employee
Krasnoyarsk, Krasnoyarsk, Russian Federation
employee
UDK 641 Пищевые продукты. Приготовление пищи. Блюда
The article describes the relevance of using soybean sprouts in the nutrition of the population, and, consequently, the feasibility of developing resource-saving technologies for sprouting soybeans. The influence of various technological parameters (temperature, humidity, convection) on the rate of germination of soybeans in a steam convection apparatus has been determined; the organoleptic indicators of the quality of sprouts were evaluated for various parameters of germination. An rational technology has been developed for germinating dry soybeans to sprouts 5 cm long. The possibility of extending the shelf life of the obtained soybeans by means of intensive cooling and vacuum packaging has been studied; the storage period is set. The nutritional value of the resulting product was assessed.
soybeans, seedlings, vegetable protein, germination technology, increased nutritional value
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