| 摘要 |
A method of treating soybean meal (SBM), by application of steam, to remove trypsin inhibitor/urease without destroying nutritionally valuable protein. The process, conducted at the natural pH of the soybean, involves the steps of grinding the soybean, adding moisture, raising the temperature to between 100 and 110 DEG C and the moisture content to between 20 and 30 % (W/W) by the addition of steam, maintaining the SBM at between 95 and 105 DEG C for 10 to 30 minutes, reheating the SBM to between 100 and 110 DEG C with steam, and pelletizing the treated SBM. |
