A method for inactivating anti-nutrients of soybeans

摘要

1.method u0430u043du0442u0438u043fu0438u0442u0430u0442u0435u043bu044cu043du044bu0445 substances in soy beans, including u0437u0430u043cu0430u0447u0438u0432u0430u043du0438u0435 them in u0449u0435u043bu043eu0447u043du043eu043c solution and heat treatment in the field of microwave, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, h then u0437u0430u043cu0430u0447u0438u0432u0430u043du0438u0435 beans u043fu0440u043eu0432u043eu0434u00a0u0442 in water solution with ph 5,25,4 food acid.after extracted for 3 h u043fu0440u043eu0432u043eu0434u00a0u0442 heat treatment in the field of microwave power density by kw / kg and frequency 28202850 mhz for 510 and subsequent u044du043au0441u0442u0440u0443u0437u0438u044e p ri the temperature 105110u0441.;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the aqueous solution of the food acid used in the number of 2,02,5% of the mass of soybean.;3. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1 or 2, so that an aqueous solution of food acid using aqueous solutions of citric, acetic, lactic, u00a0u0431u043bu043eu0447u043du043eu0439, u00a0u043du0442u0430u0440u043du043eu0439 pi u0449u0435u0432u044bu0445 acids.