years of history, in soybean products processing technology is far less mature than today's ancient, then how to deal with these harmful substances? As a matter of fact, heating is the most effective way. Boiled water can be drunk, cooked fish is soup, soy products production is the same reason, soy products in the production process of "three ups and three downs" is a cannot give up the process.
Trypsin, erythrocyte agglutinin, phytic acid, urease, thyroid swelling factor can be effectively eliminated under the condition of heating. But the heat resistance of these harmful substances varies, and how to balance the complex relationship is also a big problem in industry.
Urease is the most easily detected of the five types of substances. The elimination of urease is also promoted as an indicator for the detection of harmful components in soybean processing.
Trypsin is the most resistant to temperature. In general, 12 minutes of heating can completely disable urease, but trypsin remains. Therefore, the detection of trypsin inhibitor is the lowest safety standard detection index.
The inactivation of harmful components of soybean is closely related to the moisture content of soybean. It is easier to eliminate these harmful components under hot and humid conditions.
It is the responsibility of soybean products manufacturers to control the survival of these harmful ingredients. It is also the original intention of Shanghai Wangxin Soybean Products Equipment Co., Ltd. to make people eat more nutritious and delicious tofu. We are committed to providing soybean manufacturers with more efficient and accurate equipment and industry technical experts to solve problems.
Shanghai Wang Xin as a professional soybean products machinery manufacturer is willing to explain more soybean products knowledge for you, bring you more soybean products culture.
