摘要
本文对预榨—浸出法生产的大豆粕中存在着大、中、小块而影响质量和效益的问题,进行了跟踪考察测定。在测定分析的基础上,找出了大豆粕粒度对其粗脂肪、尿素酶活性等质量指标的影响,由此提出了工艺改进的措施和建议。
To the soybean cake is producted in advance squeeze-maceration way is the problem of big and middle or small size, which can infect the quality and beneficial result. This article makes the following investigation and determining.
On the basis of determining and analysing, We have found the infect about the soybean cake size to vegetable fat and urea enzyme active etc the quality index. So we put forward the messure and the suggest on improving craft.
出处
《中国油脂》
CAS
CSCD
北大核心
1992年第2期21-24,共4页
China Oils and Fats
