Concentrato di proteine di soia testurizzato "Protex-M" 60 e 70

Textured vegetable protein "Protex-M" 60 or 70 is produced by thermoplastic processing of isolated soy protein and white petal with a high content of protein, vitamins, minerals and amino acids. Using the method of thermoplastic extrusion of soy protein concentrate under the influence of temperature, humidity and pressure, T. S. p acquires firm fibrous-porous structure. In the composition of texturated products of brand "Protex-M" 60 and 70 present a set of necessary vitamins and minerals in biouswoyaemosti – vitamins D, E, H and b group, minerals – iron (Fe), phosphorus (P), calcium (Ca), potassium (K), magnesium (Mg), zinc (Zn). Vitamin D is responsible for the strength and stability of the skeleton and is essential for Ca absorption; vitamin E fights free radicals, improving blood circulation and preventing blood clots; vitamin H important for carbohydrate metabolism and functioning of the pancreas, and vitamins essential for the Central nervous system. Iron maintains adequate hemoglobin levels and thyroid function, and potassium, magnesium, phosphorus and zinc are involved in the body's metabolic processes. Product feature Unlike textured soy flour, textured soy proteins "Protex-M" grades 60 and 70 have a high degree of purification of the protein and a smaller mass fraction of soybean polysaccharides in its composition, which provides the best functional and technological characteristics and organoleptic characteristics: protein 60 or 70% in terms of and. S. V., hydration 1:4 -4,5 when the water temperature is +2-4 s, the speed of hydration of 15-20 minutes, shirodaria capacity is 200 %, the thermal stability, neutral taste and smell. The introduction of textured soy protein concentrates do not require adjustments to production technology. Recommended usage level up to 10% of dry product in the formulation of products. Textured protein textured vegetable (TVP) "Protex-M" grades 60 and 70 are structurally compatible with the fibrous texture of muscle tissue and are used in gidratirovannom form in the manufacture of sausage products and semi-finished products. Having a high functional and technological properties and sensory indicators, texturate brand "Protex-M" 60 and 70 is combined with the structural and mechanical properties of the raw materials of animal origin in the production of meat, fish and vegetarian products, with optimal correlation with the chemical composition and organoleptic characteristics of the finished product. Thus, the "Protex-M" 60 and 70 can provide a complete replacement for raw meat and fish.