摘要
大豆全身是宝，为了使大豆能得到100％利用，最大程度的保留膳食纤维、蛋白质、氨基酸等各种微量元素，研究用干法生产豆制品。利用河北省粮油作物研究所自行研制的大豆干法生产线，通过对大豆清选、榨油、磨粉、调粉、成型等一系列加工过程，确定影响成品率的因素。对大豆的干法加工工艺进行研究，确定提高产品成品率的最佳工艺条件。确定了大豆干法加工技术的最佳工艺流程及工艺参数。原豆含水率为14％-16％、豆饼含油率为7％、混料时料水比为10：6时，产品的成品率最高。利用干法生产豆制品，除了豆皮之外其他部位都得到利用，不但提高了大豆的利用率，而且降低生产成本、减少环境污染、节约用水。
The soybean whole body is valuable. In order that enable obtain 100% use of soybean ,reserve meals fiber, protein and amino acid to the largest extent, we built the dry production techniques. Through selecting soybean, extracting oil, pulyerizing ,dough making and molding,we confirmed the factors that influencing product yield. The best yield was got when the water content of soybean was 14%- 16% ,the oil content of bean cake was 7% ,and the ratio of material to water was 10 ： 6. The dry processing techniques is proofed to be a better technology for it＇ s improved the use ratio of soybean, reduced cost and environmental pollution, and saved the water.
出处
《大豆科学》
CAS
CSCD
北大核心
2008年第1期162-164,共3页
Soybean Science
关键词
大豆
干法
加工
关键技术
Soybean
Dry process
Processing
Key technologies
