Optimization of Germination Conditions for Soybean

doi:10.7506/spkx1002-6630-201020020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20 ): 97-101.doi: 10.7506/spkx1002-6630-201020020

• Processing Technology • Previous Articles Next Articles

Optimization of Germination Conditions for Soybean

YANG Ming-duo1,2,3，CHEN Jian2，ZHANG Xiao-yu1,3，ZHANG Wei3

(1. Postdoctoral Research Base, Chinese Fast Food Research and Development Center, Harbin University of Commerce, Harbin
150076, China；2. Shunde Ploytechnic, Shunde 528333, China；3. College of Food Engineering, Harbin Commerce University,
Harbin 150076, China)

Received:2010-06-23 Online:2010-10-25 Published:2010-12-29
Contact: YANG Ming-duo E-mail:yangmingduo5663@163.com

Abstract

Abstract:

In this work, the effects of temperature, pH, soaking time and cultivation time on the change of vitamin C content during the germination of soybean were explored through single-factor and orthogonal array experiments on the basis of vitamin C content, sensory evaluation and water content. The optimal germination conditions for soybean were optimized to be germination for 3 d at 25 ℃ following soaking for 8 h in water with a pH adjusted to 6.0.

Key words: sprouts；orthogonal array design；vitamin C；growth conditionssprouts；orthogonal array design；vitamin C；growth conditions sprouts, orthogonal array design, vitamin C, growth conditions

CLC Number:

S529

YANG Ming-duo1,2,3，CHEN Jian2，ZHANG Xiao-yu1,3，ZHANG Wei3. Optimization of Germination Conditions for Soybean[J]. FOOD SCIENCE, 2010, 31(20 ): 97-101 https://doi.org/10.7506/spkx1002-6630-201020020

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Optimization of Germination Conditions for Soybean

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