far-infrared baking oven

The urase activity,trypsin inhibitor activity and content of routine nutrition constituent were analysised and determined,in terms of process test of soya by extrusion,far-infrared baking and digestion.

对大豆进行挤压膨化、远红外烘烤和蒸煮加工,测定其尿酶、胰蛋白酶抑制因子的活性及常规营养成分的含量,得出三种加工方法对尿酶、胰蛋白酶抑制因子的影响是同步的,均可使它们的活性降到标准值以下,符合饲喂要求。