| 李静1，韦昀姗1，张智勇2，王云光3，刘昆仑1.花生粕的主要成分、功能特性及其在食品
工业中的应用进展[J].中国油脂,2026,51(8):.[LI Jing1, WEI Yunshan1, ZHANG Zhiyong2, WANG Yunguang3, LIU Kunlun1.Main components, functional properties, and recent advances in the application of peanut meal in the food industry[J].China Oils and Fats,2026,51(8):.] |
| 花生粕的主要成分、功能特性及其在食品
工业中的应用进展 |
| Main components, functional properties, and recent advances in the application of peanut meal in the food industry |
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投稿时间：2025-05-30 修订日期：2026-05-14 录用日期：2025-07-28
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250266 |
| 中文关键词: 花生粕 功能特性 加工技术 应用 |
| 英文关键词:peanut meal functional property processing technology application |
| 基金项目:河南省重点研发专项（231111111800）;河南省省级科技研发计划联合基金项目（242103810084）; 河南工业大学谷物资源转化与利用省级重点实验室开放课题（GO202313） |
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| Author Name | Affiliation | | LI Jing1, WEI Yunshan1, ZHANG Zhiyong2, WANG Yunguang3, LIU Kunlun1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Zhongliang Mianye (Puyang) Co. , Ltd. , Puyang 457000, Henan, China
3.Zhongyuan Grain
Group Duofuduo Food Co. , Ltd. , Zhengzhou 450000, China |
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| 中文摘要: |
| 花生粕是油脂制取工业的重要副产物之一。为促进花生粕的全面利用，阐述了花生粕的主要成分及功能特性，同时探讨了不同加工技术对花生粕功能特性的影响，并总结了近年来花生粕在食品工业领域的应用。花生粕中的主要成分包括蛋白质、多糖、矿物质、维生素、纤维素以及酚类物质等；花生粕具有抗氧化、降血糖、降血脂、改善肠道健康等生物活性；物理加工技术、酶解、发酵及复合加工工艺可改善花生粕的营养与功能品质；花生粕在花生粕基复合饮品、食品风味增强剂、休闲食品、肉制品加工替代品、发酵制品等领域中均有应用。未来关于花生粕的研究可从高附加值功能性成分的开发、具有特定健康功效产品的开发、高效提取与加工工艺的研发等方面进行进一步的探索。 |
| 英文摘要: |
| Peanut meal is one of the key byproducts of the oil extraction industry. To promote the comprehensive utilization of peanut meal, its main components and functional characteristics were described, the effects of different processing technologies on the functional properties of peanut meal were discussed and its applications in the food industry in recent years were summarized. The major components of peanut meal include proteins, polysaccharides, minerals, vitamins, cellulose, and phenolics. Peanut meal exhibits bioactive properties such as antioxidant activity, blood glucose-lowering effects, blood lipid-lowering effects, and improvements in gut health. Physical processing techniques, enzymatic hydrolysis, fermentation, and composite processing methods can improve the nutritional and functional qualities of peanut meal. Peanut meal is widely used in peanut-based composite beverages, food flavor enhancers, snack foods, meat product substitutes, and fermented products. Future research on peanut meal can focus on the development of high-value-added functional components, the creation of products with specific health benefits, and the development of efficient extraction and processing technologies. |
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