Is textured vegetable protein healthy? Is it safe to eat

Abstract: Textured vegetable protein is a kind of soybean product with high nutritional value. It is made by pulverizing, tempering, high temperature and high pressure puffing of soybean meal at low temperature. The product has a good fiber structure and water absorption. The taste and texture of vegetable protein are similar to meat, so it is often used as a variety of flavored meat products.

Keywords: textured vegetable protein, TVP, soy textured protein, soy protein, health, soy products

Related products for this article: Textured vegetable protein (TVP)

With the continuous growth of the national economy, people’s living standards are also constantly improving. While fullness is pursuing material things, it is also very important to ensure a healthy body. Therefore, some common nutritional products on the market are also emerging in endlessly, and the variety of them is simply dazzling. Textured vegetable protein is a natural product of the original ecology, and it has a good effect on the recovery of various functions of the human body.

The state of food-grade textured vegetable protein is diverse, such as granular, flake, silk, block and other forms, but they are all yellow-brown, and have good elasticity and toughness, and the taste is very good. At the same time, it also has a higher protein, which is of great help in promoting bone growth in the elderly, and has a good effect on improving the immunity of children. It is a kind of food suitable for all ages.

The production process of food-grade textured vegetable protein is very simple and does not need to go through complicated processes. In fact, it is very similar to the manufacturing process of rayon. Its raw material is soy protein isolate, which can be produced in different forms through different processing methods, so as to meet the needs of the market and meet the favor of consumers.

Are textured protein foods healthy?

There are many forms of TVP. Among them, the more common ones are granular, block, flake, filamentous, etc., and TVP has many uses. For example, it can be used in food and can be used in the production of sausages. The addition amount is Fifteen percent of the weight of the meat can replace part of the lean meat. If it is mixed with fatty meat, it can be crushed and then made into meatballs. The taste is even better than pure meatballs. You can also add soy soy protein when making dumpling fillings, which can not only replace lean meat, but also improve the flavor of dumplings. To improve nutrition, it can also be used to process all kinds of meat, and the taste is the same. It is also a gospel for vegetarians. It can also be used to make jerky. Not to mention the high nutritional value, it is convenient to eat, and the price not tall.

It can also be mixed with various spices and sugars to make children’s breakfast and inter-school meals. If added to the canned meat dishes, it can reduce the cost and increase the protein content. If the soy protein is heated After being soaked in water, it can be used with various seasonings. It is a good cold dish. It can be seen that the soy protein is not only a high nutritional value, but also an excellent health care product. People with diabetes are very friendly and can play a role in adjuvant therapy.

Using TVP to make various food ingredients can not only increase the protein content in the food, but also reduce the content of animal fat and cholesterol in the food, and it can also reduce the cost of the producer.

What is the effect of textured protein?

The protein content in TVP is still very high, we can make it into a vegetarian meat product, which reduces the processing cost, increases the protein content in the product, and makes it have higher nutritional value. After soaking, it can also be used in different cooking methods such as stir-frying and deep-frying. The taste of the prepared food is still very good, and it is deeply favored by consumers.

TVP is currently also used in various fast foods in our country, and often replaces refined meat to improve the taste of dumplings. We can make tissue protein into dried meat, canned meat, preserves, breakfast and other foods. It is a nutritious product suitable for all ages and has become a high-protein food that our people love.

Textured tissue protein is very popular

The advantages of TVP are similar to lean meat, especially in terms of taste, and it is rich in soy protein and rich in nutrients, but the production cost is not high, so the price on the market is relatively low and it is very popular.

Soy protein is rich in nutrition and high in protein content. The proportion of amino acids in the protein composition is relatively reasonable. The protein digestion and absorption rate is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat-type diets. , So it is getting more and more attention from people. Moreover, the world’s animal protein resources are currently in short supply. In countries with a grain-based diet, the protein intake is generally lower than the level required to maintain human health every day. Therefore, new protein sources are often needed to make up for this deficiency.

Soy protein can fully take on this task, which is the inevitable trend of food development in the future. There are many types of soy protein, such as deodorized soy flour, defatted soy flour, soy protein concentrate, soy protein isolate, and soy textured protein. Foods made from textured soy protein taste good and chewy, so no matter what they are, they are very popular.