... defatted soybean flour 脱脂大豆粉 defatted soybean meal 脱脂豆粕 defatted yoghurt 脱脂发酵乳 ...
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”Defatted soy flour was extruded in a twin-screw laboratory DSE-25 scale extruder. The effects of process parameters include feed moisture content(FMC), barrel temperature(BT), feed speed(FS) and screw speed(SS) on physico-chemical properties, texture properties of extruded products were studied.
应用德国布拉本德公司生产的DSE-25型双螺杆挤压机为核心设备,以低温脱脂豆粕为挤压原料,研究了工艺参数(物料水分含量、机筒温度、喂料速度、螺杆转速等因素)对产品理化特性、质构特性等的影响。
参考来源 - 高水分组织化大豆蛋白产品特性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
研究从脱脂豆粕中提取大豆低聚糖的制备工艺。
The preparation of the soybean oligosaccharide produced from soybean cake was studied.
通过干热处理对脱脂豆粕中脂肪氧合酶进行灭活。
Lipoxygenase in defatted soybean meal was denatured by dry heating treatment.
本研究以低温脱脂豆粕为原料，利用微波对其进行前处理，以提高浸提效率。
The research takes the defatted soybean meal as raw material, pre treatment by microwave to improve the extracting efficiency.
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