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Method for physical preservation of soybeans

A fresh-keeping method, soybean technology, applied in the direction of preservation of edible seeds, preservation of seeds through radiation/electrical treatment, preservation of food ingredients as anti-microbial, etc., can solve problems such as food safety hazards, achieve odor and nutritional value guarantee, avoid The effects of food safety hazards and broad market application prospects

Inactive Publication Date: 2017-04-26
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soaking treatment of chemical substances inevitably has food safety hazards

Method used

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  • Method for physical preservation of soybeans
  • Method for physical preservation of soybeans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1), selection: select soybeans that are fresh, mildew-free, insect-free, and mechanically damaged;

[0027] (2), soaking and cleaning: immerse the above-mentioned picked soybeans in ultrapure water, remove impurities and dust on the surface of the soybeans, and then sonicate for 0.5h;

[0028] (3), draining, air blowing and mixing treatment: quickly drain the treated soybeans in the dark at a low temperature of 1°C, and then dry them for 30min at 30°C with a mesh belt type airflow dryer;

[0029] (4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 100°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber equipped with red dates , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 10MPa. At this time, the gas of mugwort essential oi...

Embodiment 2

[0034] (1), selection: select soybeans that are fresh, mildew-free, insect-free, and mechanically damaged;

[0035] (2), soaking and cleaning: immerse the above-mentioned picked soybeans in ultra-pure water, remove impurities and dust on the surface of the soybeans, and then sonicate for 1.5 hours;

[0036] (3), draining, air blowing and mixing treatment: quickly drain the treated soybeans in the dark at a low temperature of 10°C, and then dry them for 45min at 50°C with a mesh belt air dryer;

[0037] (4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 120°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber containing soybeans , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 15MPa, at this time, the gas of mugwort essential oil shows a d...

Embodiment 3

[0042] (1), selection: select soybeans that are fresh, mildew-free, insect-free, and mechanically damaged;

[0043] (2), soaking and cleaning: immerse the above-mentioned picked soybeans in ultrapure water, remove impurities and dust on the surface of the soybeans, and then sonicate for 1 hour;

[0044] (3), draining, air blowing and mixing treatment: quickly drain the treated soybeans in the dark at a low temperature of 5°C, and then dry them for 38min at 40°C with a mesh belt air dryer;

[0045] (4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 110°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber containing soybeans , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 13MPa. At this time, the gas of mugwort essential oil exhibits ...

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Abstract

The invention discloses a method for physical preservation of soybeans, and is used for solving the problems that insect attack appears in soybeans in a conventional storage process and the nutritional value is low. The method comprises the steps of soaking and cleaning fresh soybeans, draining, carrying out high pressure penetration treatment, carrying out vacuum high-voltage electric field corona discharge treatment, carrying out vacuum packaging and carrying out cold storage; under the high-pressure condition, volatilized artemisia argyi gas is in an approximate supercritical state, has extremely strong penetration ability, can penetrate into the soybeans, and plays the bacteriostatic and insecticidal effects; through vacuum high-voltage electric field corona discharge treatment, the molecular structure of volatile components in artemisia argyi is broken, and the peculiar smell is further removed; the preservation period of the soybeans after the treatment is greatly prolonged, and the color, aroma and taste are all good.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a physical preservation method for soybeans. Background technique [0002] Soybean (scientific name: Glycine max (L.) Merr) is commonly known as soybean. The protein in soybean is one of the varieties with the highest protein content in plants, the content is about 40%, which is 4 to 5 times that of cereal food, and twice that of meat, eggs and fish. The amino acid composition in soybean protein is similar to that of eggs and milk Proteins are similar, except that methionine is slightly lower, and other essential amino acids are rich in content. It is a complete vegetable protein. In terms of nutritional value, it can be equal to animal protein and belongs to "high-quality protein". The results of the FAO / WHO human experiment show that the essential amino acid composition of soybean protein is more suitable for human needs. For people over two years old, the physiolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/06A23B9/22
CPCA23B9/06A23B9/22A23V2002/00A23V2200/10A23V2250/21A23V2250/134A23V2300/12A23V2300/48
Inventor 汪超胡开群李冬生吴茜石勇徐宁胡勇周梦舟
Owner HUBEI UNIV OF TECH
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