| 大豆浸泡规律及浸泡效果初探 |
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| 引用本文： | 乌涛. 大豆浸泡规律及浸泡效果初探[J]. 中国调味品, 2012, 0(5): 20-22 |
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| 作者姓名： | 乌涛 |
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| 作者单位： | 内蒙古万佳食品有限公司,内蒙古乌兰浩特,137400 |
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| 摘 要： | 文章对两品种大豆,在不同温度下的浸泡规律,以及不同浸泡方式、不同处理方式与大豆吸水效果的关系进行了相关的实验。并对这个过程中的各种现象和实验结果进行了初步的探讨与研究,以期对大豆制品的相关生产起到一些作用。
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| 关 键 词： | 大豆 浸泡 吸胀 |
The development of immersion law and effect on soybean |
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| WU Tao. The development of immersion law and effect on soybean[J]. China Condiment, 2012, 0(5): 20-22 |
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| Authors: | WU Tao |
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| Affiliation: | WU Tao(Inner Monglia Wanjia Foods Co.,Ltd.,Wulanhaote 137400,China) |
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| Abstract: | In this paper,two varieties of soybeans,soaking at different temperatures under the law,and the different ways immersion,different approaches and soybean water-absorbent effect of the relationship between the relevant experiments.And this process,the various phenomena and the experimental results of the preliminary study and research,with a view to the production of soybean products related to play some role. |
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| Keywords: | soybean immersion soak effect |
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