CN105076964A - Production method of ready-to-eat corn food - Google Patents
Production method of ready-to-eat corn food Download PDFInfo
- Publication number
- CN105076964A CN105076964A CN201510472586.6A CN201510472586A CN105076964A CN 105076964 A CN105076964 A CN 105076964A CN 201510472586 A CN201510472586 A CN 201510472586A CN 105076964 A CN105076964 A CN 105076964A
- Authority
- CN
- China
- Prior art keywords
- corn
- fresh
- blanching
- fresh kernel
- kernel corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a production method of a ready-to-eat corn food. The production method comprises the following steps: performing peeling treatment on fresh corn cobs so as to obtain peeled corn cobs; performing threshing treatment on the peeled corn cobs so as to obtain fresh shelled corn; performing blanching and enzyme deactivation treatment on the fresh shelled corn so as to obtain blanched fresh shelled corn with enzyme deactivation; cooling the blanched fresh shelled corn with enzyme deactivation, and performing centrifugation and dehydration so as to obtain dehydrated fresh shelled corn; and drying the dehydrated fresh shelled corn at low temperature, and screening the dried fresh shelled corn so as to obtain dried shelled corn namely the ready-to-eat corn food. The production method disclosed by the invention has the benefits that fresh and tender shelled corn at a pustulation period is selected as raw materials, and does not contain any additives; the purely natural fragrance and the natural sweet taste of the fresh and tender corn are utilized; the ready-to-eat corn food which is good in color and fragrance is made through the steps of performing blanching and enzyme deactivation treatment on the fresh shelled corn, cooling the blanched fresh shelled corn with enzyme deactivation, performing centrifugation and dehydration, and classifying and sorting the fresh shelled corn; the ready-to-eat corn food is crisp, fine, smooth, fragrant and sweet in mouth feel, and high in nutrient value, and is suitable for consumer crowds of middle-aged people, young people, children and the like; the blank of the ready-to-eat corn food is filled, and the ready-to-eat corn food is a corn project food for extending the eating range of corn in China.
Description
Technical field
The present invention relates to food processing field, refer to a kind of production method of instant corn food especially.
Background technology
Corn (Zeamays) is also known as maize, maize, ear of maize etc., and being the zeistic seed of gramineous herbaceous plant, is important cereal crops and important feed resource, is also the cereal crops that whole world total output is the highest.Research shows, every 100 grams of corn heat content 106 kilocalories, cellulose 2.9 grams, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, another containing nutrients such as abundant mineral matter element and vitamins.Containing more crude fibre in corn, than polished rice, smart face height 4-10 doubly.Also containing a large amount of magnesium in corn, magnesium can strengthen intestines wall wriggling, promotes the excretion of body waste.The composition that corn is above-mentioned and function, highly beneficial for fat-reducing.
The conventional method of processing instant corn food is: puffed rice; Or (corn) accompanies by other local flavor auxiliary material after shortening, then packed, simultaneously fried before shortening, or fried after accompanying by other local flavor auxiliary material.Conventional method comprises fry step, easily produces harmful material, and after the fried food placement long period, meeting mouthfeel is not crisp; Because accompany by other local flavor auxiliary material, easily containing harmful additive, and the pure natural fragrance of fresh and tender maize cannot be tasted.
The English of corn is called Sweetmaize, is the abbreviation of saccharoid type corn (ZeamaysL.saccharatasturt).Corn contains the recessive mutation gene that one or several significantly improves sugar content, has essential distinction with conventional corn.Corn has higher nutritive value, the nutrient such as multivitamin and amino acid is rich in seed, compared with conventional corn, its total amino acid content is high by 23.2%, protein content exceeds about 1 times, glucose, sucrose, fructose content are high 1 ~ 7 times, and the content of selenium (Anticancer Element Selenium) is high 8 ~ 10 times.Due to take the difference controlling sugar content gene, corn is divided into again common corn, super-sweet corn and reinforcement corn three kinds of hereditary forms.Corn content of starch is lower, and sugar content is higher, belongs to fruit type corn, all-ages, nutritious, can improve body immunity and suppress cancer; American Indian just starts to plant corn, Table waxy corn seventies the 17th century, suffers from hypertension, coronary heart disease hardly.And China is second largest corn producing country in the world, is also the state of main body entrance in the world and exported country.Current China fresh bud of annual pre-capita consumption corn is also less than 2kg, and the corn of processing also only has about 3,000 ten thousand tons, is approximately 2.6% of the U.S., gap great disparity.Along with China's Living consumption improves constantly, to corn consumption figure also in continuous increase, corn market has huge growth potential and good development prospect.
At present, processing of sweet corn food is mainly tin product processed, beverage class etc.Conventional corn, waxy corn are more common with the produce market of pop corn, and corn is as instant leisure product, and market is extremely rare, and this product is the corn engineered food expanding China's edible corn scope.
Summary of the invention
The present invention proposes a kind of production method of instant corn food, solve in prior art that the conventional method of processing instant corn food easily produces harmful material, is of low nutritive value, mouthfeel is poor, production cost is high and corn as the less problem of instant leisure product.
Technical scheme of the present invention is achieved in that
A production method for instant corn food, comprises the following steps:
Fresh corncob is carried out decortication process, obtain corncob of peeling;
Described decortication corncob is carried out threshing process, obtains fresh kernel corn;
Described fresh kernel corn is carried out blanching to go out ferment treatment, obtain blanching and to go out the fresh kernel corn of enzyme;
Described blanching is gone out enzyme fresh kernel corn through cooling after, carry out centrifugal dehydration, obtain dewater fresh kernel corn;
Described dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain that obtains after screening, product.
Further, described fresh corncob is carried out decortication process, obtain peel corncob step in, described fresh corncob is be in the fresh and tender maize of grouting or fresh and tender corn.
Further, describedly described fresh kernel corn is carried out blanching and to go out ferment treatment, obtain the go out step of fresh kernel corn of enzyme of blanching and be specially:
Be carry out blanching in the water of 85 ~ 88 DEG C to go out ferment treatment 6 ~ 8min in temperature by described fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme.
Further, the fresh kernel corn of the described enzyme that described blanching gone out, after cooling, carries out centrifugal dehydration, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, obtains the fresh kernel corn that dewaters.
Further, the described fresh kernel corn described blanching being gone out enzyme is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 25 ~ 28 DEG C, is 1000 ~ 1200 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 3 ~ 5 minutes under the condition of 0.45 ~ 0.55m, is 40 ~ 50%, obtains the fresh kernel corn that dewaters to water content.
Further, describedly described dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain obtained, the step of product be specially:
Be carry out low temperature drying under the condition of 50 ~ 60 DEG C at baking temperature by described dehydration fresh kernel corn, the water content obtained is the corn distiller's dried grain of 7 ~ 8%, screening after product.
Beneficial effect of the present invention is:
The production method of instant corn food of the present invention, the fresh and tender maize grain be between the pustulation period in growth course is selected to be raw material, do not add any additive, but utilize the pure natural fragrance of fresh and tender maize and natural sweet taste, after ferment treatment, cooling centrifugal dehydration are gone out in blanching, the instant corn food that the perfect colourm smell and taste that obtains of classified sorting is good again, its crispy in taste, exquisiteness, fragrant and sweet, without any additive, be of high nutritive value, be applicable to the consumer groups such as young and middle-aged and children, fill up the blank of instant corn food.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the flow chart of steps of the production method of a kind of instant corn food of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
As shown in Figure 1, the production method of a kind of instant corn food of the present invention, comprises the following steps:
Fresh corncob is carried out decortication process, obtain corncob of peeling;
Decortication corncob is carried out threshing process, obtains fresh kernel corn;
Fresh kernel corn is carried out blanching to go out ferment treatment, obtain blanching and to go out the fresh kernel corn of enzyme;
Blanching is gone out enzyme fresh kernel corn through cooling after, carry out centrifugal dehydration, obtain dewater fresh kernel corn;
Dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain that obtains after screening, product.
Wherein, preferably, described fresh corncob is carried out decortication process, obtain peel corncob step in, fresh corncob is be in the fresh and tender maize of grouting or fresh and tender corn.
Wherein, describedly fresh kernel corn is carried out blanching and to go out ferment treatment, obtain the go out step of fresh kernel corn of enzyme of blanching and be specially:
Be carry out blanching in the water of 85 ~ 88 DEG C to go out ferment treatment 6 ~ 8min in temperature by fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme.
Wherein, the fresh kernel corn of the described enzyme that blanching gone out, after cooling, carries out centrifugal dehydration, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of blanching being gone out is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, obtains the fresh kernel corn that dewaters.
Wherein, described fresh kernel corn blanching being gone out enzyme is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of blanching being gone out is cooled to 25 ~ 28 DEG C, is 1000 ~ 1200 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 3 ~ 5 minutes under the condition of 0.45 ~ 0.55m, is 40 ~ 50%, obtains the fresh kernel corn that dewaters to water content.
Wherein, describedly dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain obtained, the step of product be specially:
By dehydration fresh kernel corn be carry out low temperature drying under the condition of 50 ~ 60 DEG C at baking temperature, the water content obtained is the corn distiller's dried grain of 7 ~ 8%, after screening product.
In order to understand the present invention better, be exemplified below:
Embodiment 1:
The fresh and tender maize fringe or fresh and tender sweet corn cob that are in grouting are carried out decortication process, obtain corncob of peeling;
Described decortication corncob is carried out threshing process, obtains fresh kernel corn;
Be carry out blanching in the water of 85 DEG C to go out ferment treatment 8min in temperature by described fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme;
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 25 DEG C, is 1000 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 5 minutes under the condition of 0.45m, is 50%, obtains the fresh kernel corn that dewaters to water content;
Be carry out low temperature drying under the condition of 50 DEG C at baking temperature by described dehydration fresh kernel corn, after screening, the water content that obtains is the corn distiller's dried grain of 8%, after screening product.
Embodiment 2:
The fresh and tender maize fringe or fresh and tender sweet corn cob that are in grouting are carried out decortication process, obtain corncob of peeling;
Described decortication corncob is carried out threshing process, obtains fresh kernel corn;
Be carry out blanching in the water of 88 DEG C to go out ferment treatment 6min in temperature by described fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme;
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 28 DEG C, is 1200 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 3 minutes under the condition of 0.55m, is 40%, obtains the fresh kernel corn that dewaters to water content;
Be carry out low temperature drying under the condition of 60 DEG C at baking temperature by described dehydration fresh kernel corn, after screening, the water content that obtains is the corn distiller's dried grain of 7%, after screening product.
Embodiment 3
The fresh and tender maize fringe or fresh and tender sweet corn cob that are in grouting are carried out decortication process, obtain corncob of peeling;
Described decortication corncob is carried out threshing process, obtains fresh kernel corn;
Be carry out blanching in the water of 86 DEG C to go out ferment treatment 7min in temperature by described fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme;
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 26 DEG C, is 1100 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 4 minutes under the condition of 0.5m, is 45%, obtains the fresh kernel corn that dewaters to water content;
Be carry out low temperature drying under the condition of 58 DEG C at baking temperature by described dehydration fresh kernel corn, after screening, the water content that obtains is the corn distiller's dried grain of 8%, after screening product.
The production method of instant corn food of the present invention, adopt new fresh and tender maize through technological processes such as threshing-blanching-cooling-dehydration-baking-screening-packagings, the one leisure health-preserving food of preparation, its crispy in taste, exquisiteness, fragrant and sweet, without any additive, domesticly there is no the instant granule product of corn adopting the baking of new fresh and tender maize.The color, smell and taste of the product adopting the present invention to produce, compare with the iblet of vacuum refrigeration, fresh fragrance is much better than the taste of cryodesiccated iblet, chews strength, and 1/3rd of cooling products is only used in power consumption, can retain the natural bright yellow of fresh corn simultaneously.
The production method of instant corn food of the present invention, the fresh and tender maize grain be between the pustulation period in growth course is selected to be raw material, do not add any additive, but utilize the pure natural fragrance of fresh and tender maize and natural sweet taste, to go out ferment treatment through blanching, after cooling centrifugal dehydration, the instant corn food that the perfect colourm smell and taste that obtains of classified sorting is good again, its crispy in taste, fine and smooth, fragrant and sweet, without any additive, be of high nutritive value, be applicable to the consumer groups such as young and middle-aged and children, fill up the blank of instant corn food, it is the corn engineered food expanding China's corn edible range.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a production method for instant corn food, is characterized in that, comprises the following steps:
Fresh corncob is carried out decortication process, obtain corncob of peeling;
Described decortication corncob is carried out threshing process, obtains fresh kernel corn;
Described fresh kernel corn is carried out blanching to go out ferment treatment, obtain blanching and to go out the fresh kernel corn of enzyme;
Described blanching is gone out enzyme fresh kernel corn through cooling after, carry out centrifugal dehydration, obtain dewater fresh kernel corn;
Described dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain that obtains after screening, product.
2. the production method of instant corn food according to claim 1, is characterized in that, described fresh corncob is carried out decortication process, obtain peel corncob step in, described fresh corncob is be in the fresh and tender maize of grouting or fresh and tender corn.
3. the production method of instant corn food according to claim 1, is characterized in that, describedly described fresh kernel corn is carried out blanching and to go out ferment treatment, obtains the go out step of fresh kernel corn of enzyme of blanching and is specially:
Be carry out blanching in the water of 85 ~ 88 DEG C to go out ferment treatment 6 ~ 8min in temperature by described fresh kernel corn, obtain blanching and to go out the fresh kernel corn of enzyme.
4. the production method of instant corn food according to claim 1, is characterized in that, the fresh kernel corn of the described enzyme that described blanching gone out, after cooling, carries out centrifugal dehydration, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, obtains the fresh kernel corn that dewaters.
5. the production method of instant corn food according to claim 4, is characterized in that, the described fresh kernel corn described blanching being gone out enzyme is cooled to 25 ~ 28 DEG C, and centrifugal dehydration is 40 ~ 50% to water content, and the step obtaining dehydration fresh kernel corn is specially:
The fresh kernel corn of enzyme of described blanching being gone out is cooled to 25 ~ 28 DEG C, is 1000 ~ 1200 turns at centrifuge RPMs, and centrifugal radius is centrifugal dehydration 3 ~ 5 minutes under the condition of 0.45 ~ 0.55m, is 40 ~ 50%, obtains the fresh kernel corn that dewaters to water content.
6. the production method of instant corn food according to claim 1, is characterized in that, describedly described dehydration fresh kernel corn is carried out low temperature drying, the corn distiller's dried grain obtained, the step of product be specially:
Be carry out low temperature drying under the condition of 50 ~ 60 DEG C at baking temperature by described dehydration fresh kernel corn, the water content obtained is the corn distiller's dried grain of 7 ~ 8%, screening after product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510472586.6A CN105076964A (en) | 2015-08-05 | 2015-08-05 | Production method of ready-to-eat corn food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510472586.6A CN105076964A (en) | 2015-08-05 | 2015-08-05 | Production method of ready-to-eat corn food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105076964A true CN105076964A (en) | 2015-11-25 |
Family
ID=54559019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510472586.6A Pending CN105076964A (en) | 2015-08-05 | 2015-08-05 | Production method of ready-to-eat corn food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105076964A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858301A (en) * | 2017-02-28 | 2017-06-20 | 安徽省农业科学院烟草研究所 | A kind of corn product and preparation method thereof |
| CN112913914A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh corn food raw material and preparation method and application thereof |
| CN115624131A (en) * | 2022-10-26 | 2023-01-20 | 沈阳农业大学 | Method for preparing anthocyanin dyed peeled corn kernels |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204651A (en) * | 2011-04-28 | 2011-10-05 | 上海华耘种业有限公司 | Ready-to-eat waxy corn grains and method for preparing same |
| CN102461797A (en) * | 2010-11-04 | 2012-05-23 | 袁珍虎 | Method for processing instant corn kernels |
| CN103859020A (en) * | 2012-12-12 | 2014-06-18 | 李一波 | Quick-frozen sweet corn kernel processing technology |
| CN204169014U (en) * | 2014-10-28 | 2015-02-25 | 吉木萨尔县鑫绿源农业科技开发有限公司 | A kind of instant Maize Production system of processing |
-
2015
- 2015-08-05 CN CN201510472586.6A patent/CN105076964A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461797A (en) * | 2010-11-04 | 2012-05-23 | 袁珍虎 | Method for processing instant corn kernels |
| CN102204651A (en) * | 2011-04-28 | 2011-10-05 | 上海华耘种业有限公司 | Ready-to-eat waxy corn grains and method for preparing same |
| CN103859020A (en) * | 2012-12-12 | 2014-06-18 | 李一波 | Quick-frozen sweet corn kernel processing technology |
| CN204169014U (en) * | 2014-10-28 | 2015-02-25 | 吉木萨尔县鑫绿源农业科技开发有限公司 | A kind of instant Maize Production system of processing |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858301A (en) * | 2017-02-28 | 2017-06-20 | 安徽省农业科学院烟草研究所 | A kind of corn product and preparation method thereof |
| CN112913914A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh corn food raw material and preparation method and application thereof |
| CN115624131A (en) * | 2022-10-26 | 2023-01-20 | 沈阳农业大学 | Method for preparing anthocyanin dyed peeled corn kernels |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Saranraj et al. | Traditional foods from tropical root and tuber crops: Innovations and challenges | |
| CN104172306B (en) | A kind of preparation method of fermented bean curd Fructus Pistaciae Verae | |
| CN103598394A (en) | Pitaya soft candy | |
| CN102349658A (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| Padmaja et al. | Food uses and nutritional benefits of sweet potato | |
| CN105076964A (en) | Production method of ready-to-eat corn food | |
| CN102715412A (en) | Processing method for ready-to-eat sweet corn kernels and ready-to-eat sweet corn kernels processed by method | |
| CN104996857A (en) | Fermented blackberry jam | |
| KR20160097721A (en) | Garlic sprout cultivation methods using smart farm | |
| CN104431249A (en) | Method for processing apple flavor water chestnut soft sweets | |
| CN102450382A (en) | Pulp ice cream | |
| CN108850813A (en) | A kind of processing method of corn | |
| CN105639022A (en) | Technique for processing corn soft sweets | |
| CN105410398B (en) | Method for preparing piglet composite phagostimulant by using chocolate | |
| CN107594402A (en) | A kind of compound crisp chip of burdock Kiwi berry and preparation method thereof | |
| CN102813145B (en) | Litchi snack food and processing method thereof | |
| CN105231126A (en) | Ginseng, rice and fruit food and preparation method thereof | |
| CN108936459A (en) | Purple sweet potato circle, sweet potato circle and preparation method thereof | |
| CN107568577A (en) | Eighth day of the twelfth lunar month ground rice | |
| Somsri | Current status of papaya production in Thailand | |
| CN107594314A (en) | Beef ground rice | |
| JP2007028931A (en) | Dried food | |
| CN105265916A (en) | Preparation method of composite nutrient hot pepper sauce | |
| Lakshmi et al. | Development and evaluation of fiber enhanced extrudates with vegetable waste powders | |
| CN104381572A (en) | Processing method of apple-flavor soft sweets containing water chestnuts |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
|
| RJ01 | Rejection of invention patent application after publication |