Production technology for mung bean sprouts

A production process and technology of mung bean sprouts, which are applied in food preparation, food science, and preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of high labor intensity, low efficiency, and inability to produce mung bean sprouts normally, and achieve the improvement of rationalization, Reduce the effect of mildew

Inactive Publication Date: 2013-07-03
苏州众仕达蔬菜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional cultivation method of mung bean sprouts is relatively simple. It is divided into steps such as seed selection, seed soaking, germination, watering, and harvesting. Generally, crock pots, earthen pots and other utensils are used for manual operation, and the temperature and humidity are controlled by experience. The labor intensity is high and the efficiency is high. very low
In addition, since the water temperature suitable for the growth of mung bean sprouts cannot exceed 32°C or be lower than 20°C, traditional cultivation methods cannot produce mung bean sprouts normally in summer with high temperature and winter with low temperature.
[0003]The production of mung bean sprouts in traditional workshops can no longer meet the market demand. With the development of modern agriculture and the application and promotion of agricultural technology, bean sprouts as an agricultural product has gradually become an products, and are streamlined for production

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  • Production technology for mung bean sprouts

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Effect test

Embodiment 1

[0026] Select mung beans from the land at the junction of Inner Mongolia, Heilongjiang and Jilin, and screen for more than three times to obtain mung beans with a diameter of about 3.6mm; wash the mung beans with clean water 2-3 times, and remove moth-eaten, broken, deformed, mildewed, sprouted, For immature granules, wash the sediment and remove impurities; then blanch the beans with hot water at 75°C for 1min-3min and keep stirring to sterilize them, then pour them into cold water to quench them, soak them in clean water at 20°C for 3 hours to grow the beans, The amount of soaking water is twice the weight of the raw mung beans; after soaking the beans, wash them 2-3 times, rub, rinse, rinse off the mucus on the surface of the mung beans and remove the rotten beans, and then germinate them at 28°C for 3-4 hours; The mung beans soaked and germinated are transported to the cultivation workshop and placed in cultivation tanks for 6 days of dark cultivation. The weight of mung be...

Embodiment 2

[0028] Select mung beans from the land at the junction of Inner Mongolia, Heilongjiang and Jilin, and screen more than three times to obtain mung beans with a diameter of about 4.2mm; wash mung beans with clean water 2-3 times, and remove moth-eaten, broken, deformed, mildewed, sprouted, For immature granules, wash the sediment and remove impurities; blanch the beans in hot water at 78°C for 2 minutes without stopping to sterilize them, then pour them into cold water to quench them, and soak them in clean water at 22°C for 3.5 hours to grow the beans, the amount of soaking water The weight of mung beans is twice the weight of the raw material; wash the beans 2-3 times after soaking, rub, rinse, rinse off the mucus on the surface of the mung beans and remove the rotten beans, and then germinate them at 28°C for 3-4 hours; soak the beans together The mung beans after germination are transported to the cultivation workshop and put into cultivation tanks for 6-7 days of dark cultiv...

Embodiment 3

[0030]Select mung beans from the land at the junction of Inner Mongolia, Heilongjiang and Jilin, and screen more than three times to obtain mung beans with a diameter of less than 4.8mm; wash mung beans with clean water 2-3 times, and remove moth-eaten, broken, deformed, mildewed, sprouted, For immature granules, wash the sediment and remove impurities; blanch the beans in hot water at 80°C for 1 minute and stir continuously to sterilize them, then plunge them into cold water to quench them, soak them in clean water at 25°C for 3 hours to grow the beans, and soak the beans in water The weight of the raw mung beans is twice the weight; after soaking the beans, wash them 2-3 times, rub, rinse, rinse off the mucus on the surface of the mung beans and remove the rotten beans, and then germinate them at 28°C for 3-4 hours; The mung beans soaked and germinated are transported to the cultivation workshop and put into cultivation tanks for 6-7 days of dark cultivation. The weight of mu...

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Abstract

The invention discloses a production technology for mung bean sprouts, which comprises the steps of raw material screening, cleaning and sterilizing, mung bean soaking, cultivating, collecting, cleaning and shucking, precooling and the like, wherein mung beans produced in the junction of the three northeast provinces of China are mainly selected, then soaked for 3 to 4 hours in clear water after strict screening, cleaning and sterilizing for achieving bean swelling, then the swelled beans are transferred to a cultivating workshop to cultivate for 6 to 7 days under the condition of appropriate temperature and humidity, collecting is performed according to specific standards after cultivation, mung bean sprouts can be cleaned, unshelled and boxed through cleaning an unshelling production line, then precooling is performed on the mung bean sprouts boxed through a precooling line, and then the mung bean sprouts boxed is put in storage. By adopting the production technology for mung bean sprouts, the quality of the base of the mung bean sprouts is improved, the cultivating process is rationalized, more importantly, through pre-cooling to the mung bean sprouts, the conditions of mustiness and corruption of mung bean sprouts are further weaken, and the fresh keeping time of the mung bean sprouts in follow-up transport, listing and household storage is remarkably prolonged.

Description

technical field [0001] The invention relates to an industrialized production process of vegetables, in particular to a new process suitable for large-scale and high-quality production of bean sprout vegetables. Background technique [0002] As we all know, bean sprouts are sprouts from the seeds of bean crops, so they have the nutritional characteristics of bean crops. Compared with other vegetables, bean sprouts contain a lot of protein, vitamin C, aspartic acid, calcium, iron, dietary fiber, organic matter, vitamins B1 etc., and crisp and delicious, loved by people. The traditional cultivation method of mung bean sprouts is relatively simple. It is divided into steps such as seed selection, seed soaking, germination, watering, and harvesting. Generally, crock pots, earthen pots and other utensils are used for manual operation, and the temperature and humidity are controlled by experience. The labor intensity is high and the efficiency is high. very low. In addition, sin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23B7/04A23L11/20
Inventor 陈正军
Owner 苏州众仕达蔬菜食品有限公司
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