Instant bean sprouts were produced using green bean sprouts as the main material and the processing technique, including blanching and crispness-keeping, was investigated. Results indicated that the peroxidase activity in bean sprout was completely lost and the hexanal content of the instant bean sprouts was obviously decreased by blanching the green bean sprouts in 0.15% citrate solution for 2.5 min at 90℃. After blanching, the bean sprouts were soaked in 0.4% CaCl2 for 60 min , thus instant bean sprouts were achieved with better brittleness.