Technology of soybean peeling and enzyme killing with microwave method
Patent Information
- Authority / Receiving Office
- CN · China
- Current Assignee / Owner
- 镇江虎瑞生物科技有限公司
- Publication Date
- 2018-11-30
- Estimated Expiration
- Not applicable · inactive patent
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Abstract
Description
technical field
[0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a process for soybean peeling and enzyme inactivation by microwave method. Background technique
[0002] Soybean contains 40% protein, 20% fat, and 30% carbohydrate. Among grains and other legumes, soybean has the highest protein content and the second fat content. With its unique chemical composition, soybean has become the most economically valuable And one of the agricultural products with use value.
[0003] In order to produce high-quality soybean products, dehulling has become an indispensable process for soybean pretreatment. Commonly used soybean peeling methods include hot peeling and cold peeling. The peeling effect of the cold process is poor, and it needs to be heated twice, the heating time is long, the energy consumption is large, and the production cycle is too long. The thermal peeling process also has the problems of high en...