| 不同处理对蘑菇与黄豆芽混合汁营养成分的影响 |
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| 引用本文： | 王许玲,崔艳莉,阿依提古丽,霍勤,蒋永衡,冯玉龙.不同处理对蘑菇与黄豆芽混合汁营养成分的影响[J].保鲜与加工,2007,7(5):44-47. |
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| 作者姓名： | 王许玲 崔艳莉 阿依提古丽 霍勤 蒋永衡 冯玉龙 |
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| 作者单位： | 新疆农业职业技术学院,昌吉,831100;新疆华新种业有限责任公司,昌吉,831100 |
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| 摘 要： | 采用不同工艺条件测定蘑菇与黄豆芽混合汁中营养成分的含量。经测定得知，蘑菇：黄豆芽：水：1：2：3，利用内源酶水解24h，混合汁中水溶性含氮物、VC含量较高，利用内源酶或盐酸水解可显著提高还原糖浓度。
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| 关 键 词： | 水溶性含氮物 还原糖 VC |
| 文章编号： | 1009-6221（2007）05-0044-04 |
| 修稿时间： | 2007-07-14 |
Influences of Different Treatment to Nutritious Elements of Mixed Mushroom and Bean Sprouts Juice |
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| WANG Xu-ling,GUI Yan-li,A Yetiguli,HUO Qin,JIANG Yong-heng,FENG Yu-long.Influences of Different Treatment to Nutritious Elements of Mixed Mushroom and Bean Sprouts Juice[J].Storage & Process,2007,7(5):44-47. |
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| Authors: | WANG Xu-ling GUI Yan-li A Yetiguli HUO Qin JIANG Yong-heng FENG Yu-long |
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| Institution: | 1.Xinjiang Agricultural Vocational Technical College, Changji 831100, China;2.Hua Xin Seed Co.Ltd, Changji 831100, China |
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| Abstract: | The content of nutritious elements of mushroom and bean sprouts juice were determined by different pro- cessing conditions.While the proportion of mushroom to bean sprouts to water is 1 to 2 to 3,the content of nitrogen and vitamin C of the mixed juice was very high after decomposing for 24 hours by means of enzyme.And it increased the concentration of reducing sugar obviously after decomposing by means of enzyme and hydrochloric acid. |
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| Keywords: | water-soluble nitrogen content reducing sugar vitamin C |
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