绿豆预熟化工艺及品质研究进展

Research progress of mung bean pre-curing technology and quality

绿豆具有丰富的营养物质,但致密的结构和紧密的皮层等因素,导致其熟化时间较长,食用方便性不佳。文章着重围绕预绿豆熟化展开分析,重点阐述绿豆的预熟化工艺以及加工方式对其食用品质和营养成分的影响,并对绿豆预熟化工艺的发展方向进行了展望。

Mung beans are rich in nutrients,but their dense structure and dense cortex lead to long a maturation time and poor edible convenience.To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans,this review analyzes pre-ripening,specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans.Moreover,the development direction of preripening technology of mung beans is also prospected.