牦牛皮在食品领域的利用现状及应用前景分析  

Analysis of utilization status and application prospect of yak skin in food field

作　　者：吴茜 刘芳芳 苗宇 吕莉莉 陈义 赵志峰[2] WU Qian;LIU Fangfang;MIAO Yu;LYU Lili;CHEN Yi;ZHAO Zhifeng(Sichuan Yashi Technology Co.,Ltd.,Chengdu 610065,China;College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Sichuan Mi Laotou Food Industry Group Co.,Ltd.,Guanghan 618311,China)

机构地区：[1]四川省雅士科技有限公司,四川成都610065 [2]四川大学轻工科学与工程学院,四川成都610065 [3]四川米老头食品工业集团股份有限公司,四川广汉618311

出　　处：《食品与发酵工业》2020年第13期305-309,共5页Food and Fermentation Industries

摘　　要：牦牛皮具有丰富的胶原蛋白和重要营养价值,作为潜在的食品原料,除少部分用于制备牦牛皮胶外,大部分都被用于生产皮革制品,这不仅造成了牦牛皮营养价值的浪费,还容易造成环境污染,因此,探究牦牛皮在食品领域的应用方式,提升牦牛皮产品附加值,对于增加牦牛皮的经济价值具有重要意义。该文从牦牛皮的营养成分及特性、利用现状及应用前景3个方面进行阐述,并着重探讨了牦牛皮在食品领域的发展方向,以期为牦牛皮在食品领域的开发和利用提供理论依据和参考价值。Yak skin,a by-product of yak processing,has rich collagen and important nutritional value.As a potential food raw material,most of the yak skin is used to produce leather products,except for a small part of which is used to prepare yak leather.This not only wastes the nutritional value of yak skin,but also easily causes environmental pollution.Therefore,exploring the application of yak skin in the food field and enhancing the added value of yak skin is of great significance for increasing the economic value of yak skin.This article elaborates on the nutritional content and characteristics,utilization status and application prospects of yak skin,and focuses on the development direction of yak skin,to provide a theoretical basis and reference for the development and use of yak skin in food field.

关 键 词：牦牛皮 牦牛皮胶 胶原蛋白 营养成分 前景 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]