CN101011080A - Process technology of corn soft can of once boiling sterilization and normal temperature preservation - Google Patents
Process technology of corn soft can of once boiling sterilization and normal temperature preservation Download PDFInfo
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- CN101011080A CN101011080A CNA2007100196924A CN200710019692A CN101011080A CN 101011080 A CN101011080 A CN 101011080A CN A2007100196924 A CNA2007100196924 A CN A2007100196924A CN 200710019692 A CN200710019692 A CN 200710019692A CN 101011080 A CN101011080 A CN 101011080A
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- corn
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- process technology
- normal temperature
- soft
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- 240000008042 Zea mays Species 0.000 title claims abstract description 50
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 50
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 47
- 235000005822 corn Nutrition 0.000 title claims abstract description 47
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 25
- 238000009835 boiling Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 title claims description 24
- 238000005516 engineering process Methods 0.000 title claims description 16
- 238000004321 preservation Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 2
- 230000000249 desinfective effect Effects 0.000 abstract 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000009973 maize Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for producing the corn soft tin with one-time boiling disinfection and normal-temperature storage. The invention comprises that removing the bracteal leaf and capillament of fresh corn, washing, immerging, dewatering in vacuum, packing in vacuum, boiling and disinfecting via high temperature and high pressure, cooling via cold water and reverse pressure, and packing. The process from the start to the boiling and disinfection should be completed in six hours. The inventive product can be stored for 10-12 months at normal temperature. Before the package, the corn should be dewatered in vacuum, and the boiling disinfecting processes should be completed in one time. The invention only needs one heating, to shorten the producing period, save resource and reduce the cost.
Description
One, technical field:
The present invention relates to process technology of corn soft can of a kind of once boiling sterilization and normal temperature preservation and products thereof, belong to agricultural product intensive processing technical field.
Two, background technology:
Along with the raising day by day of people's living standard, the demand of edible coarse cereals is more and more urgent, especially to corn ear be make a pet of have good.The Seasonal Harvest of the tender fringe of corn is very strong, and the back quality deterioration of gathering is very fast, and shelf life is shorter, will lose its fresh quality and local flavor if can not in time process processing, therefore is necessary in time to be processed into corn soft can.
Three, summary of the invention
Technical problem:
The objective of the invention is to, process technology of corn soft can of a kind of once boiling sterilization and normal temperature preservation and products thereof is provided, the product that goes out through this explained hereafter does not add any additives and anticorrisive agent, can preserve at normal temperatures 10-12 month, product still has the former distinctive local flavor of corn, color and luster is vivid, pure taste.
Technical scheme:
1, raw material is gathered: the tender fringe of corn should be selected in to be plucked fine early morning, will in time be transported to processing factory after adopting, and pilling up time is no more than 5 hours.The tender fringe of corn is good with the milk stage harvesting, removes the fruit ear old, tender excessively, that disease and pest is serious in the harvesting process.
2, raw material is handled: adopt the bract on the tender fringe of craft or mechanical means removal corn, reject filigree, tender part and fringe handle are crossed in truncation, excavate and damage by worms or mechanical impaired seed.
3, soak: the tender fringe of handling well of corn is cleaned up and be soaked in the clear water 20-35 minute.
4, vacuum dehydration: after the corncob that cleaning and dipping is crossed was pulled out in good time, in its vacuum hydroextractor of packing into, this instrument was made up of airtight container and a coupled vavuum pump that a bottom has the net dividing plate.When starting vavuum pump, can produce negative pressure in the airtight container, slough the corn surface moisture under the net dividing plate thereby reach to take out.
5, vacuum packaging: the tender fringe of the corn after the vacuum dehydration is packed in the packaging bag, carry out vacuum packaging with vacuum packing machine, the pumpdown time is 20-30 second, and 2-5 second heat time heating time, vacuum reaches the 0.08-0.15 MPa.Wipe away the moisture of dry bag mouth sealing part when sealing, keep smooth, leak gas to prevent gauffer.Packaging bag is to adopt high temperature resistance multilayer composite edible retort pouch, can anti-high temperature more than 135 ℃, can adorn a fringe or many fringes in the bag.
6, HTHP cooking disinfection: the corncob that vacuum packet installs is directly put into the high temperature high pressure sterilizing pot of being furnished with the back-pressure cooling device, within 5-10 minute, temperature is elevated to 115-128 ℃, kept this temperature 15-35 minute.Cold water back-pressure cooling: be to stop to heat the back to carry out back-pressure with the back-pressure cooling device and cool off, under the back-pressure state, 1015 ℃ clear water pumped in the retort, fast the retort internal pressure is reduced to 1.5-2.0kg/cm
2, in 5-10 minute, product temperature is reduced to below 40 ℃, promptly get the corn soft can product.
The process technology of corn soft can that above once boiling sterilization and normal temperature is preserved must be finished in 6 hours from raw material back to the high temperature autoclaving sterilization step that finishes of gathering.
Beneficial effect
Process technology of corn soft can that once boiling sterilization and normal temperature provided by the present invention is preserved and products thereof, be with the tender fringe peeling of the fresh corn of timely collecting, go and must, after the suitable immersion, carry out technologies such as vacuum dehydration, vacuum packaging, boiling sterilization and cooling and make.Cooking disinfection is once finished, only must a heating process, and do not add any additives and anticorrisive agent.Can preserve at normal temperatures 10-12 month through the product that this explained hereafter goes out, product still has the former distinctive local flavor of corn, and color and luster is vivid, pure taste.
Four, the specific embodiment
Embodiment 1:
It is glutinous that maize raw material adopts the south of the River to spend, and gathers in the early morning on processing same day, selects the tender fringe of corn of milk stage, removed old, cross tender and the fruit ear of disease and pest arranged, adopt in back 4 hours its completion of processing; Add manual removal in man-hour bract, filigree and top and cross tender part and fringe handle; Then the corncob of handling well is cleaned in the back placement clear water and soaked 30 minutes; Pulling the back out dewaters with vacuum hydroextractor; This instrument is made up of airtight container and a coupled vavuum pump that a bottom has the net dividing plate.When starting vavuum pump, can produce negative pressure in the airtight container, slough the corn surface moisture under the net dividing plate thereby reach to take out.Corncob after the dehydration packed into, and (south China, Lucheng City, Wenzhou City, Zhejiang Province package packing machine factory DZ-400ID) carries out vacuum packaging, and in 25 seconds pumpdown times, 3 seconds heat time heating times, vacuum reaches 0.1 MPa with vacuum packing machine in the boiling packaging bag; (Zhucheng, the Shandong market day is led to mechanical Co., Ltd then vacuum-packed corncob to be put into the high temperature high pressure sterilizing pot that has the back-pressure cooling device of preheating, RT-700) in, in 5 minutes, temperature is elevated to 121 ℃, kept temperature 30 minutes, stop heating and carry out the back-pressure cooling with the back-pressure cooling device, under the back-pressure state, 10-15 ℃ clear water is pumped in the retort, fast the retort internal pressure is reduced to 1.5kg/cm
2, in 5 minutes, product temperature is reduced to below 40 ℃; Drain away the water at last, label, vanning.Through the processing of above operation, promptly can obtain fragrant and sweet good to eatly, have the instant flexibly-packaged corn canned pack of strong corn fragrance.The product that above step is produced carries out microbiological indicator and detects and sensory evaluation through preserving 12 months, and testing result is as shown in the table, total plate count≤10cfu/g, coliform≤30MPN/100g, pathogenic bacteria do not detect, local flavor is normal, and mouthfeel is pure, and color and luster is vivid.
| Index | Project | 1 month | 3 months | 6 months | 9 months | 12 months |
| Microbiological indicator | Total plate count, cfu/g | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 |
| Coliform, MPN/100g | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 | |
| Pathogenic bacteria | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect | |
| Sense index | Local flavor | Normally | Normally | Normally | Normally | Normally |
| Mouthfeel | Pure | Pure | Pure | Pure | Pure | |
| Color and luster | Vivid | Vivid | Vivid | Vivid | Vivid |
Embodiment 2:
Maize raw material adopts the capital sweet No. 2, gathers in the early morning on processing same day, selects the tender fringe of corn of milk stage, removed old, cross tender and the fruit ear of disease and pest arranged, adopt in back 5 hours its completion of processing; Add manual removal in man-hour bract, filigree and top and cross tender part and fringe handle; Then the tender fringe of handling well of corn is cleaned in the back placement clear water and soaked 25 minutes; Pulling the back out dewaters with vacuum hydroextractor; Corncob after the dehydration packed into carry out vacuum packaging in the boiling packaging bag, the pumpdown time is 25 seconds, and 3 seconds heat time heating times, vacuum reaches 0.1 MPa; Then vacuum-packed corncob is put into the high temperature high pressure sterilizing pot of preheating, in 5 minutes, temperature is elevated to 125 ℃, kept this temperature 18 minutes, stop heating and carry out the back-pressure cooling with the back-pressure cooling device, under the back-pressure state, 10-15 ℃ clear water is pumped in the retort, fast the retort internal pressure is reduced to 2kg/cm
2, in 5 minutes, product temperature is reduced to below 40 ℃; Drain away the water at last, label, vanning.Through the processing of above operation, promptly can obtain fragrant and sweet good to eatly, have the instant flexibly-packaged corn canned pack of strong corn fragrance.
Embodiment 3:
Maize raw material adopts Suyunuo No.1, gathers in the early morning of processing the same day, selects the tender fringe of corn of milk stage, removes old, as to cross tender and disease and pest fruit ear, adopts in back 3 hours its completion of processing; Add manual removal in man-hour bract, filigree and top and cross tender part and fringe handle; Then the corncob of handling well is cleaned in the back placement clear water and soaked 30 minutes; Pulling the back out dewaters with vacuum hydroextractor; Corncob after the dehydration packed into carry out vacuum packaging in the boiling packaging bag, the pumpdown time is 25 seconds, and 4 seconds heat time heating times, vacuum reaches 0.09 MPa; Then vacuum-packed corncob is put into the high temperature high pressure sterilizing pot of preheating, in 5 minutes, temperature is elevated to 123 ℃, kept temperature 24 minutes, stop heating and carry out the back-pressure cooling with the back-pressure cooling device, under the back-pressure state, 10-15 ℃ clear water is pumped in the retort, fast the retort internal pressure is reduced to 1.5kg/cm
2, in 5 minutes, product temperature is reduced to below 40 ℃; Drain away the water at last, label, vanning.Through the processing of above operation, promptly can obtain fragrant and sweet good to eatly, have the instant flexibly-packaged corn canned pack of strong corn fragrance.
Claims (8)
1, the process technology of corn soft can of once boiling sterilization and normal temperature preservation, comprise: the tender fringe of the fresh corn of gathering is removed bract and filigree, cleaning and dipping, vacuum dehydration, vacuum packaging, form through HTHP cooking disinfection, the cooling of cold water back-pressure, packing, it is characterized in that
1) cleaning and dipping: the tender fringe of corn is cleaned up and be soaked in the clear water 20-35 minute;
2) vacuum dehydration: after the corncob that cleaning and dipping is crossed is pulled out, in its vacuum hydroextractor of packing into, take out and slough the corn surface moisture;
3) vacuum packaging: the tender fringe of the corn after the vacuum dehydration is packed in the packaging bag, carry out vacuum packaging with vacuum packing machine, the pumpdown time is 20-30 second, and 2-5 second heat time heating time, vacuum reaches the 0.08-0.15 MPa, wipes away the moisture of dry bag mouth sealing part when sealing;
4) HTHP cooking disinfection: the corncob that vacuum packet installs is directly put into the high temperature high pressure sterilizing pot, within 5-10 minute, temperature is elevated to 115-128 ℃, kept this temperature 15-35 minute;
5) cold water back-pressure cooling: stop to heat the back and carry out back-pressure with the back-pressure cooling device and cool off, under the back-pressure state, 10-15 ℃ clear water is pumped in the retort, in 5-10 minute, the retort internal pressure is reduced to 1.5-2.0kg/cm
2, product temperature is reduced to below 40 ℃, promptly get the corn soft can product.
2, the process technology of corn soft can of once boiling sterilization and normal temperature preservation as claimed in claim 1, it is characterized in that, vacuum hydroextractor used during vacuum dehydration is made up of airtight container and a coupled vavuum pump that a bottom has the net dividing plate, start vavuum pump, produce negative pressure in the airtight container, take out and slough the corn surface moisture under the net dividing plate.
3, the process technology of corn soft can of once boiling sterilization and normal temperature preservation as claimed in claim 1 or 2 is characterized in that, corncob is in the milk stage harvesting, removes the fruit ear old, tender excessively, that disease and pest is serious in the harvesting process.
4, the process technology of corn soft can preserved of once boiling sterilization and normal temperature as claimed in claim 1 or 2 is characterized in that, packaging bag is used is the anti-edible retort pouch of the MULTILAYER COMPOSITE of high temperature more than 135 ℃.
5, the process technology of corn soft can preserved of once boiling sterilization and normal temperature as claimed in claim 1 or 2 is characterized in that, must finish in 6 hours from raw material back to the high temperature autoclaving sterilization step that finishes of gathering.
6, the process technology of corn soft can preserved of once boiling sterilization and normal temperature as claimed in claim 3 is characterized in that, must finish in 6 hours from raw material back to the high temperature autoclaving sterilization step that finishes of gathering.
7, the process technology of corn soft can preserved of once boiling sterilization and normal temperature as claimed in claim 4 is characterized in that, must finish in 6 hours from raw material back to the high temperature autoclaving sterilization step that finishes of gathering.
8, the product of preserving with the described once boiling sterilization and normal temperature of one of claim 1-7 that process technology of corn soft can obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100196924A CN100544602C (en) | 2007-02-02 | 2007-02-02 | The process technology of corn soft can that once boiling sterilization and normal temperature is preserved |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100196924A CN100544602C (en) | 2007-02-02 | 2007-02-02 | The process technology of corn soft can that once boiling sterilization and normal temperature is preserved |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101011080A true CN101011080A (en) | 2007-08-08 |
| CN100544602C CN100544602C (en) | 2009-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100196924A Expired - Fee Related CN100544602C (en) | 2007-02-02 | 2007-02-02 | The process technology of corn soft can that once boiling sterilization and normal temperature is preserved |
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| Country | Link |
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| CN (1) | CN100544602C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965869A (en) * | 2010-10-28 | 2011-02-09 | 张瑞琥 | Improved sweet corn canned food and preparation method thereof |
| CN102405966A (en) * | 2011-11-23 | 2012-04-11 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
| CN102578223A (en) * | 2012-03-01 | 2012-07-18 | 天津农学院 | Method for vacuum packaging of fresh waxy corn ears |
| CN105167109A (en) * | 2015-10-30 | 2015-12-23 | 王世菊 | High temperature and high pressure sterilization process for purplish black waxy corn |
| CN106912617A (en) * | 2017-02-10 | 2017-07-04 | 四川山古坊食品有限公司 | A kind of production method of the beans bar that foams |
| CN112869014A (en) * | 2021-02-24 | 2021-06-01 | 上海瑞凯伊德食品有限公司 | Method for preparing packaged meal box lunch capable of being preserved at normal temperature |
| CN115119879A (en) * | 2022-07-29 | 2022-09-30 | 河南省科学院同位素研究所有限责任公司 | Preparation method of vacuum flexible package corn |
-
2007
- 2007-02-02 CN CNB2007100196924A patent/CN100544602C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965869A (en) * | 2010-10-28 | 2011-02-09 | 张瑞琥 | Improved sweet corn canned food and preparation method thereof |
| CN102405966A (en) * | 2011-11-23 | 2012-04-11 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
| CN102405966B (en) * | 2011-11-23 | 2013-04-24 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
| CN102578223A (en) * | 2012-03-01 | 2012-07-18 | 天津农学院 | Method for vacuum packaging of fresh waxy corn ears |
| CN105167109A (en) * | 2015-10-30 | 2015-12-23 | 王世菊 | High temperature and high pressure sterilization process for purplish black waxy corn |
| CN106912617A (en) * | 2017-02-10 | 2017-07-04 | 四川山古坊食品有限公司 | A kind of production method of the beans bar that foams |
| CN112869014A (en) * | 2021-02-24 | 2021-06-01 | 上海瑞凯伊德食品有限公司 | Method for preparing packaged meal box lunch capable of being preserved at normal temperature |
| CN115119879A (en) * | 2022-07-29 | 2022-09-30 | 河南省科学院同位素研究所有限责任公司 | Preparation method of vacuum flexible package corn |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100544602C (en) | 2009-09-30 |
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Owner name: JIANGSU ACADEMY OF AGRICULTURAL SCIENCES Free format text: FORMER OWNER: RUIDISHENG SCIENCE AND TECHNOLOGY CO., LTD., JIANGSU Effective date: 20150128 |
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Effective date of registration: 20150128 Address after: Nanjing City, Jiangsu province 210014 Zhongling Street No. 50 Patentee after: JIANGSU ACADEMY OF AGRICULTURAL SCIENCES Address before: Xiaolingwei Nanjing City, Jiangsu province 210014 Zhongling Street No. 50 Patentee before: Jiangsu Radiation Science & Technology Co.,Ltd. |
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