Storage method for prolonging quality guarantee period of peanuts

[0019] The application is described in further detail below. It is necessary to point out that the following specific implementations are only used to further illustrate the application, and should not be construed as limiting the scope of protection of the application. Those skilled in the art can refer to the content of the above application. Some non-essential improvements and adjustments have been made to this application.

[0020] This experiment uses the preservation of common peanuts.

[0021] After the ordinary peanuts are harvested from the field, they are exposed to the sun during the day, piled up at night, and continue to be exposed the next day. The cycle continues until the moisture content of the peanuts is 7%-12%. The dried peanuts in shells are exposed to 25℃ Soaked in the warm water for 1.5h, remove it, put it in the water-absorbent mixture and tumble until the surface of the peanut shell is fully adhered to the water-absorbent mixture. The water-absorbent mixture in this embodiment is quicklime, salt, corn flour and wheat bran. The mass ratio of the medium substance is 10:3:8:2; the shelled peanuts wrapped with the water-absorbing mixture are dried in the sun, and dried in the dark at night until the moisture content of the peanuts is 8%-12%; Dry the peanuts in a light place until the moisture content of the peanuts reaches 7%-10%; then put the shelled peanuts with the water-absorbing mixture into a plastic bag and seal, and put the sealed shelled peanuts in a constant temperature and ventilated warehouse for storage. The temperature is 10℃-20℃, and the humidity of the warehouse is ≤35%.

[0022] The peanuts in the warehouse are sampled and inspected every five years to observe the germination rate of peanuts, changes in protein content, changes in fat content, and changes in fatty acid content. The table is as follows:

[0023]

[0024] Table 1

[0025] It can be seen from Table 1 that when peanuts are stored by the method of the present invention, the germination rate of peanuts is basically unchanged.

[0026]

[0027] Table 2

[0028] According to Table 2, it can be seen that when peanuts are stored by the method of the present invention, the contents of fat, protein and fatty acids in peanuts are basically unchanged, and the activity of peanuts is basically unchanged, and the temperature range of peanuts stored in the present invention is relatively large, which greatly reduces the impact on the warehouse. Energy consumption caused by temperature control reduces storage costs.

[0029] The above-mentioned embodiments only express several implementation modes of the present invention, and their description is more specific and detailed, but they should not be understood as a limitation to the patent scope of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can be made, and these all fall within the protection scope of the present invention.