芽苗菜是近几年来在我国南北各地迅速发展起来的一类新兴优质高档、清洁无污染、食用安全的保健型蔬菜。但是传统的芽苗菜生产方法靠人为的经验判断湿度够不够,不能准确的控制其湿度,而导致湿度的忽高忽低,容易造成细菌真菌的滋生,而且在整个芽苗菜的生产过程中都是手工操作造 Sprouts in recent years in all parts of our country rapidly developed a new class of high quality, clean, pollution-free, food-safe health-care vegetables. However, the traditional sprouts production methods rely on human experience to determine the humidity is not enough, can not accurately control the humidity, which led to the humidity fluctuated, likely to cause the growth of bacterial fungi, but also in the sprouts production process Are made by hand