{"id":9826,"date":"2024-06-20T11:39:47","date_gmt":"2024-06-20T03:39:47","guid":{"rendered":"https:\/\/theo.niranbio.com\/proteina-de-soja-texturizada\/"},"modified":"2024-08-16T12:19:14","modified_gmt":"2024-08-16T04:19:14","slug":"proteina-de-soja-texturizada","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/proteina-de-soja-texturizada.html","title":{"rendered":"Prote\u00edna de soja texturizada"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es la prote\u00edna de soja texturizada? <\/b><\/strong><\/span><\/h2>\n

La prote\u00edna de soja texturizada es un producto rico en prote\u00edna de soja con una estructura similar a la carne magra elaborada a partir de productos de prote\u00edna de soja en polvo mediante acondicionamiento, organizaci\u00f3n y otros procesos. Se puede encontrar en forma granular, en hojuelas, en bloque y en relleno, entre otros tama\u00f1os y formas. Para reducir los costos de producci\u00f3n y mejorar la estructura nutricional de los productos finales, se utiliza ampliamente en productos c\u00e1rnicos y de imitaci\u00f3n de carne. La prote\u00edna de soja texturizada tiene los siguientes dos procesos de preparaci\u00f3n:<\/p>\n

1. La materia prima de soja se prensa o se procesa con disolvente para eliminar el aceite de soja y obtener polvo de soja desgrasado, que luego se hidroliza con \u00e1cido o \u00e1lcali para descomponer la prote\u00edna en cadenas de p\u00e9ptidos m\u00e1s peque\u00f1as y luego se procesa en productos texturizados a trav\u00e9s de una extrusora. Despu\u00e9s de la extrusi\u00f3n, el secado puede obtener el producto terminado. El bajo costo, la alta eficiencia de producci\u00f3n, el proceso sencillo y la calidad constante del producto han hecho de este m\u00e9todo el m\u00e9todo de preparaci\u00f3n est\u00e1ndar en China.<\/p>\n

2. La leche de soja h\u00fameda se calienta y se presuriza en una extrusora para formar un producto fibroso con textura, que luego se seca.<\/p>\n

<\/span> <\/b>Par\u00e1metros relacionados:<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Art\u00edculos<\/b><\/strong><\/td>\nEspecificaci\u00f3n<\/b><\/strong><\/td>\n<\/tr>\n
Prote\u00edna (base seca, N\u00d76,25, %)<\/td>\n\u226550<\/td>\n<\/tr>\n
Humedad (% )<\/td>\n\u226410<\/td>\n<\/tr>\n
Grasa (%)<\/td>\n\u22641.0<\/td>\n<\/tr>\n
Cenizas (base seca, %)<\/td>\n\u22646.0<\/td>\n<\/tr>\n
Fibra bruta (base seca, %)<\/td>\n\u22646.0<\/td>\n<\/tr>\n
Proporci\u00f3n de rehidrataci\u00f3n<\/td>\n\u22653,0 veces<\/td>\n<\/tr>\n
Recuento total en placa<\/td>\n\u226420000 ufc\/g<\/td>\n<\/tr>\n
Coliformes<\/td>\n\u226430MPN\/100g<\/td>\n<\/tr>\n
Levaduras y mohos<\/td>\n\u226450 ufc\/g<\/td>\n<\/tr>\n
E. coli<\/td>\nNegativo<\/td>\n<\/tr>\n
Salmonella<\/td>\nNegativo<\/td>\n<\/tr>\n
Staphylococcus aureus<\/td>\nNegativo<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span> <\/b>Dosis recomendada:<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nombre del alimento<\/b><\/strong><\/td>\nUso m\u00e1ximo(g\/kg)<\/b><\/strong><\/td>\n<\/tr>\n
Hamburguesas vegetarianas<\/td>\n20-60 g\/kg<\/td>\n<\/tr>\n
Hamburguesas vegetarianas<\/td>\n30-70 g\/kg<\/td>\n<\/tr>\n
Carne picada vegetariana<\/td>\n30-70 g\/kg<\/td>\n<\/tr>\n
Guisos vegetarianos<\/td>\n15-40 g\/kg<\/td>\n<\/tr>\n
Salchichas vegetarianas<\/td>\n25-50 g\/kg<\/td>\n<\/tr>\n
Queso vegetariano<\/td>\n15-35 g\/kg<\/td>\n<\/tr>\n
Ramen vegetariano<\/td>\n20-50 g\/kg<\/td>\n<\/tr>\n
Alb\u00f3ndigas vegetarianas<\/td>\n30-60 g\/kg<\/td>\n<\/tr>\n
Huevos revueltos vegetarianos<\/td>\n15-30 g\/kg<\/td>\n<\/tr>\n
Alb\u00f3ndigas vegetarianas<\/td>\n20-40 g\/kg<\/td>\n<\/tr>\n
Batidos vegetarianos<\/td>\n10-25 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La prote\u00edna de soja texturizada tiene una amplia gama de usos <\/b><\/strong><\/span><\/h2>\n

1. La prote\u00edna de soja texturizada puede imitar la textura y la apariencia de la carne y se utiliza ampliamente para elaborar productos vegetarianos como hamburguesas, alb\u00f3ndigas y salchichas a base de plantas.<\/p>\n

2. El TSP es rico en prote\u00ednas y se puede utilizar para aumentar el contenido de prote\u00ednas de diversos alimentos, como alimentos procesados, bocadillos y suplementos nutricionales. Puede mejorar el valor nutricional de los alimentos y satisfacer las necesidades de aquellos que son activos y se preocupan por su salud.<\/p>\n

3. TSP puede mejorar la textura de los alimentos, realzar el sabor y la textura general de los alimentos y hacer que el producto sea m\u00e1s atractivo y satisfactorio. Al reemplazar parte de la carne con TSP, se puede reducir el contenido de grasa del alimento manteniendo una buena textura y sabor.<\/p>\n

<\/span>Pregunta del usuario: <\/b><\/strong><\/span><\/h2>\n

Pregunta: \u00bfCu\u00e1l es la diferencia entre la prote\u00edna de soja texturizada y la prote\u00edna de soja concentrada?<\/p>\n

Respuesta: La principal diferencia entre la prote\u00edna de soja texturizada (TSP) y la prote\u00edna de soja concentrada (SPC) radica en su proceso de fabricaci\u00f3n y textura. La TSP tiene una textura carnosa y una estructura fibrosa despu\u00e9s de un procesamiento f\u00edsico especial y se utiliza principalmente en sustitutos de carne de origen vegetal. El SPC se obtiene eliminando algo de grasa y carbohidratos de la soja para obtener un polvo de prote\u00edna fino, que se usa ampliamente para aumentar el contenido de prote\u00edna en los alimentos.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 9010-10-0<\/li>\n
  • F\u00f3rmula qu\u00edmica: C13<\/sub>H10<\/sub>N2<\/sub><\/li>\n
  • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
  • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
  • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5721,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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