| 膨化大豆质量和营养价值评估要点 |
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| 引用本文： | 陈翠莲,窦丽娟,张英东,黄承德,邹秀云.膨化大豆质量和营养价值评估要点[J].饲料工业,2010,31(11). |
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| 作者姓名： | 陈翠莲 窦丽娟 张英东 黄承德 邹秀云 |
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| 作者单位： | 广东旺大生物科技有限公司,510545,广东省广州市白云区竹料镇飞来岭科技园 |
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| 摘 要： | 膨化大豆保留了大豆本身的营养物质,蛋白质变性,淀粉糊化,脂肪外露富含油脂,氨基酸平衡,且高温高压杀死了病菌,是具有极高营养价值的常用蛋白原料,且对于目前高位运行的鱼粉具有一定替代性,如何正确评价膨化大豆的质量及营养价值是一项极具意义的工作,文中就膨化大豆的质量和营养价值评估要点作简要地阐述。
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| 关 键 词： | 膨化大豆 质量 大豆 |
The main point of quality and nutritional value appraisal of extruded soybean meal |
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| Abstract: | Extruded soybean meal retain soybean's nutrients, protein is denatured, starch is gelatinized, fat revealed and contain fat richly, the amino acid is balanced, and the high temperature and high pressure has killed the germ.Extruded soybean meal is high nutritional value commonly used protein material, and may subsititute the present high price fish meal.How to rightly estimate the quality and the nutritional value of extruded soybean meal is a meaniful work , this article introduce the main point of quality and nutritional value appraisal of extruded soybean meal briefly. |
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| Keywords: | extruded soybean meal quality soybean |
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