Method for producing mung bean sprout

A mung bean sprouts and mung bean technology, which is applied in botany equipment and methods, seed immunization, seed and rhizome treatment, etc., can solve the problems of reducing the comprehensive utilization value of mung bean sprouts, bean sprouts trust crisis, and loss of trace elements, etc., so as to promote the growth of mung bean , mild production conditions, and the effect of increasing production

Inactive Publication Date: 2010-06-16
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, unscrupulous businessmen abuse chemical fertilizers, hormones and other compounds, causing a crisis of trust in bean sprouts
Some newly developed methods of increasing production are not practical
Moreover, during the germination process of mu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select high-quality mung beans produced in 2009 and set the seeding density to 300g (1847g / m 2 ), repeat 3 times. Wash the seeds, soak the seeds in warm soup (45℃, 15min), disinfect with 1% potassium permanganate for 1min, rinse and soak mung beans with a chitosan solution of 0.1% degree of deacetylation (DD=80%) for 8h and then drain. . Prepare 300mL sodium metavanadate solution with a concentration of 150mg / L in 37℃ deionized water and soak overnight, drain the water, transfer the soaked mung beans to the seedling tray, cover with a damp cloth, incubate at 28℃ in the dark for 5 days, and sprinkle every day The corresponding concentration of sodium metavanadate aqueous solution is 3 times, each time is 50 mL.

[0022] The bean sprouts were harvested on the 6th day, and the fresh weight, stem thickness and stem length of the bean sprouts were recorded as 1037g, 0.21cm and 9.21cm, respectively. After drying and crushing, the measured vanadium content and vanadium enrichme...

Embodiment 2

[0024] Select high-quality mung beans produced in 2009 and set the seeding density to 400g (2463g / m 2 ), repeat 3 times. Wash the seeds, soak the seeds in warm soup (45℃, 15min), disinfect with 1% potassium permanganate for 1min, after rinsing, soak mung beans with 0.1% deacetylation degree (DD=90%) chitosan solution for 8h and then drain. . Prepare 300mL sodium metavanadate solution with a concentration of 900mg / L in 37℃ deionized water and soak overnight, drain the water, transfer the soaked mung beans to the seedling tray, cover with a damp cloth, and incubate at 28℃ in the dark for 5 days, sprinkle every day Corresponding concentration of sodium metavanadate aqueous solution 5 times, 150mL each time.

[0025] The bean sprouts were harvested on the 6th day, and the fresh weight, stem thickness and stem length of the bean sprouts were recorded as 1034g, 0.22cm and 9.43cm, respectively. After drying and crushing, the measured vanadium content and vanadium enrichment rate were ...

Embodiment 3

[0027] Select high-quality mung beans produced in 2009, and set the seeding density to 500g (3079g / m 2 ), repeat 3 times. Wash the seeds, soak the seeds in warm soup (45°C, 15min), disinfect with 1% potassium permanganate for 2min, rinse the mung beans with distilled water for 8h and then drain. Prepare 300mL sodium metavanadate solution with a concentration of 2000mg / L in 37℃ deionized water and soak overnight, drain the water, transfer the soaked mung beans to the seedling tray, cover with a damp cloth, incubate at 28℃ in the dark for 6 days, sprinkle it every day The corresponding concentration of sodium metavanadate aqueous solution is 3 times, each time is 150 mL.

[0028] The bean sprouts were harvested on the 7th day, and the fresh weight, stem thickness and stem length of the bean sprouts were recorded as 947g, 0.19cm and 8.01cm, respectively. After drying and crushing, the measured vanadium content and vanadium enrichment rate were 617.28mg / kg dry bean sprout powder and...

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Abstract

The invention relates to a method for producing mung bean sprout, comprising: dipping mung beans and cultivating mung beans. When mung bean sprouts are produced, sowing density is 1847-3079g/m<2>. The method for dipping mung beans comprises: dipping mung beans by chitosan solution of which the deacetylated degree is 80-95%; and after being drained, dipping the mung beans overnight by sodium metavanadate solution of which the concentration is 0-3000 mg/L, and draining the moisture content. The method for cultivating mung beans comprises: putting the dipped mung beans into a seedling culture disk for cultivation; spraying sodium metavanadate solution of which the concentration is 0-3000 mg/ L for 3-5 times each day, and spraying 50-150 ml once. The mass percent concentration of potassium permanganate is 1%. The invention has the advantages of simple technology and big handling capacity, can accelerate the growth of mung beans, obviously improves output and can be in continuous operation; in addition, the invention has moderate production condition and high mung bean quality, uses sodium metavanadate solution to dip and cultivate so as to succeed in introducing vanadium element into the mung beans, so that the mung bean has high vanadium content and vanadium containing ratio.

Description

Technical field [0001] The invention specifically relates to a method for producing mung bean sprouts. Background technique [0002] Mung bean is an economic crop produced on a large scale in my country, and its output ranks among the top in the world. It is also a traditional nutritious food in China and many other East Asian countries. Bean sprouts is one of the four major inventions of ancient food in China (bean sprouts, tofu, gluten, sauce), generally including mung bean sprouts, soybean sprouts, black bean sprouts, etc. Nowadays, there are also semi-softened green bean sprouts on the market. C will increase a lot, and part of the protein will be decomposed into amino acids needed by various people, which can reach seven times the original mung bean content. It is rich in a variety of essential trace elements for the human body, which is easy for human body to absorb, the quality is soft, the taste is good, and the flavor is good. , And has special medical and health care ...

Claims

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Application Information

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IPC IPC(8): A01G31/00A01C1/00A01C1/08
Inventor 鞠兴荣袁建王立峰高瑀珑吴定朱均旺
Owner NANJING UNIV OF FINANCE & ECONOMICS
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