大豆加工副产物资源化利用研究进展  

Research progress in resource utilization of soybean by-products

作　　者：邰孟雅 袁岐山 杨欣玲 马胜涛 崔廷 孙岩 黄五星[1] TAI Mengya;YUAN Qishan;YANG Xinling;MA Shengtao;CUI Ting;SUN Yan;HUANG Wuxing(College of Tobacco Science,Henan Agricultural University,Zhengzhou 450002,China;Technology Center,Henan China Tobacco Industry Co.,Ltd.,Zhengzhou 450000,China;Institute of Agricultural Economics and Information,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]河南中烟工业有限责任公司技术中心,河南郑州450000 [3]河南省农科院农业经济与信息研究所,河南郑州450002

出　　处：《中国酿造》2023年第1期21-26,共6页China Brewing

基　　金：河南中烟科技项目(2021410001300050);河南省科技攻关项目(202102310026)。

摘　　要：大豆是我国的大宗粮油作物,含有丰富的优质蛋白和油脂,营养价值极高。大豆加工利用过程中会衍生大量副产物,其中最常见的有豆渣、豆粕和黄浆水等。副产物蕴含较高的营养价值,但可利用率低且不耐储存。经发酵处理的副产物不仅性质趋于稳定,其各方面品质也能得到明显改善。近年来大豆加工副产物的资源化利用研究取得了一系列进展,该文从国内外大豆加工副产物的研究可视化分析、发酵工艺、营养价值和其在医药领域的应用四个方面进行了综述,以期为大豆加工副产物资源化高效利用研究提供参考依据。Soybean is a major grain and oil crop in China,it is rich in high quality protein and oil,with high nutritional value.A large number of by-products are derived from soybean processing and utilization,the most common of which are soybean residue,soybean meal and soybean whey.The by-products contain high nutritional value,but have low availability and are not resistant to storage.The by-products treated by fermentation not only tend to be stable,the quality was also significantly improved in all aspects.In recent years,a series of advances have been made in the research of resource utilization of soybean processing by-products.In the article,the soybean processing by-products at home and abroad were reviewed from four aspects:visual analysis of research,fermentation process,nutritional value and its application in medicine,in order to provide reference for the efficient utilization of soybean processing by-product resources.

关 键 词：豆渣 豆粕 黄浆水 可视化分析 发酵工艺 营养价值 

分 类 号：S565.1[农业科学—作物学]