Research progress of mung bean pre-curing technology and quality

Authors

QU Meilin, Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China
HU Junjun, Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China
CHENG Zhe, Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, Shanxi 030031, ChinaFollow
LI Yunlong, Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China

Corresponding Author(s)

程哲（1985—），女，山西农业大学副研究员，硕士。E-mail:chengzhe31@163.com李云龙（1979—），男，山西农业大学研究员，硕士。E-mail：liyunlong125@126.com

Abstract

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.

Publication Date

3-27-2024

First Page

227

Last Page

232

DOI

10.13652/j.spjx.1003.5788.2023.80471

Recommended Citation

Meilin, QU; Junjun, HU; Zhe, CHENG; and Yunlong, LI (2024) "Research progress of mung bean pre-curing technology and quality," Food and Machinery: Vol. 40: Iss. 2, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2023.80471
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/33

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