CN104067920B - The production method of mung bean shoot vegetable - Google Patents
The production method of mung bean shoot vegetable Download PDFInfo
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Abstract
The present invention relates to technical field of vegetable cultivation, specifically a kind of production method of mung bean shoot vegetable high-yield high-quality safe, step comprises (1) elite seed; (2) soak seed; (3) sow; (4) manage; (5) gather.The present invention adopts water seed soaking to carry out sterilization and the sterilization of seed, reduce the cost of pharmacy disinfection, improve the safety of mung bean shoot vegetable, adopt rice bran as matrix, cover with the film of redness, improve the yield and quality of shoot vegetable, 1 kilogram of mung bean can produce the mung bean shoot vegetable of 4.5 ~ 5 kilograms, than existing mung bean sprouts seedling colza method for planting volume increase more than 25%.
Description
Technical field
The present invention relates to technical field of vegetable cultivation, specifically a kind of production method of mung bean shoot vegetable high-yield high-quality safe.
Background technology
Shoot vegetable, also claims live body vegetables, refers to plant seed or other trophosomes, cultivate under certain condition can be edible tender shoots, seedling, tender Sprout vegetables of waiting.Its product cleaning is pollution-free, green non-pollution, nutritious, unique flavor, delicate fragrance are tender and crisp agreeable to the taste, and after seed germination, nutritive value promotes greatly, deeply likes by consumers in general.
Mung bean becomes in the process of shoot vegetable at germinating growth, and protein is degraded to amino acid, and all kinds of amino acid content increases, and starch is degraded to monose.The mineral matter elements such as the calcium in mung bean, phosphorus, zinc, iron also can be released.The vitamin C of mung bean inside grows out of nothing simultaneously, Cobastab
2, Cobastab
12, carotin, folate content be all multiplied.So the nutritive value of mung bean shoot vegetable is far away higher than mung bean.In addition the harmful components such as tryptose inhibin, Flatulent factors in mung bean are also removed in germination process.Normal edible mung bean shoot vegetable can also be removed cholesterol and fatty accumulation in vascular wall, prevent cardiovascular pathological changes, to the benefits subjects such as hypoferric anemia, scurvy.
Along with the raising of people's living standard, pollution-free food organic food is subject to liking of people, more pays close attention to quality and the safety of vegetables.And adopt existing method to carry out the production of mung bean shoot vegetable, exist rotten kind many, yield poorly, poor quality, easily lodging, growth regulator use the problems such as frequent.There is potential safety hazard in chemical regulation means, is prohibited from using gradually in a lot of countries and regions.About it is forbidden by decree to, vegetable seedling company uses any chemically grown conditioning agent to regulate and control shoot vegetable growth in the U.S..Therefore the mung bean sprouts seedling vegetable production technique studying high-yield high-quality safe is extremely urgent, to promoting that the sound development of mung bean shoot vegetable industry has great importance.
Along with the development of modern technologies, the culture technique of shoot vegetable is also more and more higher, and the medicaments such as existing mung bean shoot vegetable production and application carbendazim, potassium permanganate carry out seed soaking sterilization, affect the safety of shoot vegetable; Existing mung bean shoot vegetable uses ash, sand makes matrix or does not use matrix in producing.Ash and husky poor as its gas permeability of matrix, easily occurs that seed goes rotten phenomenon.Without matrix, place mat blotting paper can not support shoot vegetable, easily lodges, and can not keep moisture.And the production of mung bean shoot vegetable does not use cladding material, just cultivate under the low light level, the yellow of mung bean shoot vegetable, easy excessive growth, exterior quality is poor.
Summary of the invention
The object of the invention is, for above-mentioned technology Problems existing, to provide a kind of production method of mung bean shoot vegetable, the shoot vegetable output utilizing the method to produce is high, product are of fine quality and safety good.
For achieving the above object, the technical solution used in the present invention is: a kind of production method of mung bean shoot vegetable, comprises the steps:
(1) elite seed: select that color is vivid, full grains, size is even, maturity is good high-quality mung bean seed, and airing 4 ~ 6 hours, sorts out bad beans, worm beans;
(2) soak seed: clean with clear water after seed cleaning, then the 15min that soaks seed in the warm water of 50 ~ 55 DEG C, then at room temperature soak seed 24 hours, after seed soaking terminates, seed is pulled out, clean, blot the moisture on surface with filter paper;
(3) sow: being the matrix of 2cm through cleaning and dish upper berth, the shoot vegetable cave thickness after sterilizing, then press 2kg/m
2density sow, water permeable after after planting covering the thick matrix of 1cm, then with black thin film cover, carry out vernalization;
(4) manage: after seed sprouting, change black thin film into red pigment, spray water every day 3 ~ 4 times, keep relative air humidity 70% ~ 80%, temperature controls at 20 ~ 25 DEG C;
(5) gather: after planting 9 ~ 12 days, bud height of seedling 8 ~ 12cm, cuts and cuts the listing of seedling inner wrapping or the whole dish seedling that carries out living and sell.
Further: in step (3), described matrix is rice bran.
Advantageous Effects of the present invention is: the present invention adopts water seed soaking to carry out sterilization and the sterilization of seed, reduce the cost of pharmacy disinfection, improve the safety of mung bean shoot vegetable, adopt rice bran as matrix, cover with the film of redness, improve the yield and quality of shoot vegetable, 1 kilogram of mung bean can produce the mung bean shoot vegetable of 4.5 ~ 5 kilograms, than existing mung bean sprouts seedling colza method for planting volume increase more than 25%, there is very high economic benefit, and mung bean sprouts seedling dish quality better, delicate fragrance is tender and crisp agreeable to the taste, can satisfy the demands of consumers; The present invention is the scale, the standardized production that promote mung bean shoot vegetable, has established solid technical foundation.
Embodiment
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A production method for mung bean shoot vegetable, comprises the steps:
(1) elite seed: select that color is vivid, full grains, size is even, maturity is good high-quality mung bean seed, and airing 4 hours, sorts out bad beans, worm beans;
(2) soak seed: clean with clear water after seed cleaning, then the 15min that soaks seed in the warm water of 50 DEG C, then at room temperature soak seed 24 hours, after seed soaking terminates, seed is pulled out, clean, blot the moisture on surface with filter paper;
(3) sow: the rice bran matrix at dish upper berth, the shoot vegetable cave thickness after cleaning and sterilization being 2cm, then press 2kg/m
2density sow, water permeable after after planting covering the thick matrix of 1cm, then with black thin film cover, carry out vernalization;
(4) manage: after seed sprouting, change black thin film into red pigment, spray water every day 3 times, keep relative air humidity 70%, temperature controls at 20 DEG C;
(5) gather: after planting 9 days, bud height of seedling 8cm, cuts and cuts the listing of seedling inner wrapping or the whole dish seedling that carries out living and sell.
Embodiment 2
A production method for mung bean shoot vegetable, comprises the steps:
(1) elite seed: select that color is vivid, full grains, size is even, maturity is good high-quality mung bean seed, and airing 6 hours, sorts out bad beans, worm beans;
(2) soak seed: clean with clear water after seed cleaning, then the 15min that soaks seed in the warm water of 55 DEG C, then at room temperature soak seed 24 hours, after seed soaking terminates, seed is pulled out, clean, blot the moisture on surface with filter paper;
(3) sow: the rice bran matrix at dish upper berth, the shoot vegetable cave thickness after cleaning and sterilization being 2cm, then press 2kg/m
2density sow, water permeable after after planting covering the thick matrix of 1cm, then with black thin film cover, carry out vernalization;
(4) manage: after seed sprouting, change black thin film into red pigment, spray water every day 4 times, keep relative air humidity 80%, temperature controls at 25 DEG C;
(5) gather: after planting 12 days, bud height of seedling 12cm, cuts and cuts the listing of seedling inner wrapping or the whole dish seedling that carries out living and sell.
Embodiment 3
(1) elite seed: select that color is vivid, full grains, size is even, maturity is good high-quality mung bean seed, and airing 5 hours, sorts out bad beans, worm beans;
(2) soak seed: clean with clear water after seed cleaning, then the 15min that soaks seed in the warm water of 52 DEG C, then at room temperature soak seed 24 hours, after seed soaking terminates, seed is pulled out, clean, blot the moisture on surface with filter paper;
(3) sow: the rice bran matrix at dish upper berth, the shoot vegetable cave thickness after cleaning and sterilization being 2cm, then press 2kg/m
2density sow, water permeable after after planting covering the thick matrix of 1cm, then with black thin film cover, carry out vernalization;
(4) manage: after seed sprouting, change black thin film into red pigment, spray water every day 3 times, keep relative air humidity 75%, temperature controls at 22 DEG C;
(5) gather: after planting 10 days, bud height of seedling 10cm, cuts and cuts the listing of seedling inner wrapping or the whole dish seedling that carries out living and sell.
Embodiment 4
Inventor has carried out the experiment in cultivation of mung bean shoot vegetable high-yield high-quality safe in 2013 at Ya'an, Sichuan Province Sichuan Agricultural University gardening complex laboratory.Main research conditions is as follows:
1 materials and methods
1.1 test material
Supply examination material to be the commercially available mung bean in Yaan, select color vivid, full grains, size is even, the seed that maturity is good, rejects necrosis, damages by worms, without skin, broken rotten seed.
1.2 test method
1.2.1 the different seed soaking time test of mung bean
Seed is cleaned, first water seed soaking (50 DEG C, 15min), then distinguish normal temperature seed soaking 4h, 8h, 12h, 24h.After seed soaking terminates, seed is pulled out clean, carry out sowing vernalization.Thickness of sowing is 2.0kg/m
2, with rice bran as culture matrix, cultivate under the low light level.Each process repeats for 3 times, waters every day 3 ~ 4 times, temperature 20 DEG C ~ 25 DEG C.
1.2.2 the different thickness of sowing test of mung bean
Cleaned by seed, first water seed soaking (50 DEG C, 15min), soak seed after rinsing 24h in clear water; Water is changed 2 times in seed soaking process.Seed soaking terminates seed to be pulled out clean afterwards, carries out sowing vernalization, thickness of sowing establishes 1.0,1.5,2.0,2.5kg/m
2.With rice bran as culture matrix, cultivate under the low light level.Each process repeats for 3 times, waters every day 3 ~ 4 times, temperature 20 ~ 25 DEG C.
1.2.3 the different light screening material test of mung bean
Cleaned by seed, water seed soaking (50 DEG C, 15min), soak seed after rinsing 24h in clear water.Then vernalization is sowed.After emerging, cover with red, blue and black thin film respectively, contrast does not cover, and thickness of sowing is 2.0kg/m
2, each process repeats for 3 times, waters every day 3 ~ 4 times, cultivation temperature 20 DEG C ~ 25 DEG C.
1.2.2 project is measured
1.2.2.1 the mensuration of morphological index
When mung bean shoot vegetable grows into 10d, random selecting 10 strain shoot vegetable, measures its plant height, blade degree of development and maximum blade width with ruler, thick with vernier caliper measurement stem.
1.2.2.2 the mensuration of output
Gather when sowing the 11st day, weigh biological yield, the economic flow rate of mung bean shoot vegetable respectively, and calculate biological yield and economic productive rate.
Biological yield=acrial part weight in wet base+under ground portion weight in wet base; Economic flow rate=acrial part weight in wet base
Biological yield=(acrial part weight in wet base+under ground portion weight in wet base)/often coil seeding quantity;
Economic productive rate=acrial part weight in wet base/often coil seeding quantity
1.2.2.3 the index of quality measures
Content of soluble protein adopts Coomassie brilliant G-250 method to measure; Soluble sugar content adopts anthrone colorimetry to measure; Chlorophyll content adopts the acetone extraction of 80%, spectrophotometry; Nitrate nitrogen content adopts salicylic acid colorimetric method for determining.
1.2.3 data statistics and analysis: adopt SPSS software to carry out variance analysis.
2 results and analysis
2.1 different seed soaking times are on the impact of mung bean shoot vegetable Yield and qualities
2.1.1 different seed soaking time is on the impact of mung bean shoot vegetable upgrowth situation
As shown in Table 1, the thick and maximum blade width of the plant height of mung bean sprouts seedling, stem all along with the prolongation of seed soaking time in the trend increased.Plant height, the stem of seed soaking 24h mung bean shoot vegetable are slightly significantly higher than seed soaking 4h and 8h, and maximum blade width is significantly greater than other each seed soaking times.Blade degree of development is also that seed soaking 24h is maximum.Therefore during seed soaking 24h, the growth of mung bean shoot vegetable is best.
The different seed soaking time of table 1 is on the impact of mung bean shoot vegetable upgrowth situation
Note: show significant difference (α=0.05) with lowercase alphabet different after column data in table, lower same.
2.1.2 different seed soaking time is on the impact of mung bean shoot vegetable output
As shown in Table 2, with the prolongation of seed soaking time, the biological yield of mung bean shoot vegetable and productive rate, economic flow rate and productive rate all in increase trend, during seed soaking 24h output and productive rate the highest, and be significantly higher than other seed soaking times.
The different seed soaking time of table 2 is on the impact of mung bean shoot vegetable output
2.1.3 different seed soaking time is on the impact of mung bean sprouts seedling vegetable matter
As shown in Table 3, different seed soaking times is different on the impact of mung bean sprouts seedling vegetable matter.Mung bean shoot vegetable soluble protein content and soluble sugar content be all seed soaking 24h the highest, and be significantly higher than other each process.Chlorophyll content reaches maximum when soaking seed 12h.Nitrate nitrogen content extends in reduction trend with seed soaking time, and during seed soaking 24h, content is minimum.Generally speaking, though chlorophyll content is significantly lower than seed soaking 12h during seed soaking 24h, soluble protein content, soluble sugar content and nitrate nitrogen content are all better than other process.Therefore, 24h mung bean sprouts seedling vegetable matter of soaking seed is the most desirable.
The different seed soaking time of table 3 is on the impact of mung bean sprouts seedling vegetable matter
2.2 different thicknesss of sowing are to the shadow of mung bean shoot vegetable Yield and qualities
2.2.1 different thickness of sowing is on the impact of mung bean shoot vegetable upgrowth situation
As shown in Table 4, blade degree of carrying out thick with the increase mung bean shoot vegetable plant height of thickness of sowing, stem and maximum blade width be all first increase downward trend afterwards, are thickness of sowing 2.0kg/m
2maximum.Because thickness of sowing is 2.0kg/m
2time mung bean shoot vegetable growth best.
The different thickness of sowing of table 4 is on the impact of mung bean shoot vegetable upgrowth situation
2.2.2 different thickness of sowing is on the impact of mung bean shoot vegetable output
As shown in Table 5, along with the increase of thickness of sowing, the biological yield of mung bean shoot vegetable and productive rate, economic flow rate and productive rate all in first increase after downward trend, when thickness of sowing is 2.0kg/m
2time reach maximum, and be significantly higher than other each thicknesss of sowing.
The different thickness of sowing of table 5 is on the impact of mung bean shoot vegetable output
2.2.3 different thickness of sowing is on the impact of mung bean sprouts seedling vegetable matter
As shown in Table 6, mung bean shoot vegetable soluble protein content, soluble sugar content all with thickness of sowing increase in first increase after downward trend, thickness of sowing 2.0kg/m
2reach maximum, be all significantly higher than other process; Chlorophyll content is increase trend with the increase of thickness of sowing, thickness of sowing 2.5g/m
2time the highest; Nitrate nitrogen content thickness of sowing 2.0kg/m
2content is minimum, and significantly lower than other process.As a complete unit, thickness of sowing 2.0kg/m
2though time chlorophyll content not the highest, with density 2.5kg/m
2between difference remarkable, and its soluble protein content, soluble sugar content are all the highest, and nitrate nitrogen content is also minimum.So thickness of sowing 2.0kg/m
2time mung bean sprouts seedling dish performance optimal.
The different thickness of sowing of table 6 is on the impact of mung bean sprouts seedling vegetable matter
2.3 Different Covering Material are on the impact of mung bean shoot vegetable Yield and qualities
2.3.1 Different Covering Material is on the impact of mung bean shoot vegetable upgrowth situation
Table 7 adopts Different Covering Material on the impact of mung bean shoot vegetable upgrowth situation.It is maximum that its plant height, stem are thick, blade degree of development and maximum blade width are that red plastic film covers, and when therefore red plastic film covers, mung bean shoot vegetable growth potential is best.
Table 7 Different Covering Material is on the impact of mung bean shoot vegetable upgrowth situation
2.3.2 Different Covering Material is on the impact of mung bean shoot vegetable output
As shown in Table 8, adopt Different Covering Material, the biological yield of mung bean shoot vegetable and the equal significant difference of productive rate, economic flow rate and productive rate, mung bean shoot vegetable output and the productive rate of the shading of employing red plastic film are the highest, and are significantly higher than other process.
Table 8 Different Covering Material is on the impact of mung bean shoot vegetable output
2.3.3 Different Covering Material is on the impact of mung bean sprouts seedling vegetable matter
As shown in Table 9, the different to mung bean sprouts seedling vegetable matter of Different Covering Material are adopted.It is all remarkable that mung bean shoot vegetable soluble protein content, soluble sugar content and nitrate nitrogen content respectively process a difference, and wherein soluble protein content and soluble sugar content are all that red plastic film is the highest, and nitrate nitrogen content is that red plastic film is minimum; Chlorophyll content contrast is significantly higher than other and respectively processes.Generally speaking, though the mung bean shoot vegetable chlorophyll content of red plastic film shading is not the highest, its soluble protein content, soluble sugar content are all the highest, and nitrate nitrogen content is also minimum.So, the mung bean sprouts seedling dish performance optimal of red plastic film shading.
Table 9 Different Covering Material is on the impact of mung bean sprouts seedling vegetable matter
3 conclusions
This experimental study shows that the yield and quality of seed soaking time on mung bean has important impact.Proper extension seed soaking time, can promote the growth of shoot vegetable, improves the output of shoot vegetable, productive rate and quality.Analyze shoot vegetable output to increase and the reason of increase with seed soaking time, the author thinks may be relevant with the germination vigor that improve mung bean seed.Soak seed in experiment 24h, and the most high-quality of green shoot vegetable output is best.
Result of the test shows within the specific limits, increases thickness of sowing and can promote that shoot vegetable grows.Because suitably increase thickness of sowing, Mutual influence can be made to strengthen, promote the growth of shoot vegetable, thus improve output and the productive rate of mung bean shoot vegetable.In addition, the quality that thickness of sowing also improves mung bean shoot vegetable is suitably increased.In this experiment, the best thickness of sowing of mung bean sprouts seedling dish is 2.0kg/m
2
This result of the test shows, different color (red, blue, the black) yield and quality of plastic film covering on mung bean shoot vegetable has obvious impact.Wherein the growing way of red pigment covering mung bean shoot vegetable is best, and output is the highest.Mung bean shoot vegetable soluble protein content and the soluble sugar content of the shading of red plastic film are all the highest, and nitrate nitrogen content is minimum.But chlorophyll content is remarkable in contrast, because after plastic film covering, light transmittance reduces, and chlorophyllous synthesis is also corresponding less.Comprehensive each index of quality, the mung bean sprouts seedling dish performance optimal of red plastic film shading.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. the production method of mung bean shoot vegetable, is characterized in that, comprises the steps:
(1) elite seed: select that color is vivid, full grains, size is even, maturity is good high-quality mung bean seed, and airing 4 ~ 6 hours, sorts out bad beans, worm beans;
(2) soak seed: clean with clear water after seed cleaning, then the 15min that soaks seed in the warm water of 50 ~ 55 DEG C, then at room temperature soak seed 24 hours, after seed soaking terminates, seed is pulled out, clean, blot the moisture on surface with filter paper;
(3) sow: being the matrix of 2cm through cleaning and dish upper berth, the shoot vegetable cave thickness after sterilizing, then press 2kg/m
2density sow, water permeable after after planting covering the thick matrix of 1cm, then with black thin film cover, carry out vernalization;
(4) manage: after seed sprouting, change black thin film into red pigment, spray water every day 3 ~ 4 times, keep relative air humidity 70% ~ 80%, temperature controls at 20 ~ 25 DEG C;
(5) gather: after planting 9 ~ 12 days, bud height of seedling 8 ~ 12cm, cuts and cuts the listing of seedling inner wrapping or the whole dish seedling that carries out living and sell.
2. the production method of mung bean shoot vegetable according to claim 1, is characterized in that: in step (3), and described matrix is rice bran.
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| CN104521533B (en) * | 2015-01-13 | 2017-01-18 | 中国农业科学院麻类研究所 | Fresh and alive organic vegetable production method |
| CN104585006A (en) * | 2015-01-31 | 2015-05-06 | 浙江省农业科学院 | Mung bean sprout producing method capable of controlling bud rotting |
| CN105104135A (en) * | 2015-08-21 | 2015-12-02 | 贵州茅台流域东升农场有限公司 | Culture method for accelerating bean sprouting |
| CN105075830A (en) * | 2015-09-02 | 2015-11-25 | 杨永杰 | Manufacturing method for mixed bent bean sprouts |
| CN105340715A (en) * | 2015-10-29 | 2016-02-24 | 无锡苏芽食品有限公司 | Bean sterilizing and soaking method |
| CN105660341B (en) * | 2016-04-12 | 2019-02-19 | 云南农业大学 | A kind of breeding method of grape shoot vegetable |
| CN106034721A (en) * | 2016-07-12 | 2016-10-26 | 四川农业大学 | Planting method of brassica oleracea sprouting vegetables |
| CN107912287A (en) * | 2016-10-08 | 2018-04-17 | 张春兰 | One kind has health-care effect moyashi processing method |
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| CN109831956A (en) * | 2017-09-06 | 2019-06-04 | 重庆鼎阳繁书农业发展有限公司 | A kind of green shoot vegetable physics cultural method |
| CN107646649A (en) * | 2017-09-30 | 2018-02-02 | 湖南萌芽蔬菜产业有限公司 | Organic green bean-leaf and its temperature control production technology |
| CN108308007A (en) * | 2018-02-06 | 2018-07-24 | 北京方圆平安生物科技股份有限公司 | A method of planting mung bean sprouts with hydrogen-rich water |
| CN108770667A (en) * | 2018-04-13 | 2018-11-09 | 天津穗德现代农业种植专业合作社 | A kind of method of edible fungus bran plantation beans shoot vegetable |
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