Soybean defatted soy meal is a by-product of soybeans after squeezing or solvent leaching of oils. It contains about 55% of protein and is an important soy protein resource. In addition, soy protein does not contain cholesterol, has a balance of amino acid components, and contains functional components such as soy isoflavones, saponins, oligosaccharides, and dietary fiber that have special effects on human physiological functions, and can prevent many "modern civilization diseases" from occurring in recent years. Has attracted worldwide attention. The US Food and Drug Administration (FDA) research has announced that eating 25 grams of soy protein daily can reduce the risk of coronary heart disease. In China, most of soybean pods are directly used for feed, and their added value is relatively low, which wastes quality protein resources to some extent. Recently, an “ready-to-eat soybean protein surface and its production method†researched and developed by the research group led by Professor Wei Yimin of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences won the national invention patent. This is an environment-friendly high technology that utilizes defatted soy meal as raw material to produce ready-to-eat soybean protein noodles. Its production process is simple, energy efficiency is high, and it is suitable for industrialization and continuous production. Compared with the existing production methods, the productivity is increased by 1.7 times, and at the same time it can save about 40% of energy. The soybean protein produced by this technology has rich nutrition, longer fiber length, finer texture, more uniform texture, more elasticity and toughness, and can be directly consumed. The technology not only effectively extends the industrial chain of soybeans, but also increases the added value of soybeans. At the same time, it has a promising development prospect and has a huge potential market in the fields of catering industry, foreign trade export, and military food. A ballcock (also balltap or float valve) is a mechanism or machine for filling water tanks, such as those found in flush toilets, while avoiding overflow and (in the event of low water pressure) backflow. The modern ballcock was invented by José Antonio de Alzate y RamÃrez, a Mexican priest and scientist, who described the device in 1790 in the Gaceta de Literatura Méxicana.[1] It consists of a valve connected to a hollow sealed float by means of a lever, mounted near the top of the tank. The float is often ball-shaped, hence the name ballcock. The valve is connected to the incoming water supply, and is opened and closed by the lever which has the float mounted on the end. When the water level rises, the float rises with it; once it rises to a pre-set level, the mechanism forces the lever to close the valve and shut off the water flow. This is an example of negative feedback and of proportional control. Ball Cock, Brass Ball Bibcock, Ballcock Valve, Toilet Ballcock Valve ZHEJIANG KINGSIR VALVE CO., LTD. , https://www.kingsirvalves.com
China Academy of Agricultural Sciences soybean protein surface production technology won the national invention patent