CHENG Yan-wei, HAN Jian-ming, FENG Ai-qing, et al. esearch on the technology for mung-bean-sprout fleshy beverage[J]. Journal of Light Industry, 2012, 27(4): 48-51. doi: 10.3969/j.issn.1004-1478.2012.04.013
Citation:
CHENG Yan-wei, HAN Jian-ming, FENG Ai-qing, et al. esearch on the technology for mung-bean-sprout fleshy beverage[J]. Journal of Light Industry, 2012, 27(4): 48-51.
doi:
10.3969/j.issn.1004-1478.2012.04.013
esearch on the technology for mung-bean-sprout fleshy beverage
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Received Date:
2012-02-13
Available Online:
2012-07-15
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Abstract
The processing technology formula and condition for mung bean sprout fleshy beverage were studied.The results showed that the mung bean sprout was selected for growth 4-5 d and sterilized under 95℃ for 4 min;the best formula of mung-bean-sprouts beverge was the amount of 0.09% citric acid,7% sucrose,20% of the amount of mung-bean-juice;0.09% compound stabilizer (CMC-Na and agar 1:1),with 115℃ for 7 min sterilization.The taste of mung bean sprouts fleshy beverge is sweet,sour and fra-grant.
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Proportional views
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