Disinfection method for raw material seeds in bean sprout production and production method for bean sprouts

A technology of disinfection method and production method, applied in the fields of seed immunity, botanical equipment and methods, agriculture, etc., can solve problems such as hidden dangers, pesticide residue consumer panic, food safety, etc., and achieve high safety and reduce bean sprouts diseases. The effect that occurs and the processing method is simple

Inactive Publication Date: 2020-05-15
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemicals have greatly improved the appearance of bean sprouts, the pesticide residues in bean sprouts have made consumers panic and turned bean sprouts into "poison bean sprouts", causing a greater food safety hazard

Method used

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  • Disinfection method for raw material seeds in bean sprout production and production method for bean sprouts
  • Disinfection method for raw material seeds in bean sprout production and production method for bean sprouts
  • Disinfection method for raw material seeds in bean sprout production and production method for bean sprouts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: The influence of different temperature treatment on bean sprouts anthracnose pathogenic spore germination

[0027] The effect of different temperature treatments on the spore germination of bean sprout anthracnose was determined by spore liquid coating method. Put the purified mycelial mass of bean sprout anthracnose into sterile potato liquid medium (PD), place it in a shaker at a constant temperature of 150rpm at 25°C for 3 days, and then dilute it with sterile water to a concentration of 10% of the pathogenic spore suspension. 7 A / L spare. Use a pipette gun to draw 200 μL of spore suspension into a PCR tube, and then put it into a gradient PCR instrument for temperature treatment. The treatment temperature is 30-60°C, and the treatment time is 2min, 5min, 10min, 15min, and 20min. Treat 3 repetitions. Draw 100 μL of temperature-treated spore suspension onto the poured potato agar medium plate under aseptic operation, spread it evenly with a spreader, p...

Embodiment 2

[0033] Embodiment 2: the impact of different temperature treatments on bean sprouts bacterial rot

[0034] With the test method of Example 1, the isolated bean sprout rot disease pathogenic bacteria were single-colonized into the LB culture medium, and the test was carried out after culturing at 28° C. for 24 hours with constant temperature shaking (150 rpm). The treatment temperature was 30-60°C, the treatment time was 6h, 12h, 18h, 24h and 30h, and each treatment was repeated 3 times.

[0035] The test results are shown in Table 2. The temperature treatment was 30-60°C, with a total of 16 temperature gradients. The plate was placed in a constant temperature incubator at 28°C for 24 hours and then the growth of colonies on the surface was recorded. The temperature test was repeated three times.

[0036] Table 2 Effects of different temperature treatments on bacterial bean sprout rot (24h)

[0037]

[0038]

[0039] Note: "++" indicates a higher concentration of bacteri...

Embodiment 3

[0041] Embodiment 3: the influence of different temperature treatments on mung bean germination

[0042] Mung beans were sterilized by dry heat at different temperatures, and the effects of different treatments on the detection rate and germination rate of mung bean pathogenic bacteria were determined.

[0043]Select plump and mature mung bean seeds (germination rate ≥ 98%) for experimental treatment, soak mung beans in clean water for 30 minutes to remove impurities, then screen the expanded mung bean seeds, select plump mung bean seeds and use a dry heat disinfection box for disinfection For treatment, the treatment temperature is 40-90°C, a gradient of 5°C, a total of 11 treatments, and the treatment time is 18h, 24h and 30h. The dry heat sterilized mung beans were placed in a dry heat disinfection box at room temperature for 24 hours to allow them to regain moisture naturally, so as to prevent the mung beans from being broken during subsequent processing; after the natural...

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Abstract

The invention discloses a disinfection method for raw material seeds in bean sprout production and a production method for bean sprouts. The disinfection method for the raw material seeds in bean sprout production comprises the following steps: exposing the raw material seeds of the bean sprouts to a dry heat treatment atmosphere with a temperature of at least 50 DEG C, wherein the time for exposing the raw material seeds of the bean sprouts to the dry heat treatment atmosphere is at least 24 h. According to the disinfection method provided by the invention, by inhibition of fungal anthracnoseand bacterial rot pathogenic bacteria carried by the raw material seeds of the bean sprouts, the occurrence of diseases of the bean sprouts can be significantly reduced; the germination rate of the bean sprouts is not affected; the advantages of high safety, no pesticide residues and simple process are achieved; and the edible safety of the bean sprouts is guaranteed.

Description

technical field [0001] The application belongs to the technical field of bean sprouts production, and in particular relates to a method for disinfecting raw material seeds in bean sprouts production and a production method for bean sprouts. Background technique [0002] Bean sprouts is a traditional vegetable in my country, which is generally cultivated by leguminous plant seeds such as soybeans, mung beans, and pea seeds under suitable moisture, temperature, air and dark environmental conditions. radicle or unexpanded cotyledons) for feeding. The traditional bean sprouts production process uses technical means such as temperature control and water spraying to produce products with thick hypocotyls, crisp and tender, and short radicles. In long-term consumption, with the improvement of living standards, people have higher requirements for the palatability of bean sprouts, and bean sprouts that are thick, white and tender, sweet and crisp, and have no radicle are more and mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01C1/08A01G31/00
CPCA01C1/08A01G31/00
Inventor 谢昀烨王汉荣方丽武军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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