|Table of Contents|

Whole Soybean Dry Processing Techniques and Key Technologies(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年01期
Page:
162-164
Research Field:
Publishing date:

Info

Title:
Whole Soybean Dry Processing Techniques and Key Technologies
Author(s):
CAO Zhi-min1; GAO Fei2 ; and GUAN Zhong-bo1
1 Institute of Food and Oil Crops，Hebei Academy of Agricultural and Forestry Sciences，Shijiazhuang 050031，Hebei；
2 Department of Health Inspection and Supervision of Hebei，Shijiazhuang 050051，Hebei ，China
Keywords:
Soybean; Dry process; Processing; Key technologies
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2008.01.0162
Abstract:
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，pulverizing，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.

References:

[1]Jiang L S，and Chen X Z.2007.The effects of nutrition quality and microstructure of soybean by dry extruding.China Dairy Cattle，1:11-14(蒋林树，陈学珍.2007.干法挤压膨化对大豆营养品质及电镜结构变化的影响研究.中国奶牛，1：11-14)

[2]Li J R.2005.A comparison of soybean processing between China and abroad.Journal of the Chinese Cereals and Oils Association，20(6):62-67(励建荣.2006.国内外大豆加工利用比较研究.中国粮油学报，20(6):62-67)
[3]Li L T，ed.2003.Soybean processing and use.Chemical Industry Press，China，Beijing，pp.355-356(李里特.大豆加工与利用.化学工业出版社，中国，北京，pp.355-356)
[4]Su J Y.2006.Nutrition and development tendency of soybean products.China Oils and Fats，31(8):40-41(苏继颖.2006.大豆制品的营养及发展趋势.中国油脂，31（8）：40-41)
[5]Wang Q H，Cui D S，Zhao L Y，and Bo Y H.2001.Brief account of processing technology of soybean protein peptide.Soybean Bulletin，6:18-19(汪庆辉，崔东善，林杨，赵丽颖，薄玉红.2001.大豆蛋白肽加工工艺技术概述.大豆通报，6:18-19)
[6]Wu J M，and Xia J Q.2000.Whole soybean dry production techniques.Food and Nutrition in China，4:31-32(吴家模，夏剑秋.2000.全豆干法生产技术.中国食品与营养，4:31-32)
[7]Wu N，and Chen J L.2003.Ultilization of dry technology on processing soybean products.Soybean Bulletin，2:31(吴楠，陈家利.2003.大豆干法生产技术在制品中的应用.大豆通报，2:31)
[8]Yang P.2006.Application of hi-tech in soybean processing and development and utilization of the function factor of the product.Journal of Anhui Agricultural Sciences，34(1):128-129(杨普.2006.高新技术在大豆深加工中的应用及其功能因子的开发利用，安徽农业科学，34（1）：128-129)
[9]Zhang Z L，Wang H L，Bai X H，and Shao Y.2006.Experimental study on extruding soybean by small -size screw extruder.Journal of Shenyang Agricultural University，37(5):744-747(张祖立，王宏立，白晓虎，邵悦.2006.小型单螺杆挤压膨化机加工全脂大豆的试验.沈阳农业大学学报，37（5）：744-747)
[10]Zuo Q.2000.Soybean proceeding chain in USA and the soybean industry in China.China Oils and Fats，5:4-6(左青.2000.美国大豆加工产业链及对我国大豆加工业的几点建议.中国油脂，5:4-6)

Memo

Memo:
-
Last Update: 2014-10-09