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Physical fresh keeping method of mung beans

A fresh-keeping method and mung bean technology, which are applied in the fields of edible seed preservation, food preservation, food science, etc., can solve the problem of not mentioning the fresh-keeping of mung bean raw materials, and achieve significant antibacterial and insecticidal effects, odor and nutritional value assurance, and a broad market. The effect of the application foreground

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

None of the studies mentioned the freshness of mung bean raw materials

Method used

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  • Physical fresh keeping method of mung beans

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Experimental program
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Effect test

Embodiment 1

[0026] (1), screening: select fresh mung beans without pests and mildew;

[0027] (2) Soaking and cleaning: immerse mung beans in ultra-pure water to remove impurities and dust on the surface of mung beans, and then ultrasonic for 0.5h;

[0028] (3), draining, air blowing and mixing treatment: quickly drain the treated mung beans in the dark at a low temperature of 1°C, and then dry them for 30min with a mesh belt air dryer at 50°C;

[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 containing mung beans , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 9MPa, at this time, the gas of mugwort essential oil has a density of 0.68-0.85g / cm 3 The approximate supercritical stat...

Embodiment 2

[0034] (1), screening: select fresh mung beans without pests and mildew;

[0035] (2) Soaking and cleaning: immerse mung beans in ultrapure water to remove impurities and dust on the surface of mung beans, and then ultrasonically for 1.5 hours;

[0036] (3), draining, air blowing and mixing treatment: quickly drain the treated mung beans in the dark at a low temperature of 10°C, and then dry them for 50min at 70°C with a mesh belt type airflow 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 mung beans , 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 a density of 0.68-0.85g / cm 3 The app...

Embodiment 3

[0042] (1), screening: select fresh mung beans without pests and mildew;

[0043] (2) Soaking and cleaning: immerse mung beans in ultra-pure water to remove impurities and dust on the surface of mung beans, and then sonicate for 1 hour;

[0044] (3), draining, air blowing and mixing treatment: quickly drain the treated mung beans in the dark at a low temperature of 5°C, and then dry them for 40min at 60°C with a mesh belt type airflow 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 mung beans , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 11MPa. At this time, the gas of mugwort essential oil has a density of 0.68-0.85g / cm 3 The approximate super...

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Abstract

The invention discloses a physical fresh keeping method of mung beans. The problems that in a conventional storage process, insect pests appear in the mung beans, so that the nutrient value of the stored mung beans is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the fresh mung beans, cleaning the soaked mung beans, draining the cleaned mung beans, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner parts of the mung beans to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed mung beans is greatly prolonged, and the processed mung beans are excellent in color, fragrance and taste.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a physical preservation method for mung beans. Background technique [0002] Mung bean is the traditional bean food of our people. Classical Chinese medicine believes that: it can reduce swelling and ventilate, clear away heat and detoxify. Grind raw mung beans and twist them into juice and swallow them. It can cure erysipelas, dysphoria and urticaria. Replenish the stomach. Can be used as a pillow to clear the eyes. It can cure cold and headache and eliminate vomiting. Eat it regularly to replenish vitality, harmonize the five internal organs, soothe the nerves, pass through the twelve meridians, remove dander, and moisturize the skin. The soup can quench thirst and detoxify all herbs, cattle, horses, and stones. Mung beans also have the functions of detoxification, skin beautification and anti-allergy. For example, people who are prone to sores, ulcers, acne, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/18A23B9/10A23B9/00
CPCA23B9/00A23B9/10A23B9/18
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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