封晓毓，王艳聪，陆维鹏，李奕迅，曹建柱*

（龙王时代（北京）商业有限公司，北京 100071）

摘要：豆渣作为大豆蛋白饮料产品主要副产物之一，是一种富含膳食纤维、蛋白质、脂肪、维生素等成分的物质，它的高纤维含量和低成本意味着其可以作为膳食补充剂来预防糖尿病、肥胖症和高血脂等疾病。目前，由于豆渣含水率高、口感差、易腐败等特点，我国的大豆渣综合利用率和附加值普遍偏低，目前大部分应用到饲料中或当作废弃物处理，只有少量应用到精加工。因此，对大豆渣进行品质改良，提高其附加值，将其广泛应用于食品工业中，是提高大豆渣应用价值的主要途径和趋势。有很多学者研究了豆渣的精深加工，并将其应用到食品工业中，以提高豆渣的附加值。本文综述了豆渣的营养价值以及在食品中的开发研究及利用现状，为豆渣在食品工业中的深加工及综合利用提供理论研究基础。

关键词：豆渣；营养价值；膳食纤维；开发利用

Progress of Processing and Application of Soybean Residue in Food Industry

FENG Xiao-yu，WANG Yan-cong，LU Wei-peng，LI Yi-xun，CAO Jian-zhu*

（The One Times Lnc，Beijing 100071，China）

Abstract: As one of the main by- products of soybean products，soybean residue is rich in dietary fiber，protein，fat，vitamins and other components. Its high fiber content and low cost mean that it can be used as a dietarysupplement to prevent diabetes，obesity and hyperlipidemia. At present，due to the characteristics of high moisturecontent，poor taste and easy corruption of soybean residue，the comprehensive utilization rate and added value ofsoybean residue in China are generally low. Most of them are applied to feed or as waste treatment，and only a smallamount is applied to fine processing. Therefore，improving the quality of soybean residue，increasing its added valueand widely applying it to the food industry are the main ways and trends to improve the application value of soybeanresidue. There are many scholars have studied the deep processing of soybean residue and applied to the foodindustry to improve the value of soybean residue. This paper reviewed the development and utilization status ofsoybean residue in terms of nutritional value，functional characteristics and food application，aiming to provide atheoretical basis for the deep processing and comprehensive utilization of soybean residue in the food industry.

Key words: soybean residue；nutritive value；dietary fiber；development and utilization

中图分类号：TS202    文献标志码：A      文章编号：1007-7871（2023）03-0065-07

2023，Vol.26，No.3