本文对绿豆芽烫漂、保脆工艺条件进行了研究。研究结果表明：绿豆芽在0.15% 柠檬酸水溶液中，90 ℃烫漂2.5 min过氧化物酶完全失活、己醛含量明显降低；烫漂后在0.4% CaCl2溶液中浸泡60 min，豆芽脆度较好。

Instant bean sprouts were produced using green bean sprouts as the main material and the processing technique, including blanching and crispness-keeping, was investigated. Results indicated that the peroxidase activity in bean sprout was completely lost and the hexanal content of the instant bean sprouts was obviously decreased by blanching the green bean sprouts in 0.15% citrate solution for 2.5 min at 90℃. After blanching, the bean sprouts were soaked in 0.4% CaCl2 for 60 min , thus instant bean sprouts were achieved with better brittleness.