Determination of hormones in market bean sprouts;
市售豆芽中激素和生长调节剂检测分析
Hygienics Comparison of Bean Sprouts Between Manufctories and Individual Workshops;
工厂生产与小作坊生产的豆芽的卫生学比较
Bean sprouts are generally welcomed by the vast number of consumers as a kind of food with high nutritional value.
豆芽是深受广大消费者欢迎的食品,具有较高的营养价值。
Determination of sodium dithionite and nitrite in bean sprout;
佛山禅城市场豆芽中有害成分的检测
The gas chromatography and gel permeation chromatography methods for determining the residues of 2,4-dichlorophenoxyacetic in bean sprout was developed.
建立了豆芽中2,4-二氯苯氧乙酸残留量的凝胶渗透色谱净化——毛细管柱气相色谱测定的方法。
Contents of seleniumin bean sprout were 2.
本研究根据绿豆芽的生长特点,设计出绿豆的发芽环境,同时选择不同浓度的硒溶液进行富硒试验,实验结果表明硒溶液浓度越大,豆芽生长速度就越慢,当浓度高于35ng/ml时,豆芽出现腐烂现象,而采用浓度低于20ng/ml的硒溶液淋浇时,对豆芽生长影响差异不明显。
The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed,skimmed milk powder, soybean sprout and wheat were studied.
研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。
The paper offers a new way to get organic selenium nutrient by cultivating High-selenium soybean sprout and probes into the optimum growing condition of this kind of soybean sprout.
提出了一种新的有机硒营养强化剂──富硒豆芽，并对其生产方法进行了研究。
The article studied the soaking condition of soybean sprouts and its effect on the soybean sucked water rate and sprout rate.
以大豆新品种"南农86-4"为材料,研究豆芽生产中大豆浸泡条件与大豆吸水率和发芽率的关系。
The isoflavone content change during the process of soybean sprouting was researched,and the approach of using accelerant to increase the isoflavone content of soybean sprouts was explored.
本法生产豆芽不但简单易行,便于推广,而且提高了营养品质,具有重要的实际应用价值。
Optimization of compound osmsticum formula and its effects on the vaccum freeze-drying of mung bean sprouts;
复合渗透液配方优化及其处理对绿豆芽真空冷冻干燥的效果
Color retention technology of canned mung bean sprouts was studied in this text.
以新鲜绿豆芽下胚轴为材料,研究了绿豆芽罐头加工中的烫漂护色工艺。
A clear compounded drink was made from mung bean sprouts, soybean sprouts and apples by a special technology.
将绿豆芽、黄豆芽和苹果经特殊工艺加工成复合型澄清饮料 ;对生产中的关键工序进行了详细研究 ,并确定了产品的最佳配
The effect on the quality of soybean sprout in freeze-drying condition caused by several kinds of different pretreatment was studied.
主要研究了几种不同的预处理对黄豆芽冻干产品品质的影响。
A clear compounded drink was made from mung bean sprouts, soybean sprouts and apples by a special technology.
将绿豆芽、黄豆芽和苹果经特殊工艺加工成复合型澄清饮料 ;对生产中的关键工序进行了详细研究 ,并确定了产品的最佳配
In this paper,using Dongbei soybean and Enshi soybean as raw material, the enrichment laws of selenium of different kinds of soybean sprout was studied with six Se concentration : CK,3 mg Se/L,6 mg Se/L,9 mg Se/L,12 mg Se/L,15 mg S e/L.
结果表明:同时采收的芽菜熏随着处理硒浓度的增加熏两个品种芽菜硒含量都呈现增加趋势,且随着生长时间的延长熏在同一处理硒浓度下熏东北黄豆芽的硒含量呈现增加趋势;恩施黄豆芽的硒含量在<6mg·L-1时呈现减少趋势熏在9、12、15mg·L-1时熏芽菜中硒含量有增加趋势。
This paper introduces the manufacture of a new type of instant food made from properly sprouted and dissolved scientifically dried soybean powder,wheat flour and marviocca as main elements,complemented with sug ar,salt and ag inomoto.
介绍用适度发芽溶解、科学干燥的黄豆芽粉及面粉、木薯淀粉、糖、盐、味精等为主要原料研制的具有保健功能的即食性食品。
The optimum extraction conditions of isoflavones from soybean and soybean sprouts were researched by using orthogonal design.
以乙醇为溶剂,分别以大豆、大豆芽为原料研究异黄酮的提取工艺。