Bean packing bag and application for production of fresh bean sprouts

Abstract

The invention relates to a bean packing bag and application for production of fresh bean sprouts. The bean packing bag comprises a packing bag body, water absorption materials and beans. The packing bag body is composed of an upper layer, a middle layer and a lower layer. The upper layer is made of polyethylene and provided with breathing pores and has the thickness ranging from 0.03mm to 0.05mm. The lower layer is made of polyethylene and has the thickness ranging from 0.03mm to 0.05mm. The middle layer is made of non-woven fabrics. Materials such as sodium polyacrylate, silica gel and sodium hypochlorite are arranged on the lower layer and the matching ratio of the sodium polyacrylate, the silica gel and the sodium hypochlorite is 5.5:4.0:0.5. 0.1-1kg of soybeans or mung beans are placed into the upper layer. The upper layer and the lower layer are respectively provided with a water inlet and a water outlet in an attached mode. The water absorption materials and the beans are packaged and sealed. The application method of the bean packing bag is characterized in that the outlet of the lower layer is closed, tap water is added from the upper layer, sealed for 12-24 hours and discharged by opening a water discharging opening. Water is added every 24 hours and discharged from the water outlet. Superior bean sprouts can be grown after 5-8 days. According to the bean packing bag and application for production of fresh bean sprouts, bean sprouts can be produced in a small scale and the yield of the bean sprouts is 0.5-5 kilograms. Superior raw materials and bean sprout production are integrated and the bean packaging bag is convenient to carry along and easy to use.

Description

technical field [0001] The invention belongs to the technical field of bean sprouts production, and in particular relates to a bean packaging bag for automatic production of soybean sprouts and mung bean sprouts that can be used on a family scale and an application thereof. Background technique [0002] Bean sprouts are white, tender and refreshing, with strong sprouts and beautiful appearance. They have been a traditional popular vegetable of the Chinese people since ancient times. my country's consumption is mainly mung bean sprouts and soybean sprouts. Beans contain high protein, fat and carbohydrates. Studies have shown that after proper germination of beans and grains, their chemical composition is changed, their nutritional value is also improved, and they can form unique flavors and tastes. . After soaking and germinating in water, although the content of protein and sugar has decreased, their biological potency and utilization rate have increased significantly, sol...

AI Technical Summary

Problems solved by technology

However, the bean sprouts produced and sold by some unscrupulous manufacturers on a large scale may be excessively added with fertilizers, hormones, and fungicides, which will affect people's health, thereby causing people to doubt the food safety of bean sprouts sold in the market. Therefore, the demand for home-made bean sprouts is increasing. more and more

However, when making bean sprouts at home, there are some problems, mainly including the difficulty in guaranteeing the quality and safety of raw beans, low bean sprout productivity, inconvenient operation, unstable quality, etc.

First of all, the source of beans sold in the market cannot be determined, and the quality is difficult to guarantee. Some beans have a very low germination rate, and some beans may carry pathogenic bacteria

Secondly, when making bean sprouts at home, consumers need to change the water, clean and check every day, which consumes a lot of time

And because the operation is not standardized and consistent, the germination situation is also unstable

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