摘要
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.
作者
曲美霖
胡俊君
程哲
李云龙
QU Meilin;HU Junjun;CHENG Zhe;LI Yunlong(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)
出处
《食品与机械》
CSCD
北大核心
2024年第2期227-232,共6页
Food and Machinery
基金
山西省基础研究计划自由探索类项目(编号:202203021212456)
山西农业大学杂粮研究院科研项目(编号:ZL20210601)
国家现代农业(燕麦荞麦)产业体系建设专项(编号:CARS-07-E-2)。
关键词
绿豆
预熟化
工艺
食用品质
营养成分
mung bean
precuring
technology
ediblequality
nutritional components