Abstract
The article describes the relevance of using soybean sprouts in the nutrition of the population, and, consequently, the feasibility of developing resource-saving technologies for sprouting soybeans. The influence of various technological parameters (temperature, humidity, convection) on the rate of germination of soybeans in a steam convection apparatus has been determined; the organoleptic indicators of the quality of sprouts were evaluated for various parameters of germination. An rational technology has been developed for germinating dry soybeans to sprouts 5 cm long. The possibility of extending the shelf life of the obtained soybeans by means of intensive cooling and vacuum packaging has been studied; the storage period is set. The nutritional value of the resulting product was assessed.
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