[1]梁德富,朱俊.大豆免浸泡打浆法[J].大豆科学,2007,26(06):978-979.[doi:10.3969/j.issn.1000-9841.2007.06.036]
　LIANG De-fu,ZHU Jun.METHOD OF MAKING SOYMILK WITHOUT PRE-IMMERSION[J].Soybean Science,2007,26(06):978-979.[doi:10.3969/j.issn.1000-9841.2007.06.036]
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大豆免浸泡打浆法

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年06期 页码: 978-979 栏目: 出版日期: 2007-12-25
Title:
METHOD OF MAKING SOYMILK WITHOUT PRE-IMMERSION
文章编号:
1000-9841(2007)06-0978-02
作者:
梁德富; 朱俊
四川大学物理科学与技术学院，成都 610065
Author(s):
LIANG De-fu; ZHU Jun
Institute of Physical Science and Technology，Sichuan University，Chengdu 610065
关键词:
大豆; 免浸泡; 豆浆制作
Keywords:
Soybean; Without pre-immersion; Soymilk production
分类号:
S565.1
DOI:
10.3969/j.issn.1000-9841.2007.06.036
文献标志码:
A
摘要:
应用物理原理，直接将未加浸泡的大豆放入刀片式打浆机中，通过适当的工艺控制，即能打出高品质的豆浆，该技术不仅省去了预浸泡所需的场地和时间，还能提高大豆的出浆率和豆粕的利用价值。该项目已获国家发明专利。
Abstract:
According to the mechanism of physics，put the soybean without immersion directly into bit-type soymilk machine，and high quality soymilk was produced through certain processing.The technique not only improved the yield of soymilk and use value of bean cake，but also proved to be time and place ?reducing.The project has been endued patent.

参考文献/References:

［1］龚明达.豆浆制作技术的改进[J].发明与创新，2004（7）：35-37.

[2]钟海民.鲜豆浆制作技术[J].技术与市场，2003（4）：62-63.
[3]高荣武.全自动豆浆机的结构及电路基本检测方法[J].家电检修技术，2007（1）：27-29.
[4]张向锋.智能型豆浆机控制系统的开发[J].洛阳工学院学报，2001（4）：77-79.

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备注/Memo

作者简介：作者简介：梁德富（1949-），男，高级工程师，研究方向为应用物理。Tel: 028-85400363; E-mail: scu2000@126.com

更新日期/Last Update: 2014-10-20