Absrtact: Mung bean sprouts were pretreated by blanching, crispness preservation and sucrose immersion, then dried by microwave, and processed into dehydrated vegetable products.
The optimum conditions of microwave drying equipment are microwave power 300 W, loading 120 g and paving thickness 4 mm. The maximum rehydration ratio of dry products is 4.35. The content of nutrients in rehydrated mung bean sprouts was higher than that in fresh mung bean sprouts, of which protein was 2.46%, crude fiber was 0.92%.
Key words: microwave drying mung bean sprouts; rehydration
Bean sprouts, rich in dietary fiber, VC and other bioactive ingredients, are a popular popular vegetable with certain processing and utilization value. On the other hand, because of the poor storage and fragility of fresh bean sprouts, they can not be transported over long distances, resulting in small sales radius, poor market adjustability and serious corruption and waste. Mung bean sprouts have the functions of invigorating the spleen and appetizing the stomach, digesting and accumulating, clearing away heat and detoxifying, which are more popular than other bean sprouts such as soybean sprouts.
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