Journal of Agricultural Science and Technology ›› 2025, Vol. 27 ›› Issue (7): 150-160.DOI: 10.13304/j.nykjdb.2024.0442
• FOOD QUALITY & PROCESSING AND STORAGE • Previous Articles
Ziqi WANG(), Jieyao CHEN, Pei CHEN, Bing DU, Weijuan HUANG(
)
Received:
2024-06-03
Accepted:
2024-09-25
Online:
2025-07-15
Published:
2025-07-11
Contact:
Weijuan HUANG
通讯作者:
黄卫娟
作者简介:
王梓祈 E-mail: 1559662372@qq.com;
基金资助:
CLC Number:
Ziqi WANG, Jieyao CHEN, Pei CHEN, Bing DU, Weijuan HUANG. Comprehensive Utilization of Prepared Dishes Processing By-products: A Review[J]. Journal of Agricultural Science and Technology, 2025, 27(7): 150-160.
王梓祈, 陈洁瑶, 陈佩, 杜冰, 黄卫娟. 预制菜加工副产物综合利用前景分析[J]. 中国农业科技导报, 2025, 27(7): 150-160.
分类 Classify | 常见预制菜肴 Common prepared dish | 原料 Raw material |
---|---|---|
畜禽预制菜 Livestock and poultry based prepared dishes | 糖醋排骨、宫保鸡丁、传统咕噜肉、手撕鸡、土匪鸭、香菇滑鸡、可乐鸡、台湾卤肉 Sweet and sour spare ribs, Kung Pao chicken, traditional sweet and sour pork, shredded chicken, bandit duck, mushroom and chicken, coke chicken, Taiwan braised pork | 猪、牛、鸡、鸭等畜禽 Pigs, cows, chickens, ducks etc |
水产预制菜 Aquatic products based prepared dishes | 酸菜鱼、带鱼罐头、佛跳墙、剁椒鱼头、水晶虾仁、红烧带鱼 Pickled fish, canned belt fish, buddha jumping wall, chopped pepper fish head, crystal shrimp, braised belt fish | 鱼(鲟鱼,黑鱼,鲳鱼、鲍鱼等)、贝壳类等水产品 Fish (e.g., sturgeon, black fish, pomfret, abalone), and shellfish etc |
果蔬预制菜 Fruits and vegetables based prepared dishes | 涪陵榨菜、外婆菜、酸豆角、梅菜笋丝、菠萝鱼、家常豆腐、毛豆肉丁、肉末茄子 Fuling mustard, grandma’s dishes, sour beans, bamboo shoots, pineapple fish, home-style tofu, edamame meat, minced eggplant | 泡菜、榨菜、葱、姜、辣椒、菠萝、柠檬等果蔬产品 Pickles, pickled mustard, onion, ginger, chili, pineapple, and lemon etc |
Table 1 Common prepared dishes and their ingredients
分类 Classify | 常见预制菜肴 Common prepared dish | 原料 Raw material |
---|---|---|
畜禽预制菜 Livestock and poultry based prepared dishes | 糖醋排骨、宫保鸡丁、传统咕噜肉、手撕鸡、土匪鸭、香菇滑鸡、可乐鸡、台湾卤肉 Sweet and sour spare ribs, Kung Pao chicken, traditional sweet and sour pork, shredded chicken, bandit duck, mushroom and chicken, coke chicken, Taiwan braised pork | 猪、牛、鸡、鸭等畜禽 Pigs, cows, chickens, ducks etc |
水产预制菜 Aquatic products based prepared dishes | 酸菜鱼、带鱼罐头、佛跳墙、剁椒鱼头、水晶虾仁、红烧带鱼 Pickled fish, canned belt fish, buddha jumping wall, chopped pepper fish head, crystal shrimp, braised belt fish | 鱼(鲟鱼,黑鱼,鲳鱼、鲍鱼等)、贝壳类等水产品 Fish (e.g., sturgeon, black fish, pomfret, abalone), and shellfish etc |
果蔬预制菜 Fruits and vegetables based prepared dishes | 涪陵榨菜、外婆菜、酸豆角、梅菜笋丝、菠萝鱼、家常豆腐、毛豆肉丁、肉末茄子 Fuling mustard, grandma’s dishes, sour beans, bamboo shoots, pineapple fish, home-style tofu, edamame meat, minced eggplant | 泡菜、榨菜、葱、姜、辣椒、菠萝、柠檬等果蔬产品 Pickles, pickled mustard, onion, ginger, chili, pineapple, and lemon etc |
畜禽类预制菜 Livestock and poultry prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
东坡肉、 红烧牛肉、 萝卜烧牛腩、 咕噜肉 Dongpo pork, braised beef, braised beef brisket with radish, sweet and sour pork | 猪、牛 Pig,cow | 毛 Fur | 提取角蛋白 Keratin extraction | [ |
皮 Skin | 提取明胶(胶原蛋白)、添加到香肠等 Extract gelatin (collagen), add to sausage, etc | [ | ||
骨 Bone | 骨泥、骨粉等 Bone mud, bone meal, etc | [ | ||
内脏 Viscera | 传统菜肴、肉肠、糕点 Traditional dishes, sausage, pastries | [ | ||
血液 Blood | 香肠、补铁制剂、血红素的提取 Extraction of sausage, iron supplement and heme | [ | ||
卤味鸭脖、 宫保鸡丁、 啤酒鸭Marinated duck neck, Kung Pao chicken, stewed duck in beer | 鸡、鸭 Chicken,duck | 毛 Fur | 磨粉、羽绒、饲料、鸡毛角蛋白开发 Milling, down, feed, chicken feather keratin development | [ |
骨 Bone | 提取骨胶 Extract bone glue | [ | ||
血液 Blood | 提取血红素、香精 Extraction of heme and essence | [ |
Table 2 Potential by-products and utilization of livestock and poultry based prepared dishes during processing
畜禽类预制菜 Livestock and poultry prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
东坡肉、 红烧牛肉、 萝卜烧牛腩、 咕噜肉 Dongpo pork, braised beef, braised beef brisket with radish, sweet and sour pork | 猪、牛 Pig,cow | 毛 Fur | 提取角蛋白 Keratin extraction | [ |
皮 Skin | 提取明胶(胶原蛋白)、添加到香肠等 Extract gelatin (collagen), add to sausage, etc | [ | ||
骨 Bone | 骨泥、骨粉等 Bone mud, bone meal, etc | [ | ||
内脏 Viscera | 传统菜肴、肉肠、糕点 Traditional dishes, sausage, pastries | [ | ||
血液 Blood | 香肠、补铁制剂、血红素的提取 Extraction of sausage, iron supplement and heme | [ | ||
卤味鸭脖、 宫保鸡丁、 啤酒鸭Marinated duck neck, Kung Pao chicken, stewed duck in beer | 鸡、鸭 Chicken,duck | 毛 Fur | 磨粉、羽绒、饲料、鸡毛角蛋白开发 Milling, down, feed, chicken feather keratin development | [ |
骨 Bone | 提取骨胶 Extract bone glue | [ | ||
血液 Blood | 提取血红素、香精 Extraction of heme and essence | [ |
水产类预制菜 Aquatic prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
佛跳墙 Buddha skipping wall | 鲍鱼、海参、鱼翅Abalone, sea cucumber, shark fin | 内脏、壳、鱼刺、鱼鳞、鱼皮等 Viscera, shell, bone, scale, skin, etc | 提取鱼油、提取胶原蛋白等 Extract fish oil and collagen | [ |
水晶虾仁Crystal shrimps | 虾 Shrimp | 虾壳 Shrimp shell | 吸附剂、提取活性成分 Adsorbent, extraction of active ingredients | [ |
酸菜鱼 Boiled fish with pickles | 黑鱼、鲟鱼Blackfish, sturgeon | 鱼鳞、鱼皮、鱼内脏、鱼刺等 Fish scale, skin, viscera, bone, etc | 提取鱼油、提取胶原蛋白、提取酶解液 Extract fish oil, collagen and enzymatic hydrolysate | [ |
Table 3 Potential by-products and utilization of aquatic products based prepared dishes during processing
水产类预制菜 Aquatic prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
佛跳墙 Buddha skipping wall | 鲍鱼、海参、鱼翅Abalone, sea cucumber, shark fin | 内脏、壳、鱼刺、鱼鳞、鱼皮等 Viscera, shell, bone, scale, skin, etc | 提取鱼油、提取胶原蛋白等 Extract fish oil and collagen | [ |
水晶虾仁Crystal shrimps | 虾 Shrimp | 虾壳 Shrimp shell | 吸附剂、提取活性成分 Adsorbent, extraction of active ingredients | [ |
酸菜鱼 Boiled fish with pickles | 黑鱼、鲟鱼Blackfish, sturgeon | 鱼鳞、鱼皮、鱼内脏、鱼刺等 Fish scale, skin, viscera, bone, etc | 提取鱼油、提取胶原蛋白、提取酶解液 Extract fish oil, collagen and enzymatic hydrolysate | [ |
果蔬类预制菜 Fruits and vegetables prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
糖醋菠萝鱼、金汤柠檬鱼 Sweet and sour pineapple fish, lemon fish in gold soup | 菠萝、柠檬 Pineapple, lemon | 果皮、果渣、果核、果壳等 Peel, residue, pit, shell, etc | 提取色素、提取果胶、动物饲料等 Extraction of pigment, extraction of pectin, animal feed, etc | |
涪陵榨菜、 外婆菜 Fuling mustard, grandma’s dish | 梅菜、泡菜、萝卜干、辣椒、香葱等 Meicai, pickles, dried radish, chili, chives, etc | 菜叶、根茎、蔬菜残渣等Vegetable leaves, roots, vegetable residue, etc | 制造膳食纤维、物饲料 Manufacturing dietary fiber, animal feed |
Table 4 Potential by-products and utilization ways of prepared dishes of fruits and vegetables
果蔬类预制菜 Fruits and vegetables prepared dish | 原料 Material | 加工副产物 Processing by-product | 开发利用 Development and utilization | 参考文献 Reference |
---|---|---|---|---|
糖醋菠萝鱼、金汤柠檬鱼 Sweet and sour pineapple fish, lemon fish in gold soup | 菠萝、柠檬 Pineapple, lemon | 果皮、果渣、果核、果壳等 Peel, residue, pit, shell, etc | 提取色素、提取果胶、动物饲料等 Extraction of pigment, extraction of pectin, animal feed, etc | |
涪陵榨菜、 外婆菜 Fuling mustard, grandma’s dish | 梅菜、泡菜、萝卜干、辣椒、香葱等 Meicai, pickles, dried radish, chili, chives, etc | 菜叶、根茎、蔬菜残渣等Vegetable leaves, roots, vegetable residue, etc | 制造膳食纤维、物饲料 Manufacturing dietary fiber, animal feed |
[1] | 王娟,高群玉,娄文勇.我国预制菜行业的发展现状及趋势[J].现代食品科技, 2023, 39(2): 99-103. |
WANG J, GAO Q Y, LOU W Y. Development status and trends of the pre-prepared food industry in China [J]. Mod. Food Sci. Technol., 2023, 39(2): 99-103. | |
[2] | 市场监管总局,教育部,工业和信息化部,农业农村部,商务部,国家卫生健康委.关于加强预制菜食品安全监管,促进产业高质量发展的通知[EB/OL].(2024-03-18) [2024-05-20].. |
[3] | 李冬梅,张雪迪,毕景然,等.中式预制菜肴产业的传承与创新[J].中国食品学报,2022,22(10):1-8. |
[4] | RYLEY J. Nutrition and catering: 2. the nutritional quality of school meals made from convenience foods compared with traditionally prepared dishes [J]. Human Nutr. Appl. Nutr., 1984, 38(1): 42-49. |
[5] | TAPP S M. Taste panel acceptance of mechanically deboned meat in prepared dishes [D]. Oklahoma: Oklahoma State University, 1978. |
[6] | 王诗琳,朱慧君,董洪志,等.预制菜产业发展现状与前景分析[J].农产品加工,2023(4):101-104. |
WANG S L, ZHU H J, DONG H Z, et al.. Development status and prospect analysis of pre-made dishes [J]. Farm Products Processing, 2023 (4):101-104. | |
[7] | 王卫,张锐,张佳敏,等.预制菜及其研究现状、存在问题和发展展望[J].肉类研究,2022,36(9):37-42. |
WANG W, ZHANG R, ZHANG J M, et al.. Status quo, problems and future prospects of prepared dishes [J]. Meat. Res., 2022, 36(9):37-42. | |
[8] | 中共中央 国务院关于做好二〇二三年全面推进乡村振兴重点工作的意见[EB/OL].(2023-01-02)[2024-05-20].. |
[9] | 艾媒餐饮研究院. 2023-2025年中国预制菜行业运行及投资决策分析报告[EB/OL]. (2023-07-12)[2024-05-20].. |
[10] | 韦顺.预制菜:高增长低渗透的新赛道[J].股市动态分析,2022(2):52-53. |
[11] | 艾媒食品研究院.艾媒咨询——中国预制菜市场规模及预测[EB/OL]. (2024-05-16)[2024-05-20].. |
[12] | 赵玉青.农产品加工副产物综合利用的探讨[J].当代农机,2019(12):57-59. |
[13] | 王培培.藤椒风味猪皮香肠的加工[J].现代食品,2018(17):52-55. |
WANG P P. Production of zanthoxylum armatum DC. sausage with pigskin [J]. Mod. Food., 2018(17):52-55. | |
[14] | 黎英,陈小红,陈雪梅,等.响应面法优化即食泡牛皮食品工艺条件研究[J].中国调味品,2014(1):50-56. |
LI Y, CHEN X H, CHEN X M, et al.. Research on optimization of the processing conditions of instant pickled cattle skin by response surface method [J]. China Condiment, 2014(1):50-56. | |
[15] | 袁诚成.禽肉骨高效利用关键技术研究及产品开发[D].武汉:湖北工业大学,2018. |
YUAN C C. Research on the key technology of efficient of poultry bone and product development [D]. Wuhan: Hubei University of Technology, 2018. | |
[16] | 杨艳,杨霞,张岚,等.猪肉副产物发酵香肠的研制[J].食品与发酵科技,2017,53(1):123-126. |
YANG Y, YANG X, ZHANG L, et al.. Development of the pork byproducts fermented sausages [J]. Food Ferment. Sci. Technol., 2017, 53(1):123-126. | |
[17] | 米晓丹.牛副产物灌肠制品研发及贮藏期品质变化分析[D].兰州:甘肃农业大学,2019. |
MI X D. Development of enema products used by bovine byproducts and analyze quality change during storage [D]. Lanzhou: Gansu Agricultural University, 2019. | |
[18] | 郝刚,杨润,辛乐仪,等.猪血血红素的提取及其沙棘铁功能强化饮料的研制[J].饮料工业,2019,22(6):41-45. |
HAO G, YANG R, XIN L Y, et al.. Extraction of pig blood heme and development of sea buckthorn iron functional fortified drinks [J]. Beverage Ind., 2019, 22(6): 41-45. | |
[19] | 周于蓝,梁强,徐明生,等.新型猪血浆猪肉肠加工工艺的研究[J].食品研究与开发, 2017,38(2): 160-165. |
ZHOU Y L, LIANG Q, XU M S, et al.. Research of processing technology of new pork sausage with porcine plasma [J]. Food Res. Dev., 2017, 38(2):160-165. | |
[20] | 钟耀广,南庆贤.国内外畜血研究动态[J].中国农业科技导报,2003,15(3):26-29. |
ZHONG Y G, NAN Q X. The research development of the blood of domestic animals at home and abroad [J]. J. Agric. Sci. Technol., 2003, 15(3):26-29. | |
[21] | 吴茜,刘芳芳,苗宇,等.牦牛皮在食品领域的利用现状及应用前景分析[J].食品与发酵工业,2020,46(13):305-309. |
WU X, LIU F F, MIAO Y, et al.. Analysis of utilization status and application prospect of yak skin in food field [J]. Food Ferment. Ind., 2020, 46(13):305-309. | |
[22] | 高艳蕾.超高压技术辅助制备牛皮明胶及其在低脂牛肉饼中的应用研究[D].兰州:甘肃农业大学,2022. |
GAO Y L. Preparation of cowhide gelatin assisted by ultra-high pressure technology and its application in low-fat beef patties [D]. Lanzhou: Gansu Agricultural University, 2022. | |
[23] | 杨巍,成晓瑜,陈文华,等.畜禽骨深加工技术与应用现状[J].肉类研究,2009(11):75-79. |
YANG W, CHENG X Y, CHEN W H, et al.. Status of deep processing technology and application of animal bone [J]. Meat Res., 2009(11):75-79. | |
[24] | 董海英,王海滨.畜禽骨汤及其调味料应用开发研究进展[J].肉类研究,2009(12):76-80. |
DONG H Y, WANG H B. Research on the development and application of animals’ bone soup and its seasoning [J]. Meat Res., 2009(12):76-80. | |
[25] | 蔡杰,洪玮娣,熊汉国.我国畜禽骨骼及其蛋白质资源综合利用进展[J].肉类研究,2011,25(3):38-42. |
CAI J, HONG W D, XIONG H G. Progress on comprehensive utilization of livestock and poultry bone and protein resources in China [J]. Meat Res., 2011, 25(3):38-42. | |
[26] | 廖洪波,李洪军,李铁牛,等.动物骨粉的营养、加工及应用[J].肉类工业,2003(1):23-25. |
[27] | 黄群.畜禽血的开发利用[J].肉类研究,2003(3):37-40. |
[28] | 丁原.牛血制备亚硝基血红蛋白发色剂极其应用的研究[D].锦州:辽宁医学院,2011. |
DING Y. The research on the synthesis and application of nitrosohaemoglobin of the cattle blood [D]. Jinzhou: Liaoning Medical University, 2011. | |
[29] | 吴文锦,汪兰,孙静,等.鸡血血红蛋白酶法提取血红素工艺优化[J].食品研究与开发,2021,42(9):90-96. |
WU W J, WANG L, SUN J, et al.. Optimization of enzymatic extraction of heme from hemoglobin in chicken blood [J]. Food Res. Dev., 2021, 42(9): 90-96. | |
[30] | JAYATHILAKAN K, SULTANA K, RADHAKRISHNA K, et al.. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review [J]. J. Food Sci. Technol., 2012, 49(3): 278-293. |
[31] | 博恩.巧用动物内脏疗疾病[J].解放军健康,2008(5):32. |
[32] | 周德庆,李娜,王珊珊,等.水产加工副产物源抗氧化肽的研究现状与展望[J].水产学报,2019,43(1):188-196. |
ZHOU D Q, LI N, WANG S S, et al.. Research progress of antioxidant peptides from aquatic by-product [J]. J. Fisheries China, 2019, 43(1):188-196. | |
[33] | 王新宇,王欣欣,位正鹏,等.超声波辅助提取金枪鱼蒸煮液鱼油工艺研究及品质分析[J].水产科技情报,2022,49(2):82-90. |
WANG X Y, WANG X X, WEI Z P, et al.. Research on ultrasonic-assisted extraction technology and quality analysis of fish oil from Zhoushan tuna cooking liquor [J]. Fisheries Sci. Technol. Inf., 2022, 49(2):82-90. | |
[34] | 周蓓蓓,吕亚宁,李正荣,等.小苏打水酶法提取鳜鱼油及品质分析[J].食品科技,2023,48(4):153-161. |
ZHOU B B, LYU Y N, LI Z R, et al.. Quality evaluation of mandarin fish oil by baking soda aqueous enzymatic method [J]. Food Sci. Technol., 2023, 48(4):153-161. | |
[35] | 孔清,赵宇航,赵蒙,等.从营口对虾虾壳制备壳聚糖的研究[J].山东化工,2023,52(1):16-18. |
KONG Q, ZHAO Y H, ZHAO M, et al.. Study on preparation of chitosan from Yingkou shrimp shell [J]. Shandong Chem. Ind., 2023, 52(1):16-18. | |
[36] | 刘新辙.虾壳基活性炭的制备及其对印染废水的吸附性能研究[D].济南:山东建筑大学,2023. |
LIU X Z. Preparation of shrimp shell based activated carbon and its adsorption properties to printing and dyeing wastewater [D]. Ji’nan: Shandong Jianzhu University, 2023. | |
[37] | 卢艳慧,李迎秋.带鱼蛋白酶解工艺条件的响应面优化[J].轻工学报,2020,35(4):23-33. |
LU Y H, LI Y Q. Response surface optimization of proteolysis technological conditions of hairtail [J]. J. Light Ind., 2020, 35(4):23-33. | |
[38] | 王锡念,徐志善,孙钦军,等.超声波辅助酶解提取鱼皮胶原蛋白的工艺优化[J].食品工业科技,2019,40(1):175-180. |
WANG X N, XU Z S, SUN Q J, et al.. Optimization of ultrasonic assisted enzymatic extraction of collagen from fish skin of lophiiformes [J]. Sci. Technol. Food Ind., 2019, 40(1):175-180. | |
[39] | 刘宇,方国宏,戎素红,等.虾、蟹壳利用的研究进展[J].食品安全质量检测学报,2018,9(3):461-466. |
LIU Y, FANG G H, RONG S H, et al.. Research progress on the utilization of shrimp and crab shells [J]. J. Food Saf. Qual., 2018, 9(3):461-466. | |
[40] | 钱建瑛,王雨露,李恒,等.利用沼虾废弃物制备富含虾青素的食用油和虾露调味液的工艺研究[J].中国调味品,2022,47(11):99-104. |
QIAN J Y, WANG Y L, LI H, et al.. Study on preparation of edible oil and shrimp sauce flavoring liquid rich in astaxanthin from macrobrachium rosenbergii waste [J]. China Condiment, 2022, 47(11):99-104. | |
[41] | 李星,赵利,朱琳,等.鱼类内脏的综合利用与研究进展[J].粮食与饲料工业,2019(9):49-52, 57. |
LI X, ZHAO L, ZHU L, et al.. Comprehensive utilization and research progress of fish viscera [J]. Cereal Feed Ind., 2019(9):49-52, 57. | |
[42] | 陈敏,高广春,田新朋,等.皱纹盘鲍内脏抗氧化肽的制备及活性分析[J].食品科技,2022,47(6):159-166. |
CHEN M, GAO G C, TIAN X P, et al.. Antioxidant peptides from haliotis discus viscera: preparation and in vitro activity evaluation [J]. Food Sci. Technol., 2022, 47(6):159-166. | |
[43] | 张岚.超声波辅助提取鲶鱼内脏粗酶液及利用其提取草鱼皮胶原蛋白的研究[D].上海:上海海洋大学,2015. |
ZHANG L. Ultrasonic-assisted extraction of crude enzyme from catfish viscera and it’s utilization on collagen extraction from grass carp skin [D]. Shanghai: Shanghai Ocean University, 2015. | |
[44] | PAL G K, SURESH P V. Sustainable valorisation of seafood by-products: recovery of collagen and development of collagen-based novel functional food ingredients [J]. Innov. Food Sci. Emerg., 2016, 37:201-215. |
[45] | 许书敏.狭鳕鱼皮、鱼骨胶原蛋白肽的提取与活性验证[D].烟台:烟台大学,2023. |
XU S M. Extraction and activity validation of collagen peptides from the skin and bones of pollock [D]. Yantai: Yantai University, 2023. | |
[46] | 冯李院,侯洪波,邢江艳,等.响应面微波辅助酸法优化提取南瓜皮果胶工艺研究[J].包装与食品机械,2023,41(4):39-45. |
FENG L Y, HOU H B, XING J Y, et al.. Study on optimized extraction of pectin from pumpkin peel by response surface combined with microwave-assisted acid method [J]. Package Food Mach., 2023, 41(4):39-45. | |
[47] | 祝方清,孟迎平,刘娜,等.超声波辅助酸法提取橙皮果胶的工艺研究[J].中国调味品,2023,48(9):138-142. |
ZHU F Q, MENG Y P, LIU N, et al.. Study on extraction process of pectin from orange peel by ultrasonic-assisted acid method [J]. China Condiment, 2023, 48(9):138-142. | |
[48] | 卓泽晟,曾健,蔡真珍,等.微波辅助提取废弃火龙果果皮红色素的工艺[J].宁德师范学院学报(自然科学版),2023,35(2):187-192. |
ZHUO Z S, ZENG J, CAI Z Z, et al.. Extraction methods of red pigments from pitaya peels wastes with microwaves [J]. J. Ningde Norm. Univ. (Nat. Sci.), 2023, 35(2):187-192. | |
[49] | 吕孟玲,唐祯玥,张雨松,等.超声辅助酶法制备沙棘果渣膳食纤维及其功能特性研究[J].中国食品学报,2023,23(9):1-12. |
LYU M L, TANG Z Y, ZHANG Y S, et al.. Studies on extraction of dietary fiber from sea-buckthorn pomace by ultrasonic assisted enzymatic method and its functional properties [J]. J. Chin. Inst. Food Sci. Technol., 2023, 23(9):1-12. | |
[50] | 梅华迪,唐延天,马现永,等.柑橘渣生产蛋白饲料的发酵工艺筛选[J].饲料研究,2022,45(14):60-63. |
MEI H D, TANG Y T, MA X Y, et al.. Screening of fermentation technology for producing protein feed from citrus pomace [J]. Feed Res., 2022, 45(14):60-63. | |
[51] | 马丽媛,石光蕊,尚尔坤,等.超声辅助提取玉米黄色素及其抗氧化活性研究[J].发酵科技通讯,2023,52(2):63-68. |
MA L Y, SHI G R, SHANG E K, et al.. Study on ultrasound-assisted extraction of corn yellow pigment and its antioxidant activity [J]. Bull. Ferment. Sci. Technol., 2023, 52(2):63-68. | |
[52] | 宋永伟,罗浩伟,杨俊,等.Box-Behnken设计优化制备高比表面积柚皮基生物炭及其亚甲基蓝吸附机理研究[J].中国环境科学,2023,43(12):6363-6373. |
SONG Y W, LUO H W, YANG J, et al.. Optimized preparation of high specific surface area pomelo peel-based biochar by Box-Behnken design and its methylene blue adsorption mechanism. [J]. China Environ. Sci., 2023, 43(12):6363-6373. | |
[53] | LIN C, SHEU S, HSU S, et al.. Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces [J]. Food Control, 2010, 21(12):1710-1715. |
[54] | 付文军,向晨曦,王梦涛,等.苹果渣柠檬戚风蛋糕的研制[J].食品安全导刊,2023(25):148-151. |
FU W J, XIANG C X, WANG M T, et al.. Preparation and nutritional analysis of chiffon cake with apple slag and lemon [J]. China Food Saf. Magazine, 2023(25):148-151. | |
[55] | 张傲雪,杨瑶,梅州,等.苹果渣对马铃薯饼干品质特性的影响[J].生物化工,2021,7(6):102-105. |
ZHANG A X, YANG Y, MEI Z, et al.. Effect of apple pomace on quality characteristics of potato biscuit [J]. Biol. Chem. Eng., 2021, 7(6):102-105. |
[1] | Zhiyuan ZHU, Haifeng WANG, Bin LI, Wenwen ZHAO, Jun ZHU, Nan JIA, Yuliang ZHAO. Research Progress of Deep Learning in Typical Behavior Recognition of Livestock and Poultry [J]. Journal of Agricultural Science and Technology, 2024, 26(10): 110-124. |
[2] | Pengfei LIU, Xiaoshuang LU, Dilimurat Reheman, Tangnur Slay, Yanying QU, Quanjia CHEN, Xiaojuan DENG. Genetic Variation Analysis of Main Quality Traits and Agronomic Traits in Upland Cotton Seed [J]. Journal of Agricultural Science and Technology, 2023, 25(8): 22-32. |
[3] | Zifeng GUO, Lei HUANG, Kui LI. Research Progress on Innovation and Utilization of Livestock and Poultry Germplasm Resources [J]. Journal of Agricultural Science and Technology, 2023, 25(4): 14-22. |
[4] | Wenyue WANG, Xiaoyu MI, Kangtai SUN, Yichao DAI, Zhipeng YAO, Yuanpeng GAO, Jun LIU, Yiqiang GE, Songmei ZHANG, Xiaoming DENG, Yong ZHANG. Genetic Regulation Mechanisms of Important Traits and Molecular Design Breeding in Livestock and Poultry [J]. Journal of Agricultural Science and Technology, 2022, 24(12): 39-47. |
[5] | WANG Zhiyun1,2, LUO Huiying2, YAO Bin2, XU Bo1*, TU Tao2*. Characterization of an Acidophilic Pectin Methylesterase from Bispora sp. MEY-1 and Its Application in Recycling of Food Processing By-products [J]. Journal of Agricultural Science and Technology, 2020, 22(5): 60-70. |
[6] | BAI Hao1, YANG Baolong2, DONG Zhaoqi2, LI Xiaofan2, JIANG Yong2, CHANG Guobin1,2, CHEN Guohong1,2*. Research Progress of miRNA Regulating Residual Feed Intake of Livestock and Poultry [J]. Journal of Agricultural Science and Technology, 2020, 22(11): 63-68. |
[7] | HUANG Xiaoyun1, SHEN Huawei2, HAN Haidong1, ZHONG Zhenmei1, LUO Tao1, HUANG Xiusheng1*. Research Progress and Countermeasures on Recycling Utilization Model of Edible Fungi Industry By-products [J]. Journal of Agricultural Science and Technology, 2019, 21(10): 125-132. |
[8] | HUANG Shenghai1, LU Junxian1, ZHANG Xiaoyan1, CHEN Dawei1, TANG Xiujun1, TANG Mengjun1, JIA Xiaoxu1, ZHOU Qian1, GAO Yushi1*, LI Baodong2. Research Progress on Traceability System of Livestock and Poultry Products in China [J]. Journal of Agricultural Science and Technology, 2018, 20(9): 23-31. |
[9] | ZHANG Lilan, CHEN Liang, ZHANG Hongfu*. Research Progress in Unintended Effects of Genetically Modified Crops on Intestinal Tract of Livestock and Poultrys [J]. Journal of Agricultural Science and Technology, 2018, 20(11): 1-13. |
[10] |
ZHANG Gui-xiang.
Thoughts about Development and Sustainable Utilization of Animal Genetic Resources in China [J]. , 2014, 16(3): 23-28. |
[11] | SHEN Yu\|jun, ZHAO Li\|xin*, MENG Hai\|bo. Present Status of Harmless Disposal of Dead Livestock and Poultry in China and Counter\|measures [J]. , 2013, 15(6): 167-173. |
[12] | CHEN Lu, HE Jing, MA Shi\|chun, DENG Yu*. Research Progress on Enzyme Application in Resource Recycling of Livestock and Poultry Waste [J]. , 2013, 15(5): 24-30. |
[13] | XI Jia-lin, DONG Hong-min, ZHU Zhi-ping, TAO Xiu-ping, HUANG Hong-kun. Research Progress on Composting Treatment of Dead Livestock [J]. , 2010, 12(2): 76-80. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||