CN114365763A - Method for improving storage quality of millet - Google Patents
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Classifications
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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
- A23B9/06—Preserving by irradiation or electric treatment without heating effect
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for improving the storage quality of millet, which comprises the following steps: naturally drying the harvested millet, performing threshing, shelling and impurity removal treatment, performing ultraviolet irradiation, and then storing according to a conventional method. The invention firstly uses the UV-C technology for grain storage, compared with the conventional millet storage method, the method can greatly slow down the phenomena of fading, fragrance reduction, bad smell, viscosity and glutinousness reduction, poor taste and the like which are easy to occur in the millet storage, the malondialdehyde content of the millet after the UV-C treatment is reduced, the activity of lipoxygenase is reduced, the contents of lutein and zeaxanthin are increased, the fungal pollution is effectively reduced, the edible value of the millet is maximized, and the shelf life is effectively prolonged.
Description
Technical Field
The invention relates to the technical field of grain storage, in particular to a method for improving the storage quality of millet.
Background
Millet (Setaria italic (L.) P.Beauv) is one of the main food crops in arid and semiarid regions of the world, and the primary processed product of millet is rich in various nutritional ingredients, such as dietary fiber, minerals, vitamins and some plant compounds, such as ferulic acid, phytic acid and the like. In addition, millet has certain medicinal value, and researches show that millet can reduce the occurrence of some chronic diseases. Along with the gradual emphasis of residents in China on healthy diet, the requirements of coarse cereals such as millet and the like are increasing day by day. The millet color is one of the main concerns when people buy millets, and visually reflects the quality of the millets. The rice color is in positive correlation with the flavor, color, palatability and the like of cooked rice, and the more yellow the rice color is, the stronger the flavor of the cooked rice is, and the better the palatability is. Therefore, the beige is also the first indicator for breeding high-quality millet varieties. Although the millet color has various colors such as more than twenty kinds of yellow, white, orange, brown, red, black, green, etc., wherein yellow is the main type of the millet color. Some traditional millets, such as 'Longshan millet', 'Qinzhou yellow', etc., and some good varieties, such as 'Jingu 21', 'Longgu 25', etc., have golden yellow rice color, which is very popular with consumers. In the storage process of millet and deep-processed products thereof, the phenomena of color fading, fragrance reduction, bad smell, viscosity reduction, glutinousness reduction, bad taste and the like often occur, which seriously affect and restrict the edible value of millet, make the quality stability of the deep-processed products difficult to guarantee and seriously restrict the development of the millet market economy.
At present, there are few studies on the reduction of the color degradation of millet during storage, and methods for eliminating the mildew during grain storage by physical and chemical methods are common. The physical method comprises screening, separating, soaking, washing, adsorbing and filtering, etc. Chemical methods include the use of oxidizing agents, including bases or organic acids, and the like. Of these methods, irradiation treatment is the most desirable method for "fresh pathogen-free" food. Wherein the short wave Ultraviolet (UV-C) technology is a non-thermal technology which can inhibit the growth of microorganisms and prolong the shelf life of agricultural products. At present, the UV-C technology is mostly used for fruit and vegetable storage, and the application in grain storage is less.
Disclosure of Invention
The invention aims to provide a method for improving the storage quality of millet.
In order to realize the aim of the invention, the invention provides a method for improving the storage quality of millet, which comprises the steps of naturally drying harvested millet, threshing, shelling and impurity removal, carrying out ultraviolet irradiation, and then storing.
Improving millet quality includes, but is not limited to, a decrease in Malondialdehyde (MDA) content in millet, a decrease in Lipoxygenase (LOX) activity in millet, an increase in lutein and zeaxanthin content in millet, and a reduction in microbial contamination.
The ultraviolet irradiation conditions are: the power of ultraviolet lamp is 40W, the wavelength is 254nm, the ultraviolet irradiation time is 30min-2h (preferably 30min-1h), and the ultraviolet intensity is 81-162KJ/m2The vertical distance between the lamp tube and the millet is 10cm during irradiation, and the temperature is 25 +/-1 ℃.
The storage conditions were: the temperature is 25 +/-1 ℃, the humidity is 45-55 percent, and the product is stored in a dark place.
The microorganism includes fungi such as Aspergillus sp, Penicillium sp, Fusarium sp, and the like.
By the technical scheme, the invention at least has the following advantages and beneficial effects:
the invention firstly uses the UV-C technology for grain storage, compared with the conventional millet storage method, the method can greatly slow down the phenomena of fading, fragrance reduction, bad smell, viscosity and glutinousness reduction, poor taste and the like which are easy to occur in the millet storage, the malondialdehyde content of the millet after the UV-C treatment is reduced, the activity of lipoxygenase is reduced, the contents of lutein and zeaxanthin are increased, the fungal pollution is effectively reduced, the edible value of the millet is maximized, and the shelf life is effectively prolonged.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products. Example 1 method for improving storage quality of millet
Naturally drying the harvested millet (middle millet 19), threshing, shelling, and removing mixed and broken rice grains. Subjecting the hulled millet to UV-C treatment by ultraviolet tube irradiation with power of 40W, wavelength of 254nm, and ultraviolet intensity of 81KJ/m2Irradiating for 30min, wherein the vertical distance between the lamp tube and the millet is 10 cm. The treated millet still shows good color and storage quality after being stored for 90 days in the dark under the condition of 25 ℃ and 50 percent of humidity. The results of analyses of millet stored for 90 days without UV-C treatment and after UV-C treatment were as follows: as shown in table 1, the L value of millet did not change significantly before and after UV-C treatment. Storing for 45 daysLater, the L value of millet is in an increasing trend, but 81KJ/m2The treatment had a small effect on the L value and was not significantly different from the control group. The a value represents the degree of red and green, positive values represent red and negative values represent greenish. 81KJ/m2The a value of the millet after the irradiation treatment has no obvious difference, and the a value of the millet after the irradiation treatment has no obvious difference after 45 days and 90 days. The influence of UV-C treatment on the change of the red-green degree of the millet is proved to be little. The b value represents the yellow-blue degree, positive values represent yellow, negative values represent greenish, and larger b values represent more yellow objects. The b value was lowest before storage and highest up to 45 days. 81KJ/m2The millet of the treated group was significantly higher than the control group after 45 days of storage, and the b value decreased but still higher than the control group after 90 days of storage, indicating that the b value of the millet could be increased after UV-C treatment.
TABLE 1 UV-C treatment (81 KJ/m)2) Influence on millet color
*: l represents luminance, a represents red-green degree, and b represents yellow-blue degree. Shoulder-marked letters represent significant differences. The same applies below.
UV-C irradiation treatment can increase the lutein and zeaxanthin content. After 45 days of storage, the lutein content in the UV-C treated group was higher than that in the control group, but not significant. After 90 days of storage, the lutein content in the UV-C irradiated group was significantly higher than that in the control group. The zeaxanthin content is increased after the UV-C treatment, and after 45 days of storage, the content of the zeaxanthin in the UV-C group is higher than that in the control group but is not significant. With increasing storage time, zeaxanthin levels decreased, but the UV-C group was still higher than the control (table 2).
TABLE 2 UV-C treatment (81 KJ/m)2) Effect on lutein and zeaxanthin of millet
The MDA content is one of products of lipid peroxidation of cell membranes, and can reflect the degree of lipid peroxidation and indirectly reflect the degree of damage to cells. As shown in Table 3, 81KJ/m2The irradiation group has obvious inhibition effect on the rise of the millet MDA content and the LOX activity.
TABLE 3 UV-C treatment (81 KJ/m)2) Effect on MDA content and LOX Activity
The fungal colonies in the harvested millet are mainly Aspergillus sp, penicillium sp, Fusarium sp, Phomopsis sp and drechler sp in low content. As shown in Table 4, the number of microbial cells was reduced after UV-C treatment. This may be the destruction of cell membranes and DNA by UV-C irradiation, which may lead to the death of microorganisms and thus to a bactericidal effect.
TABLE 4 UV-C treatment (81 KJ/m)2) Influence on the microbial flora
Example 2 method for improving storage quality of millet
Naturally drying the harvested millet (middle millet 19), threshing, shelling, and removing mixed and broken rice grains. Subjecting the hulled millet to UV-C treatment by ultraviolet lamp irradiation method with power of 40W, wavelength of 254nm, and ultraviolet intensity of 162KJ/m2Irradiating for 1h, wherein the vertical distance between the lamp tube and the millet is 10cm during irradiation. The treated millet is stored at 25 ℃ with the humidity of 45% in a dark place. The product still shows good color and storage after 90 days of storage under the conditionAnd (4) quality. The results of analyses of millet stored for 90 days without UV-C treatment and after UV-C treatment were as follows:
as shown in Table 5, the L value of millet before and after UV-C treatment did not change significantly. After 90 days of storage, the UV-C treated group was not significantly different from the blank group. Similar to the L value, UV-C had no significant effect on the a value. As with example 1, UV-C treatment can increase the b-value during millet storage.
TABLE 5 UV-C treatment (162 KJ/m)2) Influence on millet color
UV-C irradiation treatment can increase the lutein and zeaxanthin content. After 45 days of storage, the lutein content and zeaxanthin of the UV-C treated group were significantly higher than those of the control group. After 90 days of storage, the lutein and zeaxanthin content in the UV-C irradiated group was significantly higher than the control group (table 6).
TABLE 6 UV-C treatment (162 KJ/m)2) Effect on lutein and zeaxanthin of millet
As shown in table 7, after 45 days of storage, the UV-C treated millets had a significantly reduced but insignificant MDA content and a significantly reduced LOX activity. After 90 days of storage, the MDA content and the LOX activity of the millets after UV-C treatment are both obviously reduced, which shows that the UV-C treatment has an inhibiting effect on inhibiting the MDA content and the LOX activity of the millets from increasing.
TABLE 7 UV-C treatment (162 KJ/m)2) Effect on MDA content and LOX Activity
162KJ/m as shown in Table 82The number of Aspergillus sp. cells decreased from 3 to 0 after UV-C treatment, and after 90 days of storage, the number of Aspergillus sp., Penicillium sp., Fusarium sp., Phomopsis sp., Drechlera sp. cells decreased compared to the control group.
TABLE 8 UV-C treatment (162 KJ/m)2) Influence on the microbial flora
Example 3 method for improving storage quality of millet
Naturally drying the harvested millet (middle millet 19), threshing, shelling, and removing mixed and broken rice grains. Subjecting the hulled millet to UV-C treatment by ultraviolet tube irradiation with power of 40W, wavelength of 254nm, and ultraviolet intensity of 324KJ/m2And irradiating for 2h, wherein the vertical distance between the lamp tube and the millet is 10cm during irradiation. The processed millet is placed at 25 ℃ and the humidity is 45% -55%, and is stored in a dark place. Good colour and storage quality was shown after 90 days storage under the conditions. The results of analyses of millet stored for 90 days without UV-C treatment and after UV-C treatment were as follows:
as shown in table 9, the L value of millet did not change significantly before and after UV-C treatment. After 90 days of storage, the UV-C treated group was not significantly different from the blank group. Similar to the L value, UV-C had no significant effect on the a value. After 45 days of storage, UV-C treatment significantly increased the b-value of the millet. The storage time is 90 days, and the b value of the UV-C treatment and the control group has no significant difference.
TABLE 9 UV-C treatment (324 KJ/m)2) Influence on millet color
324KJ/m2After the millet is treated by the UV-C, the contents of lutein and zeaxanthin of the millet are not obviously different from those of a control group. After 90 days of storage, the lutein and zeaxanthin levels in the UV-C treated group were higher than the control group but not significant (table 10).
TABLE 10 UV-C treatment (324 KJ/m)2) Effect on lutein and zeaxanthin of millet
After the millet is treated by the UV-C, the MDA content and the LOX activity are increased. However, after 45 days of storage, the MDA content was lower than that of the control group, but not significant. With increasing storage time, the MDA content decreases. LOX activity was substantially consistent with that of example 1 and example 2, both lower than that of the control (Table 11).
TABLE 11 UV-C treatment (324 KJ/m)2) Effect on MDA content and LOX Activity
324KJ/m as shown in Table 122UV-C treatment increases the number of Aspergillus sp, penicillium sp, Fusarium sp, which is likely due to the growth of microorganisms caused by the damage of some functional cells in millet caused by the increase of the intensity of UV-C. After 90 days of storage, the total number of cells in the UV-C treated group was smaller than that in the control group.
TABLE 12 UV-C treatment (324 KJ/m)2) Influence on the microbial flora
Example 4
Naturally drying the harvested millet (middle millet 19), threshing, shelling, and removing mixed and broken rice grains. Subjecting the hulled millet to UV-C treatment by ultraviolet tube irradiation with power of 40W, wavelength of 254nm, and ultraviolet intensity of 81-324KJ/m2Irradiating for 30min-2h, wherein the vertical distance between the lamp tube and the millet is 10 cm. The processed millet is placed at 25 ℃ and the humidity is 45% -55%, and is stored in a dark place. Good colour and storage quality was shown after 90 days storage under the conditions. Without UV-C treatment andthe results of the analyses of the millets stored for 90 days after UV-C treatment are as follows:
as shown in Table 13, UV-C treatment had no significant effect on millet L and a values, but 81 and 161KJ/m2The b value of the millet is improved after the ultraviolet irradiation intensity treatment, and the b value is higher than that of a control group but is not obvious along with the increase of the ultraviolet irradiation intensity.
TABLE 13 Effect of UV-C treatment on millet Rice color upon storage for 90 days
As shown in Table 14, 81 and 161KJ/m2The UV-C treatment can increase the lutein and zeaxanthin content, both decreasing with increasing UV-C treatment time. 324KJ/m2The lutein after UV-C treatment has no difference from the control group, and the zeaxanthin is higher than the control group.
TABLE 14 Effect of UV-C treatment on lutein and zeaxanthin of millet stored for 90 days
As shown in table 15, both MDA content and LOX activity of the millet were reduced after UV-C treatment, indicating that UV-C treatment was effective in controlling the aging of millet during storage. However, as the intensity of UV-C treatment was changed, both MDA content and LOX activity increased, indicating that high intensity UV-C treatment may cause OH, H, etc2O2、O2In the case of increased production of ROS products, membrane lipid peroxidation is initiated, resulting in an increase in malondialdehyde concentration.
TABLE 15 Effect of UV-C treatment on millet MDA content and LOX activity upon storage for 90 days
As shown in table 16, the reduction in the number of cells by Aspergillus sp, penicillium sp, Fusarium sp, Phomopsis sp, and Drechlera sp after UV-C treatment indicates that UV-C treatment can inhibit the growth of microorganisms. As the UV intensity increased, the number of cells increased in Aspergillus sp, penicillium sp, Fusarium sp, indicating that increased UV-C treatment intensity affected microbial cell number control.
TABLE 16 Effect of UV-C treatment on the microbial flora of millet stored for 90 days
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (5)
1. The method for improving the storage quality of millet is characterized in that harvested millet is naturally dried, subjected to threshing, shelling and impurity removal treatment, subjected to ultraviolet irradiation, and then stored according to a conventional method;
the method for improving the millet quality comprises the following steps: the malondialdehyde content in millet is reduced, the lipoxygenase activity in millet is reduced, the contents of lutein and zeaxanthin in millet are increased, and the microbial pollution is reduced.
2. The method according to claim 1, wherein the ultraviolet irradiation conditions are: the power of the ultraviolet lamp is 40W, the wavelength is 254nm, the ultraviolet irradiation time is 30min-2h, and the ultraviolet intensity is 81-162KJ/m2The vertical distance between the lamp tube and the millet is 10cm during irradiation, and the temperature is 25 +/-1 ℃.
3. The method according to claim 1, characterized in that the storage conditions are: the temperature is 25 +/-1 ℃, the humidity is 45-55 percent, and the product is stored in a dark place.
4. The method of any one of claims 1 to 3, wherein the microorganism is a fungus.
5. The method according to claim 4, wherein the fungus comprises Aspergillus sp.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0557204A (en) * | 1991-08-07 | 1993-03-09 | Nitsukoku Seifun Kk | Production of powder |
| US20090311392A1 (en) * | 2007-09-20 | 2009-12-17 | Paul Bernard Newman | Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables |
| CN110477095A (en) * | 2019-09-19 | 2019-11-22 | 武汉轻工大学 | A method of extending rice with remained germ storage phase |
| CN112244084A (en) * | 2020-11-04 | 2021-01-22 | 河南工业大学 | Method for prolonging storage period of rice by electron beam irradiation |
-
2022
- 2022-01-17 CN CN202210050383.8A patent/CN114365763B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0557204A (en) * | 1991-08-07 | 1993-03-09 | Nitsukoku Seifun Kk | Production of powder |
| US20090311392A1 (en) * | 2007-09-20 | 2009-12-17 | Paul Bernard Newman | Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables |
| CN110477095A (en) * | 2019-09-19 | 2019-11-22 | 武汉轻工大学 | A method of extending rice with remained germ storage phase |
| CN112244084A (en) * | 2020-11-04 | 2021-01-22 | 河南工业大学 | Method for prolonging storage period of rice by electron beam irradiation |
Non-Patent Citations (3)
| Title |
|---|
| 刘霞 等: "短波紫外线对大米脂肪酸氧化及微生物污染的调控", no. 2, pages 167 - 171 * |
| 孙海峰 等: "小米陈化过程中脂肪氧合酶与黄色素变化特征的研究", vol. 23, no. 6, pages 93 - 97 * |
| 郝瑞丽 等: "UV-B辐射对谷子叶色及米色形成的影响", vol. 48, no. 4, pages 505 - 511 * |
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| CN114365763B (en) | 2023-11-03 |
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