Method for prolonging guarantee period of peeled mandulapalka

Abstract

The invention discloses a method for prolonging the guarantee period of peeled mandulapalka. The method comprises the following steps: (1) uniformly covering the surface of the peeled mandulapalka with an amino acid water solution, and airing; and (2) carrying out vacuum packaging on the peeled mandulapalka dried in the step (1). By virtue of the method, the fermentation of ethanol is inhibited by virtue of Maillard reaction caused by amino acid and reducing sugar on the surface of the mandulapalka in a drying process, and the fat oxidation is delayed, so that the guarantee period of the peeled mandulapalka can be effectively prolonged, and the rancidity of the mandulapalka produced due to oxidative rancidity of oil fat in the drying process can be inhibited; and a product of the Maillard reaction caused by amino acid and reducing sugar on the surface of the mandulapalka in the drying process has a certain fragrance, so that the peeled mandulapalka has a certain sweet fragrance and a relatively good flavor. The method has the beneficial effects that the operation is simple, and the effect is relatively good.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of peeled oily bean and belongs to the field of storage and preservation of agricultural products. Background technique [0002] Youshadou, also known as Youshaguo, Iron Water Chestnut, Underground Chestnut, Underground Walnut, Ginseng Bean, etc., is an annual herbaceous plant belonging to the Cyperaceae family. Feed in one of the economic crops. my country introduced it from the former Soviet Union in 1952, and it has been planted in more than 20 provinces, municipalities and autonomous regions in my country. [0003] Papaya is one of the most nutrient-dense nuts in tropical to temperate regions. According to research, Yousha beans contain 20-36% of oil, 20-25% of starch, 15-20% of sugar, 3-15% of protein, 4-14% of cellulose, 0.08-0.14 mg / g of vitamin, Natural resin 7%. [0004] The oily bean has many uses, and can be processed into biodiesel and edible oil, and can also be used in fo...

AI Technical Summary

Problems solved by technology

[0007] However, after peeling, the oily beans are more likely to grow mold, and the fat inside is more likely to be oxidized, making the product have a rancid taste

Although vacuum packaging of peeled oily beans can solve the above problems to a certain extent, after vacuum packaging, due to the anaerobic environment, ethanol fermentation is prone to occur, making the product have a certain mellow fragrance, which affects consumers' purchases desire

At the same time, although the oxygen content in the vacuum packaging is less, as the storage progresses, the fat is still undergoing a slow oxidation reaction, resulting in the product having a smell of oxidative rancidity and shortening the shelf life