酵素黄豆芽全产业链生产管理技术

近年来,酵素农产品已成为市场新宠。为了充分发挥酵素黄豆芽营养丰富、保健功能突出、风味清香脆嫩、深受消费者喜爱的特点,在深入研究酵素对黄豆芽生长发育、产量品质等影响的基础上,完成了酵素黄豆芽全产业链生产技术规范,得到了中国食品工业协会豆制品专业委员会专家的好评,并实现了批量生产和供应。实践表明:科学使用酵素益生菌会在黄豆芽生产中取得良好的效果,同常规生产相比,豆芽发芽率高,生长速度快,生产周期短,豆芽抗性强、腐烂少、品质优、口感好,现已广泛被生产者和消费者认可。

Production and Management Technologies of Enzyme Soybean Sprouts in the Whole Industrial Chain

Abstract: In recent years, enzyme agricultural products have become a new favorite food in the market. In order of give full play of the characteristics of soybean sprouts with rich nutrition, outstanding health care function, crisp and tender flavor, and popucar with consumers, on the basis of in-depth study on the influence of enzymes on the growth, yield and quality of soybean sprouts, the whole industry chain production technical specification of soybean sprouts with enzymes was completed, which was highly praised by experts of soybean products professional committee of China Food Industry Association, and realized the mass production and supply. Practice showed that the scientific use of enzyme probiotics would achieve good results in the production of sprouts. Compared with conventional production, bean sprouts had high germination rate, fast growth rate, short production cyde, strong resistance, less decay, good quality and good taste, which had been widely recognized by producers and consumers.