摘要
通过对温度、溶液pH值、浸泡时间、培养时间4个单因素试验对大豆在发芽过程中VC的变化规律进行探讨,并且通过正交试验法,以VC含量、感官评定、水分含量及出品率为考察指标,对大豆发芽过程中的工艺条件进行优化。综合各项指标结果表明:大豆发芽的最佳生长条件为温度25℃、溶液pH6.0、浸泡时间8h、培养时间3d。
In this work,the effects of temperature,pH,soaking time and cultivation time on the change of vitamin C content during the germination of soybean were explored through single-factor and orthogonal array experiments on the basis of vitamin C content,sensory evaluation and water content. The optimal germination conditions for soybean were optimized to be germination for 3 d at 25 ℃ following soaking for 8 h in water with a pH adjusted to 6.0.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期97-101,共5页
Food Science
基金
国家人事部留学人员科学活动择优资助项目(200306AD)
关键词
豆芽
正交试验
VC
生长条件
sprouts
orthogonal array design
vitamin C
growth conditions
