Non solvent technology in soybean processing

摘要

Alternatives to solvent extraction are desirable for soybean processing on small scale. Dry extrusion of soybeans, coupled with continuous screw pressing offers a low cost, environmentally friendly alternative. A process based on this concept has beendeveloped and commercialized. Soy flour produced by this process has excellent flavor, good nutritional properties and functionality. It was shown that up to 30% of this flour can be used in bakery, pasta, and snack and confectionery products without adversely affecting the flavor. The flour can also be re-processed into textured soy protein. Commercial operations of 10-150 tons of soybeans per day capacity are using this technology.