酱油渣再利用研究进展与展望OA

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.