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Sprout culture method

A cultivation method and sprouting technology, applied in botany equipment and methods, cultivation, soilless cultivation, etc., can solve the problems of large waste water discharge, low seed germination rate, hidden food safety hazards of sprouts, etc., and achieve deodorization Taste, water saving, emission reduction, environmental protection, and improvement of sprout yield and quality

Inactive Publication Date: 2013-12-04
WUHAN BOSIDE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the problems such as the low germination rate of seeds in the existing sprout production, the use of rootless plant extracts, the large amount of waste water discharge, the bleaching agent and the food safety hazards of sprouts, and provide a method for safely producing sprouts. The invention can not only promote the germination of sprout seeds, make the root length of the sprouts shorter, the sprouts thicker and whiter in appearance, improve the quality and yield of the sprouts, but also greatly reduce the potential safety hazards such as pesticide and chemical residues, and can save water and reduce row, which is conducive to protecting the environment

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1 Examples of Invention Process

[0031] Take the cultivation of mung bean sprouts as an example. Weigh 200g mung beans (variety not limited), after selecting and removing impurities, soak them in a sodium hypochlorite solution with a volume ratio of 0.1% for 10 minutes, rinse with water several times, and then immerse the seeds in 75~80℃ water for 3 minutes for disinfection and sterilization . The sterilized mung beans were treated in a household microwave oven (2450MHz) at 250W power for 10s, and then immersed in 600g water at 20~26℃ for 4~6h. Take out the drained water and put it into an incubator (HP250GS type) with a temperature of 23~25℃ and a humidity of 95~99%, and use ultrasonic spray (YC-D205 subpart) or water spray or a combination of water mist and water spray Ways to moisturize the seeds to germinate. In the process of seed germination and bud growth, give 0~0.5g / cm 2 The pressure. Within 2 days after the seeds germinated to germination, a 100mg / L ...

Embodiment 2

[0032] Example 2 Examples of microwave irradiation effects

[0033] Take mung bean sprouts as an example. The mung bean sprout process was completed according to the method in Example 1. Only the microwave time was changed under moisturizing with water mist and no weight pressure, and the effects of different microwave time on mung bean germination rate, germination time and mung bean sprout yield (based on 100 bean sprouts) were compared. Count), the effect of mung bean sprout yield (100 seeds weight: 100 root bean sprouts weight), see Table 1.

[0034] Table 1 Mung bean germination rate, germination time, yield and yield of mung bean sprouts under different microwave time

[0035]

[0036] Results: It can be seen from Table 1 that the microwave irradiation time has an effect on the germination rate of bean sprouts. The germination rate (100%) of mung bean irradiated by microwave for 10s is high, the germination time (3h) is the shortest, and the yield (original bean weight: bean s...

Embodiment 3

[0037] Example 3 Examples of effects of water mist and spray water supply methods and their combination methods

[0038] Take mung bean sprouts as an example. Complete the mung bean sprout process according to the method in Example 1, only change the water supply mode under no weight, and compare the sensory evaluation of mung bean sprouts under different water supply modes (five-level scoring method, 1 to 2 points, 3 to 4 points, 5 ~6 points, 7~8 points, 9~10 points), the sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 3. And compare the yield of bean sprouts under different water supply methods (based on 100 bean sprouts), yield (100 seeds weight: 100 root bean sprouts weight), reducing sugar content, free amino acid content, γ-aminobutyric acid content, see experimental measurement data Table 4.

[0039] Table 2 Sensory evaluation standards

[0040]

[0041] Table 3 Sensory evaluation

[0042]

[0043] Table 4 Measurement ...

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Abstract

The invention belongs to the technical field of agricultural product deep processing and particularly relates to a safe sprout culture method. The method is characterized by including: purifying and sterilizing sprout seeds, subjecting the same to microwave treatment, soaking and budding treatment, treating with ethylene during budding, lighting the seeds requiring light, treating with ozone after budding, cleaning with ozone water and clean water after sprout harvesting, and packaging. Microwave treatment can evidently increase budding rate of the sprout seeds and increase sprout yield. Ultrasonic atomization treatment provides even and sufficient moisture for the sprouts to prevent sprout withering during growing. The ethylene and air generated from ethephon solution allows the sprouts to be short in roots and robust and bright in sprout body. The ozone treatment can effectively kill bacteria and remove odor, residue is avoided, the sprout bodies are white in appearance, and the quality of the sprouts is improved.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and specifically relates to a method for cultivating sprouts. Background technique [0002] The quality of the sprouts is fresh and tender, the taste is crisp, and the nutrition is rich. It is a traditional high-quality vegetable that our people like to eat. Traditional methods of making sprouts often encounter problems such as low sprout yield, poor antibacterial ability, and poor quality. In recent decades, the appearance of sprouts has improved due to the application of plant hormones and chemicals, and the antibacterial ability has been improved. However, it also brings many problems such as hidden food safety hazards and poor taste of sprouts. [0003] With the development of microwave ovens and microwave technology, microwave technology is widely used in food processing. When microwave processing plant seeds, the micro-electromagnetic field formed by microwave ac...

Claims

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Application Information

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IPC IPC(8): A01G31/00A01C1/00A01C1/08
Inventor 赵思明黄汉英胡月来陈芸
Owner WUHAN BOSIDE TECH
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