酱渣精细化利用研究进展  

Research Progress on Refine Utilization of Soy Sauce Residue

作　　者：龚圣[1] 刘彩玲 舒绪刚[1] 周新华[1] GONG Sheng;LIU Cai-ling;SHU Xu-gang(College of Chemistry and Chemical Engineering, Zhongkai UnivEngineering, Guangzhou, Guangdong 510225)

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：《安徽农业科学》2018年第15期28-30,43,共4页Journal of Anhui Agricultural Sciences

基　　金：广东省科技计划项目(2017A040405055;2016A010103036;2015A020209182);广州市科技计划项目(201604020054;201510010964);广东省大学生创新创业训练项目(201511347057)

摘　　要：酱渣中含有大量粗蛋白质、粗脂肪、膳食纤维、灰分以及大豆异黄酮等成分,将这些组分分离提取出来,可广泛应用于食品工业、医疗保健领域、饲料添加剂以及作物肥料等领域。对酱渣中的粗脂肪、蛋白质、膳食纤维和大豆异黄酮等的分离提取及其应用的研究进展进行简要综述与展望,以期为酱渣深加工研究与应用提供理论依据。The sauce residue contained a large amount of crude protein,crude fat,dietary fiber,ash and soy isoflavones. These components could be separated and extracted,and could be widely used in the food industry,health care fields,feed additives and crop fertilizers,etc. In this paper,the research progress on the separation,extraction and application of the main components in sauce residue was briefly reviewed and prospected,in order to provide theoretical basis for fine processing and application of sauce residue.

关 键 词：酱渣 精细加工 蛋白质 粗脂肪 膳食纤维 异黄酮 

分 类 号：S816.73[农业科学—饲料科学]