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风味豆粕生产探讨 被引量:1

Discussion on production of flavor soy meal
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摘要 对膨化浸出工艺生产风味豆粕进行了探讨.采用膨化技术,可消除大豆中的抗营养因子并改进豆粕的组织感.用DTDC脱溶时,在饱和直接蒸汽压力不低于0.04 MPa、间接蒸汽压力不低于0.75 MPa、15-20 min条件下产生了强烈的关拉德反应,生产出了风味豆粕.
作者 左青
出处 《中国油脂》 CAS CSCD 北大核心 2007年第9期15-16,共2页 China Oils and Fats
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参考文献6

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