提高大豆脱皮率对豆粕残油和蛋白影响的研究  

Study on the Effect of Increasing Soybean Peeling Rate on Soybean Meal Residual Oil and Protein

作　　者：张洪伟 ZHANG Hongwei(Shanghai Dongchen Grain and Oil Co.,Ltd.,Shanghai 201209,China)

机构地区：[1]上海东辰粮油有限公司,上海201209

出　　处：《现代食品》2020年第21期88-91,共4页Modern Food

摘　　要：目前,大豆加工行业一次脱皮工艺已无法满足企业产品升级和成本降低的需求。因此,应尽可能大幅提高大豆脱皮率,从而避免对豆粕产品残油和蛋白含量产生影响。研究表明,大豆脱皮率的提高更有利于企业的降本增效,从而促进企业不断进行技术优化。At present,the one-time peeling process in soybean processing industry can't meet the demand of product upgrading and cost reduction.As much as possible to increase the rate of soybean peeling,which affected the residual oil and protein content of soybean meal products.The research shows that the improvement of soybean peeling rate is more beneficial to the cost reduction and efficiency increase of enterprises,so as to promote the continuous technological optimization of company.

关 键 词：大豆加工 脱皮率 残油 蛋白 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]