CN108812867A - A kind of processing method of quick-freezing corn grain - Google Patents
A kind of processing method of quick-freezing corn grain Download PDFInfo
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- CN108812867A CN108812867A CN201810748224.9A CN201810748224A CN108812867A CN 108812867 A CN108812867 A CN 108812867A CN 201810748224 A CN201810748224 A CN 201810748224A CN 108812867 A CN108812867 A CN 108812867A
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- Prior art keywords
- quick
- corn
- frozen
- niblet
- freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses a kind of processing methods of quick-freezing corn grain, including pretreatment of raw material, threshing, blanching, niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 2~3min, carry out color protection treatment, by niblet after being taken out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, it is subsequently cooled to 15 DEG C or less, niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time is 15~20min, product center temperature must reach -18 DEG C or less after quick-frozen, quick-freezing corn grain is after the assay was approved, finished product is vacuum-packed, and it is stored below in -18 DEG C.The niblet appearance of method preparation provided by the invention is pleasing glossy, has distinctive soft, fragrant, glutinous, sweet tea the mouthfeel of corn, meets sanitary standard, be a kind of kernel product of qualification.
Description
Technical field
The present invention relates to corn deep processing technology field, specially a kind of processing method of quick-freezing corn grain.
Background technique
Corn is one kind of corn, also known as vegetable corn, grass family, Zea.Corn is American-European, South Korea and day
One of the main vegetables of this grade developed country.Deep disappeared by each stratum because it is with nutrition abundant, sweet tea, fresh, crisp, tender characteristic
The person's of expense favor.Super-sweet corn is planted extensively since sugar content is high, suitable collection period is long.China is that the world of waxy corn rises
Source center, cultivation history are long.Waxy corn is full of nutrition, and edible value is high, is widely used as nutriment by the world today.
In recent years, corn quick forzen processing technology is had conducted extensive research, mainly uses blanching-cooling-draining-speed at present
Corn seriously shrinks after the techniques such as jelly carry out fresh-retaining preserving to corn, but appearance is thawed often, and appearance shape blacks, lackluster,
The short problem of period of storage.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, it the present invention provides a kind of processing method of quick-freezing corn grain, solves current
The fresh-keeping means of quick-freezing corn are simultaneously not perfect, and corn seriously shrinks after there is defrosting often, and appearance shape blacks, lackluster, storage
Time short problem.
(2) technical solution
To achieve the above object, the present invention provides the following technical solutions：A kind of processing method of quick-freezing corn grain, including such as
Lower step：
S1, pretreatment of raw material：The milk stage fresh edible maize of 15~30d, peeling, cleared corn stigma after selection spinning, and go
Except deformity, there is the corn ear of pest and disease damage；
S2, threshing：Elite corn stick after peeling is subjected to threshing processing using thresing machine；
S3, blanching：Corn after threshing is placed in spiral blanching machine, under the conditions of 90~100 DEG C of temperature, constant temperature blanching
5~10min；
S4, color protection treatment：Niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 2~3min, into
Row color protection treatment；
S5, cooling：By niblet after taking out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, it is then cold
But to 15 DEG C or less；
It is S6, quick-frozen：Niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 15~20min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S7, package storage：After the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in quick-freezing corn grain.
Preferably, the fresh edible maize selects No. 903 fruit corns.
Preferably, in order to reduce the loss of water rate of niblet to the greatest extent, threshing need to be carried out in 7 days after corn ear peeling
Processing.
Preferably, the colour protecting liquid includes the raw material of following parts by weight：0.15 part of citric acid, 0.06 part of vitamin C,
0.06 part of sodium sulfite, 0.12 part of salt, 0.03 part of calcium hydroxide, 100 parts of deionized water.
(3) beneficial effect
The present invention provides a kind of processing methods of quick-freezing corn grain, have following beneficial effect：
1, the corn color that this preparation method is produced is able to maintain original corn particle color, and appearance is pleasing glossy, and
Unimpeded system taste has distinctive soft, fragrant, glutinous, sweet tea the mouthfeel of corn, while niblet shape is complete, with level-one product size
It is almost the same, coliform content 100g<30, and other strains are not detected, meet sanitary standard, is a kind of corn of qualification
Granule product.
2, the citric acid in the color protection formula of liquid in this preparation method can effective chelating metal ion, prevent product brown
Become, antisepsis and sterilization, and sodium sulfite can be bleached slightly, vitamin C can prevent from aoxidizing, and the effect of salt is then to improve to produce
Product flavor and anti-corrosion, and the effect of calcium hydroxide can mainly generate calcium salt, supplementary calcium content, the association of a variety of color stabilizers
Same-action can effectively keep the bright and new color and sweet of niblet.
3, this preparation method handles niblet using low-temperature quick-freezing, under freezing condition, free water in space between cells and
Intracellular free water energy is frozen into tiny ice crystal simultaneously, and ice crystal is evenly distributed, with aqueous water in natural corn grain
Cloth is similar, in this way will not damaging cells tissue, and can guarantee the fresh and tender mouthfeel of niblet for a long time, when niblet thaws,
The moisture of ice crystal fusing is absorbed by cell without generating juice loss rapidly, niblet quality after defrosting and flavor compared with
It is good, it can be liked deeply by the majority of consumers.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of processing method of quick-freezing corn grain, includes the following steps：
S1, pretreatment of raw material：The milk stage fresh edible maize of 15d after selection spinning, and fresh edible maize selects No. 903 fruit jade
Rice, peeling, cleared corn stigma, and deformity is removed, there is the corn ear of pest and disease damage；
S2, threshing：Elite corn stick after peeling is subjected to threshing processing using thresing machine, in order to reduce niblet to the greatest extent
Loss of water rate, threshing processing need to be carried out in 7 days after corn ear peeling；
S3, blanching：Corn after threshing is placed in spiral blanching machine, under the conditions of 90 DEG C of temperature, constant temperature blanching 5min；
S4, color protection treatment：Niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 2min, is protected
Color processing；
S5, cooling：By niblet after taking out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, it is then cold
But to 15 DEG C or less；
It is S6, quick-frozen：Niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 15min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S7, package storage：After the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in quick-freezing corn grain.
Colour protecting liquid includes the raw material of following parts by weight：0.15 part of citric acid, 0.06 part of vitamin C, sodium sulfite 0.06
Part, 0.12 part of salt, 0.03 part of calcium hydroxide, 100 parts of deionized water.
Embodiment 2
A kind of processing method of quick-freezing corn grain, includes the following steps：
S1, pretreatment of raw material：The milk stage fresh edible maize of 23d, fresh edible maize select No. 903 fruit jade after selection spinning
Rice, peeling, cleared corn stigma, and deformity is removed, there is the corn ear of pest and disease damage；
S2, threshing：Elite corn stick after peeling is subjected to threshing processing using thresing machine, in order to reduce niblet to the greatest extent
Loss of water rate, threshing processing need to be carried out in 7 days after corn ear peeling；
S3, blanching：Corn after threshing is placed in spiral blanching machine, under the conditions of 95 DEG C of temperature, constant temperature blanching 7min；
S4, color protection treatment：Niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 2.5min, is carried out
Color protection treatment；
S5, cooling：By niblet after taking out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, it is then cold
But to 15 DEG C or less；
It is S6, quick-frozen：Niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 17min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S7, package storage：After the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in quick-freezing corn grain.
Colour protecting liquid includes the raw material of following parts by weight：0.15 part of citric acid, 0.06 part of vitamin C, sodium sulfite 0.06
Part, 0.12 part of salt, 0.03 part of calcium hydroxide, 100 parts of deionized water.
Embodiment 3
A kind of processing method of quick-freezing corn grain, includes the following steps：
S1, pretreatment of raw material：The milk stage fresh edible maize of 15~30d, fresh edible maize select No. 903 fruit after selection spinning
Corn, peeling, cleared corn stigma, and deformity is removed, there is the corn ear of pest and disease damage；
S2, threshing：Elite corn stick after peeling is subjected to threshing processing using thresing machine, in order to reduce niblet to the greatest extent
Loss of water rate, threshing processing need to be carried out in 7 days after corn ear peeling；
S3, blanching：Corn after threshing is placed in spiral blanching machine, under the conditions of 100 DEG C of temperature, constant temperature blanching
10min；
S4, color protection treatment：Niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 3min, is protected
Color processing；
S5, cooling：By niblet after taking out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, it is then cold
But to 15 DEG C or less；
It is S6, quick-frozen：Niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 20min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S7, package storage：After the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in quick-freezing corn grain.
Colour protecting liquid includes the raw material of following parts by weight：0.15 part of citric acid, 0.06 part of vitamin C, sodium sulfite 0.06
Part, 0.12 part of salt, 0.03 part of calcium hydroxide, 100 parts of deionized water.
1, the corn color that this preparation method is produced is able to maintain original corn particle color, and appearance is pleasing glossy, and
Unimpeded system taste has distinctive soft, fragrant, glutinous, sweet tea the mouthfeel of corn, while niblet shape is complete, with level-one product size
It is almost the same, coliform content 100g<30, and other strains are not detected, meet sanitary standard, is a kind of corn of qualification
Granule product.
2, the citric acid in the color protection formula of liquid in this preparation method can effective chelating metal ion, prevent product brown
Become, antisepsis and sterilization, and sodium sulfite can be bleached slightly, vitamin C can prevent from aoxidizing, and the effect of salt is then to improve to produce
Product flavor and anti-corrosion, and the effect of calcium hydroxide can mainly generate calcium salt, supplementary calcium content, the association of a variety of color stabilizers
Same-action can effectively keep the bright and new color and sweet of niblet.
3, this preparation method handles niblet using low-temperature quick-freezing, under freezing condition, free water in space between cells and
Intracellular free water energy is frozen into tiny ice crystal simultaneously, and ice crystal is evenly distributed, with aqueous water in natural corn grain
Cloth is similar, in this way will not damaging cells tissue, and can guarantee the fresh and tender mouthfeel of niblet for a long time, when niblet thaws,
The moisture of ice crystal fusing is absorbed by cell without generating juice loss rapidly, niblet quality after defrosting and flavor compared with
It is good, it can be liked deeply by the majority of consumers.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of processing method of quick-freezing corn grain, which is characterized in that include the following steps：
S1, pretreatment of raw material：The milk stage fresh edible maize of 15~30d, peeling, cleared corn stigma after selection spinning, and remove abnormal
Shape has the corn ear of pest and disease damage；
S2, threshing：Elite corn stick after peeling is subjected to threshing processing using thresing machine；
S3, blanching：Corn after threshing is placed in spiral blanching machine, under the conditions of 90~100 DEG C of temperature, constant temperature blanching 5~
10min；
S4, color protection treatment：Niblet after blanching is immersed in the colour protecting liquid being made ready beforehand for and is impregnated in 2~3min, is protected
Color processing；
S5, cooling：By niblet after being taken out in colour protecting liquid, surface residual color stabilizer is washed away with flowing clear water, is subsequently cooled to
15 DEG C or less；
It is S6, quick-frozen：Niblet after cooling is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time is
15~20min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S7, package storage：After the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in quick-freezing corn grain.
2. a kind of processing method of quick-freezing corn grain according to claim 1, it is characterised in that：The fresh edible maize is selected
No. 903 fruit corns.
3. a kind of processing method of quick-freezing corn grain according to claim 1, it is characterised in that：In order to reduce corn to the greatest extent
The loss of water rate of grain, need to carry out threshing processing after corn ear peeling in 7 days.
4. a kind of processing method of quick-freezing corn grain according to claim 1, it is characterised in that：The colour protecting liquid include with
The raw material of lower parts by weight：0.15 part of citric acid, 0.06 part of vitamin C, 0.06 part of sodium sulfite, 0.12 part of salt, hydroxide
0.03 part of calcium, 100 parts of deionized water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748224.9A CN108812867A (en) | 2018-07-10 | 2018-07-10 | A kind of processing method of quick-freezing corn grain |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748224.9A CN108812867A (en) | 2018-07-10 | 2018-07-10 | A kind of processing method of quick-freezing corn grain |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583985A (en) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | Processing technology of quick-frozen corn |
| CN111567610A (en) * | 2020-04-14 | 2020-08-25 | 余姚市鸿基食品有限公司 | Quick-freezing processing method of bean vegetables |
| CN112088933A (en) * | 2020-09-07 | 2020-12-18 | 灯塔市荣耀农业发展有限公司 | Processing technology of quick-frozen corn |
| 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 |
-
2018
- 2018-07-10 CN CN201810748224.9A patent/CN108812867A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583985A (en) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | Processing technology of quick-frozen corn |
| CN111567610A (en) * | 2020-04-14 | 2020-08-25 | 余姚市鸿基食品有限公司 | Quick-freezing processing method of bean vegetables |
| CN112088933A (en) * | 2020-09-07 | 2020-12-18 | 灯塔市荣耀农业发展有限公司 | Processing technology of quick-frozen corn |
| 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 |
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Application publication date: 20181116 |