Reasearch progress on the methods for quality improvement of okara

The defects of low content on soluble dietary fiber and week taste limit the application of okara on foods. This paper summarized the research progress of improvement methods for okara's quality,analyzed and probed the mechanisms,modified effects,advantages and disadvantages,application prospects of chemical method,enzymatic method,fermentative method,physical method and multi-methods technology. This would provide reference for the use of okara.