豆渣的营养成分功能及其在食品工业中的利用

Nutritional Composition Function and Utilization of Okara in Food Industry

我国是豆制品加工大国,豆渣是大豆在加工过程中产生的副产物,然而豆渣中含有丰富的营养物质,以干质量计豆渣中约含有50%膳食纤维,20%左右蛋白质,10%左右的脂肪及其他营养物质,但因其具有较高的水分含量容易腐败变质,故在生产中常被丢弃。研究表明,豆渣具有多种活性功能,如抗糖尿病、抗肥胖、调节肠道和抗氧化等作用,所以对豆渣进行综合利用,可减少资源浪费,为现代食品工业带来新的发展思路。主要综述了豆渣的营养成分、功能性质及在食品工业中的应用状况,旨在为豆渣废弃物的综合利提供参考。

China is a large processing country of soybean products,okara is a by-product of soybean processing,however,okara is rich in nutrients,in dry weight soybean residue contains about 50%dietary fiber,about 20%protein,about 10%fat and other nutrients,but because it has a high moisture content is easy to spoil,so in production is often discarded.Studies have shown that okara has a variety of active functions,such as anti-diabetic effect,anti-obesity effect,intestinal regulation,and antioxidant effect,so the comprehensive utilization of okara can reduce the waste of resources and bring new development ideas for modern food industry.This paper mainly reviewed the nutritional composition,functional properties,and application of okara in food industry,aiming to provide reference for the comprehensive utilization of okara.