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Storage method for prolonging quality guarantee period of peanuts

A storage method and a technology of shelf life are applied in the storage field of prolonging the shelf life of peanuts, which can solve the problems of high cost and consume more electric energy, and achieve the effects of reducing the cost of preservation, prolonging the shelf life and good practical value.

Pending Publication Date: 2019-01-04
河南正花食品集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stored under normal temperature and dry conditions, peanut germplasm will undergo a series of quality components and physiological and biochemical changes during storage, such as enzyme activity, storage substance content, etc. Among them, temperature and humidity are the main factors that affect the substance change process. The method of low-temperature storage of peanuts needs to consume more electric energy to ensure that the peanuts are in a low-temperature environment. The cost of creating a low-temperature environment is relatively high.

Method used

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  • Storage method for prolonging quality guarantee period of peanuts
  • Storage method for prolonging quality guarantee period of peanuts

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Experimental program
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Embodiment Construction

[0019] The application is described in further detail below. It is necessary to point out that the following specific embodiments are only used to further illustrate the application, and should not be interpreted as limiting the scope of protection of the application. Some non-essential improvements and adjustments are made to this application.

[0020] In this experiment, common peanuts were preserved.

[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 to the sun the next day. This cycle is repeated until the moisture content of the peanuts is 7%-12%. After soaking in warm water for 1.5 hours, take it out, put it in the water-absorbing mixture and roll it until the surface of the peanut shell is covered with the water-absorbing mixture. The water-absorbing mixture in this embodiment is quicklime, salt, corn flour and wheat bran, and four The mass ratio of the substances i...

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Abstract

The invention discloses a storage method for prolonging the quality guarantee period of peanuts. The method comprises the steps of drying the shelled peanuts until the moisture content of the peanutsis 7%-12%; soaking the dried shelled peanuts in warm water for 1-3 hours, taking out, and adsorbing a water-absorbing mixture on the surfaces of the shelled peanuts; air-drying the shelled peanuts wrapped with the water-absorbing mixture until the moisture content of the peanuts is 7%-10%; placing the shelled peanuts which are dried in above steps into a plastic bag for sealing; storing the sealedshelled peanuts in a thermostatic ventilated warehouse, wherein the temperature of the warehouse is 10-17 DEG C, and the humidity of the warehouse is less than and equal to 35%. The method reduces the preservation cost and prolongs the quality guarantee period of the peanuts.

Description

technical field [0001] The invention belongs to the technical field of seed storage methods, and in particular relates to a storage method for extending the shelf life of peanuts. Background technique [0002] Peanut is a leguminous crop, one of the main oil varieties of high-quality edible oil, also known as "groundnut" or "longevity fruit". Peanut has the functions of controlling appetite, stabilizing blood sugar, maintaining heart health, and reducing the risk of colon cancer. Studies have shown that the main factors affecting the vitality of peanut germplasm are water content, storage temperature and storage time during the drying and storage of peanuts at room temperature. Stored under normal temperature and dry conditions, peanut germplasm will undergo a series of quality components and physiological and biochemical changes during storage, such as enzyme activity, storage substance content, etc. Among them, temperature and humidity are the main factors that affect th...

Claims

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Application Information

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IPC IPC(8): A23B9/14A23B9/24A23B9/30
CPCA23B9/14A23B9/24A23B9/30A23V2002/00A23V2200/10
Inventor 寇春霞徐在欣陈文瑞夏雪
Owner 河南正花食品集团有限公司
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