摘要
枸杞酒酿造过程中会带来大量发酵残渣,这对企业和环境污染带来重大压力。综述以枸杞发酵残渣为原料生产枸杞粉、枸杞籽油和枸杞蛋白的研究现状、可参考的工艺流程及可行性分析,为企业枸杞发酵残渣综合利用提供参考。
The brewing process of wolfberry wine will bring a lot of fermentation residues, which will bring great pressure on enterprise and environmental pollution. The research, reference process and feasibility analysis of the production of wolfberry powder, wolfberry seed oil and wolfberry protein using wolfberry fermentation residues as raw materials are reviewed, which provides a reference for the comprehensive utilization of fermentation residues in enterprise.
作者
黄丽梅
李银塔
杨顶珑
郭俊霞
HUANG Limei;LI Yinta;YANG Dinglong;GUO Junxia(College of Food Engineering,Weihai Ocean Vocational College,Weihai 264300;Research and Development Center for Efficient Utilization of Coastal Bioresources,Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264003;Beijing Tongrentang(Sichuan)Health Pharmaceutical Co.,Ltd.,Chengdu 610000)
出处
《食品工业》
CAS
2021年第10期239-243,共5页
The Food Industry
基金
威海市特色果蔬高值加工工程技术中心科研开放专项资金项目(GSGC-2020-0002)。
关键词
枸杞残渣
现状
综合利用
wolfberry residue
present situation
utilization
