CN109393320A - A kind of preparation method of corn dehydrated food - Google Patents
A kind of preparation method of corn dehydrated food Download PDFInfo
- Publication number
- CN109393320A CN109393320A CN201811538956.1A CN201811538956A CN109393320A CN 109393320 A CN109393320 A CN 109393320A CN 201811538956 A CN201811538956 A CN 201811538956A CN 109393320 A CN109393320 A CN 109393320A
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- Prior art keywords
- corn
- preparation
- dehydrated food
- drying
- seed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation methods of corn dehydrated food to use chitosan solution immersion treatment after threshing, remove moisture removal by the Sweet corn variety more than selection full grains content, the process preparation dried.The method of the present invention production is simple, at low cost, and product does not add any auxiliary material, health, environmental protection.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of preparation method of corn dehydrated food.
Background technique
With the continuous improvement of people's living standards, more and more stronger to dietetic nutrition health care consciousness.Corn is with itself institute
The abundant nutrition value having is constantly subjected to the attention of people, and " gold food " of referred to as 21 century.Corn is in coarse food grain
Health-care good product, to human body health it is rather advantageous: the ingredients such as vitamin B6, niacin in corn, have stimulating gastrointestinal wriggle,
The characteristic for accelerating excrement excretion can prevent treating constipation, stomach trouble, enteritis, intestinal cancer etc..Corn is rich in vitamin C, isomalto-oligosaccharide
Deng there is long-lived, beautification function.Nutriment contained by maize point has enhancing human metabolism, adjustment nervous function.
It can play the role of keeping skin delicacy smooth, inhibit, delay wrinkle generation.Corn has appetizing and reducing blood lipid in tune, reduces serum gallbladder
The effect of sterol.
Recently as the development of corn product processing industry, many foods made using corn as primary raw material have been emerged
Product.Such as maize flour, corn noodles, pure corn instant noodle, maize gruel, corn-dodger, corn biscuits, quick-freezing corn and various corns
Dish etc., it is most of to have several fried foods, it is harmful to human health, Development volue is low, and competitiveness, novelty, creativeness are not
By force, usage range is small or even most of corn foods are without corn ingredient, replaces corn with pigment, counterfeit and shoddy goods are more, make jade
Rice made products can not possess fine future.
Summary of the invention
It is an object of the invention to solve many deficiencies of current corn processing food to provide one using niblet as raw material
The preparation method of kind corn dehydrated food, the product good mouthfeel and non-greasy.
In order to realize that above-mentioned technical effect, the present invention are realized especially by following technical scheme:
A kind of preparation method of corn dehydrated food, comprising the following steps:
1) sorting selects the fruit type Sweet corn variety that full grains content is more, skin slag rate is low, sugar content is high；
2) threshing: niblet is taken off from corncob, removes cuticular breakdown and rotten seed；
3) it cleans: ready sweet corn kernel being utilized into chitosan solution immersion treatment, draining obtains clean corn seed
Grain；
4) it removes moisture: the corn seed of cleaning being placed in baking pan and is dried；
5) it eases back: the sweet corn kernel after drying is placed on shady place 5~7 days, then cut off embryo point；
6) pack: packaging, radio sterilization are examined, obtain drying niblet.
Further, the corn selected from brilliant bright 158, it in the high-quality Sweet corn variety in the U.S. such as brilliant bright 17, gold and silver 208
It is one or more of.
Further, treatment process is that sweet corn kernel is placed in the shell that mass concentration is 0.13~0.15% to gather in step (3)
It is impregnated 2~3 hours under cryogenic conditions in sugar juice.
Preferably, the cryogenic conditions are as follows: 18 DEG C~20 DEG C.
Further, the condition dried in step (4) are as follows: concurrent drying initial temperature is 70~75 DEG C in control drying chamber, eventually
Only temperature is 50~55 DEG C, and counter-current drying initial temperature is at 40~50 DEG C, and final temperature is at 55~60 DEG C, the relative humidity of air
20~25%.
Another aspect of the present invention, the corn dehydrated food that above-mentioned preparation method is prepared also send out protection model in the present invention
Within enclosing.
The present invention carries out coating-film fresh-keeping using with chitosan, and film layer has permeability, water preventing ability, can be to various gases
Molecule increases penetration resistance, forms a kind of micro- controlled atmosphere environment, is that the carbon dioxide content in fruits and vegetables tissue increases, oxygen content
It reduces, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture loss slow down fruits and vegetables tissue and structure aging, to effectively extend fruits and vegetables
Adopt the rear service life.
The invention has the benefit that
The present invention does not add any auxiliary material using corn as raw material, has prepared the corn of a kind of novel environmental protection, health
Food, the processing technology of creative corn, increases value-added content of product.The method of the present invention production is simple, at low cost, is suitble to work
Industry metaplasia produces.
Specific embodiment
Below in conjunction with specific embodiment of the present invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
A kind of corn making method of dried, the specific steps are as follows:
Step 1: sorting:
Sweet corn variety selection crystalline substance bright 158, selects the niblet that full grains content is more, skin slag rate is low, sugar content is high.
Step 2: threshing:
Manually or machinery takes off niblet from corncob, removes cuticular breakdown and rotten seed；
Step 3: cleaning:
By ready sweet corn kernel, it is placed in the chitosan solution that mass concentration is 0.13% and impregnates 2 under cryogenic conditions
~3 hours, removal, draining obtained clean corn seed；
Step 4: removing moisture:
The corn seed shone in disk is put into baking pan, baking pan is placed in drying chamber, is controlled in drying chamber at the beginning of concurrent drying
Beginning temperature is 70 DEG C, and final temperature is 50 DEG C, counter-current drying initial temperature at 40 DEG C, final temperature at 55 DEG C, air it is opposite
Humidity is 20%；
Step 5: easing back:
Sweet corn kernel after drying is placed on shady place 5~7 days, then cuts off embryo point with scissors；
Step 6: packaging:
Packaging, radio sterilization are examined, and it is dry to obtain corn.
Embodiment 2
A kind of corn making method of dried, the specific steps are as follows:
Step 1: sorting:
Sweet corn variety selection crystalline substance bright 17, selects the niblet that full grains content is more, skin slag rate is low, sugar content is high.
Step 2: threshing:
Manually or machinery takes off niblet from corncob, removes cuticular breakdown and rotten seed；
Step 3: cleaning:
By ready sweet corn kernel, it is placed in the chitosan solution that mass concentration is 0.15% and impregnates 2 under cryogenic conditions
~3 hours, removal, draining obtained clean corn seed；
Step 4: removing moisture:
The corn seed shone in disk is put into baking pan, baking pan is placed in drying chamber, is controlled in drying chamber at the beginning of concurrent drying
Beginning temperature is 75 DEG C, and final temperature is 55 DEG C, counter-current drying initial temperature at 50 DEG C, final temperature at 60 DEG C, air it is opposite
Humidity is 25%；
Step 5: easing back:
Sweet corn kernel after drying is placed on shady place 5~7 days, then cuts off embryo point with scissors；
Step 6: packaging:
Packaging, radio sterilization are examined, and it is dry to obtain corn.
Embodiment 3
A kind of corn making method of dried, the specific steps are as follows:
Step 1: sorting:
Sweet corn variety selects gold and silver 208, selects the niblet that full grains content is more, skin slag rate is low, sugar content is high.
Step 2: threshing:
Manually or machinery takes off niblet from corncob, removes cuticular breakdown and rotten seed；
Step 3: cleaning:
By ready sweet corn kernel, it is placed in the chitosan solution that mass concentration is 0.14% and impregnates 2 under cryogenic conditions
~3 hours, removal, draining obtained clean corn seed；
Step 4: removing moisture:
The corn seed shone in disk is put into baking pan, baking pan is placed in drying chamber, is controlled in drying chamber at the beginning of concurrent drying
Beginning temperature is 73 DEG C, and final temperature is 53 DEG C, counter-current drying initial temperature at 48 DEG C, final temperature at 58 DEG C, air it is opposite
Humidity is 23%；
Step 5: easing back:
Sweet corn kernel after drying is placed on shady place 5~7 days, then cuts off embryo point with scissors；
Step 6: packaging:
Packaging, radio sterilization are examined, and it is dry to obtain corn.
Embodiment 4
100 people are selected to carry out sensory evaluation to the corn product that Examples 1 to 3 is prepared, wherein vivid color is 5
Point, common yellow is 4 points, and slightly weaker yellow is 3 points, and yellow is 2 points dim；Very soft is 5 points, and more soft is 4 points, and half is crisp
Soft is 3 points, and very not soft is 2 points；As a result referring to table 1.
The Analyses Methods for Sensory Evaluation Results of the corn provided in an embodiment of the present invention of table 1
| Project | Color | Soft property |
| Embodiment 1 | 4.8 | 4.5 |
| Embodiment 2 | 4.6 | 4.4 |
| Embodiment 3 | 4.9 | 4.7 |
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understand without departing from the principles and spirit of the present invention can to these examples carry out it is a variety of variation, modification, replacement and
Modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of preparation method of corn dehydrated food, which comprises the following steps:
1) sorting selects the fruit type sweet corn kernel that full grains content is more, skin slag rate is low, sugar content is high；
2) threshing: niblet is taken off from corncob, removes cuticular breakdown and rotten seed；
3) it cleans: ready sweet corn kernel being utilized into chitosan solution immersion treatment, draining obtains clean corn seed；
4) it removes moisture: the corn seed of cleaning being placed in baking pan and is dried；
5) it eases back: the sweet corn kernel after drying is placed on shady place 5~7 days, then cut off embryo point；
6) pack: packaging, radio sterilization are examined, obtain drying niblet.
2. a kind of preparation method of corn dehydrated food according to claim 1, which is characterized in that the corn
Selected from brilliant bright 158, one of brilliant bright 17, gold and silver 208 kind or several.
3. a kind of preparation method of corn dehydrated food according to claim 1, which is characterized in that place in step (3)
Reason process is to impregnate 2~3 in the chitosan solution that sweet corn kernel is placed in mass concentration and is 0.13~0.15% under cryogenic conditions
Hour.
4. a kind of preparation method of corn dehydrated food according to claim 3, which is characterized in that the low temperature item
Part are as follows: 18 DEG C~20 DEG C.
5. a kind of preparation method of corn dehydrated food according to claim 1, which is characterized in that dried in step (4)
Dry condition are as follows: concurrent drying initial temperature is 70~75 DEG C in control drying chamber, and final temperature is 50~55 DEG C, at the beginning of counter-current drying
Beginning temperature is at 40~50 DEG C, and final temperature is at 55~60 DEG C, and the relative humidity of air is 20~25%.
6. the corn dehydrated food that preparation method described in claim 1 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811538956.1A CN109393320A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of corn dehydrated food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811538956.1A CN109393320A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of corn dehydrated food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393320A true CN109393320A (en) | 2019-03-01 |
Family
ID=65459460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811538956.1A Pending CN109393320A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of corn dehydrated food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519617A (en) * | 2021-06-30 | 2021-10-22 | 上海市农业科学院 | High-economic-cost-performance sweet corn drying method |
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 |
| CN104012843A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried sweet corn particles and preparation method thereof |
| 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 |
| CN107788110A (en) * | 2017-11-23 | 2018-03-13 | 北京邮电大学 | A kind of method for drying cereal and system |
-
2018
- 2018-12-14 CN CN201811538956.1A patent/CN109393320A/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 |
| CN104012843A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried sweet corn particles and preparation method thereof |
| 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 |
| CN107788110A (en) * | 2017-11-23 | 2018-03-13 | 北京邮电大学 | A kind of method for drying cereal and system |
Non-Patent Citations (1)
| Title |
|---|
| 茅林春: "壳聚糖涂膜对甜玉米品质和生理活性的影响", 《中国粮油学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519617A (en) * | 2021-06-30 | 2021-10-22 | 上海市农业科学院 | High-economic-cost-performance sweet corn drying method |
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Application publication date: 20190301 |