| 摘要 |
A mild-tasting and nourishing soyabean feed product is produced using a process which involves heating a protein- containing soyabean material with steam to approx. 104 degrees C and exposing the protein-containing soyabean material to lower alcohol vapour. The soyabean material is initially placed in a closed vessel and the alcohol is added to the soyabean material in a preferred ratio by weight of approx. 4.1 kg of alcohol to 27.2 kg of soyabean material, together with a small quantity of water. The vessel possesses stirrers which stir the soyabean material sufficiently to "fluidise" the material in the vessel. Steam is blown into the vessel and, when the temperature of the soyabean material preferably reaches 104 degrees C, the steam supply is stopped and the protein-containing soyabean material is kept at this temperature in the closed vessel for at least 30 minutes. The vessel is then ventilated at subatmospheric pressure, in association with which essentially all the alcohol is removed from the protein-containing soyabean material together with the unwanted aromatic constituents. |
