How to sprout mung bean sprouts well? The latest method for sprouting bean sprouts

Mung bean sprouts are a food made from mung beans after processing, in which the nutrient content is increased several times over that of mung beans, because during the germination process of mung beans, the amino acids contained in the protein can recombine, greatly increasing the amino acids that are relatively lacking in mung beans, and making the proportion of amino acids more suitable for the needs of the human body, thereby improving the nutritional value of mung bean sprouts. Now let us take a look together at how to sprout mung bean sprouts!

Pre-sprouting treatment

For cultivating bean sprouts, one should try as much as possible to select fresh bean seeds of the current year or the previous year that are fully mature, and at the same time strive for plump grains and bright color. To promote seed germination, “start-up treatment” and “seed soaking treatment” are usually used. The method of start-up treatment is to first pour pre-selected bean grains, before they are put into the sprouting container, generally into hot water at 60℃, soak for 1-2 minutes, and then rinse with cold water 1-2 times. The purpose is to adjust the activity of the oxidase system related to the germination of the bean seeds, give the dormant seeds a temperature stimulus, and help the bean grains germinate evenly and uniformly. The method of seed soaking treatment is that 1 kg of mung beans or soybeans requires about 1 kg of water, and the most suitable water temperature for soaking the bean grains is 20-23℃. When soaking seeds in winter, warm water is generally used; in summer, cold water can be used to soak the seeds directly. The seed soaking time for bean grains generally requires about 8-12 hours.

Sprouting temperature

The seeds of mung beans belong to the seeds of vegetable crops that like warmth and tolerate heat. The minimum temperature when the bean seeds germinate is 10℃, the most suitable temperature is 21-27℃, and the maximum temperature is 28-30℃. It should not exceed 32℃. In sprouting, temperature regulation is done by watering. For example, if the summer temperature is too high, cold water should be used to sprinkle and rinse the bean sprouts generally, but care should be taken to water thoroughly the sprouts in the central part of the cultivation container so as to lower their temperature. In winter, when the temperature is low, warm water should be used for sprinkling to raise the temperature of the bean sprouts being cultivated, and at the same time the flow of cold air should be minimized as much as possible. For cultivating a small amount of bean sprouts at home, in winter the cultivation container can be placed beside a stove or on the stove top to keep it warm.

Watering to promote sprouting

There are generally two methods of watering during sprouting. One is the sprinkling method, which requires that each time water is sprinkled, the amount of water should be large, and at the same time the bean sprouts in the entire container should be thoroughly sprinkled, making sure to regulate the heat of each part of the sprouts in the entire container evenly, until the temperature of the water flowing out is consistent with the temperature of the water when sprinkled in. The other is the flooding method, in which water is poured to fill the entire container and the water surface is made to be about 2 cm above the surface of the bean sprouts, so that the bean sprouts in the container are generally immersed in water, and then all the water is drained away or poured off completely. Repeat this watering 1-2 times until the temperature of each part of the sprouts in the container is regulated to be consistent.

Harvest at the right time

The most suitable time to harvest mung bean sprouts is when the bean sprouts have grown and developed until the embryonic stem is fully elongated and the true leaves are about to appear or have just begun to appear. At this time the embryonic stem is about 5-6 cm long, the roots are about 0.5-1.5 cm long, the bean cotyledons are egg-yellow, the embryonic stem appears milky white and crystal bright, and the true leaves that have just begun to appear are milky yellow, with no lateral roots growing. Generally, each 1 kg of mung beans can produce 7-8 kg of mung bean sprouts.