| 豆制品黄浆水综合利用研究现状及发展趋势 |
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| 引用本文： | 张焕焕,徐雅芫,李婷婷,钱坤,苏世广,程江华.豆制品黄浆水综合利用研究现状及发展趋势[J].农产品加工．学刊,2021(2). |
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| 作者姓名： | 张焕焕 徐雅芫 李婷婷 钱坤 苏世广 程江华 |
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| 作者单位： | 安徽农业大学生命科学学院;安徽省农业科学院农产品加工研究所;安徽省农业科学院畜牧兽医研究所 |
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| 基金项目： | 安徽省科技重大专项项目(201903A06020008);安徽省农业科学院创新团队项目(2020YL078)。 |
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| 摘 要： | 黄浆水也叫豆清水,是豆制品生产过程中产生的有机废水,其含有大量的水溶性蛋白质、氨基酸等的营养成分。目前,国内大部分豆制品生产企业都面临着黄降水处理的产业难题,新的《环保法》禁止直接排放,但目前处理技术和方法仍然不够成熟,不但给企业造成了沉重的负担,而且浪费资源。因此,通过介绍黄浆水的营养成分分析,以及黄浆水中功能性物质提取分离、综合利用等方面研究现状、进展和趋势,为提高黄浆水综合利用效率和促进传统豆制品加工产业发展提供理论和技术支撑。
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| 关 键 词： | 黄浆水 功能成分 综合利用 发酵制备 |
Research Status and Development Trend of Comprehensive Utilization of Soybean Yellow Pulp Water |
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| ZHANG Huanhuan,XU Yayuan,LI Tingting,QIAN Kun,SU Shiguang,CHENG Jianghua.Research Status and Development Trend of Comprehensive Utilization of Soybean Yellow Pulp Water[J].Nongchanpin Jlagong.Xuekan,2021(2). |
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| Authors: | ZHANG Huanhuan XU Yayuan LI Tingting QIAN Kun SU Shiguang CHENG Jianghua |
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| Institution: | (College of Life Sciences,Anhui Agricultural University,Hefei,Anhui 230000,China;Agricultural Products Processing Institute,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230000,China;Institute of Animal Husbandry and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230000,China) |
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| Abstract: | Yellow pulp water,also known as soybean clear water,is produced in the process of soybean products organic wastewater,which contains a large number of water-soluble proteins,amino acids and other nutrients.At present,most soybean production enterprises in China are faced with the industrial problem of yellow precipitation treatment.The new Environmental Protection Law prohibits direct emissions,but the current treatment technology and methods are still not mature enough,which not only causes heavy burden to enterprises,but also wastes resources.Therefore,this paper introduced the research status,progress and trend of the nutrient composition analysis of yellow pulp water,extraction,separation and comprehensive utilization of functional substances in yellow pulp water,and provided theoretical and technical support for improving the comprehensive utilization efficiency of yellow pulp water and promoting the development of traditional soybean products processing industry. |
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| Keywords: | yellow serofluid functional ingredients comprehensive utilization fermentation preparation |
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