自制酵素对黄豆芽作用品质影响初探  

Effect of Self-made Enzyme on Function and Quality of Soybean Sprout

作　　者：张韦 Zhang Wei(Tianshui Agricultural Ecology and Resource Conservation Technical Service Center,Tianshui 741000,Gansu,China)

机构地区：[1]天水市农业生态与资源保护技术服务中心,甘肃天水741000

出　　处：《农业技术与装备》2021年第2期67-68,共2页Agricultural Technology & Equipment

摘　　要：文章介绍了将自制酵素稀释成200倍、300倍、400倍液,分别进行大豆发芽试验处理,以清水作为对照的试验。通过对黄豆的发芽率、生物产量、产出比及腐烂等指标的跟踪观测,在这3个稀释比中初步探定出较为理想的黄豆生芽酵素浓度比。In this experiment,the self-made enzyme was diluted to 200 times,300 times and 400 times liquid respectively.Through the follow-up observation of soybean germination rate,biological yield,yield ratio and rot,the ideal ratio of enzyme concentration in soybean sprout was found.

关 键 词：大豆芽 酵素 品质 影响 

分 类 号：Q55[生物学—生物化学]