CN109691543A - 一种糯玉米的护色保鲜方法 - Google Patents
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- 240000008042 Zea mays Species 0.000 title claims abstract description 39
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 39
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 38
- 235000005822 corn Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 238000009835 boiling Methods 0.000 claims abstract description 7
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- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种糯玉米的护色保鲜方法,包括:筛选颗粒饱满、色泽纯正的糯玉米;去除玉米棒芯的根部及过长的芯尖;糯玉米放入锅中沸水预煮5分钟;将预煮好的玉米棒,立即捞出放入添加有0.1%护色保鲜剂(食盐和柠檬酸,配比为1:1)的冷水中冷却30分钟;捞出玉米棒,沥干,装入保鲜袋中,杀菌,密封包装。与现有技术相比,本发明具有如下有益效果:原有糯玉米保持了多彩、色泽明亮的特点;为企业降低了生产和销售成本,延长了产品的货架期。
Description
技术领域
本发明属于护色保鲜领域,具体为一种糯玉米的护色保鲜方法。
背景技术
玉米是早熟禾科玉蜀黍族一年生谷类植物,起源于北、中、南美洲。糯玉米是玉米的一个特殊品种,其色泽紫黑鲜艳,糯甜香软,味道极美,因籽粒中含有较高含量的花青素,而使其籽粒呈紫黑色,是极具开发潜力的玉米新品种。其中含有丰富的蛋白质、支链淀粉、维生素以及大量的硒、镁以及各种微量元素。长期食用可以降低人血液中胆固醇的含量,对动脉硬化、脑衰竭等心脑血管疾病具有预防保健的作用。由于其独特的风味和良好的保健作用在国内外市场上很受欢迎,近年来在我国的种植面积不断扩大,越来越为大众所接受。
但是由于这种产品收获季节性强,鲜食期短,因此不能长期供应,同时也限制了它的产业化的实现。目前解决这一问题主要采用大批冷冻贮藏,在销售时需要冷藏,这样既大量地浪费能源和人力,又不能保护糯玉米的组织形态(冷冻玉米在煮制时易开花爆裂)。
发明内容
发明目的:针对上述现有技术的不足,提出一种糯玉米的护色保鲜方法,以解决糯玉米护色保鲜成本高、效果差的问题,提高糯玉米生产经营的经济效益。
技术方案:本发明公开了一种糯玉米的护色保鲜方法,该方法包括以下步骤:
步骤1:筛选颗粒饱满、色泽纯正的糯玉米;
步骤2:去除玉米棒芯的根部及过长的芯尖;
步骤3:糯玉米放入锅中沸水预煮;
步骤4:将预煮好的玉米棒,立即捞出放入添加有护色保鲜剂的冷水中冷却;
步骤5:捞出玉米棒,沥干,装入保鲜袋中,杀菌,密封包装。
进一步的,步骤3中,沸水预煮5分钟。
进一步的,步骤4中,护色保鲜剂的添加量为0.1%。
进一步的,步骤4中,护色保鲜剂为食盐和柠檬酸,比例为1:1。
进一步的,步骤4中,冷却时间为30分钟。
与现有技术相比,本发明具有如下有益效果:
1、采用一系列的护色保鲜技术,解决了糯玉米常温保鲜的技术问题,并能保持原有糯玉米的多彩、色泽明亮的特点;
2、为企业降低了生产和销售成本,延长了产品的货架期,也为人们增加了一种美味的食品。
具体实施方式
以下用具体实施例对本发明做进一步的详细说明,需要说明的是,以上实施例仅用以说明本发明的技术方案而非限制,本领域普通技术人员对本发明的技术方案所做的其他修改或等同替换,只要不脱离本发明技术方案的精神和原理,均应涵盖在本发明的权利要求范围当中。
筛选颗粒饱满、色泽纯正的糯玉米。去除玉米棒芯的根部及过长的芯尖。
糯玉米放入锅中沸水预煮5分钟。将预煮好的玉米棒,立即捞出放入添加有0.1%护色保鲜剂(食盐和柠檬酸,配比为1:1)的冷水中冷却30分钟。
捞出玉米棒,沥干,装入保鲜袋中,杀菌,密封包装。
开袋复蒸煮15分钟即可食用。
Claims (5)
1.一种糯玉米的护色保鲜方法,其特征在于,包括以下步骤:
步骤1:筛选颗粒饱满、色泽纯正的糯玉米;
步骤2:去除玉米棒芯的根部及过长的芯尖;
步骤3:糯玉米放入锅中沸水预煮;
步骤4:将预煮好的玉米棒,立即捞出放入添加有护色保鲜剂的冷水中冷却;
步骤5:捞出玉米棒,沥干,装入保鲜袋中,杀菌,密封包装。
2.根据权利要求1所述的一种糯玉米的护色保鲜方法,其特征在于:所述步骤3中,沸水预煮5分钟。
3.根据权利要求1所述的一种糯玉米的护色保鲜方法,其特征在于:所述步骤4中,护色保鲜剂的添加量为0.1%。
4.根据权利要求1所述的一种糯玉米的护色保鲜方法,其特征在于:所述步骤4中,护色保鲜剂为食盐和柠檬酸,比例为1:1。
5.根据权利要求1所述的一种糯玉米的护色保鲜方法,其特征在于:所述步骤4中,冷却时间为30分钟。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110583985A (zh) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | 一种速冻玉米的加工工艺 |
CN114947049A (zh) * | 2022-06-15 | 2022-08-30 | 湖南粮康食邦健康管理有限公司 | 一种延缓熟制鲜食糯玉米反生方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110583985A (zh) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | 一种速冻玉米的加工工艺 |
CN114947049A (zh) * | 2022-06-15 | 2022-08-30 | 湖南粮康食邦健康管理有限公司 | 一种延缓熟制鲜食糯玉米反生方法 |
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