65 results about "Green coffee" patented technology

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The invention belongs to the technical field of tobacco flavors and fragrances, and particularly relates to preparation and application of a coffee flavor. Comprising the following steps: placing cleaned coffee berries in an aged oak wine barrel, capping and sealing, and fermenting and degumming under low-temperature and low-oxygen conditions to obtain green coffee beans; the method comprises the following steps: baking green coffee beans in a baking oven until the coffee beans are brown or reddish brown and the surfaces of the coffee beans have obvious grease; and grinding the baked coffee beans into uniform powder, and performing low-temperature extraction or supercritical fluid extraction to obtain the coffee essence. According to the technical scheme, the suitability of the coffee essence and cigarette products is optimized, the taste is improved, the irritation is reduced, the scorched bitter feeling of the coffee essence is reduced, the baking fragrance and the sweet fragrance are highlighted, the coffee essence is endowed with unique bouquet through wine barrel fermentation, and the stability and the certainty of an essence formula are improved.

A polyphenol-rich composition is orally taken to alleviate a symptom or symptom of a post-viral infection syndrome, and preferably post-COVID syndrome. Most typically, the composition comprises at least 50 wt% of total catechins, at least 20 wt% of total chlorogenic acids, and optionally up to 30 wt% of total supplemental antioxidants. The composition may be formulated from a green coffee bean extract, a green tea extract, a turmeric extract, sour cherries or an extract thereof, broccoli or an extract thereof, and kale or an extract thereof. It is worthy of notice that such compositions are effective in reducing proinflammatory cytokines and interleukinins, increasing NOHb, and reducing reactive oxygen species caused by mitochondrial dysfunction, iNOS activity, and NOX2 activity in individuals infected with SARS-CoV2.

The utility model discloses a green coffee powder extraction and impurity separation integrated device, which relates to the technical field of green coffee processing, and adopts the technical scheme that the green coffee powder extraction and impurity separation integrated device comprises a working table, a plurality of supporting legs fixedly connected to the bottom of the working table, a positioning frame fixedly connected to the top of the working table, and a collecting box arranged at the top of the working table, one side of the collecting box is fixedly connected with a cover plate and a screening plate, a screen mesh is arranged in the screening plate, a positioning frame is arranged on the outer side of the screening plate, the positioning frame is arranged at the top of the collecting box, the screening plate slides relative to the positioning frame, the vibration mechanism is arranged on one side of the screening plate, and the vibration mechanism is used for conducting vibration control on the screening plate. The green coffee extracting and processing device has the advantages that the green coffee extracting and processing efficiency is greatly improved, meanwhile, the adjusting mechanism is adopted for taking impurities, manual intervention is greatly reduced, and great convenience is brought to a user.

To provide a charcoal roasting method for coffee beans, which can produce roasted coffee beans having a good flavor and aroma while using low-temperature roasting to prevent damage to trigonelline contained in the green coffee beans. [Solution] The charcoal roasting method for coffee beans according to the present invention includes a loading step in which 15-25 kg of green coffee beans are loaded into a charcoal roaster (4) at loading timing a, when the temperature inside the oven of a charcoal roaster (1) being heated by burning charcoal is higher than a bottom temperature range that includes the bottom temperature, and a termination step in which the roasting of the coffee beans by burning charcoal is terminated at termination timing c, when the temperature inside the oven has risen after dropping to the bottom temperature due to the loading of the green coffee beans, and is within the termination temperature range. The rise time range from bottom timing b, when the temperature has dropped to the bottom temperature, to termination timing c is 600-700 seconds, the bottom temperature range is 95-110°C, and the termination temperature range is 185-195°C.

The present invention provides a feature which suppresses the formation of indoles and scatoles, which are known to be an unpleasant odor component in roasted coffee beans, without heat-treating raw coffee beans to a high temperature of 100° C. or higher. More specifically, the present invention moistens raw coffee beans with water and subjects the same to a heat treatment at a temperature less than 100° C. at atmospheric pressure, causes the heat-treated raw coffee beans to absorb an organic acid and / or a saccharide, and thereafter, roasts the coffee beans.

This disclosure provides a visible coffee roasting mechanism and a coffee bean roaster. The visible coffee roasting mechanism includes a housing, a mounting platform, a drum assembly, and a viewing window. The housing has a shaft groove, a shaft hole, a roasting chamber, and a viewing window. The roasting chamber communicates with the shaft groove, the shaft hole, and the viewing window. The drum assembly includes a drum body, a stirring component, and a geared motor. Part of the stirring component and the drum body are located in the roasting chamber. The viewing window is installed in the viewing window, and the edge of the viewing window coincides with the side wall of the drum body. The user can observe the structure inside the drum assembly. After placing green coffee beans into the drum body, the roasting process begins. The user can then observe the roasting process to get a global view of the coffee beans and confirm whether their appearance meets the user's expectations. Thus, the design of the viewing window provides good visibility of the entire mechanism.

The invention discloses a production method of a green coffee bean extract capable of improving alpha-glucosidase inhibitory activity. Cellulase and pectinase are used for improving the yield of chlorogenic acid and a derivative (CGAs) of chlorogenic acid, tannase and esterase are used for conducting structural modification on polyphenol and CGAs in green coffee bean extract clear liquid, and then lactobacillus rhamnosus, lactobacillus paracasei and bacillus subtillis form a composite strain for fermentation. According to the method, the proportion of CGAs components and the proportion of caffeic acid in the green coffee bean extract are improved by combining an enzymic method with the probiotics to ferment the green coffee bean extract, and the alpha-glucosidase inhibitory activity of CGAs and metabolites thereof is improved.

The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the

The invention discloses a green awn coffee beverage and a preparation method thereof. The green awn coffee beverage consists of the following components in percentage by mass: 2-5% of white granulated sugar; 3%-8% of high fructose corn syrup; 1%-5% of coffee extract; 0.3%-1.5% of mango concentrated juice; 0.3%-1.5% of vitamin C; 0.1%-0.5% of green tea powder; 0.03 to 0.24 percent of a stabilizer; 0.02 to 0.12 percent of essence; and the balance of water. The stabilizer is prepared from baking soda, sodium phosphate and citric acid according to the mass ratio of 1: (0.75-1): (1-1.25). The green awn coffee beverage is small in irritation to intestinal tracts and rich in fragrance, besides the rich coffee fragrance, the coffee beverage has the flesh feeling of mango pulp and slight green tea fragrance, the rear section of the coffee beverage can have the tea astringent feeling of green tea, the taste level of the product is rich, and the taste bud can have different experiences.

1. The name of this design product: cup and saucer set (green coffee cup set). 2. Purpose of this design product: used to hold liquids such as coffee or tea. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Use a state diagram. 5. Other explanations: Kit 1 is a spoon, Kit 2 is a cup, and Kit 3 is a cup and saucer.

The present invention relates to a method for roasting coffee, and in particular to a method for roasting green coffee after extraction at high pressure followed by low pressure roasting. A further aspect of the invention is a roasted coffee and a container for use in a beverage preparation machine, the container containing roasted coffee.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The invention provides a sugar control composition with a targeted inhibition function and application of the sugar control composition in health care products, special meals or nutritional meals, and belongs to the technical field of functional foods or health care products. The invention provides a sugar control composition. Comprising chia seeds, polydextrose, isomaltooligosacharide, konjac powder, oat beta glucan, xylooligosaccharide, inulin, green coffee powder, a white kidney bean extract, fermented soybean powder, mulberry leaf and bitter gourd powder, citric acid, sodium citrate, stevioside, white peach concentrated juice, lemon concentrated juice, lime concentrated juice, passion flower concentrated juice, apple concentrated juice and potassium sorbate. The invention also provides a preparation method of the sugar-controlling composition and application of the sugar-controlling composition in preparation of medicines, health-care products, special meals or nutritional meals, and provides a special meal suitable for diabetics to eat. The sugar control composition and the special meal prepared from the sugar control composition can inhibit the biological activity of DPP-IV (peptidase IV) in a targeted mode, and the remarkable sugar control effect is achieved.

The invention relates to the technical field of food processing machinery and automation, and discloses an automatic turn-over device for raw coffee beans, which comprises a shell, a hot air system shell, a front cover, a bean storage tank, a turn-over stirring mechanism, a hot air inlet ring and a baking and staying mechanism, the baking and staying mechanism is arranged, and an output shaft drives the whole turn-over system to rotate at a constant speed; and by utilizing the track movement of the convex rod on the curved surface of the fixed inner-layer groove sleeve, bean groups in the whole cabin are forcibly and rhythmically turned over integrally, so that a stable damp and hot air boundary layer is broken, each coffee bean can be alternately exposed in an optimal hot air environment, the phenomenon that the upper layer and the lower layer are dried unevenly is eliminated, and the quality of coffee beans is improved. The constant water content of the whole batch of coffee beans is ensured, efficient discharge of damp and hot air in bean layers can be promoted due to frequent turning, the drying requirement is met at a relatively lower temperature or within a shorter time, the effect of reducing energy consumption is indirectly achieved, and the production efficiency and the automation level are greatly improved.

The application discloses a Kosakonia cowanii BSX-h4 strain and application thereof. The Kosakonia cowanii BSX-h4 strain is preserved in the Guangdong Microbial Culture Collection Center, and the preservation date is January 8, 2024, and the preservation number is GDMCC No: 64253. The BSX-h4 strain can be used for fermenting coffee, so that the fermentation process of coffee is stabilized, the quality of coffee beans is improved, the production batch stability is improved, the types and contents of flavor substances such as alcohols, ketones, aldehydes, pyrazines and ethers in green coffee beans and roasted coffee beans are obviously improved, the fruit flavor of coffee beverages is improved, and the strain has food safety, so that the strain can be developed into a coffee flavoring microbial starter, and used for improving coffee flavor and improving coffee quality.

The present invention relates to a preparation process for extracting high-content chlorogenic acid from broken green coffee beans. In the process, a non-organic solvent method is used, and by means of steps such as raw material pretreatment, low-temperature ultrasonic enzymatic extraction, column chromatography, concentration and spray drying, a low-caffeine green coffee bean extract is obtained, which is enriched with active ingredients such as chlorogenic acid and various caffeoylquinic acid substances. In the preparation process of the present invention, a protective agent is used for preventing the degradation of chlorogenic acid caused by heating and exposure to air, a resin step-gradient separation method is used to enrich chlorogenic acids and remove caffeine, and a UPLC technique is used to achieve the simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process of the present invention has no organic solvent residue, a high content of active ingredients and high separation efficiency, is safe and environmentally friendly, and is suitable for large-scale production. The final product not only contains a high chlorogenic acid content and a low caffeine content, but is also rich in active ingredients such as caffeoylquinic acid substances. Compared to a market-available product, the final product has a superior flavor and less application difficulties in the food and beverage industry.

The invention relates to the technical field of coffee baking, in particular to a coffee bean baking method based on heating degree control, which comprises the following steps: step 1, selecting green coffee beans; step 2, storing and analyzing raw coffee beans; step 3, preheating the green coffee beans; step 4, baking the coffee beans; and step 5, cultivating the beans. According to analysis and judgment under different freshness and storage states of the green coffee beans, a corresponding baking plan can be adopted for accurate design and fixed adjustment, the purpose that the green coffee beans can be changed and upgraded due to differences of varieties, planting environments, altitudes, processing methods and the like of the green coffee beans is achieved, and a baker can bake the green coffee beans with the method to create unique flavor.

A method of making a supplemented wound dressing including preparing a coffee extract with or without cardamom and supplementing the wound dressing with the coffee extract is provided. The coffee beans may be Khulani coffee beans and they may be green coffee beans, lightly roasted coffee beans, or medium roasted coffee beans. The supplemented wound dressing prepared according to this method is effective to inhibit bacterial growth, particularly growth of methicillin-resistant Staphylococcus aureus.

The invention relates to the technical field of coffee bean fermentation, in particular to green coffee beans and a fermentation method and application thereof. According to the fermentation method provided by the invention, the coffee bean raw material is subjected to stepped fermentation by selecting pseudomonas, saccharomycetes and aspergillus niger as the fermentation inoculants, so that clear and pure green coffee beans with honey fragrance can be obtained. And the green coffee beans have certain mellowness, are good in comprehensive flavor and high in flavor stability, and can stably retain the honey flavor in the functional beverage. When the green coffee beans are applied to the functional beverage, the honey fragrance of the green coffee beans and the natural sweet taste of the dendrobium officinale can form synergistic interaction, the grass smell of the dendrobium officinale is effectively covered, and 85% of subjects cannot recognize the grass smell of the dendrobium officinale.

The invention discloses a college student coffee entrepreneurship practical training method based on entrepreneurship guidance service. The method is executed through a central data processing center, and comprises the following steps: collecting student user data and generating an initial entrepreneurship ability comprehensive score; constructing a personalized virtual entrepreneurship environment based on the score, carrying out simulation operation and forming a simulation operation data set; the data set is analyzed, key decision types are identified, a real miniature entrepreneurship practical operation task list is generated, and practical operation process data are collected after execution; and comparing and analyzing the practical operation process data with the simulated operation data set, generating a personalized entrepreneurship guidance report, adjusting virtual environment model parameters, and guiding iterative practical training. According to the method, a practical training closed loop of evaluation, simulation, practical operation and iteration is constructed, and low-cost deep trial and error, data-driven accurate guidance and continuous optimization of the entrepreneurship ability of student users are realized.

A method of making a supplemented wound dressing including preparing a coffee extract with or without cardamom and supplementing the wound dressing with the coffee extract is provided. The coffee beans may be Khulani coffee beans and they may be green coffee beans, lightly roasted coffee beans, or medium roasted coffee beans. The supplemented wound dressing prepared according to this method is effective to inhibit bacterial growth, particularly growth of methicillin-resistant Staphylococcus aureus.

The invention discloses a coffee powder production process and equipment and coffee powder. Comprising the following steps: S1, a pretreatment stage: performing shallow baking on raw coffee beans for 7 minutes at the temperature of 185 DEG C; the baked coffee beans are crushed; according to the coffee powder production process capable of increasing the caffeine content, in the aspect of functional component retention and improvement, the low-temperature condition in the pretreatment stage plays a core role: 5 DEG C low-temperature enzymolysis can destroy a cell wall structure through enzymolysis, caffeine decomposition caused by high temperature can be avoided, freezing treatment at the temperature of 10 DEG C below zero to 6 DEG C below zero is matched, and the caffeine content is increased. Wall breaking is enhanced by utilizing the expansion effect of ice crystallization at low temperature, a low-temperature enzymolysis-freezing synergistic mechanism is formed, and an efficient channel is opened up for caffeine release; nitrogen protection crushing is carried out in a low-temperature associated low-oxygen environment, thermal damage of heat generated by friction to caffeine is reduced, and the activity of caffeine is reserved to the maximum extent in combination with precise control over the broken state of cell walls.

This invention belongs to the field of functional composition technology, and discloses a weight-loss and body-shaping composition, its preparation method, and its application. The composition, by mass percentage, comprises the following ingredients: 21-25% green coffee, 17-19% white kidney bean extract, 12-18% collagen peptides, 17-25% inactivated compound probiotic powder, and 23-25% mixed fruit and vegetable powder. Green coffee releases the active ingredient chlorogenic acid; white kidney bean extract inhibits α-amylase activity; collagen peptides are easily absorbed and stimulate satiety-related hormones; and the inactivated compound probiotic powder acts as a post-biotic, regulating the intestinal flora environment. This invention achieves its effects through the combined action of three pathways: enhancing satiety, reducing absorption, and regulating metabolism. It can prevent excessive calorie intake, reduce hunger, and simultaneously regulate metabolism. It also increases energy consumption and fat mobilization, provides defecation motivation, regulates intestinal flora balance, and is natural, gentle, and does not harm the human body.

The invention discloses a green coffee bean impurity identification and sorting method and system, a medium and a program product, and in the method, an industrial camera and a near-infrared spectrometer are triggered by a photoelectric sensor to synchronously acquire an image and spectral data of a single particle. Background removal and size normalization are carried out on image data, and standard normal variable transformation is carried out on spectral data; a convolutional neural network and a one-dimensional convolutional neural network are respectively used to extract a visual feature tensor and a spectral feature vector, and the spectral feature vector is expanded into a feature tensor having the same spatial dimension as the visual feature tensor through a full connection layer. And splicing the two feature tensors on the channel dimension to obtain a fusion feature, inputting the fusion feature into a classification layer to calculate the confidence coefficient of the impurity category, and generating a rejection control signal when the confidence coefficient exceeds a preset threshold value. The method is used for improving the recognition precision of impurities with similar appearances and beans with hidden defects inside, so that the impurity residual rate and the food safety risk in finished coffee beans are reduced.

The present application relates to a kind of carbon fat-burning coffee beverage and its preparation method.The raw materials of the carbon fat-burning coffee beverage include composite coffee liquid, carbohydrate absorption inhibition composite system, fat metabolism promotion composite system, auxiliary material and water, the carbohydrate absorption inhibition composite system includes white kidney bean extract, green coffee bean extract and mulberry leaf extract, the fat metabolism promotion composite system includes medium-chain triglyceride and L-carnitine tartrate.In the carbohydrate absorption inhibition composite system, white kidney bean extract (alpha-amylase inhibitor), mulberry leaf extract (DNJ), green coffee bean extract (chlorogenic acid) are respectively targeted at starch, disaccharide, glucose hydrolysis and absorption link, and form full-link carbon interception;In the fat metabolism promotion composite system, medium-chain triglyceride (MCT) provides energy quickly to reduce fat, L-carnitine tartrate accelerates fatty acid beta-oxidation, and both consume stock fat.

The present application provides a kind of instant enema health coffee containing probiotics and its processing method, which is composed of the following raw materials in mass percentage: low-acid arabica coffee base 40-50%, the coffee base is 160-170 ℃, 10-15 min shallow roasting, roasting degree 40-50%; Composite probiotics 5-8%, the composite probiotics is bifidobacterium (CGMCC1.396), lactobacillus plantarum (CGMCC1.557), lactobacillus rhamnosus (CGMCC1.3724) is compounded according to 2:1:1, total viable count ≥10 10 CFU / g, and is treated by microcapsule embedding; through shallow roasting control coffee irritant ingredient content, cooperate with the buffering effect of pH regulator and licorice extract, make enema liquid pH stable at 5.5-6.5, highly adapt to intestinal environment, avoid mucosa damage, no abdominal pain, diarrhea and other discomfort, adapt to long-term intestinal health needs.

The invention relates to the technical field of biology and food, and discloses a self-adaptive regulation and control coffee eurotium cristatum natural eurotium cristatum growing method which comprises the following steps: soaking green coffee beans, removing silver skins on the surfaces of the green coffee beans, and performing high-pressure sterilization treatment; inoculating the sterilized coffee beans with a microbial inoculum containing aspergillus cristatus strains for solid state fermentation; baking the fermented coffee beans to obtain finished coffee beans; the Latin literature name of the aspergillus cristatus is Aspergillus cristatus, and the strain number of the aspergillus cristatus is GDMCC 67444. According to the method, the green coffee beans are subjected to single-bacterium / mixed-bacterium fermentation treatment through specific strains, the edible safety and functionality of the green coffee beans are improved, core sensory quality such as acidity and fragrance of coffee is directionally improved, compared with unfermented green coffee beans, the quality advantage is remarkable, the fermentation process is stable and controllable, the actual production requirements of the coffee processing industry are met, and the method is suitable for popularization and application. The method has outstanding practical value and popularization prospect.

The invention discloses an SERS (Surface Enhanced Raman Scattering) detection method for constructing a hot-spot ordered multilayer nano array based on temperature-driven shrinkage liquid drops, which comprises the following steps of: changing the surface tension of a gas-liquid interface by utilizing temperature change to generate a thermal capillary effect or a Malangori effect, and regulating and controlling the dynamic shrinkage process of the nano sol liquid drops; the target molecules are actively transported into the uniformly distributed hot spot ordered multi-layer nano array structure, coffee rings caused by the reduction of the uniformity of the nano array are avoided, and then a target object signal is detected under a Raman spectrometer. Circulating convection is generated through the synergistic effect of the Malangori effect and the coffee ring effect, and the nano particles in the contracted liquid drops can circularly flow in the centers and the edges of the liquid drops. Therefore, an ordered multi-layer nano array with uniformly distributed hot spots can be constructed in a liquid drop shrinkage process, and meanwhile, high-sensitivity and high-stability detection of SERS of target molecules in the hot spots can be realized.

The invention discloses a germination treatment method for improving nutritional value and functional activity of coffee beans, which comprises the following steps: selecting high-quality green coffee beans which are full in grains and free from mildew and damage, washing the coffee beans with clear water, removing dust and impurities on the surfaces of the coffee beans, putting the cleaned coffee beans into a container, adding sufficient purified water to ensure that the coffee beans are completely immersed, and then putting the coffee beans into a high-pressure water bath; the container is placed in an ultrasonic generating device. The method has the beneficial effects that the waxy coat and the cell wall of the coffee bean seed coat can be instantly broken through the cavitation effect of the ultrasonic waves and the physical effects of mechanical vibration, microjet and the like generated by the ultrasonic waves, and the permeation and absorption of moisture and oxygen are greatly enhanced, so that the germination preparation process which needs 72 hours or more in the traditional method is shortened to 5-6 hours, and the germination efficiency is improved. The germination rate is increased to 98% or above.