【摘要】 测定了膨化过程中不同温度 ,不同粒度对膨化大豆中脲酶活性的影响。结果表明 :膨化温度在 1 2 0℃时 ,大豆中的脲酶活性被严重破坏 ,达 0 .70 0 8,较原料中的6.0 2 5有了大幅度的降低。要使膨化大豆中的脲酶活性含量达到国标规定的 0 .4以下 ,膨化温度至少应控制在 1 3 0℃左右。膨化大豆时宜采用先微粉碎化处理的方法 ,使膨化温度降到 1 2 5℃左右 ,从而减少大豆营养成分尤其是氨基酸的损失更多还原

【Abstract】 The results showed that urease activity of whole soybean w as strongly destroyed from 6.025to 0.7008 under120 ℃;When the expending temperature was controlled at about 130 ℃,the urease activity was decreased to less than 0.4;The expensibility of little size of raw materials is superior to l arge size. It was suggested that the raw materials be crushed before expension, so that the temperature decrease to 125 ℃, and loss of nutrilites in the raw so ybean greatly reduced’ especially amino acids.更多还原