【作者】 崔瀚元； 胡云峰； 杨秋月； 路敏； 郭宽；

【Author】 Cui Hanyuan;Hu Yunfeng;Yang Qiuyue;Lu Min;Guo Kuan;Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science and Technology;Tianjin Aolv Agricultural By-product Co.,Ltd.;

【机构】 天津科技大学食品营养与安全省部共建教育部重点实验室； 天津市傲绿农副产品集团有限公司；

【摘要】 以黄豆芽为研究对象,采用次氯酸钠、过氧化氢、二氧化氯和水等清洗剂对黄豆芽进行处理,研究不同清洗剂处理对黄豆芽货架期品质的影响。研究结果表明:用质量分数为0.02%的次氯酸钠溶液清洗黄豆芽5 min,能较好地保持黄豆芽的可溶性固形物含量、Vc含量、感官品质,抑制黄豆芽褐变。更多还原

【Abstract】 In order to study effects of different kinds of disinfectant on shelf-life quality of soybean sprout,sodium hypochlorite,hydrogen peroxide,chlorine dioxide and water are used to wash soybean sprouts.The results show that after a treatment with 0.02%sodium hypochlorite for 5 min,the soluble solids content,Vc content and sensory quality of soybean sprouts can be maintained preferably,and it is also propitious to delay browning of soybean sprout.更多还原