Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi

LIN Jinming; XIE Lanhua; LI Junjian; CHEN Yanlan; LI Pan; DU Bing

doi:10.13386/j.issn1002-0306.2020040209

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 335-341. > DOI: 10.13386/j.issn1002-0306.2020040209

LIN Jinming, XIE Lanhua, LI Junjian, CHEN Yanlan, LI Pan, DU Bing. Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi[J]. Science and Technology of Food Industry, 2021, 42(5): 335-341. DOI: 10.13386/j.issn1002-0306.2020040209

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Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi

1. College of Food Science, South China Agricultural University, Guangzhou 510642, China;
2. Yunnan Du Bing Expert Workstation, Puer 665008, China

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Received Date: April 19, 2020
Available Online: March 02, 2021

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Abstract

Abstract

As a new kind of woody Liana oil plant,sacha inchi is rich in oil and protein,and has rich nutritional value and economic use value. The research and application of Sacha inchi is well known in the world,but it is still in its infancy in China. In this paper,the processing and application of sacha inchi and the research and utilization of its by-products were reviewed,which provided a theoretical basis for promoting the development of sacha inchi industries and improving the processing technology and comprehensive utilization level of sacha inchi resources.
- sacha inchi,
- seed kernel,
- sacha inchi oil,
- protein,
- by-product,
- processing and utilization,
- fuction food

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References

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