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- defatted soybean residues 脱脂豆粕
- Lipoxygenase in defatted soybean meal was denatured by dry heating treatment. 通过干热处理对脱脂豆粕中脂肪氧合酶进行灭活。
- The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied. 采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
- The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean floor to wheat flour were studied. 摘要将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
- The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application. 研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
- Defatted soybean flour-hydrolyzed starch(DE=11.0) graft was used as fat replacer.The fat replacer was successfully used in mayonnaise to replace about 70% of the fat. 以脱脂大豆粉为原料,与水解玉米淀粉通过接枝反应加工成复合物,从而得到成本低、热量低的脂肪替代产品。
- Whitefish powder、deepsea shrimp eggs、astacin、shrimp powder、bloody worm powder、spirulina、ferment、wheat powder、defatted soybean、wheat embryo、phosphor shrimp glue、vitamins、Aminophenol、minerals. 白鱼粉、虾红素、深海虾卵、虾粉、螺旋藻、优质酵母、小麦粉、脱脂大豆、小麦胚芽、磷虾胶、多种维他命、氨基酸及多种矿物质。
- Whitefish powder、deepsea shrimp eggs、octopus meat，shrimp powder、bloody worm powder、spirulinaferment、wheat powder、defatted soybean、wheat embryo、phosphor shrimp glue、vitamins、aminophenol、minerals. 白鱼粉、深海虾卵、章鱼肉、虾粉、血虫粉、螺旋藻、优质酵母、小麦粉、脱脂大豆、小麦胚芽、磷虾胶、多种维他命、氨基酸及多种矿物质。
- Adding certain percentage of defatted soybean protein to the common flour, such as instant noodles, fine dried noodles, rice-flour noodles, to make high protein and nutrient foods. 添加一定比例的脱脂蛋白到普通的面制品里，如方便面、精细挂面、米粉中，制作高蛋白和营养的食品。
- The solid state fermentation with active cellulase producing strains in increasing the rate of protein dissolved of the high denatured defatted soybean cake was discussed in this thesis. 利用纤维素酶分解菌的固态发酵法降解高变性脱脂豆粕中的纤维素，研究其对提高豆粕中蛋白质水溶出率的作用。
- The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively. 摘要通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
- The technology of extracting soybean isoflavones from soybean residue by ethanol is studied,and optimized by orthogonal experiments. 研究了豆粕中大豆异黄酮的醇提工艺,并通过正交试验对工艺进行了优化。
- Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted. 研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。
- Effects of adding different nutrients, growth-promoting substances, and buffers in soybean residue powder on the growth of S. thermophilus ST-1001 were examined. 该文研究了在豆渣粉中添加不同营养基质、生长促进剂、缓冲剂对嗜热链球菌ST-1001(StreptococcusthermophilusST-1001)生长特性的影响。
- The biscuit which was nutritious and had much dietary fiber was made by soybean residue and millet powder. The best formula were obtained by experiment. 用豆渣,小米制成一种富含纤维、味道独特的营养饼干,通过单因素和多因素试验得出最佳产品配方。
- The article is about the study on solid state fermentation conditions of soybean residue by Mucor through single factor experiment and orthogonal experiment. 通过单因素和正交试验,研究了利用毛霉进行豆渣固态发酵的条件。
- Soybean residue is the mainly byproduct in the processing of soybean,it contains plenty of dietary fiber,protein and calcium,so it is a new type health care food resource. 豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物,富含膳食纤维、蛋白质、钙等营养元素,是一种新型保健食品资源。
- This article mainly introduced the resource situation,the health care value and the research status in microorganism fermented food of the soybean residue. 本文主要介绍了豆渣的资源状况、营养保健价值及微生物发酵豆渣食品方面的研究开发现状。
- Study on defatted soybean flour- polysaccharide graft as fat replacer 脱脂大豆粉-多糖接枝物脂肪替代品的研究
- Keywords defatted soybean meal;lipoxygenase;dry heating;enzyme denaturing; 脱脂豆粕;脂肪氧合酶;干热;灭酶;
