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酱渣再利用的研究进展 Research development on the reutilization of soy sauce residue
中国调味品
2011年第8期 CHlNACoNDIMENT 专论综述
总第36卷
酱渣再利用的研究进展
陈敏’，吴昊
(浙江工商大学食品与生物工程学院，杭州 310012)
摘要：酱渣是酱油厂酱油制备后的废弃物，因其富含粗蛋白、碳水化合物等营养成分，具有较大的开发利
用价值。文章就昔渣的成份组成、酱渣的生成现状及酱渣的再利用现状进行综述，以期为更好的利用酱
渣提供有益参考。
关键词：酱渣；营养价值l再利用
中图分类号：TS261．9文献标识码：A 文章编号：1000一9973(2011)08—0019一05
Research onthereutiI．zationof sauceresidue
development
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