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Mung bean sprout producing method capable of controlling bud rotting

A technology of control method and production method, applied in the fields of botanical equipment and methods, agriculture, soilless cultivation, etc., can solve the problems of health hazards, short time to market of mung bean sprouts, and the inability of pharmaceuticals to decompose in a short time, so as to achieve subsequent growth. uniform effect

Inactive Publication Date: 2015-05-06
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the method to solve rotten sprouts is mainly to use chemical fungicides in production, such as fungicide pesticides, antibiotics, etc. Since mung bean sprouts have a very short time from production to harvesting, the chemicals put into the production process cannot be processed within a short period of time. decomposed, causing great health hazards to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Process the mung bean raw material for producing mung bean sprouts: put the mung bean in a drying room at a temperature of 65° C. for 15 hours, then cool to room temperature;

[0020] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0021] (3) The mung beans after cleaning are soaked in clear water at 20° C. to 21° C. for 7 hours for cultivation, and the amount of water used for soaking the beans is twice the weight of the mung beans;

[0022] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 2 hours, and the cultivation temperature is controlled at 26°C; during the cultivation process, avoid light;

[0023] (5) Harvest after growing in the cultivation workshop for 6 days; after testing, the bud rot rate is 0.5%.

Embodiment 2

[0025] (1) The mung bean raw material for producing mung bean sprouts is processed: the mung bean is placed in an oven at a temperature of 75° C. for 5 hours, and then cooled to room temperature;

[0026] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0027] (3) The mung beans after cleaning are soaked in clear water at 24°C to 25°C for 4 hours for cultivation, and the amount of water used for soaking the beans is 2.4 times the weight of the mung beans;

[0028] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 4 hours, and the cultivation temperature is controlled at 18°C; during the cultivation process, light should be avoided.

[0029] (5) Harvest after growing in the cultivation workshop for 8 days; after testing, the rate of rotten buds is 1.4%.

Embodiment 3

[0031] (1) The mung bean raw material for producing mung bean sprouts is processed: the mung bean is placed in a drying room at a temperature of 70° C. for 10 hours, and then cooled to room temperature;

[0032] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0033] (3) The mung beans after cleaning are soaked in clear water at 23°C to 24°C for 6 hours for cultivation, and the amount of water used for soaking the beans is 2.3 times the weight of the mung beans;

[0034] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 3 hours, and the cultivation temperature is controlled at 21°C; during the cultivation process, light should be avoided. It can be harvested after 5-8 days of cultivation.

[0035] (5) Harvest after growing in the cultivation workshop for 7 day...

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PUM

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Abstract

The invention relates to a mung bean sprout producing method, and aims to effectively control the pathogenic bacteria of mung bean sprouts and realize the production of safely-edible mung bean sprouts. According to the technical scheme, the mung bean sprout producing method capable of controlling bud rotting comprises the following steps: (1) treating mung beans serving as a raw material for producing the mung bean sprouts, treating the mung beans at the temperature 65-75 DEG C for 5-15 hours, and cooling to the room temperature; (2) cleaning the mung beans treated in the step (1) with clean water, removing sediments and impurities, and picking out worm-eaten, broken, dysplastic type and moldy mung beans; (3) soaking the cleaned mung beans with the clear water of 20-25 DEG C for 4-7 hours for culturing, wherein the amount of water for soaking the mung beans is at least twice the weight of mung beans; (4) transporting the soaked mung beans to a culturing plant and loading into culturing equipment for culturing, spraying water once at a time interval of 2-4 hours, and controlling the culturing temperature at 18-26 DEG C; culturing for 5-8 days to harvest.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for producing mung bean sprouts. Background technique [0002] Bean sprouts have a history of thousands of years, and have been spread from my country to neighboring countries such as Japan and Thailand. Mung bean sprouts are the most common bean sprouts. They are loved by people for their delicious taste, rich nutrition, and health benefits. The production of mung bean sprouts is not limited by climatic conditions, does not occupy cultivated land, and does not require fertilization; the production process is simple, the production cycle is short, the output is high, the cost is low, and the profit is high. It can be produced all year round, especially in autumn, winter and spring. Supplying the market can adjust the shortage of vegetable varieties in the vegetable off-season market. It has become one of the very important vegetables in people's...

Claims

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Application Information

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IPC IPC(8): A01G31/00
CPCA01G31/00
Inventor 陈文煊刘大群华颖
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES