【作者】 魏益民； 康立宁； 赵多勇； 张波； 钟耕；

【Author】 Wei Yimin1, Kang Lining2, Zhao Duoyong2,Zhang Bo1, Zhong Geng1 (1.Institute of Agro-Food Science and Technology, CAAS, Beijing, 100094,China;2. College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling, 712100, China)

【机构】 中国农业科学院农产品加工研究所； 西北农林科技大学食品科学与工程学院；

【摘要】 中国是大豆的起源地,大豆在中国的食物生产和消费结构中扮演着非常重要的角色。豆粕是大豆经浸出制油后的产物,传统上主要作为蛋白源应用于饲料工业。近年来,随着低温豆粕生产技术的发展,大豆粕成为国际上新兴大豆蛋白工业的主要原料,用于生产脱脂大豆蛋白粉、大豆浓缩蛋白、大豆分离蛋白和大豆组织蛋白等多种大豆蛋白制品。本文对近年来我国大豆和豆粕生产和消费形式进行了分析研究,并重点论述了豆粕的营养价值、食品工业用途及其深加工技术进展。更多还原

【Abstract】 China is the original-land of soybean, and soy bean acts as a very important role on food production and consume structure in China. Soy meal was the main product after the oil was lixiviated from soybean, which was used to feed industry as protein enriched material traditionally. In recent years, as the technical development of low temperature soy meal, it has become to the main material of modern soy protein industry, which was used to produce soy protein flour, soy protein concentrate, soy protein isolate, and textured soy protein, and so on. In this article, the current state of production and consume of soybean and soy meal was analyzed, and the food industry utilization and deep process technology of soy meal was discussed emphasized.更多还原