Study On Fresh Sprouts Preservation And Primary Processing Technology

Sprouts have very high nutritional value and broad market,the annual consumption volume is very large,but because the short storage period,in order to prolong the storage time,meet the needs of the market,with the fresh green bean sprouts,bean sprouts and oil sunflower seedlings as raw materials,were studied at the beginning of preservation and processing.Firstly,mung bean postharvest heat treatment and small packaging preservation conditions were investigated,then,dehydration processing of dehydrated vegetables of mung bean sprouts was studied using hot air drying technology;Secondly,the process of mung bean pear juice compound beverage was researched;Finally,the optimum conditions of oil sunflower seedlings was explored.The main results are as follows:1.Study on post harvest heat treatment and small package preservation of mung bean sproutsThis experiment used three kinds of heat treatments including hot water,hot air,and infrared treated mung bean sprouts using drying technology and preservation process.The results showed:compared with the control group compared with no treatment,three treatments of mung bean sprouts had obvious fresh-keeping effect.50 ? hot water soak for 7 minutes,45 ? hot air treatment for 20 minutes,the best treatment of far infrared 45 ? for 5 minutes.Through visual analysis on the color value of the optimum combination of far infrared,the best preservation effect was:45 ? 5 minutes,PE thickness 0.05 mm,hole number is 0.Through the analysis of the blue and yellow value directly,the optimum combination was:50 ? hot water for 7 minutes,the thickness of packaging materials PE was 0.03 mm,hole number is 0.2.Study on drying process of mung bean sprout and bean sproutThrough the study of bean sprouts ding in different drying temperature and the length of the drying characteristics,drying temperature can be obtained more high drying speed.The rate is faster,and more than 60 ? when accelerated;The longer,the length of sprouts ding drying rate is slower,the length on the effect of drying rate is not obvious.In the study of hot air drying experiment of mung bean and bean sprouts,based on bean sprouts with drying temperature and length parameters for ding,drying time,energy consumption,optimum temperature range of hot air drying was 60 ?.In the hot air drying experiment of mung bean and bean sprouts,bean sprouts with drying temperature and length of ding as parameters,color,appearance and odor evaluation,can draw the mung bean sprouts the optimum drying temperature was 60?,the length was 0.5 cm;The best drying temperature of Yellow bean sprouts was 65?,as well as the length was 0.5 cm.Tn the research of technology of test length of dehydrated with bean sprouts,the dehydration rate for optimum index,the best drying temperature was 55 ?,the sprouts length was 1cm.3.Study on compound beverage of mung bean and pear juiceThe experimental results show that the optimum blanching temperature of mung bean was 95 ?,fixing time was 3 min.when adding 50%mung bean juice,adding amount of pear juice was 20%,sucrose content was 2 g/100 mL,the amount of citric acid is 0.1 g/100mL.The optimum formula of stability was CMC using stabilizer 0.1%xanthan gum.Also,the best sterilization conditions for juice compound beverage of mung bean pear juice was 90 ?,10 min.Under this formular,sweet and delicious,no bean flavor,good taste,and flavor were clear.The materials should be fresh,and the length of the mung bean was 5 cm,these conditions were appropriate for the preparation of good mung bean pear juice compound fruit drink.Crown pear should be fresh juicy,crispy and delicious as the best raw materials.4.Study on the initial processing technology of oil sunflower juiceThrough single factor and orthogonal test,the conditions of the extract of sunflower seedlings of fruit and vegetable juice needing 1:1 against food water juice,after a rapid centrifugal filtration,homogeneous and other sectors,finally adding citric acid and sugar blending ratio of sugar and acid were obtained.Each 100 ml fruit and vegetable juice,fruit and vegetable juice solution were used to extract 20 ml and 80 ml of distilled water,and adding 0.2 g citric acid and 8 g Sugar.The final sterilization pot by pasteurization swap with good fruit and vegetable juice,were filled with 0.2 g ascorbic acid to prevent spoilage.