豆腐黄浆水资源综合利用研究进展  

Research progress on comprehensive utilization of tofu whey

作　　者：李小凤 蓝莹儿 蒋丽婷 郑文雄 刘功良[2,3] 费永涛 LI Xiaofeng;LAN Yinger;JIANG Liting;ZHENG Wenxiong;LIU Gongliang;FEI Yongtao(Guangdong Huawei Testing Co.,Ltd.,Guangzhou 510663,China;College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]广东省华微检测股份有限公司,广东广州510663 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]仲恺农业工程学院现代农业工程创新研究院,广东广州510225

出　　处：《中国酿造》2021年第10期7-11,共5页China Brewing

基　　金：广东省重点领域研发计划项目(2020B020226008);广东省大学生创新创业训练计划项目(S202011347011)。

摘　　要：豆腐黄浆水是制备豆腐时所产生的副产物,在自然环境下酸化并常被用作豆腐凝固剂。该文综述了豆腐黄浆水中营养功能物质及其酸化过程中微生物群落的组成,并对豆腐黄浆水及其酸化微生物菌种资源在食品发酵领域的应用研究现状进行分析,为豆腐黄浆水的进一步开发利用提供理论基础和实践指导。Tofu whey is a by-product produced in the preparation of tofu, and is often used as tofu coagulant after acidification in the natural environment.Nutrient functional substances and composition of microbial communities in tofu whey were reviewed in this paper, and the application research status of tofu whey and its acidified microbial species resources in the field of food fermentation was analyzed, which provided theoretical basis and practical guidance for further development and utilization of tofu whey.

关 键 词：豆腐黄浆水 营养功能物质 微生物 综合利用 

分 类 号：TS201.3[轻工技术与工程—食品科学]