摘要
对大豆进行挤压膨化、远红外烘烤和蒸煮加工,测定其尿酶、胰蛋白酶抑制因子的活性及常规营养成分的含量,得出三种加工方法对尿酶、胰蛋白酶抑制因子的影响是同步的,均可使它们的活性降到标准值以下,符合饲喂要求。但挤压膨化后的大豆品质最好,营养成分含量最高。通过综合分析拟定了较佳的热处理参数。
The urase activity,trypsin inhibitor activity and content of routine nutrition constituent were analysised and determined,in terms of process test of soya by extrusion,far-infrared baking and digestion. This paper considered that the influence of different heat treatment process was similar to urase activity and trypsin inhibitor activity,their activity was reduced and meet feeding demands.But quality of extruded soya was the best and content of nutrition constituent was the highest.The best process technological condition was drawn up.
出处
《黑龙江八一农垦大学学报》
2003年第2期82-85,共4页
journal of heilongjiang bayi agricultural university
关键词
挤压膨化
远红外烘烤
蒸煮
热处理
品质
extrusion
far-infrared baking
digestion
heat treatment
quality
