摘要
以发芽率为指标生产黄豆芽,通过单因素和正交试验,优化得到浸种处理的最佳工艺参数为:浸种时间3 h、浸种温度28℃和浸种水量2倍黄豆质量。经发芽处理后,蛋白质含量整体波动较大;VC含量发芽初期增加,后期减少;总糖含量呈波浪式上升;粗纤维含量总体呈下降趋势。黄豆芽感官评价结果表明,质地与水分含量以及粗纤维含量有着密切关系。水分含量越大,粗纤维含量越小,质地较硬脆;反之则较软。通过计算不同发芽时间黄豆芽的平均营养价值,得到发芽1 d的黄豆芽营养价值最高。
Germinal rate as the standard, the optimum technological parameters were ascertained by single factor and orthogonal experiment. The optimal parameters for soaking treatment were： soaking time of 3 h,soaking temperature of 28 ℃ and water consumption of double. The content of protein was volatile; and vitamin C increased in the early stage of germination, but it decreased in later; the content of total sugar rose in wave;crude fiber decreased during the whole germination. Sensory evaluation was carried out on the soybean sprouts,the texture is closely related to its moisture content and crude fiber content. The texture was harder with higher moisture content and lower crude fiber. Otherwise, it was softer. It was confirmed that the soybean sprout on the first day was the most nutritional by calculating the value of ANV.
出处
《食品研究与开发》
CAS
北大核心
2015年第24期111-115,137,共6页
Food Research and Development
关键词
黄豆芽
浸种工艺
营养物质
品质评价
soybean sprout
soaking technology
nutrients
quality evaluation
