摘要
本文对绿豆芽烫漂、保脆工艺条件进行了研究。研究结果表明:绿豆芽在0.15%柠檬酸水溶液中,90℃烫漂2.5min过氧化物酶完全失活、己醛含量明显降低;烫漂后在0.4%CaCl2溶液中浸泡60min,豆芽脆度较好。
Instant bean sprouts were produced using green bean sprouts as the main material and the processing technique, including blanching and crispness-keeping, was investigated. Results indicated that the peroxidase activity in bean sprout was completely lost and the hexanal content of the instant bean sprouts was obviously decreased by blanching the green bean sprouts in 0.15% citrate solution for 2,5 min at 90℃. After blanching, the bean sprouts were soaked in 0.4% CaC12 for 60 min, thus instant bean sprouts were achieved with better brittleness,
出处
《现代食品科技》
EI
CAS
2007年第5期52-55,共4页
Modern Food Science and Technology
关键词
绿豆芽
烫漂
己醛含量
即食食品
Green bean sprouts
Blanching
Content ofhexanal
Instant foods
