摘要
以绿豆为原材料,置于适宜条件下萌发,分别对不同萌发期的绿豆芽进行物理性质和营养成分测定。实验结果表明,萌发4 d的绿豆芽无论从外观、口感还是营养成分方面都较其他萌发期的绿豆芽具有较高的食用价值,其硬度适中为32.67N,蛋白质含量为35.32%,VC含量为1.12 mg/100 g,可溶性膳食纤维含量为3.65%,总糖含量为30.96%,其营养均衡,易于批量生产,可作为绿豆芽深加工的首选原料。
Mungbean was as a raw material, which was placed under appropriate conditions to germinate. The physical properties and nutrients in the different germination days of mungbean were analyzed, respectively. The results showed that mungbean germination of 4 days was more valuable than other germination in terms of the edible value of appearance, taste or nutritional point of view. Its moderate hardeness was 32.67N, content of protein was 35.32 %, content of vitamin C was 1.12 mg/100 g,content of soluble dietary fiber was 3.65 %,content of total sugar was 30.96 %. The mungbean germination of 4 days could be the preferred as the raw material.
出处
《食品研究与开发》
CAS
北大核心
2015年第9期1-4,共4页
Food Research and Development
关键词
绿豆
萌芽
营养成分
深加工
mungbeans
germination
nutrients
deep processing
