豆渣碱溶解特性的研究  

Research on dissolution characteristics of soybean residues in alkali

作　　者：郑应华[1] 宁正祥[1] 许克勇[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》2008年第3期117-119,共3页Science and Technology of Food Industry

摘　　要：主要阐述了豆渣在NaOH溶液中的溶解特性。在碱浓度小于1%的范围内,豆渣溶解率随碱液浓度的增大而迅速上升;碱液浓度大于1%时,豆渣的溶解率上升缓慢。温度对溶解率影响最大的范围在65～90℃;加热时间为30min时,即可使豆渣达到溶解平衡;液固比在大于10∶1后,对豆渣的溶解率影响很小。The dissolution characteristics of soybean residues in sodium hydroxide solution were studied. The dissolution rate of soybean rose rapidly as the concentration of alkali increases in the range of 0-1% in weight percentage,while it hardly rose with the concentration of alkali greater than 1%. The range of temperature which affect the dissolution rate most was 65-90℃. The soluble balance could be reached with a heating time of 30min. The ratio of liquid to raw had little effect on the dissolution rate if it was greater than 10：1.

关 键 词：豆渣 碱处理 溶解率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]