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Method for prolonging storage fresh-keeping period of unshelled coix seeds

A technology for coix seed and fresh-keeping period, which is applied in the field of prolonging the storage and fresh-keeping period of shelled coix seed, which can solve the problems of hardy taste, long insects, and flavor change of fresh shelled coix seed, so as to delay quality change, reduce loss, and prolong storage The effect of shelf life

Inactive Publication Date: 2016-05-25
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the storage of shelled coix seed, due to its high oil content, especially the high content of unsaturated fatty acids, the flavor of fresh shelled coix seed is prone to change, and there are problems such as hardy smell and long insects.

Method used

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  • Method for prolonging storage fresh-keeping period of unshelled coix seeds
  • Method for prolonging storage fresh-keeping period of unshelled coix seeds
  • Method for prolonging storage fresh-keeping period of unshelled coix seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Effects of storage under natural conditions on the storage and preservation of coix seed

[0038] Observe and record the changes in color, shape and smell of coix seed during storage (from June to next January) during storage under natural conditions (in a ziplock bag). The results are shown in Table 1.

[0039]

[0040] As shown in Table 1, the smell of coix seed has begun to change slightly when it is stored for one month, and it begins to show the smell of hardwood at two months; the color and shape of coix seed begin to change from the fourth month of storage. With the prolongation of storage time, the changes in color, shape and smell of coix seed gradually increased, the worse the deterioration, and the more serious the smell of hardwood. When stored for 4 months, due to the influence of external temperature, coix seed appeared to grow insects. Therefore, coix seed The natural storage and preservation time of kernels is within two months.

[004...

Embodiment 2

[0044] Example 2: Effect of temperature on the storage and preservation of coix seed

[0045] Weigh coix seed of the same quality, put them in ziplock bags, and store them at 5°C, 15°C, 25°C, and 35°C. Determination of initial fatty acid value and peroxidation value at the time of preservation for 0 days, and then measuring its fatty acid value and peroxidation value every 30 days for a total of 180 days of observation, the experimental results are as follows figure 2 , image 3 shown. Among them, the fatty acid values ​​of the samples stored at 5°C and 15°C are less than 120mg / 100g, and the peroxide values ​​are almost all less than 9.5meq / kg, which means that coix seed can be stored at no higher than 15°C for more than half a year.

Embodiment 3

[0046] Example 3: The effect of vacuum packaging on the storage and preservation of coix seed

[0047] Coix seed of the same quality was weighed and vacuum-packed (vacuum degree 0.065 MPa), and then stored at different temperatures (5°C, 15°C, 25°C, 35°C). Determination of fatty acid value and peroxide value every 30 days, a total of 180 days of observation, the experimental results are as follows Figure 4 , Figure 5 shown. The results showed that the fatty acid values ​​of the samples stored at 5°C and 15°C were less than 120mg / 100g, and the peroxide values ​​were almost less than 9.5meq / kg, indicating that coix seed can be stored in vacuum at no higher than 15°C for more than half a year. Compared with the non-vacuum state, the fatty acid value of coix seed preserved at 5°C is less than 75mg / 100g, and the change is gentle. The peroxide value of coix seed preserved at 25°C and 35°C is less than 9.5meq / kg, indicating that vacuum packaging is beneficial To preserve fresh...

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Abstract

The invention discloses a method for prolonging a storage fresh-keeping period of unshelled coix seeds; according to the method, based on clear and definite determination of basic components of the coix seeds and preliminary analysis on quality changes and an aging mechanism of the coix seeds, effects of different storage conditions and storage ways on storage fresh keeping of the coix seeds are studied, 5 DEG C and 15 DEG C low-temperature storage, vacuum packaging, low moisture content and addition of antioxidants are all relatively effective storage ways, but only 5 DEG C and 15 DEG C low-temperature storage and 5 DEG C and 15 DEG C low-temperature vacuum packaging storage can make the time making the peroxide value and the fatty acid value of the coix seeds during storage reach 9.5 meq / kg or less and 120 mg / 100 g or less respectively prolonged to 6 months or more from 2 months without use of the ways.

Description

technical field [0001] The invention relates to the field of grain storage and fresh-keeping, in particular to a method for prolonging the storage and fresh-keeping period of shelled coicis. Background technique [0002] This technology is based on the fact that coix seed is not easy to preserve, especially the phenomenon that coix seed is easy to age after shelling, and the flavor is easy to change. Based on the analysis of the basic composition of coix seed and the preliminary exploration of the aging mechanism of coix seed, the The effect of different storage and preservation methods was studied. Coix seed is prone to quality problems during storage. Most of the commercially available Coix Seed products, especially the bulk Coix Seed in supermarkets, have lost the original smell and quality of fresh Coix Seed. In the production of food industry, after coix seed is shelled, especially after it is crushed, the phenomenon of aging and deterioration is more serious. In the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00
Inventor 卢红梅陈莉代来鑫杨凤仪李嘉宇
Owner GUIZHOU UNIV
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