提高豆粕质量的探讨  

Discussion on Improvement for Soybean Meal

作　　者：左青[1] 

机构地区：[1]广东东凌集团有限公司

出　　处：《中国油脂》2003年第2期27-30,共4页China Oils and Fats

摘　　要：根据大豆不同的来源和品质 ,分析原料的组分 ,掌握抗营养因子特性 ,根据客户的豆粕质量指标要求 ,改造DTDC结构 ,调整工艺和参数。如在膨化机和DTDC操作中调整水分、滞留时间和温度 ,在提取油脂的同时 。According to different soybean source and its variety, the composition of the soybean and the property of anti-nutritional factors should be analyzed, as the requirement of the soybean meal specification from customer, the DTDC structure has been improved, the processing parameters has been adjusted. For example, in the operation of expander and DTDC, the moisture, retention time and temperature should be adjusted. In the production of the oil ,soybean meal in high quality have been stably produced.

关 键 词：豆粕质量 水分 时间 温度 大豆 制油 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]