| 摘要 |
The process for obtaining lupin flour consists: - in cleaning the seeds, - in shelling (skinning) them, - in separating the cotyledons from the shells, - in performing a coarse grinding of the cotyledons by means of hammer mills with screens of 500 to 2000 mu , - in obtaining an extremely fine ground flour product by passing the coarsely ground product over a plurality of pairs of smooth pressing rollers. The flour obtained consists of particles of which at least 90% have a size less than 100 mu and at least 60% have a size less than 30 mu . Preferably, at least 95% of the particles have a size less than 100 mu , at least 60% have a size less than 30 mu and at least 20% have a size less than 10 mu . Such a flour has characteristics of solubility, stability in suspension and emulsifying capacity which are very advantageous with a view to its food use. It is also very easy to disperse in a dry, pasty or liquid medium. |
