Bean selection: select new bean seeds with high germination rate, strong germination potential and large and full seeds. Remove broken beans, cracked beans, moth-eaten beans, tender beans, beans in the next year, deoiled beans heated during storage and their impurities, otherwise they will be moldy and rotten in the production process.

02

disinfect

Pour the selected beans into a suitable container, pour warm water at 55℃ and blanch the seeds in warm soup for 10 ~ 15 minutes, and keep stirring to remove impurities such as floating bad beans. The temperature dropped to 30℃ and began to soak beans. This process not only plays a disinfection role, but also stimulates breaking dormancy and improving germination and growth speed.

03

Soak bean sprouts

Generally, it takes 4 hours in winter and 2 hours in other seasons. We refer to authoritative papers, and the results show that the best soaking effect can be achieved when the water absorption of beans reaches 10 1% of their own weight. At this time, using beans to grow bean sprouts has the fastest growth rate, the highest yield and the largest proportion of edible parts. According to our experiment, when the average temperature in Xianyang, Shaanxi Province is 25℃ in June, it takes 3 hours for soybeans and 6 hours for mung beans, which basically meets the requirements.

04

Bud mutation breeding

Prepare a number of 1.5 liter or 2 liter coca-cola bottle (according to your own needs), cut off the bottom, and use a hot awl and other sharp tools to punch a number of small holes in the bottle body and cap, which are not suitable for beans to pass through. Its purpose is to be permeable to water, air and heat. Then pour 150~200 grams of dried beans, which is about one-fifth of the total bottle height. It is best to cover the beans with several layers of wet gauze or toilet paper to prevent the beans from air drying, reduce the evaporation rate of water and play a role in moisturizing.

05

splash water

In the process of germination and growth of bean sprouts, oxygen is consumed due to respiration, which generates a lot of heat, which increases the temperature in the container, especially in the center of bean sprouts, and can rot under the action of microorganisms. Therefore, water should be drenched every 3~4 hours to reduce the central temperature. The specific method is: use a small watering can or a suitable container to hold 20~25℃ cold water, and pour it from the bottom of the bottle cut at the top until it is completely poured out. Every time you pour water, you should use a black plastic bag to tightly cover the whole bottle and avoid light. The purpose is to prevent bean sprouts from encountering sunlight, producing photosynthesis and chlorophyll, making the buds turn green and affecting the senses and taste. After 5~6 days of growth, the product can be harvested.