The component and acidolysis condition of soybean hulls were primarily studied.

对大豆皮的成分、酸水解条件进行了初步研究。

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The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.

且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。

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The technology of microcrystalline cellulose from soybean hulls was obtained by a lot of experiments made in LABS in this paper. Acidolysis of soybean hulls was the main preparation method.

探讨了在实验室条件下，采用酸水解法处理豆皮制备食用微晶纤维素的工艺条件。

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