| Abstract: In recent years, enzyme agricultural products have become a new favorite food in the market. In order of give full play of the characteristics of soybean sprouts with rich nutrition, outstanding health care function, crisp and tender flavor, and popucar with consumers, on the basis of in-depth study on the influence of enzymes on the growth, yield and quality of soybean sprouts, the whole industry chain production technical specification of soybean sprouts with enzymes was completed, which was highly praised by experts of soybean products professional committee of China Food Industry Association, and realized the mass production and supply. Practice showed that the scientific use of enzyme probiotics would achieve good results in the production of sprouts. Compared with conventional production, bean sprouts had high germination rate, fast growth rate, short production cyde, strong resistance, less decay, good quality and good taste, which had been widely recognized by producers and consumers. |