食品与发酵工业2026，Vol.52Issue(2)：390-398,9.DOI:10.13995/j.cnki.11-1802/ts.043189
酱油渣再利用研究进展与展望
Research progress and prospect in reuse of soy sauce residue
摘要
Abstract
Soy sauce residue,the primary by-product of the soy sauce industry,is rich in oil,protein,crude fiber,and other nutri-ents,presenting significant potential for resource reutilization.This paper provides a comprehensive review of the current research on the application of soy sauce residue in animal husbandry,bioenergy,biochemicals,and food industry.Currently,industrial applications pre-dominantly focus on low-value-added feed products.Through techniques such as microbial fermentation,enzymatic digestion,and organic solvent extraction,functional substances,such as dietary fiber,active peptides,and soybean isoflavones,can be extracted from soy sauce residue.These substances not only offer considerable nutritional value but also possess significant health benefits,thereby presenting prom-ising market opportunities for the development of high-value-added foods.However,the resource reutilization of soy sauce residue still faces challenges,including high treatment costs,an underdeveloped technical system,and difficulties in industrial transformation.In the future,optimizing low-energy dehydration and desalination processes,along with the implementation of automated control in industrial fer-mentation,is expected to enhance resource reutilization efficiency,improve the quality of product developed,and promote the high-value reutilization of soy sauce residue.关键词
酱油渣/综合利用/营养成分/可持续发展Key words
soy sauce residue/comprehensive utilization/nutrient components/sustainable development引用本文复制引用
李含含,张展开,张智宏,高献礼..酱油渣再利用研究进展与展望[J].食品与发酵工业,2026,52(2):390-398,9.基金项目
国家自然科学基金项目(32372254) （32372254）
中山市重大科技专项(市重点产业关键技术攻关)(2024A1005) （市重点产业关键技术攻关）
国家级大学生创新创业训练计划项目(202410299076Z) （202410299076Z）
