摘要
随着豆制品行业发展规模逐步扩大,豆渣、豆清液等豆制品副产物的产量也迅速增长,规范处理豆制品副产物是目前豆制品企业亟需解决的棘手问题。菌酶协同处理技术因兼具微生物发酵和酶解优势,缩短反应时间,改善产物风味等特点而被广泛应用在果蔬、豆类、水产等副产物处理上。文章对菌酶协同处理豆制品副产物对象、常用菌种和酶、菌酶协同技术优势等进行综述,并对豆制品副产物开发以及高值化利用做出展望,以期为菌酶协同处理技术的推广提供理论指导。
With the gradual expansion of the development scale of soybean product industry,the output of soybean by-products such as bean residues and bean liquid also increases rapidly.Standardizing the treatment of soybean by-products is a thorny problem that soybean products enterprises need to solve.Because of the advantages of microbial fermentation and enzymatic hydrolysis,the characteristis of shortening reaction time and improving product flavor,the co-treatment technology of bacteria and enzymes has been widely used in the processing of fruits and vegetables,beans,aquatic products and other by-products.In this paper,the objects,common strains and enzymes,and the advantages of the co-treatment technology of bacteria and enzymes of soybean by-products are reviewed,and the development and high-value utilization of soybean by-products are prospected,in order to provide theoretical guidance for the promotion of co-treatment technology of bacteria and enzymes.
作者
尹乐斌
李乐乐
何平
刘桠丽
杨学为
罗雪韵
YIN Le-bin;LI Le-le;HE Ping;LIU Ya-li;YANG Xue-wei;LUO Xue-yun(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期212-214,共3页
China Condiment
基金
湖南省教育厅优秀青年项目(18B427)
湖南省创新型省份建设创新平台与人才项目(2019NK4229)
邵阳学院“双一流”建设产学研合作平台(邵院通[2018]50号)
邵阳学院研究生创新项目(CX2020SY044)。
关键词
菌酶协同
豆渣
发酵
豆制品
bacteria-enzyme synergism
bean residues
fermentation
soybean products
