生产大豆粉末磷脂的影响因素  

The Influencing Factors of Producing Soybean Powder Phospholipids

作　　者：金敏 王世让[2] 郭喜峰[1,2] 周川农 于殿宇[2] 

机构地区：[1]大庆日月植物蛋白(集团)有限公司,黑龙江大庆163319 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《粮食加工》2009年第2期44-46,共3页Grain Processing

基　　金："十一五"国家科技支撑计划重大项目大豆优质蛋白与高纯磷脂开发与产业化示范2006BAD05A08

摘　　要：针对生产大豆粉末磷脂过程中影响产品品质的诸多问题进行分析和研究。通过对生产工艺进行改进,制得大豆粉末磷脂中丙酮不溶物含量大于97%,乙醚不溶物含量小于0.12%,产品的质地均匀,粉体流动性好,颜色为浅黄色,提高了大豆粉末磷脂的品质。In the production of soybean powder phospholipids,the problems which influenced the product quality were analyzed and studied. The processing technology has been improved. In the soybean powder phospholipids, acetone insoluble is over 97%, ethyletber insoluble is less than 0.12%. The products have uniform texture, fine flowability and nice color ——light yellow. The quality of the powder phospholipids has been improved.

关 键 词：大豆粉末磷脂 色泽 丙酮不溶物 乙醚不溶物 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]