Seed treatment method for improving nutritional value of soybeans

Abstract

The invention belongs to the technical field of soybean planting, and in particular relates to a seed treatment method for improving the nutritional value of soybeans. The method concretely comprisesthe following steps: (1) soaking full-granule soybean seeds without insect holes into an aqueous solution of magnesium chloride in a way of heat preservation, draining the solution and fishing out, draining until no water drops drop, and performing cold plasma treatment; (2) immersing in a seed soaking agent for soaking, draining the agent and fishing out, draining until no water drops drop, and placing in an electric field for carrying out electric field treatment so as to obtain soybean seeds to be sowed, wherein the seed soaking agent is prepared from the following raw materials: copper chloride, alfalfa rhizobium, fresh alfalfa leaves, fresh phoenix tree leaves, mangosteen polysaccharide, gallic acid, fresh rose flowers, fresh celosia and water; the seed treatment method effectively promotes the germination of the soybean seeds, increases the bud length and strong seedling rate, promotes the formation, growth and development of soybean root nodules, increases the podding amount, reduces the production of null pods, promotes the fullness of soybean fruit granules, and significantly increases the zinc content, selenium content and carotene content of the soybeans.

Description

technical field [0001] The invention belongs to the technical field of soybean planting, in particular to a seed treatment method for improving the nutritional value of soybeans. Background technique [0002] Soybean, originally from China, is cultivated all over China, and is also widely cultivated all over the world. It is one of the important food crops in China. It has been cultivated for 5,000 years. It was called Shu in ancient times. It is a crop whose seeds are rich in plant protein. It is most commonly used to make various soy products, extract soybean oil, brew soy sauce and extract protein. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easily digested and absorbed; soybean fat also has a high Nutritional value, this fat contains a lot of unsaturated fatty acids, which are easily digested and absorbed by the human body, and soybean fat can ...

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Problems solved by technology

[0002] Soybean, originally from China, is cultivated all over China, and is also widely cultivated all over the world. It is one of the important food crops in China. It has been cultivated for 5,000 years. It was called Shu in ancient times. It is a crop whose seeds are rich in plant protein. It is most commonly used to make various soy products, extract soybean oil, brew soy sauce and extract protein. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easily digested and absorbed; soybean fat also has a high Nutritional value, this fat contains a lot of unsaturated fatty acids, which are easily digested and absorbed by the human body, and soybean fat can prevent the absorption of cholesterol, so soybeans are an ideal nutrient for patients with arteriosclerosis; but the zinc in soybeans The content of nutrients such as selenium and carotene is relatively low, which affects the nutritional value of soybeans to a certain extent

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