Production of Soy Flour for TVP Using Extrusion/Expelling Concept

摘要

A process is developed for making soy flour using extrusion-expelling concept for texturizing soy protein, and may be applicable to other crop like peanuts and sunflower seed. The relatively bland soybean meat chunk/shred can be made from this flour with a low-cost extruder and screw press, and does not require the traditional solvent extraction of oil, or preparation of protein flours or concentrates for starting material. The soy chunk/shred made with this flour has the fibrous meat-like appearance and mouthfeel of ground meat when hydrated with water and cooked.