Soybean storage technology

1. Storage characteristics Soybeans contain higher oil content (about 18-20%) and protein (about 40-45%).
Soybeans have strong hygroscopicity and can easily swell and swell under moist conditions. The seed coat has a low degree of compactness, strong respiration, and deterioration of storage conditions, which can easily lead to loss of viability; it is more likely to cause mildew and metamorphosis; soybean oil content Many, poor thermal conductivity, high temperature drying or sun exposure, it is not easy to cool in time, affect the viability and eating quality; soybean contains a lot of protein, high temperature and high humidity conditions, the protein is susceptible to aging degeneration.
2. Storage Technology Essentials For the safe storage of soybeans, attention should be paid to the following:
(1) Full drying requires that the moisture of long-term stored soybeans must be below 12%. If it exceeds 13%, there is a danger of mildew. Soybeans should be dried with oysters. First of all, timely harvest, wait until the leaves yellow off, shake the pods when the collision sounded when the harvest is appropriate. After the harvest, the plants were spread on the drying floor for 2-3 days. The dried pods partially burst and threshing was performed. This prevented the seed coats from cracking and shrunk. After soybean storage, if the moisture is too high, further exposure is still required. In the process of exposure, it is better not to exceed 44-46°C, and it is safer and more reliable to dry at a lower temperature. After drying, it should be spread out after cooling, and then stored in batches.
(2) Low-temperature sealed soybeans have poor thermal conductivity and can easily cause reddening under high temperature conditions. Therefore, low-temperature sealed storage methods should be adopted. It can be cold winter season, the soybeans will be transferred or warehouse frozen, so that the full decline in seed temperature, and then into the warehouse sealed storage.
(3) Timely dumping of wind and dampness Newly harvested soybeans fall in the early autumn and winter, and the temperature gradually declines. After soybeans are put into storage, they must be ripened and emit plenty of heat and heat, and they will not be distributed in time, causing mildew and mildew. In order to meet the requirements of long-term safe storage, soybeans should be stored for about 3-4 weeks, should be promptly filled with wind and damp, combined with screening and impurity removal to prevent sweating, mildew, redness and other abnormalities. .

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