Processing technology continues to break through to see how domestic soybeans can be transformed

[China Agricultural Machinery Industry News] China is a traditional big bean country. In the process of promoting the structural reform of the supply side of agriculture, many regions have taken “reducing food and increasing beans” as an important measure. Under this background, what changes are taking place in the domestic soybean processing industry, how can modern processing technology dry out the value of a soybean, and what is the prospect of the domestic soybean processing market, and where should we seek breakthroughs?

Processing technology continues to break through to see how domestic soybeans can be transformed

Drink a cup of thick soy milk in the morning, eat a Mapo tofu rice bowl at noon, and mix some fermented bean curd with porridge at night. Our daily lives are inseparable from a wide range of traditional soy products. They are an important source of people's access to plant protein, and they are also delicious on the table of Chinese people.

With the continuous breakthrough of soybean processing technology in China, in addition to the traditional soybean oil, tofu, soy milk, soy milk, the soybean products that people can eat are more and more abundant, and their quality and value are also constantly improved. A grain of domestic soybean that has been inconspicuous, has been transformed into a "golden bean" after processing.

China has a long history of soybean processing, and 90% of domestic soybeans are used for food processing.

Soy is rich in nutrients and is known as "the meat of the field, nutrition". China is the hometown of soybeans and the birthplace of soy processed food. As early as 5,000 years ago, the Chinese began to cultivate and consume soybeans. In 500 BC, the Chinese made soybean milk into soybeans, and in the Western Han Dynasty, they made the world's tofu. In the Northern Song Dynasty, soybean oil was successfully extracted from soybeans. After that, processed products such as bean curd, soy milk, bean paste, and frozen tofu were successively released.

With the development of science and technology, there are currently more than 12,000 kinds of foods, beverages, pharmaceuticals, feed products, textiles, fine chemical products, building materials and biological products with soy as raw materials.

"Compared with foreign countries, China's soybeans are mainly used for food processing." Han Tianfu, a researcher at the National Soybean Industrial Technology System and a researcher at the Institute of Crop Sciences of the Chinese Academy of Agricultural Sciences, told reporters that, in a broad sense, soybean processing mainly includes soybean oil, food processing and Feed processing is three major parts, while China is mainly focused on the processing of traditional soy products and protein products.

Why is there such a difference? Yu Hansong, a scientist at the National Soybean Industrial Technology System and a professor at the College of Food Science and Engineering at Jilin Agricultural University, explained: “Compared with foreign soybeans, domestic soybean production is relatively low, and the oil yield is not high, but its protein content is very high. Nutrition is also very rich. Therefore, foreign soybeans are mainly oil-pressed and foraged soybean meal, while domestic soybeans are mainly processed by food." According to statistics, from 2012 to 2015, the amount of soybean raw materials used in China's food industry was 10 million tons to 1150. Ten thousand tons. The domestic soybean production in recent years is about 12 million tons, that is, more than 90% of domestic soybeans are used for food.

The market demand for the soybean processing industry is very large. According to statistics, in 2015, the annual processing capacity of soybeans in China reached 92 million tons, of which about 80 million tons were used for oil processing. This part mostly uses imported soybeans as raw materials; the other 10 million tons is used for food processing, with domestic soybeans as the Lord.

Continuous breakthrough in processing technology, the value of soybean by-products has increased 100 times

Nowadays, some supermarkets in the northeast region, a “high-nutrition plant fiber meat” produced by Jilin Furuide Food Co., Ltd., using the national soybean industry technology system research and development technology, is priced at 10~20 yuan/jin, and is subject to many consumptions. Favorite. This is made from bean dregs.

As a by-product of soy processing, the bean dregs are either discarded or converted into feed. As the feed bean dregs, the market price per jin is 0.1 yuan, and after processing into "plant fiber meat", the added value is increased by more than 100 times.

Soybean meal, which is also a by-product of soy processing, is transformed into a functional salt, soy peptide salt. The team led by Wang Fengzhong, a researcher at the Institute of Processing, Chinese Academy of Agricultural Sciences, hydrolyzed the protein in soybean meal into an active peptide and extracted it into common salt. "Compared with common salt, soy peptide salt has the function of lowering blood pressure, and the peptide itself has the function of umami, which is more suitable for the relevant people to eat." Wang Fengzhong told reporters that once put into production, the original discarded soybean meal is worth a hundred times.

“The comprehensive utilization of bean dregs and soybean meal is an innovation of our industrial technology system in the comprehensive utilization of soybean processing by-products.” According to Han Song, in recent years, China has made a series of research and development on soybean processing equipment and technology. Breakthrough, his team not only developed high-diet fiber plant meat products, but also established a high-dietary fiber processing technology system with by-products and whole beans as raw materials, and gradually improved and built integrated high-dietary fiber products. System engineering of trials, industrialization, etc. "In the case of bean dregs, for every ton of soybeans processed, about 1.5 tons of bean dregs should be produced. According to the current calculation of about 20 million tons of wet bean dregs in China, all of them are used and developed into products, which is equivalent to saving 4 million tons of grain, which is equal to China's soybeans. The total annual output has increased by about 30%.” Yu Hansong said that once these processing by-products are utilized, the value of soybean processing will be incalculable.

It is understood that the processing of domestically produced soybeans in China is mainly divided into two categories, one is the industrialization of traditional products, that is, the traditional hand-made production into factory production, such as the vacuum compression process of frozen tofu, the standardized production of thousand pages of tofu, etc. The other is the functionalization of common foods, namely the development of functions and health foods, and the extraction of nutrients from soybeans for reprocessing.

Wang Yan, an assistant researcher at the Processing Research Institute of the Chinese Academy of Agricultural Sciences, has been doing soybean quality evaluation and food development for several years. “Worrying Soymilk Powder” is a functional product developed by her and her team members. "Dalliflora is also called forget-free grass, has the effect of anti-depression and sleep, and it combines with soy milk powder to make the soy milk powder have health care function." Wang Yan introduced, in addition to forgetting the soy milk powder, the same health care function Luna More than 30 high value-added products such as Xinfu powder and bean sprout powder have been developed in the laboratory.