豆渣的高值化利用:生物转化途径  

High-Value Utilization of Okara:Biotransformation Pathways

作　　者：孟维民 高雅鑫 胡淼 文伟 张鹏飞[1] 张凤霞 王凤忠[1,2] 李淑英 MENG Weimin;GAO Yaxin;HU Miao;WEN Wei;ZHANG Pengfei;ZHANG Fengxia;WANG Fengzhong;LI Shuying(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《食品科学》2024年第22期280-290,共11页Food Science

基　　金：国家重点研发计划-中国和欧盟政府间科技合作项目(2023YFE0104900-3-2)。

摘　　要：豆渣是豆制品生产过程中产生的主要副产物,富含膳食纤维、蛋白质、脂肪、维生素等营养成分,具有调节肠道菌群、预防糖尿病、控制体质量、防治心血管疾病等作用,但豆渣存在含水量高、口感差、易腐败等问题,制约了其高值化利用。微生物发酵技术是一种绿色安全的处理豆渣的有效手段,可改善豆渣的功能特性、口感,提高其利用价值,延长保质期,提升豆渣的附加值。尽管微生物发酵对豆渣的功能特性影响已经开展了大量的研究,但并未进行系统的阐述和总结。因此,本文通过文献计量学和可视化分析手段聚焦了豆渣发酵的研究热点,基于以上结果,对微生物发酵对豆渣的生物转化、豆渣营养组分的代谢规律、豆渣的发酵形式及其在食品中的应用场景等方面进行系统的综述,旨在为豆渣在植物基食品的增值利用和功能性开发提供理论依据。Okara,the major by-product from the production of soybean products,is rich in dietary fiber,protein,fat,vitamins and other nutrients,and functions to regulate the intestinal flora,prevent diabetes,control body mass,prevent and treat cardiovascular diseases.However,there are many problems with okara:high-water content,poor taste and susceptibility to spoilage,restricting its high-value development.Microbial fermentation is a green and safe treatment for okara,which can improve the functional properties and taste and prolong the shelf life,thereby increasing the utilization value.Although the effect of fermentation on the functional properties of okara has been extensively studied,it has not been systematically elaborated and summarized.Therefore,this article focuses on the hotspots in okara fermentation research by means of bibliometrics and visualization analysis.Based on the obtained results,it provides a systematic review on the biotransformation of okara by microbial fermentation,the metabolism pattern of okara nutrient components,the fermentation methods of okara and its application scenarios in foods,aiming at providing a theoretical basis for the value-added utilization and functional development of okara in plant-based foods.

关 键 词：豆渣 生物转化 代谢途径 固态发酵 未来食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]