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。
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 proiect has been endued patent.
出处
《大豆科学》
CAS
CSCD
北大核心
2007年第6期978-979,共2页
Soybean Science
关键词
大豆
免浸泡
豆浆制作
Soybean
Without pre-immersion
Soymilk production
