CN106722131A - Leisure sweet corn kernel preparation method - Google Patents
Leisure sweet corn kernel preparation method Download PDFInfo
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- CN106722131A CN106722131A CN201611042073.2A CN201611042073A CN106722131A CN 106722131 A CN106722131 A CN 106722131A CN 201611042073 A CN201611042073 A CN 201611042073A CN 106722131 A CN106722131 A CN 106722131A
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Abstract
The present invention relates to sweet corn kernel preparation method of lying fallow, technique is simple and feasible, it is simple to operate, cost of material is low, iblet has been used as raw material, color retention was carried out before iblet processing, the technical barrier that iblet changes colour during the later stage places storage is solved, the outward appearance of leisure corn granulate food is improve, the appetite of consumer is improve, enrich the new varieties of corn granulate food, product special flavour is unique, in good taste, is of high nutritive value, with subjective appreciation it is excellent the characteristics of, meet consumer demand.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of leisure sweet corn kernel preparation method.
Background technology
At present, corn has become one of indispensable food in people's daily life, due to its nutriture value higher
Value and good taste, it is very popular.The annual corn yield of China is very high, while in the market is occurred in that respectively
The instant kernel product of various kinds is planted, but, because instant kernel product is in processing or long-term storage, easily send out
Changed color, can reduce the appetite of consumer, and inconvenience is brought to sale, causes the unsalable of product, improves production cost.Separately
Outward, the pursuit with people to different food products taste, the kind of corn granulate food in the market can not fully meet
Consumer demand.
By retrieval, patent publication us related to present patent application as follows are not yet found.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided one kind leisure sweet corn kernel preparation method,
The method technique is simple and feasible, simple to operate, and cost of material is low, iblet has been used as raw material, before iblet processing
Color retention is carried out, the technical barrier that iblet changes colour during the later stage places storage is solved, leisure corn is improve
The outward appearance of granulate food, improves the appetite of consumer, enriches the new varieties of corn granulate food, and product special flavour is unique, in good taste,
Be of high nutritive value, with subjective appreciation it is excellent the characteristics of, meet consumer demand.
The present invention solves its technical problem and takes following technical scheme to realize：
Leisure sweet corn kernel preparation method, step is as follows：
(1) fresh corn is taken, threshing after removal of impurities is cleaned up, and obtains iblet；
(2) iblet is carried out into blanching color retention, time 3-10min under 85-95 DEG C of high temperature with firing equipment；
(3) iblet after color protection is carried out into cold wind to air-dry, wind speed 2m/s-3m/s, time 1-2min；
(4) appropriate wheat core flour, five-spice powder, salt, chilli oil, white granulated sugar, corn essence, pectin, D-araboascorbic acid
Sodium and citric acid are stirred with appropriate amount of purified water and turn into scattered paste shape, and iblet is wrapped up, and are put into corresponding mould, are baked in baking box
System, temperature is 150-200 DEG C, roasted 1-3min, and surface adds cumin powder appropriate, then roasted 1-2min, with the original perfume (or spice) of corn
Gas, so far product water content is the 15-20% of iblet gross mass, obtains final product leisure sweet corn kernel；
Wherein, 15-20 parts of wheat core flour, pure water 50-70 parts, five-spice powder is 1-3 parts, and chilli oil is 1-3 parts, and salt is
1-2 parts, white granulated sugar be 1-3 part, 0.05-0.2 parts of corn essence, pectin 0.05-0.3 parts, D-araboascorbic acid sodium be 0.1-0.5
Part, citric acid is 0.1-0.3 parts, and in terms of parts by weight, cumin powder is 1-3 parts to above-mentioned number.
And, leisure sweet corn kernel is also by following treatment in the step (4)：Metering nitrogen-filled packaging, obtains final product leisure sweet
Iblet finished product.
And, iblet processed using color stabilizer during blanching color retention in the step (2), color stabilizer
Formula is as follows：
0.001-0.005% sodium pyrosulfites, 0.010-0.04% citric acids, 0.01-0.05%D- sodium isoascorbates,
0.05-0.1%CaCl2, balance of water, above-mentioned percentage is mass percent.
And, chilli oil is self-control chilli oil in the step (4), and its preparation method is as follows：
It is accurate to weigh 2-10 portions of anistree material, 20-40 portions of capsicum, add 30-50 parts of edible peanut oil, 0.1-1.5 parts of flower
Green pepper essential oil and 0.01-0.5 parts of nutmeg essential oil, stir, and are heated to 140 DEG C -170 DEG C and are stir-fried, and fry to 1~4min, then
0.5-2 portions of salt was added, room temperature was then naturally cooled to, filtered, obtained final product self-control chilli oil.
And, the Se-enriched yeast of 0.005-0.03 parts by weight is additionally added in the step (4), the selenium in Se-enriched yeast contains
Amount 1000-3000mg/kg.
And, the Se-enriched yeast is granular Se-enriched yeast, and its preparation method is as follows：
Se-enriched yeast zymotic fluid is concentrated into solid content for 80-90%, vacuum freeze drying is then carried out, after freeze-drying
Dry Se-enriched yeast fermentate is obtained, then dry Se-enriched yeast fermentate is ground, obtain Se-enriched yeast fermentate powder,
Food-grade solid dispersion, food-grade wetting agent and food-grade disintegrant are added, after mixing, mixture is pumped by wriggling
Enter in sponging granulator and granulated, hot wind inlet temperature is 160-170 DEG C, and outlet temperature is 40-45 DEG C, after screening, is obtained
Particle diameter is 10-20 mesh, and water content is the granular Se-enriched yeast of 1-2%；
Wherein, the Se-enriched yeast fermentate powder：Food-grade solid dispersion：Food-grade wetting agent：Food-grade is disintegrated
The mass ratio of agent is 80-90：1-5：1-5：2-8.
And, the food-grade solid dispersion is food level sodium carboxymethylcellulose, and the food-grade wetting agent is mountain
Pears alcohol, the food-grade disintegrant is food grade microcrystalline cellulose and/or food-grade Ac-Di-Sol.
The advantages of the present invention are：
1st, during selenium mainly adds food in two kinds of forms of inorganic selenium and organic selenium compounds, the absorption of inorganic selenium is strong
During degree is smaller and toxic, and Organic Selenium is added to food in the form of the organic compound, not only good absorbing but also nontoxic secondary make
Selenium element in not only enhancing iblet by adding Se-enriched yeast with, iblet obtained in this method, and due to selenium-rich
Yeast in itself containing the nutrient such as protein and vitamin, so as to increased nutrient content in iblet, after testing, the present invention
Se content in selenium-rich soya-bean milk is up to 500~1500mg/kg, and the content of the nutrient such as protein and vitamin is than commercially available corn
Content in grain improves 10~20%, improves the nutritive value of iblet.
2nd, the Se-enriched yeast that this method is used is granular Se-enriched yeast so that Se-enriched yeast can be more evenly distributed in jade
In ground rice grain, perception is not only increased, and also improve the mouthfeel of eater, it is easier to digestion and absorption, it is ensured that its battalion
Support value.
3rd, this method technique is simple and feasible, simple to operate, and cost of material is low, iblet has been used as raw material, in corn
Color retention is carried out before grain processing, the technical barrier that iblet changes colour during the later stage places storage is solved, improved
The outward appearance of leisure corn granulate food, improves the appetite of consumer, enriches the new varieties of corn granulate food, and product special flavour is only
Spy, it is in good taste, be of high nutritive value, with subjective appreciation it is excellent the characteristics of, meet consumer demand.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Embodiment 1
Leisure sweet corn kernel preparation method, step is as follows：
(1) fresh corn is taken, threshing after removal of impurities is cleaned up, and obtains iblet；
(2) iblet is carried out into blanching color retention, time 3min under 85 DEG C of high temperature with firing equipment；
(3) iblet after color protection is carried out into cold wind to air-dry, wind speed 2m/s, time 1min；
(4) appropriate wheat core flour, five-spice powder, salt, chilli oil, white granulated sugar, corn essence, pectin, D-araboascorbic acid
Sodium and citric acid are stirred with appropriate amount of purified water and turn into scattered paste shape, and iblet is wrapped up, and are put into corresponding mould, are baked in baking box
System, temperature is 150 DEG C, roasted 1min, and surface adds cumin powder appropriate, then roasted 1min, with the original fragrance of corn, so far produces
Product water content is the 15% of iblet gross mass, obtains final product leisure sweet corn kernel；
Wherein, 15 parts of wheat core flour, 50 parts of pure water, five-spice powder is 1 part, and chilli oil is 1 part, and salt is 1 part, white granulated sugar
It it is 1 part, 0.05 part of corn essence, 0.05 part of pectin, D-araboascorbic acid sodium are 0.1 part, citric acid is 0.1 part, above-mentioned number
In terms of parts by weight, cumin powder is 1 part.
And, leisure sweet corn kernel is also by following treatment in the step (4)：Metering nitrogen-filled packaging, obtains final product leisure sweet
Iblet finished product.
And, iblet processed using color stabilizer during blanching color retention in the step (2), color stabilizer
Formula is as follows：
0.001% sodium pyrosulfite, 0.010% citric acid, 0.01%D- sodium isoascorbates, 0.05%CaCl2, surplus
It is water, above-mentioned percentage is mass percent.
And, chilli oil is self-control chilli oil in the step (4), and its preparation method is as follows：
It is accurate to weigh 2 portions of anistree material, 20 portions of capsicums, add 30 parts of edible peanut oils, 0.1 part of Japan pepper essential oil and 0.01 part
Nutmeg essential oil, stirs, and is heated to 140 DEG C and is stir-fried, and fries to 1min, adds 0.5 portion of salt, then natural cooling
To room temperature, filtering obtains final product self-control chilli oil.
And, the Se-enriched yeast of 0.005 parts by weight, the Se content in Se-enriched yeast are additionally added in the step (4)
1000mg/kg。
And, the Se-enriched yeast is granular Se-enriched yeast, and its preparation method is as follows：
It is 80% that Se-enriched yeast zymotic fluid is concentrated into solid content, then carries out vacuum freeze drying, after freeze-drying
Dry Se-enriched yeast fermentate, then dry Se-enriched yeast fermentate is ground, Se-enriched yeast fermentate powder is obtained, then
Food-grade solid dispersion, food-grade wetting agent and food-grade disintegrant are added, after mixing, mixture is pumped into by wriggling
Granulated in sponging granulator, hot wind inlet temperature is 160 DEG C, and outlet temperature is 40 DEG C, after screening, it is 10 to obtain particle diameter
Mesh, water content is 1% granular Se-enriched yeast；
Wherein, the Se-enriched yeast fermentate powder：Food-grade solid dispersion：Food-grade wetting agent：Food-grade is disintegrated
The mass ratio of agent is 80：1：1：2.
And, the food-grade solid dispersion is food level sodium carboxymethylcellulose, and the food-grade wetting agent is mountain
Pears alcohol, the food-grade disintegrant is food grade microcrystalline cellulose and/or food-grade Ac-Di-Sol.
Embodiment 2
Leisure sweet corn kernel preparation method, step is as follows：
(1) fresh corn is taken, threshing after removal of impurities is cleaned up, and obtains iblet；
(2) iblet is carried out into blanching color retention, time 10min under 95 DEG C of high temperature with firing equipment；
(3) iblet after color protection is carried out into cold wind to air-dry, wind speed 3m/s, time 2min；
(4) appropriate wheat core flour, five-spice powder, salt, chilli oil, white granulated sugar, corn essence, pectin, D-araboascorbic acid
Sodium and citric acid are stirred with appropriate amount of purified water and turn into scattered paste shape, and iblet is wrapped up, and are put into corresponding mould, are baked in baking box
System, temperature is 200 DEG C, roasted 3min, and surface adds cumin powder appropriate, then roasted 2min, with the original fragrance of corn, so far produces
Product water content is the 20% of iblet gross mass, obtains final product leisure sweet corn kernel；
Wherein, 20 parts of wheat core flour, 70 parts of pure water, five-spice powder is 3 parts, and chilli oil is 3 parts, and salt is 2 parts, white granulated sugar
It it is 3 parts, 0.2 part of corn essence, 0.3 part of pectin, D-araboascorbic acid sodium are 0.5 part, and citric acid is 0.3 part, and above-mentioned number is equal
In terms of parts by weight, cumin powder is 3 parts.
And, leisure sweet corn kernel is also by following treatment in the step (4)：Metering nitrogen-filled packaging, obtains final product leisure sweet
Iblet finished product.
And, iblet processed using color stabilizer during blanching color retention in the step (2), color stabilizer
Formula is as follows：
0.005% sodium pyrosulfite, 0.04% citric acid, 0.05%D- sodium isoascorbates, 0.1%CaCl2, it is balance of
Water, above-mentioned percentage is mass percent.
And, chilli oil is self-control chilli oil in the step (4), and its preparation method is as follows：
It is accurate to weigh 10 portions of anistree material, 40 portions of capsicums, add 50 parts of edible peanut oils, 1.5 parts of Japan pepper essential oils and 0.5 part
Nutmeg essential oil, stirs, and is heated to 170 DEG C and is stir-fried, and fries to 4min, adds 2 portions of salt, then naturally cools to
Room temperature, filtering, obtains final product self-control chilli oil.
And, the Se-enriched yeast of 0.03 parts by weight, the Se content in Se-enriched yeast are additionally added in the step (4)
3000mg/kg。
And, the Se-enriched yeast is granular Se-enriched yeast, and its preparation method is as follows：
It is 90% that Se-enriched yeast zymotic fluid is concentrated into solid content, then carries out vacuum freeze drying, after freeze-drying
Dry Se-enriched yeast fermentate, then dry Se-enriched yeast fermentate is ground, Se-enriched yeast fermentate powder is obtained, then
Food-grade solid dispersion, food-grade wetting agent and food-grade disintegrant are added, after mixing, mixture is pumped into by wriggling
Granulated in sponging granulator, hot wind inlet temperature is 170 DEG C, and outlet temperature is 45 DEG C, after screening, it is 20 to obtain particle diameter
Mesh, water content is 2% granular Se-enriched yeast；
Wherein, the Se-enriched yeast fermentate powder：Food-grade solid dispersion：Food-grade wetting agent：Food-grade is disintegrated
The mass ratio of agent is 90：5：5：8.
And, the food-grade solid dispersion is food level sodium carboxymethylcellulose, and the food-grade wetting agent is mountain
Pears alcohol, the food-grade disintegrant is food grade microcrystalline cellulose and/or food-grade Ac-Di-Sol.
Embodiment 3
Leisure sweet corn kernel preparation method, step is as follows：
(1) fresh corn is taken, threshing after removal of impurities is cleaned up, and obtains iblet；
(2) iblet is carried out into blanching color retention, time 6min under 90 DEG C of high temperature with firing equipment；
(3) iblet after color protection is carried out into cold wind to air-dry, wind speed 2.5m/s, time 1.5min；
(4) appropriate wheat core flour, five-spice powder, salt, chilli oil, white granulated sugar, corn essence, pectin, D-araboascorbic acid
Sodium and citric acid are stirred with appropriate amount of purified water and turn into scattered paste shape, and iblet is wrapped up, and are put into corresponding mould, are baked in baking box
System, temperature is 180 DEG C, and roasted 2min, surface adds cumin powder appropriate, then roasted 1.5min, with the original fragrance of corn, so far
Product water content is the 17% of iblet gross mass, obtains final product leisure sweet corn kernel；
Wherein, 17 parts of wheat core flour, 60 parts of pure water, five-spice powder is 2 parts, and chilli oil is 2 parts, and salt is 1.5 parts, white sand
Sugar is 2 parts, and 0.1 part of corn essence, 0.25 part of pectin, D-araboascorbic acid sodium are 0.3 part, and citric acid is 0.2 part, above-mentioned number
In terms of parts by weight, cumin powder is 2 parts.
And, leisure sweet corn kernel is also by following treatment in the step (4)：Metering nitrogen-filled packaging, obtains final product leisure sweet
Iblet finished product.
And, iblet processed using color stabilizer during blanching color retention in the step (2), color stabilizer
Formula is as follows：
0.003% sodium pyrosulfite, 0.02% citric acid, 0.03%D- sodium isoascorbates, 0.07%CaCl2, surplus
It is water, above-mentioned percentage is mass percent.
And, chilli oil is self-control chilli oil in the step (4), and its preparation method is as follows：
It is accurate to weigh 5 portions of anistree material, 30 portions of capsicums, add 40 parts of edible peanut oils, 0.8 part of Japan pepper essential oil and 0.8 part
Nutmeg essential oil, stirs, and is heated to 155 DEG C and is stir-fried, and fries to 3min, adds 1.5 portions of salt, then natural cooling
To room temperature, filtering obtains final product self-control chilli oil.
And, the Se-enriched yeast of 0.015 parts by weight, the Se content in Se-enriched yeast are additionally added in the step (4)
2000mg/kg。
And, the Se-enriched yeast is granular Se-enriched yeast, and its preparation method is as follows：
It is 85% that Se-enriched yeast zymotic fluid is concentrated into solid content, then carries out vacuum freeze drying, after freeze-drying
Dry Se-enriched yeast fermentate, then dry Se-enriched yeast fermentate is ground, Se-enriched yeast fermentate powder is obtained, then
Food-grade solid dispersion, food-grade wetting agent and food-grade disintegrant are added, after mixing, mixture is pumped into by wriggling
Granulated in sponging granulator, hot wind inlet temperature is 165 DEG C, and outlet temperature is 43 DEG C, after screening, it is 15 to obtain particle diameter
Mesh, water content is 1.5% granular Se-enriched yeast；
Wherein, the Se-enriched yeast fermentate powder：Food-grade solid dispersion：Food-grade wetting agent：Food-grade is disintegrated
The mass ratio of agent is 85：3：3：4.
And, the food-grade solid dispersion is food level sodium carboxymethylcellulose, and the food-grade wetting agent is mountain
Pears alcohol, the food-grade disintegrant is food grade microcrystalline cellulose and/or food-grade Ac-Di-Sol.
Claims (7)
1. lie fallow sweet corn kernel preparation method, it is characterised in that：Step is as follows：
(1) fresh corn is taken, threshing after removal of impurities is cleaned up, and obtains iblet；
(2) iblet is carried out into blanching color retention, time 3-10min under 85-95 DEG C of high temperature with firing equipment；
(3) iblet after color protection is carried out into cold wind to air-dry, wind speed 2m/s-3m/s, time 1-2min；
(4) appropriate wheat core flour, five-spice powder, salt, chilli oil, white granulated sugar, corn essence, pectin, D-araboascorbic acid sodium and
Citric acid is stirred with appropriate amount of purified water turns into scattered paste shape, and iblet is wrapped up, and is put into corresponding mould, the baking in baking box,
Temperature is 150-200 DEG C, roasted 1-3min, and surface adds cumin powder appropriate, then roasted 1-2min, with the original fragrance of corn,
So far product water content is the 15-20% of iblet gross mass, obtains final product leisure sweet corn kernel；
Wherein, 15-20 parts of wheat core flour, pure water 50-70 parts, five-spice powder is 1-3 parts, and chilli oil is 1-3 parts, and salt is 1-2
Part, white granulated sugar be 1-3 part, 0.05-0.2 parts of corn essence, pectin 0.05-0.3 parts, D-araboascorbic acid sodium be 0.1-0.5 parts,
Citric acid is 0.1-0.3 parts, and in terms of parts by weight, cumin powder is 1-3 parts to above-mentioned number.
2. it is according to claim 1 leisure sweet corn kernel preparation method, it is characterised in that：Leisure is sweet in the step (4)
Iblet is also by following treatment：Metering nitrogen-filled packaging, obtains final product leisure sweet corn kernel finished product.
3. it is according to claim 1 leisure sweet corn kernel preparation method, it is characterised in that：Iblet in the step (2)
Processed using color stabilizer during blanching color retention, the formula of color stabilizer is as follows：
0.001-0.005% sodium pyrosulfites, 0.010-0.04% citric acids, 0.01-0.05%D- sodium isoascorbates,
0.05-0.1%CaCl2, balance of water, above-mentioned percentage is mass percent.
4. the leisure sweet corn kernel preparation method according to any one of claims 1 to 3, it is characterised in that：The step (4)
Middle chilli oil is self-control chilli oil, and its preparation method is as follows：
It is accurate to weigh 2-10 portions of anistree material, 20-40 portions of capsicum, add 30-50 parts of edible peanut oil, 0.1-1.5 parts of pepper essence
Oil and 0.01-0.5 parts of nutmeg essential oil, stir, and are heated to 140 DEG C -170 DEG C and are stir-fried, and fry to 1~4min, add
0.5-2 portions of salt is crossed, room temperature is then naturally cooled to, filtered, obtain final product self-control chilli oil.
5. the leisure sweet corn kernel preparation method according to any one of claims 1 to 3, it is characterised in that：The step (4)
In be additionally added the Se-enriched yeast of 0.005-0.03 parts by weight, the Se content 1000-3000mg/kg in Se-enriched yeast.
6. it is according to claim 5 leisure sweet corn kernel preparation method, it is characterised in that：The Se-enriched yeast is granular richness
Selenium yeast, its preparation method is as follows：
Se-enriched yeast zymotic fluid is concentrated into solid content for 80-90%, vacuum freeze drying is then carried out, must be done after freeze-drying
Dry Se-enriched yeast fermentate, then dry Se-enriched yeast fermentate is ground, Se-enriched yeast fermentate powder is obtained, then add
Enter food-grade solid dispersion, food-grade wetting agent and food-grade disintegrant, after mixing, mixture is pumped into spray by wriggling
Granulated in mist comminutor, hot wind inlet temperature is 160-170 DEG C, and outlet temperature is 40-45 DEG C, after screening, obtains particle diameter
It is 10-20 mesh, water content is the granular Se-enriched yeast of 1-2%；
Wherein, the Se-enriched yeast fermentate powder：Food-grade solid dispersion：Food-grade wetting agent：Food-grade disintegrant
Mass ratio is 80-90：1-5：1-5：2-8.
7. it is according to claim 6 leisure sweet corn kernel preparation method, it is characterised in that：The food-grade solid dispersion
It is food level sodium carboxymethylcellulose, the food-grade wetting agent is sorbierite, the food-grade disintegrant is food-grade crystallite
Cellulose and/or food-grade Ac-Di-Sol.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611042073.2A CN106722131A (en) | 2016-11-11 | 2016-11-11 | Leisure sweet corn kernel preparation method |
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ID=58974616
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN102934773A (en) * | 2012-11-23 | 2013-02-20 | 杨大伟 | Processing technology of crisp, fragrant and sweet zea mays kernels |
| CN105581088A (en) * | 2014-10-30 | 2016-05-18 | 吕子玉 | Processing technology of fragrant and sweet corn grains |
-
2016
- 2016-11-11 CN CN201611042073.2A patent/CN106722131A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN102934773A (en) * | 2012-11-23 | 2013-02-20 | 杨大伟 | Processing technology of crisp, fragrant and sweet zea mays kernels |
| CN105581088A (en) * | 2014-10-30 | 2016-05-18 | 吕子玉 | Processing technology of fragrant and sweet corn grains |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性食品》", 31 August 1995 * |
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