{"id":9805,"date":"2024-06-20T11:39:47","date_gmt":"2024-06-20T03:39:47","guid":{"rendered":"https:\/\/theo.niranbio.com\/proteine-de-soja-texturee\/"},"modified":"2024-08-19T14:09:50","modified_gmt":"2024-08-19T06:09:50","slug":"proteine-de-soja-texturee","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/proteine-de-soja-texturee.html","title":{"rendered":"Prot\u00e9ine de soja textur\u00e9"},"content":{"rendered":"

<\/span>Qu’est-ce que la prot\u00e9ine de soja textur\u00e9e ? <\/b><\/strong><\/span><\/h2>\n

La prot\u00e9ine de soja textur\u00e9e est un produit riche en prot\u00e9ines de soja avec une structure similaire \u00e0 la viande maigre fabriqu\u00e9e \u00e0 partir de produits \u00e0 base de prot\u00e9ines de soja en poudre gr\u00e2ce au conditionnement, \u00e0 l’organisation et \u00e0 d’autres processus. On peut la trouver sous forme de granul\u00e9s, de flocons, de blocs et de charges, entre autres tailles et formes. Pour r\u00e9duire les co\u00fbts de production et am\u00e9liorer la structure nutritionnelle des produits finis, elle est largement utilis\u00e9e dans les produits \u00e0 base de viande et d’imitation de viande. La prot\u00e9ine de soja textur\u00e9e est pr\u00e9par\u00e9e selon les deux proc\u00e9d\u00e9s suivants :<\/p>\n

1. La mati\u00e8re premi\u00e8re de soja est press\u00e9e ou trait\u00e9e par solvant pour \u00e9liminer l’huile de soja afin d’obtenir de la poudre de soja d\u00e9graiss\u00e9e, qui est ensuite hydrolys\u00e9e avec un acide ou un alcali pour d\u00e9composer la prot\u00e9ine en cha\u00eenes peptidiques plus petites, puis transform\u00e9e en produits textur\u00e9s par une extrudeuse. Apr\u00e8s extrusion, le s\u00e9chage permet d’obtenir le produit fini. Le faible co\u00fbt, l’efficacit\u00e9 de production \u00e9lev\u00e9e, le processus simple et la qualit\u00e9 constante du produit ont fait de cette m\u00e9thode la m\u00e9thode de pr\u00e9paration standard en Chine.<\/p>\n

2. Le lait de soja humide est chauff\u00e9 et pressuris\u00e9 dans une extrudeuse pour former un produit fibreux avec texture, qui est ensuite s\u00e9ch\u00e9.<\/p>\n

<\/span> <\/b>Param\u00e8tres associ\u00e9s :<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/b><\/strong><\/td>\nSp\u00e9cification<\/b><\/strong><\/td>\n<\/tr>\n
Prot\u00e9ines (base s\u00e8che, N\u00d76,25, %)<\/td>\n\u226550<\/td>\n<\/tr>\n
Humidit\u00e9 (%)<\/td>\n\u226410<\/td>\n<\/tr>\n
Mati\u00e8re grasse (%)<\/td>\n\u22641.0<\/td>\n<\/tr>\n
Cendres (base s\u00e8che, %)<\/td>\n\u22646.0<\/td>\n<\/tr>\n
Fibre brute (base s\u00e8che, %)<\/td>\n\u22646.0<\/td>\n<\/tr>\n
Ratio de r\u00e9hydratation<\/td>\n\u22653,0 fois<\/td>\n<\/tr>\n
Nombre total de plaques<\/td>\n\u226420000cfu\/g<\/td>\n<\/tr>\n
Coliformes<\/td>\n\u226430MPN\/100g<\/td>\n<\/tr>\n
Levures et moisissures<\/td>\n\u226450cfu\/g<\/td>\n<\/tr>\n
E.coli<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n
Salmonelle<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n
Staphylococcus aureus<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span> <\/b>Dosage recommand\u00e9 :<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/b><\/strong><\/td>\nUtilisation maximale (g\/kg)<\/b><\/strong><\/td>\n<\/tr>\n
Burgers v\u00e9g\u00e9tariens<\/td>\n20-60 g\/kg<\/td>\n<\/tr>\n
Galettes v\u00e9g\u00e9tariennes<\/td>\n30-70 g\/kg<\/td>\n<\/tr>\n
Viande hach\u00e9e v\u00e9g\u00e9tarienne<\/td>\n30-70 g\/kg<\/td>\n<\/tr>\n
Rago\u00fbts v\u00e9g\u00e9tariens<\/td>\n15-40 g\/kg<\/td>\n<\/tr>\n
Saucisses v\u00e9g\u00e9tariennes<\/td>\n25-50 g\/kg<\/td>\n<\/tr>\n
Fromage v\u00e9g\u00e9tarien<\/td>\n15-35 g\/kg<\/td>\n<\/tr>\n
Ramen v\u00e9g\u00e9tarien<\/td>\n20-50 g\/kg<\/td>\n<\/tr>\n
Boulettes v\u00e9g\u00e9tariennes<\/td>\n30-60 g\/kg<\/td>\n<\/tr>\n
\u0152ufs brouill\u00e9s v\u00e9g\u00e9tariens<\/td>\n15-30 g\/kg<\/td>\n<\/tr>\n
Boulettes de viande v\u00e9g\u00e9tariennes<\/td>\n20-40 g\/kg<\/td>\n<\/tr>\n
Milkshakes v\u00e9g\u00e9tariens<\/td>\n10-25 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La prot\u00e9ine de soja textur\u00e9e a une large gamme d’utilisations <\/b><\/strong><\/span><\/h2>\n

1. La prot\u00e9ine de soja textur\u00e9e peut imiter la texture et l’apparence de la viande et est largement utilis\u00e9e pour fabriquer des produits v\u00e9g\u00e9tariens tels que des hamburgers, des boulettes de viande et des saucisses \u00e0 base de plantes.<\/p>\n

2. Le TSP est riche en prot\u00e9ines et peut \u00eatre utilis\u00e9 pour augmenter la teneur en prot\u00e9ines de divers aliments, tels que les aliments transform\u00e9s, les collations et les compl\u00e9ments alimentaires. Il peut am\u00e9liorer la valeur nutritionnelle des aliments et r\u00e9pondre aux besoins de ceux qui sont actifs et soucieux de leur sant\u00e9.<\/p>\n

3. Le TSP peut am\u00e9liorer la texture des aliments, rehausser le go\u00fbt et la texture globale des aliments et rendre le produit plus attrayant et satisfaisant. En rempla\u00e7ant une partie de la viande par du TSP, la teneur en mati\u00e8res grasses des aliments peut \u00eatre r\u00e9duite tout en conservant une bonne texture et une bonne saveur.<\/p>\n

<\/span>Question pos\u00e9e par l’utilisateur : <\/b><\/strong><\/span><\/h2>\n

Question : Quelle est la diff\u00e9rence entre la prot\u00e9ine de soja textur\u00e9e et la prot\u00e9ine de soja concentr\u00e9e ?<\/p>\n

R\u00e9ponse : La principale diff\u00e9rence entre la prot\u00e9ine de soja textur\u00e9e (TSP) et la prot\u00e9ine de soja concentr\u00e9e (SPC) r\u00e9side dans leur processus de fabrication et leur texture. Le TSP a une texture charnue et une structure fibreuse apr\u00e8s un traitement physique sp\u00e9cial et est principalement utilis\u00e9 dans les substituts de viande \u00e0 base de plantes. Le SPC est obtenu en retirant une partie des graisses et des glucides du soja pour obtenir une fine poudre de prot\u00e9ines, qui est largement utilis\u00e9e pour augmenter la teneur en prot\u00e9ines des aliments.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 9010-10-0<\/li>\n
  • Formule chimique: C13<\/sub>H10<\/sub>N2<\/sub><\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9807,"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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