【摘要】 黄豆、黑豆、绿豆经发芽处理后,采用在40℃的烘箱中进行干燥,制成营养粉。采用紫外分光光度法和火焰原子吸收分光光度法探索主要营养物质与微量元素变化。结果表明:蛋白质、总糖、Vc、脂肪4种主要营养物质以及钙、铁、铜、锌4种元素含量整体呈先上升后减小的趋势;磷、镁、锰几乎在生长期间没有变化;铅在发芽整个过程中未检出。通过计算不同发芽时间大豆粉的平均营养价值和口感、以及微量元素多方面评价,得到发芽1 d的黄豆芽和黑豆芽、1.5 d的绿豆芽制成营养粉营养价值最高。更多还原

【Abstract】 Soybeans, black beans, mung bean sprout afer processing, in 40 ℃ oven drying, made of nutritional powder. Using ultraviolet spectrophotometry and flame atomic absorption spectrophotometric method to explore the main nutrients and trace elements. The results showed that the protein, total sugar, Vc, fat and calcium, iron, copper, zinc content showed a trend of decrease after the first rise. Phosphorus, magnesium, manganese, almost had no change during the period of growth. The whole process of lead in germination did not checked out. Through the calculation of the average of different germination time soybean meal nutrition value and trace elements, taste, and various evaluation, get the soybean sprouts and black bean sprouts germinated 1 d, mung bean sprout germinated 1.5 d from the highest nutrition powder of nutritional valueis.更多还原