摘要
文章对食品饮料工业下脚料资源──柑桔渣的综合开发利用进行了研究。 采用化学浸泡、物理压榨和微生物发酵途径，能有效地减少或脱除柑桔渣中影响猪适口 性的苦味成分，保持或增加柑桔渣的营养成分。发酵后的柑桔渣可以作为猪饲料原料， 开发了非粮食饲料资源，减少了环境污染，具有明显的经济和社会效益。
This paper deals with the studies on the synthetic application of citrus pulp residue resources of the food beverage industry. The method by using chemical steeping, physical pressing and microbe fermenting can effectively decrease or remove the bitter element affecting the feeding of pig. and can keep or increase the nutrient of citrus pulp. The application of fermented citrus pulp reduces envirornment pollution, increases the new no -grain feed resoruces, and shows the obvious economic and social efficiency.
出处
《粮食储藏》
1999年第1期48-51,共4页
Grain Storage
