微波——真空大豆脱皮技术的研究  

作　　者：刘锋[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第1期120-123,共4页Science and Technology of Food Industry

摘　　要：大豆脱皮是高质量豆制品生产中不可缺少的工序,而传统脱皮工艺温度高、耗能大、生产周期长、对品质影响较大。为此,我们在脱皮工艺中引入微波、真空技术,经研究发现,微波-真空脱皮技术能大大的缩短脱皮工艺的生产周期、降低能耗、提高脱皮大豆的品质,具有广泛的应用前景。Soybean peeling is a necessary working procedure during the manufacture of high-quality soybean product. The traditional peeling procedure consumes too much energy and has a long producing period; it also has bad effect to the quality of soybean because of high temperature. In order to meliorate the craftwork and improve the quality of soybean product, we carried on researches on microwave-vacuum peeling technology and found that it is much better than the traditional ways and has a wide prospect.

关 键 词：大豆脱皮 微波-真空 氮溶指数 脂肪氧化酶 脲酶 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]