酱油渣加工技术研究进展  

Research progress on processing technology of soy sauce residue

作　　者：谢承佳[1] 于晓萍[1] 徐娴[2] XIE Chengjia;YU Xiaoping;XU Xian(School of Chemical Engineering,Yangzhou Polytechnic Institute,Yangzhou 225127,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210046,China)

机构地区：[1]扬州工业职业技术学院化学工程学院,江苏扬州225127 [2]南京师范大学食品与制药工程学院,江苏南京210046

出　　处：《中国酿造》2021年第1期24-28,共5页China Brewing

基　　金：国家自然科学基金面上项目(21978136);江苏高校“青蓝工程”项目(苏教师[2018]12号);江苏高校“青蓝工程”项目(苏教师[2019]03号);扬州市市级计划市校合作项目(YZ2019128)。

摘　　要：酱油渣是酱油酿造中产生的残渣,产量巨大,其处理问题是酱油酿造工业急需解决的问题之一。酱油渣营养丰富,具有综合开发利用的潜力。但是由于其中盐分含量高、水分含量高、油脂含量高,对酱油渣开发利用之前需先进行降盐、脱水、脱脂、脱酸等加工处理。该文总结了酱油渣综合利用的加工技术,以期为酱油渣资源的全组分利用和高值化利用提供借鉴和思路。Soy sauce residue is the residue produced in soy sauce brewing in large amount,and its disposal is one of the problems needed to solve urgently in soy sauce brewing industry.Soy sauce residue is rich in nutrients and has the potential for comprehensive development and utilization.However,due to the high salt,water and oil contents of soy sauce residue,the processing technologies such as desalination,dehydration,degreasing,and deacidification should be carried out before the comprehensive utilization.In this paper,the current processing technology for the comprehensive utilization of soy sauce residue was summarized in order to provide reference and ideas for the full-component utilization and high-value utilization of soy sauce residue resources.

关 键 词：酱油渣 脱盐 脱水 脱脂 脱酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]