CN103181528A - Production technology for mung bean sprouts - Google Patents
Production technology for mung bean sprouts Download PDFInfo
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- CN103181528A CN103181528A CN2013101174222A CN201310117422A CN103181528A CN 103181528 A CN103181528 A CN 103181528A CN 2013101174222 A CN2013101174222 A CN 2013101174222A CN 201310117422 A CN201310117422 A CN 201310117422A CN 103181528 A CN103181528 A CN 103181528A
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Abstract
The invention discloses a production technology for mung bean sprouts, which comprises the steps of raw material screening, cleaning and sterilizing, mung bean soaking, cultivating, collecting, cleaning and shucking, precooling and the like, wherein mung beans produced in the junction of the three northeast provinces of China are mainly selected, then soaked for 3 to 4 hours in clear water after strict screening, cleaning and sterilizing for achieving bean swelling, then the swelled beans are transferred to a cultivating workshop to cultivate for 6 to 7 days under the condition of appropriate temperature and humidity, collecting is performed according to specific standards after cultivation, mung bean sprouts can be cleaned, unshelled and boxed through cleaning an unshelling production line, then precooling is performed on the mung bean sprouts boxed through a precooling line, and then the mung bean sprouts boxed is put in storage. By adopting the production technology for mung bean sprouts, the quality of the base of the mung bean sprouts is improved, the cultivating process is rationalized, more importantly, through pre-cooling to the mung bean sprouts, the conditions of mustiness and corruption of mung bean sprouts are further weaken, and the fresh keeping time of the mung bean sprouts in follow-up transport, listing and household storage is remarkably prolonged.
Description
Technical field
The present invention relates to a kind of vegetables industrialized producing technology, relate in particular to a kind of new technology that is suitable for scale, high quality of production bean sprouts vegetables.
Background technology
As everyone knows, the bean sprouts is the bud that the legume crop seed sends, therefore the nutritional characteristic that has legume crop, compare with other vegetables, a large amount of protein, vitamin C, asparatate, calcium, iron, food fiber, organic matter, vitamin B1 etc. are contained in the bean sprouts, and it is clear and melodious good to eat, very popular.Traditional mung bean sprouts breeding method is fairly simple, and step such as be divided into seed selection, seed soaking, vernalization, trickle, gather generally adopts vessel such as glazed earthen basin crock to carry out manual operations, controls temperature, humidity by rule of thumb, and labour intensity is big, and efficient is very low.In addition, can not surpass 32 ℃ or be lower than 20 ℃ owing to be fit to the water temperature of mung bean sprouts growth, so in higher summer of temperature and temperature lower winter, traditional breeding method can't the ordinary production mung bean sprouts.
The workshop-based mung bean sprouts production of tradition can't have been satisfied the demand in market, and along with the application of modern agricultural development and agricultural science and technology, the agricultural product bean sprouts becomes a kind of industrial products gradually, and is carried out streamlined production.In each stage of streamlined production process, special development has been carried out in the requirement that cultivate corresponding to the bean sprouts in various kinds of equipment, device, workshop.During the last part technology that wherein after mung bean sprouts is finished cultivation, cleans, cases, puts in storage, because the permanent fresh-keeping of mung bean sprouts is a great difficult problem that perplexs manufacturer for a long time, for avoiding mung bean sprouts in follow-up transportation, to take place to go rotten, go bad, press for the traditional mung bean sprouts production technology of improvement.
Summary of the invention
The present invention is directed to the problems referred to above, also repeatedly practise the production technology of having groped to propose a kind of mung bean sprouts through the characteristic of research mung bean sprouts product, in the hope of enhancing productivity and solving the fresh-keeping problem of mung bean sprouts finished product.
Above-mentioned purpose of the present invention, its technical solution is: a kind of production technology of mung bean sprouts is characterized in that comprising step:
Raw material screening is chosen the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, and carries out screening more than three times obtaining the mung bean that diameter is 3.6-4.8mm;
Clean degerming, clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity;
Soak beans, soaking water consumption should reach more than the twice of raw material mung bean weight, earlier scald beans 1min-3min with 75 ℃-80 ℃ hot water when soaking beans and do not stop to stir and carry out sterilization, pour the cold water chilling then but, again with 3-4 hour beans that rise of clear water immersion of 20 ℃-25 ℃; Soak eluriate again after beans finish 2-3 all over and rub, wash, float except the mucus on mung bean surface and reject mashed beans, at 28 ℃ of following vernalization 3-4 hours, reach 98% germination percentage then, use the limewash sterilization again;
Cultivate, to soak mung bean after beans and the vernalization is transported to cultivate the workshop and pack into and cultivates jar and carry out lucifuge and cultivated 6 days-7 days, the mung bean meter weighs the 60kg/ jar, cultivates the workshop indoor temperature and remains on 25 ℃-26 ℃, and relative humidity remains on more than 80% and every 2h-4h and evenly sprays once cultivating jar;
Gathering, is that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring;
Clean shelling, employing is cleaned the shelling production line mung bean sprouts is cleaned shelling, cleans and removes the also vanning of the kind skin of mung bean sprouts more than 95%;
Precooling moves to pre-cold line with the mung bean sprouts of casing, and behind the water cooling 3min-4min of employing below 2 ℃, is written into fresh-keeping ice house.
Further, in the raw material screening step, mung bean breakage degree is less than 3%.
Further, described cultivation workshop is provided with the electricity-saving lamp of power 5W and opens when nurturing period artificial supervision operation.
Further, the mode of precooling comprises immersion, swims and wash or drip washing in the precooling step.
Further, be written into fresh-keeping ice house simultaneously, also comprise setting up and produce archives, and in producing archives, record production environment, material name, source, use amount, date, gather or examination and test of products result.
Further, to cultivating jar, cultivate the workshop, cleaning the shelling production line and pre-cold line is regularly sterilized, sterilization.
Further, before finishing once the cultivation jar recycling of cultivating, spray with the 0.2% bleaching powder aqueous solution earlier, rinse well with giant again, then usefulness ultraviolet radiation for sterilizing and disinfecting 3 hours-5 hours or with ozonization more than 1 hour.
Use mung bean sprouts production technology of the present invention, its outstanding advantage that compares to that traditional handicraft has is: by from raw material screening, clean degerming, soak beans, vernalization, cultivate, gather, the improvement of technology refinement such as precooling, the quality of mung bean sprouts base-material and the rationalization of cultivating process have been improved, the more important thing is, by the precooling of road, back to mung bean sprouts, weakened further that mung bean sprouts goes rotten, the condition of corruption, significant prolongation the freshness of mung bean sprouts in follow-up transportation, listing, family's storage.
Description of drawings
Fig. 1 produces the process chart of mung bean sprouts for the present invention.
The specific embodiment
The present invention is directed to the defective of traditional mung bean sprouts production technology, innovation has proposed a kind of novel mung bean sprouts production technology, and horn of plenty people dietary vegetable provides effective solution.Summarize it as shown in Figure 1 and comprise step: a raw material screening, choose the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, carry out that screening obtains the mung bean that diameter is 3.6-4.8mm more than three times; Two clean degerming, clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity; Three soak beans, and the boiling hot beans 1min-3min of first hot water with 75 ℃-80 ℃ does not stop stirring and carries out sterilization, pours the cold water chilling then, soaks the 3-4 hour beans that rise with 20 ℃-25 ℃ clear water, wherein soaks the water yield in raw material mung bean weight twice; Soak eluriate again after beans finish 2-3 all over and rub, wash, float except the mucus on mung bean surface and reject mashed beans, then at 28 ℃ of following vernalization 3-4 hours; Four cultivate, to soak mung bean after beans and the vernalization is transported to cultivate the workshop and pack into and cultivates jar and carry out lucifuge and cultivated 6 days-7 days, the mung bean meter weighs the 60kg/ jar, cultivates the workshop indoor temperature and remains on 25 ℃-28 ℃, and relative humidity remains on more than 80% and every 2h-4h and evenly sprays once cultivating jar; Five gather, and are that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring; Six clean shelling, and employing is cleaned the shelling production line mung bean sprouts is cleaned shelling, clean and remove the also vanning of the kind skin of mung bean sprouts more than 95%; Seven precoolings move to pre-cold line with the mung bean sprouts of casing, and behind the water cooling 3min-4min of employing below 2 ℃, are written into fresh-keeping ice house.
As the further optimization of such scheme, in the raw material screening step, mung bean breakage degree must be less than 3%; Cultivate electricity-saving lamp that the workshop is provided with power 5W and when nurturing period artificial supervision operation, open; The mode of precooling comprises immersion, swims and wash or drip washing in the precooling step.Be written into fresh-keeping ice house in addition simultaneously, also comprise setting up and produce archives, and in producing archives, record production environment, material name, source, use amount, date, gather or examination and test of products result.
Further, be the potential safety hazard of avoiding producing, to cultivating jar, cultivate the workshop, cleaning the shelling production line and pre-cold line is regularly sterilized, sterilization.To before finishing once the cultivation jar recycling of cultivating, spray with the 0.2% bleaching powder aqueous solution earlier especially, rinse well with giant again, then usefulness ultraviolet radiation for sterilizing and disinfecting 3 hours-5 hours or with ozonization more than 1 hour.In addition, wherein be used for the plastics Turnround basket of vanning before each the use, need to spray with the 0.2% bleaching powder aqueous solution, rinse well with giant then.
Following constipation closes accompanying drawing, describes in further detail from specific embodiment.
Embodiment one
Choose the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, carrying out more than three times screening, to obtain diameter be mung bean about 3.6mm; Clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity; Then scald beans 1min-3min with 75 ℃ hot water and do not stop to stir and carry out sterilization, pour the cold water chilling then, the 3 hours beans that rise of clear water immersion with 20 ℃ wherein soak the water yield in raw material mung bean weight twice; Soak eluriate again after beans finish 2-3 all over and rub, wash, float except the mucus on mung bean surface and reject mashed beans, then at 28 ℃ of following vernalization 3-4 hours; To soak mung bean after beans and the vernalization and be transported to cultivate the workshop and pack into and cultivate jar and carry out lucifuge and cultivated 6 days, the heavy 60kg/ jar of mung bean meter is cultivated the workshop indoor temperature and is remained on 27 ℃, and relative humidity remains on 80% or more and jar evenly sprays once cultivating every 4h; Be that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring; Adopt cleaning shelling production line that mung bean sprouts is cleaned shelling, cleaning is removed the kind skin of mung bean sprouts more than 95% and is cased; The mung bean sprouts of vanning is moved to pre-cold line, adopt 2 ℃ water cooling 3min after, be written into fresh-keeping ice house.
Embodiment two
Choose the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, carrying out more than three times screening, to obtain diameter be mung bean about 4.2mm; Clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity; Do not stop stirring with the boiling hot beans 2min of 78 ℃ hot water and carry out sterilization, pour the cold water chilling then, soak 3.5 hours beans that rise with 22 ℃ clear water, wherein soak the water yield in raw material mung bean weight twice; Soak eluriate again after beans finish 2-3 all over and rub, wash, float except the mucus on mung bean surface and reject mashed beans, then at 28 ℃ of following vernalization 3-4 hours; To soak mung bean after beans and the vernalization and be transported to cultivate the workshop and pack into and cultivate jar and carry out lucifuge and cultivated 6 days-7 days, the heavy 60kg/ jar of mung bean meter is cultivated the workshop indoor temperature and is remained on 26 ℃, and relative humidity remains on 80% or more and jar evenly sprays once cultivating every 3h; Be that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring; Adopt cleaning shelling production line that mung bean sprouts is cleaned shelling, cleaning is removed the kind skin of mung bean sprouts more than 95% and is cased; The mung bean sprouts of vanning is moved to pre-cold line, adopt 1 ℃ water cooling 3min-4min after, be written into fresh-keeping ice house.
Embodiment three
Choose the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, carrying out more than three times screening, to obtain diameter be the following mung bean of 4.8mm; Clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity; Do not stop stirring with the boiling hot beans 1min of 80 ℃ hot water and carry out sterilization, pour the cold water chilling then, soak 3 hours beans that rise with 25 ℃ clear water, wherein soak the water yield in raw material mung bean weight twice; Soak eluriate again after beans finish 2-3 all over and rub, wash, float except the mucus on mung bean surface and reject mashed beans, then at 28 ℃ of following vernalization 3-4 hours; Four cultivate, to soak mung bean after beans and the vernalization is transported to cultivate the workshop and pack into and cultivates jar and carry out lucifuge and cultivated 6 days-7 days, the mung bean meter weighs the 60kg/ jar, cultivates the workshop indoor temperature and remains on 25 ℃, and relative humidity remains on more than 80% and every 2h and evenly sprays once cultivating jar; Be that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring; Adopt cleaning shelling production line that mung bean sprouts is cleaned shelling, cleaning is removed the kind skin of mung bean sprouts more than 95% and is cased; The mung bean sprouts of vanning is moved to pre-cold line, adopt 0 ℃ water cooling 3min-4min after, be written into fresh-keeping ice house.
Use mung bean sprouts production technology of the present invention, its outstanding advantage that compares to that traditional handicraft has is: by from raw material screening, clean degerming, soak beans, vernalization, cultivate, gather, the improvement of technology refinement such as precooling, the quality of mung bean sprouts base-material and the rationalization of cultivating process have been improved, the more important thing is, by the precooling of road, back to mung bean sprouts, weakened further that mung bean sprouts goes rotten, the condition of corruption, significant prolongation the freshness of mung bean sprouts in follow-up transportation, listing, family's storage.
In addition to the implementation, the present invention can also have other embodiment, and all employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop within the present invention's scope required for protection.
Claims (7)
1. the production technology of a mung bean sprouts is characterized in that comprising step:
Raw material screening is chosen the mung bean that the Inner Mongol, Heilungkiang and boundary, Jilin real estate get, and carries out screening more than three times obtaining the mung bean that diameter is 3.6-4.8mm;
Clean degerming: clean mung bean 2-3 time with clear water, reject damage by worms, broken, lopsided, go mouldy, sent out bud, immature particle, clean silt is also removed impurity;
Soak beans: soak water consumption and should reach more than the twice of raw material mung bean weight, the boiling hot beans 1min-3min of first hot water with 75 ℃-80 ℃ does not stop stirring and carries out sterilization when soaking beans, pour the cold water chilling then but, soak the 3-4 hour beans that rise with 20 ℃-25 ℃ clear water again, soak and eluriate 2-3 time and rub, wash, float mucus and the mashed beans of rejecting except the mung bean surface after beans finish again, at 28 ℃ of following vernalization 3-4 hours, reach 98% germination percentage then, use the limewash sterilization again;
Cultivate: will soak mung bean after beans and the vernalization and be transported to cultivate the workshop and pack into and cultivate jar and carry out lucifuge and cultivated 6 days-7 days, the heavy 60kg/ jar of mung bean meter, cultivate the workshop indoor temperature and remain on 25 ℃-28 ℃, relative humidity remains on more than 80% and every 2h-4h and evenly sprays once cultivating jar;
Gather: be that benchmark will be cultivated jar and shift out and cultivate the workshop by mung bean sprouts hypocotyl length 6cm-10cm, the long 4cm-6cm of coring;
Clean shelling, employing is cleaned the shelling production line mung bean sprouts is cleaned shelling, cleans and removes the also vanning of the kind skin of mung bean sprouts more than 95%;
Precooling: the mung bean sprouts of vanning is moved to pre-cold line, behind the water cooling 3min-4min of employing below 2 ℃, be written into fresh-keeping ice house.
2. the production technology of mung bean sprouts according to claim 1, it is characterized in that: in the raw material screening step, mung bean breakage degree is less than 3%.
3. the production technology of mung bean sprouts according to claim 1 is characterized in that: described cultivation workshop is provided with the electricity-saving lamp of power 5W and opens when nurturing period artificial supervision operation.
4. the production technology of mung bean sprouts according to claim 1 is characterized in that: the mode of precooling comprises that immersion, trip wash or drip washing in the precooling step.
5. the production technology of mung bean sprouts according to claim 1, it is characterized in that: be written into fresh-keeping ice house simultaneously, also comprise and set up to produce archives, and in producing archives, record production environment, material name, source, use amount, date, gather or examination and test of products result.
6. the production technology of mung bean sprouts according to claim 1 is characterized in that: to cultivating jar, cultivate the workshop, cleaning the shelling production line and pre-cold line is regularly sterilized, sterilization.
7. the production technology of mung bean sprouts according to claim 6, it is characterized in that: before finishing the cultivation jar recycling of once cultivating, spray with the 0.2% bleaching powder aqueous solution earlier, rinse well with giant again, then with ultraviolet radiation for sterilizing and disinfecting 3 hours-5 hours or with ozonization more than 1 hour.
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| CN103919061A (en) * | 2014-03-21 | 2014-07-16 | 宁波大学 | Method for producing pocket-size bean sprout with rich vitamin C |
| CN104026491A (en) * | 2014-06-03 | 2014-09-10 | 吉林农业大学 | Mung bean teeth-cleaning and mouth-perfuming chewable tablet and production method thereof |
| CN106717980A (en) * | 2017-01-11 | 2017-05-31 | 河南师范大学 | The method that UV beta radiations improve mung bean shoot vegetable vitamin and carotene carotene content |
| CN109906929A (en) * | 2019-03-05 | 2019-06-21 | 陕西秦豆园农业科技有限公司 | A kind of the controlled atmosphere cultural method and its device of mung bean bean sprout |
| CN110249985A (en) * | 2019-03-05 | 2019-09-20 | 陕西秦豆园农业科技有限公司 | A kind of the controlled atmosphere cultural method and its device of soya bean bean sprout |
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Application publication date: 20130703 |