CN107041422A - It is new to receive mung bean storage method - Google Patents
It is new to receive mung bean storage method Download PDFInfo
- Publication number
- CN107041422A CN107041422A CN201710439460.8A CN201710439460A CN107041422A CN 107041422 A CN107041422 A CN 107041422A CN 201710439460 A CN201710439460 A CN 201710439460A CN 107041422 A CN107041422 A CN 107041422A
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- China
- Prior art keywords
- mung bean
- parts
- cotton
- storage method
- storage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/42—Aloeaceae [Aloe family] or Liliaceae [Lily family], e.g. aloe, veratrum, onion, garlic or chives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
- A23B9/28—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A kind of new receipts mung bean storage method, it is characterized in that, including storage pretreatment procedure and storage treatment process, the storage pretreatment procedure includes mung bean carrying out removal of impurities, cleans, disinfects, the storage treatment process is included in the cotton that the laying of repository bottom is soaked with disinfection solution, then mung bean is placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately arranged.Sterilizing is carried out to mung bean using cotton during storage, prevents from setting cotton to prevent rotten mung bean from will go mouldy to be transferred to adjacent layer simultaneously in bacterium, the growth of virus produced during storage, mung bean layer, it is to avoid the expansion of loss；Disinfection solution periodically or non-periodically is sprayed in cotton corner, prevents the insect in environment from entering repository.
Description
Technical field
The present invention relates to technical field of food storage, and in particular to a kind of new receipts mung bean storage method.
Background technology
Mung bean is nutritious, containing protein 22%~26%, is 2.3 times of wheat flour, 2.7 times of millet, corn
Three times of face, 3.2 times of rice, in mung bean protein matter, the content of 8 kinds of amino acid necessary to human body is the 2~5 of Cereal
Times, wherein rich in amino acid, tryptophan, lysine, leucine, threonine complete protein.Therefore, by mung bean and rice,
Millet is matched, and amino acid can be made complementary.Contain starch 50% or so in mung bean, be only second to Cereal, wherein amylose
29% is accounted for, amylopectin accounts for 71%.Content of cellulose is higher in mung bean, typically 3%~4%, and Cereal there was only 1%~
2%.Fat content is relatively low in mung bean, typically 1% once, mainly palmitic acid, the unsaturated fat such as linoleic acid plus linolenic acid
Acid.Mung bean contains the nutritional ingredients such as abundant B family vitamin, mineral matter.Wherein vitamin B1 is 17.5 times of chicken；Vitamin
B2 is 2~4 times of Cereal, and higher than pork, milk, chicken, fish, calcium is 4 times of Cereal, and 7 times of chicken, iron is chicken
4 times, phosphorus be Cereal and pork, chicken, fish, 2 times of egg.
New mung bean physiological metabolism intensity of receiving is big, breathes vigorous, one section of period is started in storage, is easily caused heating, germination
Even go mouldy.Therefore the water content and impurity of mung bean must be strictly controlled before putting in storage, existing storage method mainly removes mung bean
It is miscellaneous, dry after directly enter silo, storage time is short, easily occurs rotten during storage, and new mung bean storage cycle of receiving is short, unfavorable
In permanent preservation, while mung bean is generally required through over cleaning before consumption, because particle is smaller, there is inconvenience during cleaning.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of storage method for being applied to new receipts mung bean preservation for a long time.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of new receipts mung bean storage method, including storage pretreatment procedure and storage treatment process, the storage pre-treatment
Process includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in the laying of repository bottom and is soaked with
Mung bean, is then placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately by the cotton of disinfection solution
Arrangement.
The mung bean thickness degree is 1.5-2 meters.
The disinfection solution is made up of the raw material of following parts by weight：
0.2-0.6 parts of coptis powder, 0.5-0.8 parts of potassium chloride, 0.1-0.3 parts of cycloprothrin, 0.3-0.8 parts of Kevin Spirit, lemon
0.4-0.6 parts of lemon aldehyde, 0.2-0.5 parts of gibberellin, 0.8-1.2 parts of dehydroactic acid sodium, 5-10 parts of light-coloured vinegar, 2-4 parts of citric acid.
Specifically, the storage pretreatment procedure, comprises the following steps：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；
(2) cleaning end, which is placed in fermentation vat, soaks；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；
(5) spray oxygen scavenger on soybean surface after heating up and stir；
(6) soybean is placed in repository and stored.
Cleaning is is cleaned by ultrasonic in the step (1), is divided into three phases, and first stage setting supersonic frequency 10~
15kHz, 5~10min of scavenging period, second stage setting 15~20kHz of supersonic frequency, 3~5min of scavenging period, phase III
Set 20~25kHz of supersonic frequency, 3~5min of scavenging period.
A pair of opposite sides walls of service sink set metallic plate and are connected with power supply respectively in the step (1), and the phase III is clear
Wash beginning or at the end of, by the metallic plate and power on, while adding electrolyte into service sink.
When the metallic plate and power on, supply voltage is set to rise to 1KV from 0V in 5min, current synchronization is from 0mA liters
To 5mA, terminate rear deenergization, switching electric current flow direction makes supply voltage rise to 1KV, current synchronization from 0V in 5min again
5mA is risen to from 0mA.
The electrolyte is sodium chloride.
In the service sink 20~30g of electrolyte is added in every 100L water.
Fermentation vat adds soak in the step (2).
The soak is made up of the raw material of following parts by weight：
3-5 parts of pepper extract, 0.2-0.5 parts of radix glycyrrhizae, 0.5-0.8 parts of azedarach, 0.3-0.8 parts of garlic, salt 0.8-
1.2 parts, 0.2-0.8 parts of sweet wormwood, 1.3-1.5 parts of edible glue, 0.5-0.8 parts of zanthoxylum powder, 0.2-0.4 parts of sorbic acid, water 20-30
Part.
Soak time is 5-10min in the step (2).
Mung bean is cleaned by ultrasonic, removal remains in the microorganism on mung bean surface and various impurity, makes bacterium in mung bean
Surface loses the resistance to environment with growth, is cleaned by ultrasonic stage by stage, can effectively improve cleaning efficiency；In last of ultrasonic cleaning
In the individual stage, now impurity is removed mung bean epidermis substantially, while epidermis starts softening, both sides metallic plate in service sink is led to
Embryonic knob structure in electricity, destruction mung bean, makes it also not germinateed during preserving afterwards even if making moist, chlorine is added in service sink
Change electrolyte ion in sodium electrolyte, galvanization and pass through mung bean epidermis from high concentration service sink side, in mung bean embryo and epidermis
Between formed one layer of salt time-sharing environment, effectively avoid the growth of bacterium；Mung bean is soaked in soak, contained in soak
Pepper extract, zanthoxylum powder are a kind of natural anti-reflecting oxides, with special fragrance, there is anthelmintic action, prevent mung bean in preservation
During issuable insect pest, the composition combination edible glue such as radix glycyrrhizae, azedarach, garlic, sweet wormwood forms one layer on mung bean surface
Very thin overcoat, protects the nutritional ingredients such as the amino acid in mung bean, starch not to be lost in metabolism.
Beneficial effects of the present invention are：Processing eliminates the cleaning before mung bean is eaten before first being carried out when mung bean is stored and is put in storage
Step, on the premise of the various nutritional ingredients of mung bean are retained, it is to avoid issuable various insect pests, mould during mung bean storage
Become, effectively extend new receipts mung bean storage life；The cotton for being soaked with disinfection solution is laid during storage in repository bottom, then
Mung bean is placed on cotton and forms mung bean layer, cotton and mung bean layer are alternately arranged, and are carried out sterilizing to mung bean using cotton, are prevented
Only store during produce bacterium, virus growth, mung bean layer in set cotton can prevent rotten mung bean from will go mouldy simultaneously
It is transferred to adjacent layer, it is to avoid the expansion of loss；Disinfection solution periodically or non-periodically is sprayed in cotton corner, is prevented in environment
The insect of (mouse, cockroach on such as ground) enters repository.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of new receipts mung bean storage method, including storage pretreatment procedure and storage treatment process, the storage pre-treatment
Process includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in the laying of repository bottom and is soaked with
Mung bean, is then placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately by the cotton of disinfection solution
Arrangement.
The mung bean thickness degree is 1.5-2 meters.
The disinfection solution is made up of the raw material of following parts by weight：
0.2 part of coptis powder, 0.5 part of potassium chloride, 0.1 part of cycloprothrin, 0.3 part of Kevin Spirit, 0.4 part of citral, gibberellin
0.2 part, 0.8 part of dehydroactic acid sodium, 5 parts of light-coloured vinegar, 2 parts of citric acid.
Specifically, the storage pretreatment procedure, comprises the following steps：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；Clean to be cleaned by ultrasonic, cleaning is divided into
Three phases, first stage setting supersonic frequency 10kHz, scavenging period 5min, second stage setting supersonic frequency 15kHz, clearly
Wash time 3min, phase III setting supersonic frequency 20kHz, scavenging period 3min；Described a pair of opposite sides wall difference of service sink
Set metallic plate simultaneously be connected with power supply, phase III cleaning beginning or at the end of, by the metallic plate and power on, simultaneously
Electrolyte is added into service sink, electrolyte is sodium chloride, electrolyte 20g, metallic plate and power on are added in every 100L water
When, supply voltage is risen to 1KV from 0V in 5min, current synchronization rises to 5mA from 0mA, terminate rear deenergization, switching electric current
Flow direction, makes supply voltage rise to 1KV from 0V, current synchronization rises to 5mA from 0mA in 5min again；
(2) cleaning, which terminates mung bean being placed in the fermentation vat for fill soak, soaks 5min；The soak is by following heavy
Measure the raw material composition of part：3 parts of pepper extract, 0.2 part of radix glycyrrhizae, 0.5 part of azedarach, 0.3 part of garlic, 0.8 part of salt, sweet wormwood
0.2 part, 1.3 parts of edible glue, 0.5-0.8 parts of zanthoxylum powder, 0.2 part of sorbic acid, 20 parts of water；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout, and thickness is 5~10cm when shakeouing；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；Specifically, first making refrigerating chamber cool
To -3 DEG C~-5 DEG C, 20~30min is kept；Then it is quick in 5~10min that refrigerating chamber is warming up to 30~35 DEG C, keep 3~
4h, opens freezing indoor sterilizer, the sterilizing unit is preferably ultraviolet sterilization device, the purple when refrigerating chamber is started to warm up
Outer sterilizing unit ultraviolet source wavelength is 260~265nm, and the UV intensity that ultraviolet is radiated on mung bean surface is not less than 70 μ
W/cm2；
(5) spray oxygen scavenger on soybean surface after heating up and stir, the oxygen scavenger is iron series deoxidizers；
(6) soybean is placed in repository and stored.
Embodiment 2
A kind of new receipts mung bean storage method, including storage pretreatment procedure and storage treatment process, the storage pre-treatment
Process includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in the laying of repository bottom and is soaked with
Mung bean, is then placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately by the cotton of disinfection solution
Arrangement.
The mung bean thickness degree is 1.5-2 meters.
The disinfection solution is made up of the raw material of following parts by weight：
0.4 part of coptis powder, 0.6 part of potassium chloride, 0.2 part of cycloprothrin, 0.5 part of Kevin Spirit, 0.5 part of citral, gibberellin
0.3 part, 1.0 parts of dehydroactic acid sodium, 8 parts of light-coloured vinegar, 3 parts of citric acid.
Specifically, the storage pretreatment procedure, comprises the following steps：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；Clean to be cleaned by ultrasonic, cleaning is divided into
Three phases, first stage setting supersonic frequency 13kHz, scavenging period 8min, second stage setting supersonic frequency 18kHz, clearly
Wash time 4min, phase III setting supersonic frequency 23kHz, scavenging period 4min；Described a pair of opposite sides wall difference of service sink
Set metallic plate simultaneously be connected with power supply, phase III cleaning beginning or at the end of, by the metallic plate and power on, simultaneously
Electrolyte is added into service sink, electrolyte is sodium chloride, electrolyte 25g, metallic plate and power on are added in every 100L water
When, supply voltage is risen to 1KV from 0V in 5min, current synchronization rises to 5mA from 0mA, terminate rear deenergization, switching electric current
Flow direction, makes supply voltage rise to 1KV from 0V, current synchronization rises to 5mA from 0mA in 5min again；
(2) cleaning, which terminates mung bean being placed in the fermentation vat for fill soak, soaks 5min；The soak is by following heavy
Measure the raw material composition of part：3 parts of pepper extract, 0.2 part of radix glycyrrhizae, 0.5 part of azedarach, 0.3 part of garlic, 0.8 part of salt, sweet wormwood
0.2 part, 1.3 parts of edible glue, 0.5-0.8 parts of zanthoxylum powder, 0.2 part of sorbic acid, 20 parts of water；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout, and thickness is 5~10cm when shakeouing；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；Specifically, first making refrigerating chamber cool
To -3 DEG C~-5 DEG C, 20~30min is kept；Then it is quick in 5~10min that refrigerating chamber is warming up to 30~35 DEG C, keep 3~
4h, opens freezing indoor sterilizer, the sterilizing unit is preferably ultraviolet sterilization device, the purple when refrigerating chamber is started to warm up
Outer sterilizing unit ultraviolet source wavelength is 260~265nm, and the UV intensity that ultraviolet is radiated on mung bean surface is not less than 70 μ
W/cm2；
(5) spray oxygen scavenger on soybean surface after heating up and stir, the oxygen scavenger is iron series deoxidizers；
(6) soybean is placed in repository and stored.
Embodiment 3
A kind of new receipts mung bean storage method, including storage pretreatment procedure and storage treatment process, the storage pre-treatment
Process includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in the laying of repository bottom and is soaked with
Mung bean, is then placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately by the cotton of disinfection solution
Arrangement.
The mung bean thickness degree is 1.5-2 meters.
The disinfection solution is made up of the raw material of following parts by weight：
0.6 part of coptis powder, 0.8 part of potassium chloride, 0.3 part of cycloprothrin, 0.8 part of Kevin Spirit, 0.6 part of citral, gibberellin
0.5 part, 1.2 parts of dehydroactic acid sodium, 10 parts of light-coloured vinegar, 4 parts of citric acid.
Specifically, the storage pretreatment procedure, comprises the following steps：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；Clean to be cleaned by ultrasonic, cleaning is divided into
Three phases, first stage setting supersonic frequency 15kHz, scavenging period 10min, second stage setting supersonic frequency 20kHz, clearly
Wash time 5min, phase III setting supersonic frequency 25kHz, scavenging period 5min；Described a pair of opposite sides wall difference of service sink
Set metallic plate simultaneously be connected with power supply, phase III cleaning beginning or at the end of, by the metallic plate and power on, simultaneously
Electrolyte is added into service sink, electrolyte is sodium chloride, electrolyte 30g, metallic plate and power on are added in every 100L water
When, supply voltage is risen to 1KV from 0V in 5min, current synchronization rises to 5mA from 0mA, terminate rear deenergization, switching electric current
Flow direction, makes supply voltage rise to 1KV from 0V, current synchronization rises to 5mA from 0mA in 5min again；
(2) cleaning, which terminates mung bean being placed in the fermentation vat for fill soak, soaks 10min；The soak is by following heavy
Measure the raw material composition of part：3 parts of pepper extract, 0.2 part of radix glycyrrhizae, 0.5 part of azedarach, 0.3 part of garlic, 0.8 part of salt, sweet wormwood
0.2 part, 1.3 parts of edible glue, 0.5-0.8 parts of zanthoxylum powder, 0.2 part of sorbic acid, 20 parts of water；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout, and thickness is 5~10cm when shakeouing；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；Specifically, first making refrigerating chamber cool
To -3 DEG C~-5 DEG C, 20~30min is kept；Then it is quick in 5~10min that refrigerating chamber is warming up to 30~35 DEG C, keep 3~
4h, opens freezing indoor sterilizer, the sterilizing unit is preferably ultraviolet sterilization device, the purple when refrigerating chamber is started to warm up
Outer sterilizing unit ultraviolet source wavelength is 260~265nm, and the UV intensity that ultraviolet is radiated on mung bean surface is not less than 70 μ
W/cm2；
(5) spray oxygen scavenger on soybean surface after heating up and stir, the oxygen scavenger is iron series deoxidizers；
(6) soybean is placed in repository and stored.
Embodiment 4
A kind of new receipts mung bean storage method, including storage pretreatment procedure and storage treatment process, the storage pre-treatment
Process includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in the laying of repository bottom and is soaked with
Mung bean, is then placed on the cotton and forms mung bean layer, the cotton and mung bean layer are alternately by the cotton of disinfection solution
Arrangement.
The mung bean thickness degree is 1.5-2 meters.
The disinfection solution is made up of the raw material of following parts by weight：
0.4 part of coptis powder, 0.6 part of potassium chloride, 0.2 part of cycloprothrin, 0.5 part of Kevin Spirit, 0.5 part of citral, gibberellin
0.3 part, 1.0 parts of dehydroactic acid sodium, 8 parts of light-coloured vinegar, 3 parts of citric acid.
Specifically, the storage pretreatment procedure, comprises the following steps：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；Clean to be cleaned by ultrasonic, cleaning is divided into
Three phases, first stage setting supersonic frequency 13kHz, scavenging period 8min, second stage setting supersonic frequency 18kHz, clearly
Wash time 4min, phase III setting supersonic frequency 23kHz, scavenging period 4min；Described a pair of opposite sides wall difference of service sink
Set metallic plate simultaneously be connected with power supply, phase III cleaning beginning or at the end of, by the metallic plate and power on, simultaneously
Electrolyte is added into service sink, electrolyte is sodium chloride, electrolyte 25g, metallic plate and power on are added in every 100L water
When, supply voltage is risen to 1KV from 0V in 5min, current synchronization rises to 5mA from 0mA, terminate rear deenergization, switching electric current
Flow direction, makes supply voltage rise to 1KV from 0V, current synchronization rises to 5mA from 0mA in 5min again；
(2) cleaning, which terminates mung bean being placed in the fermentation vat for fill soak, soaks 8min；The soak is by following heavy
Measure the raw material composition of part：5 parts of pepper extract, 0.5 part of radix glycyrrhizae, 0.8 part of azedarach, 0.8 part of garlic, 1.2 parts of salt, sweet wormwood
0.8 part, 1.5 parts of edible glue, 0.8 part of zanthoxylum powder, 0.4 part of sorbic acid, 30 parts of water；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout, and thickness is 5~10cm when shakeouing；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；Specifically, first making refrigerating chamber cool
To -3 DEG C~-5 DEG C, 20~30min is kept；Then it is quick in 5~10min that refrigerating chamber is warming up to 30~35 DEG C, keep 3~
4h, opens freezing indoor sterilizer, the sterilizing unit is preferably ultraviolet sterilization device, the purple when refrigerating chamber is started to warm up
Outer sterilizing unit ultraviolet source wavelength is 260~265nm, and the UV intensity that ultraviolet is radiated on mung bean surface is not less than 70 μ
W/cm2；
(5) spray oxygen scavenger on soybean surface after heating up and stir, the oxygen scavenger is iron series deoxidizers；
(6) soybean is placed in repository and stored.
Mung bean is placed in refrigerating chamber and is first cooled to subzero, one layer of ice crystal is formed on mung bean surface, then quickly
Heating, makes ice crystal gasify, and while the moisture for containing mung bean is removed, saves the unlikely stream of the nutritional ingredient contained in mung bean
Lose；Bactericidal unit is opened when refrigerating chamber is started to warm up, now bacterial activity is low, help quickly to kill bacterium；Spray on mung bean surface
Soybean nutritive value in itself can be kept and avoid the loss of its quality by spilling oxygen scavenger, prevent mung bean rotten, rotten, mouldy.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and that described in above-described embodiment and specification is only the present invention
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also have it is various
Changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by institute
Attached claims and its equivalent thereof.
Claims (10)
1. a kind of new receive mung bean storage method, it is characterised in that including storage pretreatment procedure and storage treatment process, it is described enter
Storehouse pretreatment procedure includes mung bean carrying out removal of impurities, cleans, disinfects, and the storage treatment process is included in repository bottom
Laying is soaked with the cotton of disinfection solution, and then mung bean is placed on the cotton and forms mung bean layer, the cotton and described green
Beans layer is alternately arranged.
2. new receipts mung bean storage method as claimed in claim 1, it is characterised in that the mung bean thickness degree is 1.5-2 meters.
3. new receipts mung bean storage method as claimed in claim 1, it is characterised in that the disinfection solution is by following parts by weight
Raw material composition：
0.2-0.6 parts of coptis powder, 0.5-0.8 parts of potassium chloride, 0.1-0.3 parts of cycloprothrin, 0.3-0.8 parts of Kevin Spirit, citral
0.4-0.6 parts, 0.2-0.5 parts of gibberellin, 0.8-1.2 parts of dehydroactic acid sodium, 5-10 parts of light-coloured vinegar, 2-4 parts of citric acid.
4. new receipts mung bean storage method as claimed in claim 1, it is characterised in that the storage pretreatment procedure, including with
Lower step：
(1) mung bean is subjected to screening removal of impurities, is placed in service sink and cleans after removal of impurities；
(2) cleaning end, which is placed in fermentation vat, soaks；
(3) mung bean after soaking is placed in refrigerating chamber and shakeout；
(4) freezing indoor temperature is made first to reduce and keep being rapidly heated after a period of time；
(5) spray oxygen scavenger on soybean surface after heating up and stir；
(6) soybean is placed in repository and stored.
5. new receipts mung bean storage method as claimed in claim 4, it is characterised in that cleaned in the step (1) as ultrasound clearly
Wash, the ultrasonic cleaning is divided into three phases, first stage setting 10~15kHz of supersonic frequency, 5~10min of scavenging period, the
Two-stage sets 15~20kHz of supersonic frequency, 3~5min of scavenging period, phase III setting 20~25kHz of supersonic frequency, clearly
Wash 3~5min of time.
6. new receipts mung bean storage method as claimed in claim 4, it is characterised in that a pair of phases of service sink in the step (1)
Metallic plate is set respectively to side wall and is connected with power supply, the phase III cleaning start or at the end of, by the metallic plate with electricity
Source is connected, while adding electrolyte into service sink.
7. new receipts mung bean storage method as claimed in claim 6, it is characterised in that when the metallic plate is with power on,
Supply voltage is risen to 1KV from 0V in 5min, current synchronization rises to 5mA from 0mA, terminate rear deenergization, switching electric current is flowed to,
Supply voltage is set to rise to 1KV from 0V in 5min again, current synchronization rises to 5mA from 0mA.
8. new receipts mung bean storage method as claimed in claim 4, it is characterised in that fermentation vat addition leaching in the step (2)
Steep liquid.
9. as claimed in claim 8 new receive mung bean storage method, it is characterised in that the soak by following parts by weight original
Material composition：
3-5 parts of pepper extract, 0.2-0.5 parts of radix glycyrrhizae, 0.5-0.8 parts of azedarach, 0.3-0.8 parts of garlic, salt 0.8-1.2
Part, 0.2-0.8 parts of sweet wormwood, 1.3-1.5 parts of edible glue, 0.5-0.8 parts of zanthoxylum powder, 0.2-0.4 parts of sorbic acid, 20-30 parts of water.
10. new receipts mung bean storage method as claimed in claim 9, it is characterised in that soak time is 5- in the step (2)
10min。
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