The intake of high-quality protein by Chinese residents is insufficient, but the characteristic of soybean as an excellent plant protein resource is often overlooked. Moreover, as the country of origin of soybeans, China has been limited to soybean milk, tofu and other soybean foods for many years. Therefore, it is necessary to actively innovate soybean processing technology, not only to enrich soybean food, but also to solve the problem of insufficient intake of high-quality protein by people.
Increase research and development efforts in soy food to solve the problem of insufficient intake
Recently, the China Soybean Food Industry University Research Project Docking and Cooperation Negotiation Conference, hosted by the Soybean Food Branch of the Chinese Society for Food Science and Technology and co organized by the Journal of Soybean Science and Technology, was held in Beijing. "In the face of the severe global food crisis, China needs to timely adjust the development direction of soybeans that are too focused on oil. Under the advocacy of the concept of" big health ", we should not only select and promote high protein soybean varieties, but also build a modern soy protein food industry system, take the path of developing animal and plant dual proteins simultaneously, combining and supplementing each other, and actively promote the" dual protein project "." Yin Zonglun, Chairman of the Soybean Food Branch, called for it. Other experts suggested that relevant national departments and scientific research institutes should strengthen the promotion and accumulation of relevant basic research, and break the limitations of traditional products such as soybean milk, tofu, soymilk, etc. Numerous experts, scholars, and entrepreneurs from various fields such as soybean breeding, processing, commerce, and machinery attended the conference.
Soybean excellent plant protein
Resource characteristics cannot be ignored
Professor Yin Zonglun, Chairman of the Soybean Food Branch, specially sent an article titled "Outlook on Chinese Soybean Food" for this negotiation meeting. He specifically pointed out that China is a country of origin for soybeans, and soy food has been passed down for thousands of years. Soybeans have always been listed as important oil crops, but their characteristics as excellent plant protein resources cannot be ignored. Yin Zonglun suggested that in response to the dual nutritional problems of insufficient intake of high-quality protein, malnutrition, and nutritional imbalance among Chinese residents, it is urgent to strengthen the comprehensive development and utilization of soybean protein. We should take the path of simultaneous development, mutual integration, and complementarity of plant dual proteins, actively promote the "dual protein project", and achieve multiple effects of complementary advantages, resource conservation, environmental protection, and benefiting people's livelihoods.
Market demand is to revitalize soybeans
The significant driving force of the industry
Professor Meng Suhe, Chairman of the Chinese Society for Food Science and Technology, stated in his speech that from the development trend of China's food industry, plant protein beverages have seen a rapid increase in industry output value, up 30%. This indicates that market demand is a major driving force for revitalizing the soybean industry. The "Double Protein Project with Chinese Characteristics" jointly initiated and implemented by 24 renowned professors, academicians, and counselors from the State Council, including Yin Zonglun, elevates China's soybean industry to the level of national food and nutrition strategy. Among them, there are concerns and reflections on the rapid growth of animal protein in China's food composition, as well as the demand for healthy transformation of the food industry after entering a medium speed of development, and the market's call for soy food.
Meng Suhe believes that the development of China's soybean food industry requires the joint efforts of various forces, not only to develop traditional food, but also to achieve innovation on the basis of traditional food. For a long time, enterprises have lacked technological support, and research institutions have insufficient support for the industry. This industry university research docking meeting is an exploration.
Applied Industry 4.0
Transforming the soybean industry chain
"Applying Industry 4.0 intelligence to the soybean industry chain can transform the industry," said Wang Jing, Secretary General of the Soybean Food Branch of the Chinese Society for Food Science and Technology. Wang Jing believes that the major characteristic of modern agricultural production is its rise to the stage of complete intelligence. In the process of production, circulation, and market trade, Industry 4.0 and big data overlay can be integrated. For the food and soybean industry chain, key technologies such as perception technology, recognition technology, and intelligent terminal apps can be used to participate in management. At the same time, soybean product safety rapid detection technology can apply infrared and X-ray to control hidden dangers, computer vision non-destructive testing technology quality analysis, etc., to achieve intelligent decision-making of various links in the soybean industry before, during, and after, and to achieve data visualization and one click optimization operation. This changes the current situation of soybean processing enterprises fighting independently and division of labor, and combines the advantages of each enterprise to carry out production, sales, and group operations. In addition, the customized cooperation mode of cloud production can participate in global competition.
National soy products
Severe insufficient intake
Professor Ma Guansheng from the School of Public Health at Peking University, when interpreting the "Outline of China's Food and Nutrition Development (2014-2020)", mentioned that one of the four principles in the outline is to adhere to a good combination of guidance and intervention, namely popularizing public nutrition knowledge, guiding scientific and reasonable diets, and preventing and controlling nutritional diseases. The average daily intake of dried beans and soy products by Chinese residents is 4.2 grams per standard person, which is much lower than the recommended intake in the dietary guidelines for Chinese residents. Professor Liu Xinqi from Beijing University of Business and Technology stated that the aging process in China is accelerating, and the incidence of chronic diseases is also increasing. Therefore, it is important to intervene from a nutritional perspective. A survey shows that 850 million people in China consume too much oil and fat. Looking back to the 1960s, it was through nutritional interventions that the United States saw a turning point in its increasingly high incidence of cardiovascular diseases. In addition, countries such as the Netherlands have also tasted the sweetness of adjusting their dietary structure. "There has not been a similar turning point in our country yet, and it is terrifying to continue like this," Liu Xinqi expressed concern.
Liu Xinqi stated that consuming soy protein foods can effectively reduce the risk of cardiovascular disease. However, China, as the country of origin of soybeans, has been limited to soybean milk, tofu, etc. for many years. By contrast, the United States has a much richer variety of soy based foods, thanks to its strong promotion and in-depth research on related basic principles. In addition, in Japan, the government has recognized the health benefits of soybeans, and almost all soy products are labeled as "health products".
Soy protein food
We need to increase our research and development efforts
Professor Yang Xiaoquan from South China University of Technology said that with the increasing awareness of people's health, "high protein, low energy" is becoming a trend in the global soy food market, and high protein foods are popular in many countries. For example, in 2014, the US nutrition bar food market reached $2.9 billion, and soy protein is an important raw material for processing this type of food; High protein yogurt with added soy protein raw materials accounts for 50% of the entire yogurt market share in the United States; Greek yogurt with a protein content of up to 6-8% is on sale; One of the 100 gram cup yogurt has a protein content of up to 14 grams. In contrast, the protein content of ordinary yogurt in China is only about 2.5%. Why can't we see high protein yogurt with added soy protein raw materials in the Chinese market? Yang Xiaoquan mentioned that adding soy protein directly to yogurt processing can easily form gel, but this situation can be improved after being made into particles. At present, shear granulation technology can give products a greasy texture and increase the amount of food protein added to 10%, making high protein yogurt possible.
Yang Xiaoquan pointed out that plant meat made from soy protein isolate will also have a profound impact on the soybean industry, and foreign companies have paid attention to this field and increased investment. "Developing plant-based meat may become a better way out for China's soybean food industry," Yang Xiaoquan reminded that in the future, China still needs to accelerate its pace in the development of soybean food related technologies. A Canadian company has applied for 55 patents in the research and development of high salt extraction combined with ultrafiltration technology, with an additional 62 patents pending.
Professor Guo Shuntang from China Agricultural University believes that the consumption demand for plant protein nutrition and the leisure of soy products are becoming new growth points in the soybean industry He pointed out that in recent years, economic and social development has promoted the improvement of the technological level of traditional soy product processing industry. How to change the structure of soy protein and manufacture fiber structures similar to meat protein is a key point in soy protein processing. The preparation process of soy protein has solved the problems of soy protein structure and taste, making the protein have a muscle fiber structure similar to meat, meeting the taste needs of consumers, and is a technological revolution in the soy protein industry.
At this meeting, soybean planting, variety research and development, and production and processing enterprises also brought their respective products. Wu Yong, General Manager of Shuaihong Bean Products in Shiping County, Yunnan Province, told reporters that participating in this docking meeting is to see more outside markets, communicate with experts more, and let Shiping bean products with local characteristics come out. Xu Hao, Deputy County Magistrate of Shiping County, Yunnan Province, introduced that Shiping tofu does not require gypsum brine and is directly made with Gujing mineral water as a coagulant. The resulting tofu has a delicate texture and a milky white color. At present, the annual output of the soybean food industry in Shiping County is 120000 tons, with an output value of over 1.3 billion yuan. Soybean products include tofu granules, tofu slices, bleached tofu, and rotten skin knots. We strive to achieve a soybean food industry output value of 3 billion yuan by the end of the 13th Five Year Plan.
It is understood that many companies reached cooperation and purchase intentions at this docking and exchange meeting. Wang Jing pointed out that 2016 is the beginning year of the 13th Five Year Plan. It is necessary to accurately grasp the development direction of the industry, adhere to the implementation of the excellent service strategy, build a good industry university research ecological environment, carry out the National Soybean Food Nutrition Popularization Month activity, promote the integration and innovation of soybean food science and technology in China, vigorously develop new types of soybean food, expand the development space of enterprises in multiple aspects, promote the selection of strengths and innovations, and quickly form a large number of leading enterprises and scientific research forces, effectively promoting the scientific and technological achievements of soybean food to benefit the whole nation.