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A method for cultivating sprouts

A cultivation method and technology of sprouts, applied in botany equipment and methods, cultivation, soilless cultivation, etc., can solve the problems of hidden food safety hazards of sprouts, low seed germination rate, large waste water discharge, etc. Seedling yield and quality, water saving, emission reduction, environmental protection, and odor removal effects

Inactive Publication Date: 2014-10-29
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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  • A method for cultivating sprouts
  • A method for cultivating sprouts
  • A method for cultivating sprouts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 Invention process example

[0031] Take the cultivation of mung bean sprouts as an example. Weigh 200g mung beans (no limit to variety), soak them in 0.1% sodium hypochlorite solution for 10 minutes after selection and removal of impurities, rinse with water for several times, and then immerse the seeds in water at 75-80°C for 3 minutes to sterilize . The sterilized mung beans were treated in a household microwave oven (2450MHz) with a power of 250W for 10s, and then soaked in 600g of water at 20-26°C for 4-6h. After taking out the drained water, put it into an incubator (HP250GS type) with a temperature of 23-25°C and a humidity of 95-99%, and use ultrasonic spray (subpart YC-D205) or water spraying or a combination of water mist and water spraying Moisturizes the seeds to germinate. During seed germination and bud growth, give 0-0.5g / cm 2 heavy pressure. From the time the seeds start to germinate to within 2 days after germination, 100 mg / L ethephon ...

Embodiment 2

[0032] Embodiment 2 Examples of Microwave Irradiation Effects

[0033] Take mung bean sprouts as an example. Complete the mung bean sprouts process according to the method in Example 1, only change the microwave time under water mist mode moisturizing and no heavy pressure, compare different microwave times on the mung bean germination rate, germination time and mung bean sprout output (weight in hundreds of bean sprouts) See Table 1 for the effects of mung bean sprout yield (weight of 100 grains of original seeds: weight of 100 root bean sprouts).

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

[0035]

[0036]Result: From Table 1, it can be known that the microwave irradiation time has an influence on the germination rate of bean sprouts. The mung bean irradiated with microwave for 10s has the highest germination rate (100%), the germination time (3h) is the shortest, and the yield (raw bean weigh...

Embodiment 3

[0037] Example 3 Water supply mode of water mist and spraying water and examples of the combination of the two

[0038] Take mung bean sprouts as an example. Complete the mung bean sprouts process according to the method in Example 1, only change the water supply mode under no heavy pressure, and compare the sensory evaluation of mung bean sprouts under different water supply modes (five-grade scoring method, 1~2 points, 3~4 points, 5 points) ~6 points, 7~8 points, 9~10 points (five levels of scoring), the sensory evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3. And compare the output of bean sprouts under different water supply modes (hundred bean sprouts meter), yield (100 grains of original seed weight: 100 bean sprouts weight), reducing sugar content, free amino acid content, gamma-aminobutyric acid content, experimental measurement data see Table 4.

[0039] Table 2 Sensory evaluation criteria

[0040]

[0041] Table...

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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 in particular relates to a method for cultivating sprouts. Background technique [0002] The sprouts are tender in quality, crisp in taste and rich in nutrition. They are a kind of traditional high-quality vegetables that Chinese people like to eat. The traditional production methods of sprouts often encounter problems such as low yield, poor antibacterial ability, and poor quality. In recent decades, due to the application of plant hormones and chemical agents, the appearance of sprouts has been improved and the antibacterial ability has been improved. However, it also brought 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 microwaves treat plant seeds, the micro-electromagnetic field formed by m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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