不同处理对蘑菇与黄豆芽混合汁营养成分的影响

Influences of Different Treatment to Nutritious Elements of Mixed Mushroom and Bean Sprouts Juice

采用不同工艺条件测定蘑菇与黄豆芽混合汁中营养成分的含量。经测定得知,蘑菇:黄豆芽:水=1:2:3,利用内源酶水解24h,混合汁中水溶性含氮物、VC含量较高,利用内源酶或盐酸水解可显著提高还原糖浓度。

The content of nutritious elements of mushroom and bean sprouts juice were determined by different processing conditions. While the proportion of mushroom to bean sprouts to water is 1 to 2 to 3, the content of nitrogen and vitamin C of the mixed juice was very high after decomposing for 24 hours by means of enzyme.And it increased the concentration of reducing sugar obviously after decomposing by means of enzyme and hydrochloric acid.