农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
11期
42-43,48
,共3页
孙明玉%张仲欣%王铂涵%宗洁%张海星%陈力扬%张杰
孫明玉%張仲訢%王鉑涵%宗潔%張海星%陳力颺%張傑
손명옥%장중흔%왕박함%종길%장해성%진력양%장걸
大豆%浸泡时间%豆浆%浓度
大豆%浸泡時間%豆漿%濃度
대두%침포시간%두장%농도
soybean%soaking time%soybean milk%density
为了提高豆浆品质，探讨大豆浸泡时间对豆浆品质的影响。通过单因素试验可知，大豆浸泡时间对豆浆浓度的影响极为显著，浸泡时间为10 h左右最好，时间过长或过短都不好。大豆浸泡时间越长，加工豆浆时起泡沫越多，对豆浆的加工和品质都不利。
為瞭提高豆漿品質，探討大豆浸泡時間對豆漿品質的影響。通過單因素試驗可知，大豆浸泡時間對豆漿濃度的影響極為顯著，浸泡時間為10 h左右最好，時間過長或過短都不好。大豆浸泡時間越長，加工豆漿時起泡沫越多，對豆漿的加工和品質都不利。
위료제고두장품질，탐토대두침포시간대두장품질적영향。통과단인소시험가지，대두침포시간대두장농도적영향겁위현저，침포시간위10 h좌우최호，시간과장혹과단도불호。대두침포시간월장，가공두장시기포말월다，대두장적가공화품질도불리。
To improve soybean milk quality, the article discusses the effect of soybean soaking time on the soybean milk quality. It is known by the single factor test that the effect of soybean soaking time on the soybean milk density is extremely significant, the suitable soaking time is preferably about 10 h, the time either too long or too short is not good, the longer the soaking time, the more the foam in processing, this is negative to processing and quality.
