Application of electrolyzed functional water on producing mung bean sprouts

作者：Liu Rui; Hao Jianxiong; Liu Haijie; Li Lite^*

来源：Food Control, 2011, 22(8): 1311-1315.

DOI：10.1016/j.foodcont.2011.02.005

• Electrolyzed functional water
• Sprouts production
• Mung bean
• Water
• pH

Electrolyzed functional water possesses a wide variety of antimicrobial activities. Electrolyzed functional water, which used to take place of tap water in producing mung bean sprouts, was studied in this paper. The results showed that electrolyzed water can not only reduce the quantity of microorganism on the surface of mung bean sprouts, but also promote the growth of sprouts. Further research showed that electrolyte leakage rate of mung bean soaked in electrolyzed water was the lowest, while the catalase's activity of mung bean soaked in electrolyzed water was the highest. All of these contribute to the high activity of mung bean.

• 出版日期2011-8
• 单位河北科技大学; 中国农业大学