豆渣膳食纤维改性方法及其在食品中的应用  

Modification method of soybean residue dietary fiber and its application in food

作　　者：李古阳 赵玉龙 曲博 张旻 刘鹏 LI Guyang;ZHAO Yulong;QU Bo;ZHANG Min;LIU Peng(College of Food Science and Engineering,Tonghua Normal University,Jilin Tonghua 134002,China;Changbai Mountain Edible Plant Resources Development Engineering Center,Tonghua Normal University,Jilin Tonghua 134002,China)

机构地区：[1]通化师范学院食品科学与工程学院,吉林通化134002 [2]吉林省长白山食用植物资源开发工程中心,吉林通化134002

出　　处：《食品工程》2024年第2期1-3,7,共4页Food Engineering

基　　金：通化师范学院大学生创新创业训练项目(S202210202102)。

摘　　要：膳食纤维在人类健康中起着重要的作用,而豆渣作为一种潜力巨大的膳食纤维来源,具有广阔的应用前景。通过不同的处理方法,使豆渣中的纤维性质和功能得以改善,使其具备更好的溶解性、稳定性和吸水能力,这为食品制造业开发出更健康、富含纤维的产品提供了机会。然而,豆渣中膳食纤维的提取和应用仍面临诸多挑战,如提取效率、品质稳定性和工业化生产等方面的问题。综述了豆渣膳食纤维的提取和应用技术,以推动其在食品工业中广泛应用,满足人们对健康食品的需求。Dietary fiber plays an important role in human health.Soybean residue,a potential source of dietary fiber,has a broad application prospect.Through different treatment methods,the fiber properties and functions in soybean residue are improved,such as better solubility,stability and water absorption.It provides an opportunity for the food manufacturing industry to develop healthier,fiber-rich food products.However,the extraction and application of dietary fiber from soybean residue still face many challenges,such as extraction efficiency,quality stability and industrial production.This paper reviews the extraction and application technology of dietary fiber from soybean residue to promote its wide application in food industry and meet people's demand for healthy food.

关 键 词：豆渣 改性 膳食纤维 食品加工 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]