动态超高压技术

本研究利用动态超高压技术研制纳米级膳食纤维，并对纳米级膳食纤维的比表面积、持水力和膨胀率等性质进行研究。

The research on preparation of nano dietary fiber by Microfluidizer homogenizer , and characteristics of T nano dietary fiber , such as surface areas , expansion ratio , water-retaining capability .

本论文为蛋白改性和动态超高压微射流技术的应用提供了一条新途径，为蛋白质资源的综合利用提供一种新方法。

This paper offers a new approach to the protein modification as well as a new method on the application of dynamic ultra-high pressure micro-fluidization .

动态超高压微射流均质技术是一种集输送、混合、超微粉碎、加压等多种单元操作于一体的物理改性技术。

The dynamic ultra high pressure micro-fluidization technology is a set of transportation , mixed , superfine , grinding , pressure and other units operation in one physical modification .

本文以豆渣为原料，我们分别用微生物发酵法和高温蒸煮这两种方法来提高豆渣中可溶性膳食纤维的含量。结合动态超高压和离心分离技术，使可溶性膳食纤维含量得到极大的提高。

In order to improve the content of soluble dietary fiber , We were using microbial fermentation and high-temperature cooking combination of ultra-high pressure micro-fluidization technology and centrifuge technology , so that the soluble dietary fiber content has been greatly improved .