从酱渣中制取粗脂肪的研究进展  

Extracting crude fat from soy sauce residue

作　　者：何海芬[1] 阎杰[1] 林海琳[1] 刘其海[1] 

机构地区：[1]仲恺农业工程学院化学化工学院,广东广州510225

出　　处：《食品与发酵工业》2014年第10期180-183,共4页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2011B091300002)

摘　　要：酱渣具有较高的利用价值,但当前对其开发利用进行得很不够。文中在前期研究开发的基础上,结合酱渣的性质特点,对已报道的酱渣中制取粗脂肪的方法,包括压榨法、单一溶剂萃取、混合溶剂萃取以及超声强化萃取等进行了较深入的理论分析与实际操作可行性评述。指出当前研究开发中的瓶颈问题是快速、高效地去除新鲜酱渣中的水分与盐分,且提出以丙酮为溶剂的萃取法是值得深入研究的较为理想的方法。The usage of soy sauce residue has a great value, but few applications are available. The methods of extracting crude fat from soy sauce residue including squeezing methods, single solvent extraction, mixed solvent ex- traction and extraction assisted by ultrasound were introduced . On the basis of preliminary research, taking character- istics of soy sauce residue into account, all theoretical analysis and operational feasibilities of these methods are re- viewed seriously. It also points out that removing the salt and water quickly and efficiently from fresh soy sauce residue is the bottleneck problem of the current？ research. An ideal method with acetone as solvent is worth of further stud- ying.

关 键 词：酱渣 粗脂肪 压榨法 浸出法 

分 类 号：TS209[轻工技术与工程—食品科学]