A kind of cultivation method of grain sprouts

Abstract

The invention provides a cultivation method of rice sprouts and belongs to the technical field of vegetable cultivation. The method includes the following steps of 1, seed selection and soaking, 2, draining, 3, sowing, 4, germination accelerating and 5, greening in light; in the step 4, germination rice seeds are subjected to shading germination accelerating for 3-5 days, the temperature of a substrate in the germination accelerating process is 19-23 DEG C, water is sprayed 2-3 times a day, each time the water is sprayed, the substrate needs to be wet throughly, and when stem leaves grow to 8-10 mm, germination rice seedlings are obtained; in the step 5, the germination rice seedlings are cultivated in light, in the cultivation process, the temperature of the substrate is 19-28 DEG C, water is sprayed 3-6 times a day, when stem leaves of the germination rice seedlings grow to 70-110 mm, the germination rice seedlings are cleaned, the substrate is removed, and the rice sprouts are obtained. According to the cultivation method of the rice sprouts, the cultivation period is short, the obtained rice sprout stem leaves can reach 70-110 mm and are rich in chlorophyll, the edible taste is good, and the rice sprouts can be eaten as vegetables.

Description

technical field [0001] The invention discloses a method for cultivating grain sprouts, which belongs to the technical field of vegetable planting. Background technique [0002] Guya is obtained by germination of the mature fruit of millet, and there are 1-6mm white primary roots growing on the millet seeds. The grain buds in the prior art are mostly used as medicine, and the grain buds with primary roots are dried and ground for consumption, which has the effects of digestion and neutralization, invigorating the spleen and appetizing. [0003] The applicant found the following problems in the cultivation method of the existing grain sprouts in the research: the existing grain sprouts are mostly used as medicine and not eaten as vegetables, and the grain sprouts cultivated in the prior art are white primary roots with 1-6mm grain buds, and does not have or have stems and leaves of no more than 5mm, which is different from the thick and long roots of beans. The roots of grain...

AI Technical Summary

Problems solved by technology

[0003] The applicant found the following problems in the cultivation method of the existing grain sprouts in the research: the existing grain sprouts are mostly used as medicine and not eaten as vegetables, and the grain sprouts cultivated in the prior art are white primary roots with 1-6mm grain buds, and does not have or have stems and leaves of no more than 5mm, which is different from the thick and long roots of beans. The roots of grain buds are short and thin, and the taste is not good when chewing. It is only used as a It is used as a sprouted grain, which is difficult to eat as a dish

Secondly, the cultivation cycle of existing grain germination food is too long, which is unfavorable for market sales

Again, most of the existing bean germinated food is the hypocotyl part of the seed, which does not contain chlorophyll, and except for a small amount of green cotyledon (such as the green cotyledon of black bean), the bean Most sprouted foods do not contain green, and it is difficult for consumers to supplement rich chlorophyll after eating

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