Mung beans are rich in nutrients,but their dense structure and dense cortex lead to long a maturation time and poor edible convenience.To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans,this review analyzes pre-ripening,specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans.Moreover,the development direction of preripening technology of mung beans is also prospected.
关键词
绿豆/预熟化/工艺/食用品质/营养成分
Key words
mung bean/precuring/technology/ediblequality/nutritional components
维普
万方数据