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1.When salt-coagulants: malt dextrin was 1:3, the quality of instant soybean curd was better.
盐类凝固剂：麦芽糊精为1:3时，所得的即食豆腐脑产品较好。收藏指正
2.The Protein in residual water from soybean curd prodution was concentrated by ultrflltration membrane process with several membranes of different materials and cut-off molecular weignt, among which PAN (of polyacrylo-nitrile) and CXA-1 (of cellulose acetate) membranes showed high retention of 90-95% and flux of about 40-80 l/m2h.
本文用几种不同材料和截留分子量的超滤膜对豆腐废水中大豆蛋白进行浓缩分离,其中PAN(聚丙烯腈)、CXA—1(醋酸纤维素)等超滤膜性能优良,截留率可达90—95％,通量达40—801/m~2·h。收藏指正
3.User:For grinding soybean milk and bean curd in canteens,schools and food supermarkets.
用途：适用于部队、学校、机关食堂、食品超市磨制豆腐等。收藏指正
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