Disinfection method of raw material seeds in bean sprout production and application of disinfection method

A disinfection method and technology of bean sprouts, applied in the fields of application, seed immunization, botany equipment and methods, etc., can solve the problems of pesticide residue consumer panic, big food safety, hidden dangers, etc., to reduce the occurrence of bean sprout diseases and have no pesticide residues , high safety effect
CN111226537AInactive Publication Date: 2020-06-05ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Publication Date
2020-06-05
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present application discloses a disinfection method of raw material seeds in bean sprout production and an application of the disinfection method. The method comprises the following steps: 1) exposing raw material seeds of bean sprouts to a dry heat treatment atmosphere, wherein the dry heat treatment atmosphere has a temperature of at least 50 DEG C, and exposing the raw material seeds of thebean sprouts until time of the dry heat treatment atmosphere is at least 18 h; and 2) soaking raw material seeds of the bean sprouts after the dry heat treatment to a disinfectant containing ozone nano bubble water for 4-6 h. The disinfection method can significantly reduce occurrence of bean sprout diseases by inhibiting pathogenic microorganisms of fungal anthracnose and bacterial rot disease carried by the raw material seeds of the bean sprouts, does not affect a germination rate of the bean sprouts, is high in safety, free of pesticide residues and simple in processes, and ensures consumption safety of the bean sprouts.
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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 its application. 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 more favored by consumer...

Claims

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