大豆脱皮工艺和生产等级大豆粕探讨  

Soybean Dehulling process and production of grade soybean meal

作　　者：左青[1] 

机构地区：[1]广州植之元油脂有限公司

出　　处：《中国油脂》2004年第1期29-33,共5页China Oils and Fats

摘　　要：目前主要存在两种大豆脱皮工艺,即Crown＆Buhler热脱皮和De Smet冷脱皮。按原大豆蛋白含量35%,按不同的含杂和含油量进行不同程度的脱皮,可使大豆粕蛋白含量达47 5%～49 0%。按市场饲用等级豆粕的价值和价格,生产出蛋白含量分别为44%、46%、48%豆粕。比较了等级豆粕两种脱皮工艺特点及参数,认为热脱皮因只一次加热节约能源,对豆粕蛋白变性影响较小。同时对脱皮效果进行了效益分析。At present, there are two kinds of dehulling systems , Crown & Buhler hot dehulling system and De-Smet cold dehulling system, applied in soybean crushing industry. Based on the soybean containing 35% protein and different content of impurities and oil, the soybean should be dehulled in different degree to produce the soybean meal containing protein content in 47.5%～49%. For satisfying the requirement of the feed-grade soybean meal in local market,the grade soybean meal containing protein as 44%, 46%, 48% should be produced.Main parameters and process in both dehulling system was compared, the results show that the energy is saved and the protein function denature in low grade in hot dehulling process because of heating once.Finally the financial appraisal of the production is concluded.

关 键 词：大豆 脱皮工艺 热脱皮 冷脱皮 等级豆粕 经济效益 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]