Physical preservation method for peanuts

A fresh-keeping method and technology for peanut fruit are applied in the fields of edible seed preservation, seed preservation by radiation/electric treatment, food preservation, etc., which can solve problems such as hidden dangers of food safety, guarantee the smell and nutritional value, avoid hidden dangers of food safety, The effect of broad market application prospects

Inactive Publication Date: 2017-05-31
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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  • Physical preservation method for peanuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Raw material pretreatment: Remove the shell of fresh peanuts just unearthed with a peanut sheller, and manually remove peanuts with wormholes and mildew;

[0027] (2), soaking and cleaning: immerse the peanuts after the above treatment in ultra-pure water, remove impurities and dust on the surface of the peanuts, and then sonicate for 1 hour;

[0028] (3), draining, air blowing and mixing treatment: quickly drain the treated peanuts in the dark at a low temperature of 10°C, and then dry them for 40 minutes with a mesh belt air dryer at 40°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 peanuts , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 10...

Embodiment 2

[0034] (1) Raw material pretreatment: Remove the shell of fresh peanuts just unearthed with a peanut sheller, and manually remove peanuts with wormholes and mildew;

[0035] (2), soaking and cleaning: immerse the peanuts after the above treatment in ultra-pure water, remove impurities and dust on the surface of the peanuts, and then sonicate for 1 hour;

[0036] (3), draining, air blowing and mixing treatment: quickly drain the processed peanuts in the dark, at a low temperature of 20°C, and then dry them for 60min with a mesh belt air dryer at 60°C;

[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 peanuts , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 15MPa...

Embodiment 3

[0042] (1) Raw material pretreatment: Remove the shell of fresh peanuts just unearthed with a peanut sheller, and manually remove peanuts with wormholes and mildew;

[0043] (2), soaking and cleaning: immerse the peanuts after the above treatment in ultra-pure water, remove impurities and dust on the surface of the peanuts, and then sonicate for 1 hour;

[0044] (3), draining, air blowing and mixing treatment: quickly drain the treated peanuts in the dark at a low temperature of 15°C, and then dry them for 50min at 50°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 peanuts , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber i...

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Abstract

The invention discloses a physical preservation method for peanuts, which aims to solve the problems that insects can be caused, the nutrient values are relatively low and the like in the conventional peanut preservation process. According to the technical scheme, the physical preservation method comprises the following steps: soaking fresh peanuts, washing, draining off water, performing high-pressure permeation treatment, performing vacuum high-voltage electric field corona discharge treatment and vacuum packaging, and performing cold storage. By adopting the physical preservation method, artemisia argyi gas volatilized under a high pressure condition is approximate to a supercritical state, has a very good permeation property, can penetrate into the peanuts, and can bring an effective antibacterial insecticidal function into play; due to vacuum high-voltage electric field corona discharge treatment, the molecular structures of volatile components in the artemisia argyi can be broken, the odor can be further removed, the preservation period of the treated peanuts can be greatly prolonged, and moreover, the peanuts are all good 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 peanuts. Background technique [0002] Peanut, also known as groundnut, belongs to the annual herb of Papilionaceae. Peanuts have high nutritional value and are rich in fat and protein. According to the determination, the fat content in peanuts is 44%-45%, the protein content is 24-36%, and the sugar content is about 20%. Peanuts are also rich in vitamin B 2 , PP, A, D, E, calcium and iron, etc. And contains thiamine, riboflavin, niacin and other vitamins. The mineral content is also very rich, especially the amino acids necessary for the human body, which can promote the development of brain cells and enhance memory. Peanuts also have the functions of strengthening the body and tonifying deficiency, pleasing the spleen and stomach, moistening the lungs and reducing phlegm, nourishing and regulating qi, diuresis and swelling, he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/06A23B9/10A23B9/00
CPCA23B9/005A23B9/06A23B9/10A23B9/26
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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