为了提高大豆深加工产品的得率和蛋白质含量 ,利用超声波处理大豆经湿磨后的浆渣混合液态物 ,产生超声空化效应 ,提高大豆蛋白的溶出率 ,减少大豆蛋白在豆渣中的残留。试验表明 :超声提取技术能提高大豆蛋白的溶出率 ,从而使豆乳蛋白含量相对提高 6.6% ,豆乳干物质重量相对提高 11.6%。该技术对于传统大豆制品及现代大豆加工新产品如豆奶、速溶豆粉及分离蛋白、浓缩蛋白等产品的生产均具有提高蛋白含量、增加得率的效用 In order to improve the yield and protein content of deep-processed soybeans, ultrasonic treatment of the mixed slurry of soybeans after wet grinding produces ultrasonic cavitation effect, improves the dissolution rate of soy protein and reduces the residue of soybean protein in bean dregs. Experiments show that ultrasonic extraction can improve the dissolution rate of soybean protein, so that the relative content of soymilk increases by 6.6% and that of dried soymilk increases by 11.6%. This technology has the effect of increasing protein content and increasing yield for the production of traditional soy products and new products of modern soybean processing, such as soy milk, instant bean flour and separated protein, concentrated protein and other products