[1]曹志敏,高飞,关中波.大豆干法加工工艺及关键技术研究[J].大豆科学,2008,27(01):162-164.[doi:10.11861/j.issn.1000-9841.2008.01.0162]
　CAO Zhi-min,GAO Fei,and GUAN Zhong-bo.Whole Soybean Dry Processing Techniques and Key Technologies[J].Soybean Science,2008,27(01):162-164.[doi:10.11861/j.issn.1000-9841.2008.01.0162]
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大豆干法加工工艺及关键技术研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年01期 页码: 162-164 栏目: 出版日期: 2008-02-25
Title:
Whole Soybean Dry Processing Techniques and Key Technologies
作者:
曹志敏1; 高飞2; 关中波1
1 河北省农林科学院粮油作物研究所，河北石家庄 050031；
2 河北省卫生厅卫生监督局，河北石家庄 050051
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
关键词:
大豆; 干法; 加工; 关键技术
Keywords:
Soybean; Dry process; Processing; Key technologies
DOI:
10.11861/j.issn.1000-9841.2008.01.0162
文献标志码:
A
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。
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.

参考文献/References:

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备注/Memo

作者简介：曹志敏（1975-）女，助理研究员，硕士，主要研究方向为农产品加工。 Tel：0311-87670607; E-mail:baby.cao@163.com

通讯作者(Corresponding author)：关中波。Tel：0311-87670607;E-mail:guanzhongbo@163.com

更新日期/Last Update: 2014-10-09