微生物发酵核桃粕在食品生产中的应用  

Application of Microbial Fermentation of Walnut Meal in Food Production

作　　者：孙娜 SUN Na(Longnan Normal University,longnan 742500;Longnan Characteristic Agricultural Biological Resources Research and Development Center,longnan 742500)

机构地区：[1]陇南师范学院,陇南742500 [2]陇南特色农业生物资源研究开发中心,陇南742500

出　　处：《食品工业》2024年第8期152-156,共5页The Food Industry

基　　金：甘肃省省青年科技基金计划项目(21JR7RK914);陇南市科技计划项目(2022-S·JH-17);成县强科技奖补资金项目(2023-qkj007)。

摘　　要：冷榨核桃粕是核桃油加工生产过程中产生的副产物,蛋白含量高,是一种良好的食品原料。利用微生物发酵技术可将冷榨核桃粕中大分子蛋白质转化成小分子肽或氨基酸,也可破坏单宁等抗营养因子,提高其食用价值和营养价值。该文主要从核桃粕的营养价值、发酵菌种、发酵方式及其在食品微生物发酵领域的应用等方面进行了分析综述,为核桃粕在食品微生物发酵生产中的应用提供理论参考。Cold-pressed walnut meal is a byproduct of the walnut oil production process,characterized by its high protein content,making it an excellent food ingredient.Through the use of microbial fermentation technology,the large-molecule proteins in cold-pressed walnut meal can be transformed into small-molecule peptides or amino acids.Additionally,this process can also break down tannins and other anti-nutritional factors,thereby enhancing its edibility and nutritional value.This paper provides a comprehensive analysis and overview of the nutritional value of walnut meal,fermentation strains,fermentation methods,and its applications in the field of food microbial fermentation.It aims to offer theoretical references for the application of walnut meal in food microbial fermentation production.

关 键 词：核桃粕 副产物 微生物发酵 食品生产 应用 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]