CN109699892A - A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain - Google Patents
A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain Download PDFInfo
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Abstract
The invention discloses a kind of methods that vacuum and low temperature oil bath is dehydrated processing sweet-waxy maizes grain, it include: a kind of method of 1, vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, it is characterized in that, successively being carried out to the sweet-waxy maizes grain: obtaining finished product after high pressure curing, ultrasonic immersing, freeze setting, vacuum and low temperature oil bath dehydration, centrifugation de-oiling；Wherein, the high pressure maturation stage are as follows: it is 90~100 DEG C that water temperature is kept in the case where pressure is 111.45~131.72kPa, in steamer, and digestion time is 1~2min, and niblet gelatinization degree is made to reach 88~93%；The ultrasonic immersing step are as follows: the niblet after gelatinization is put into the maltose that pol is 20~25 degree, in the case where supersonic frequency is 30~40kHz, impregnates 3~6h；The vacuum and low temperature oil bath dehydration are as follows: the niblet of deep colling is put into vacuum kettle, setting vacuum degree is 0.09~0.1Mpa, and oil temperature is 105~115 DEG C, carries out vacuum oil bath dehydration, and the time is 40~50min, and the moisture content of niblet is made to reach 4.5~6%.This method can be improved niblet processing quality and processing efficiency.
Description
Technical field
The present invention relates to a kind of methods that vacuum and low temperature oil bath is dehydrated processing sweet-waxy maizes grain, belong to food processing field.
Background technique
Fresh edible maize mainly includes corn and waxy corn.World's planting of sweet corn is mainly distributed on the U.S. plus takes at present
Greatly, the ground such as Europe, Japan, China's Mainland and Taiwan, there are about 133.33 ten thousand hm for the gross area2, China's corn annual planting area is about
There are 33.33 ten thousand hm2, account for the 21% of the world, and be mainly distributed on the provinces such as Xinjiang of China, the Inner Mongol, Jilin, Sichuan, Yunnan, city,
The waxy corn cultivated area in state has reached 66.67 ten thousand hm2More than.Fresh edible maize because full of nutrition, flavor and palatability are unique,
So pole by consumer approval and like.Simultaneously as fresh edible maize have it is with short production cycle, the market price is high, plantation
The features such as economic benefits comparison is high makes China's fresh edible maize production and consumption market development be exceedingly fast.In recent years, fresh edible maize produces
In crop mix, grain production capacity, agricultural industrialization process, agricultural benefit and farmers' income, improve people's dietary structure
Etc. played an important role.Fresh edible maize production has become the new highlight of green agriculture development.
When existing fresh edible maize is processed, it is more, internal to will appear bubble, disintegrating slag in vacuum and low temperature oil bath treatment process
Phenomena such as empty serious, frangible and individual difference paresthesia is obvious, the pickling efficiency of product is low in process, and mouthfeel is not after processing
It is good, keep the nutrient loss of product serious.
Therefore productive maintenance nutrition, sweet mouthfeel, full appearance, golden yellow color, long shelf-life, moisture content and oil content are low
Sweet-waxy maizes grain have vast potential for future development.
Summary of the invention
A kind of method that the present invention has designed and developed vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, can overcome processing
Occur bubble, disintegrating slag and the phenomenon obvious there are individual difference in the process, improve the pickling efficiency of niblet, mouthfeel and adds
Working medium amount saves the nutrition of corn from damage.
Another goal of the invention of the invention: niblet gelatinization degree and the vacuum in high pressure maturing process can accurately be controlled
The moisture content of niblet when low temperature oil bath is dehydrated, improves niblet processing quality and processing efficiency.
Technical solution provided by the invention are as follows:
A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, comprising:
1, a kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, which is characterized in that the sweet-waxy maizes
Grain successively carries out: obtaining finished product after high pressure curing, ultrasonic immersing, freeze setting, vacuum and low temperature oil bath dehydration, centrifugation de-oiling；
Wherein, the high pressure maturation stage are as follows: in the case where pressure is 111.45~131.72kPa, holding water temperature is in steamer
90~100 DEG C, digestion time is 1~2min, and niblet gelatinization degree is made to reach 88~93%；
The ultrasonic immersing step are as follows: be put into the niblet after gelatinization in the maltose that pol is 20~25 degree, super
Acoustic frequency is to impregnate 3~6h under 30~40kHz；
The vacuum and low temperature oil bath dehydration are as follows: the niblet of deep colling is put into vacuum kettle, setting vacuum degree is
0.09~0.1Mpa, oil temperature are 105~115 DEG C, carry out vacuum oil bath dehydration, and the time is 40~50min, make the aqueous of niblet
Rate reaches 4.5~6%.
Preferably,
The niblet boiling water temperature is 98 DEG C, and digestion time 1.8min, niblet gelatinization degree reaches 93%；
It is that 38kHz impregnates 5.5 hours under the conditions of maltose pol is 24 degree in supersonic frequency；
The vacuum degree is set as 0.98Mpa, and oil temperature is 113 DEG C, and time 48min, niblet moisture content reaches
4.5%.
Preferably, the freeze setting step are as follows:
Niblet after ultrasonic immersing is tiled, tiles with a thickness of 4~6cm, freezes 15 at -18 DEG C to -23 DEG C
~20 hours.
Preferably, the centrifugation de-oiling step are as follows:
The dewatered niblet of vacuum and low temperature oil bath pours into oil remover, start oil remover, de-oiling motor speed be 100~
300r/min, pre- de-oiling carry out de-oiling after 30 seconds, the de-oiling time is 3~5min.
Preferably, it is 80~110 days that the niblet, which selects milk stage,.
A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, which is characterized in that the sweet-waxy maizes grain
It successively carries out: obtaining finished product after high pressure curing, ultrasonic immersing, freeze setting, vacuum and low temperature oil bath dehydration, centrifugation de-oiling；
Wherein, the high pressure maturation stage are as follows: in steamer keep water temperature be 90~100 DEG C, pressure be 111.45~
131.72kPa, digestion time are 1~2min；
The corn gelatinization degree meets:
Wherein, T is water temperature in steamer, T0For room temperature, e is the natural logrithm truth of a matter, and t is digestion time, t0When for basic boiling
Between, pressure when P is boiling in pot, P0Atmospheric pressure, ω0For basic gelatinization degree；
The ultrasonic immersing step are as follows: be put into the niblet after gelatinization in the maltose that pol is 20~25 degree, super
Acoustic frequency is to impregnate 3~6 hours under 30~40kHz；
The vacuum and low temperature oil bath dehydration are as follows: the niblet of deep colling is put into vacuum kettle, setting vacuum degree is
0.09~0.1Mpa, oil temperature are 105~115 DEG C, carry out vacuum oil bath dehydration, and the time is 40~50min；
The moisture content of the niblet meets:
Wherein, Pv is the vacuum degree in vacuum kettle, Pv0For basic vacuum degree, oil temperature when Ty is vacuum dehydration, Ty0It is first
Beginning oil temperature, ty are the time of vacuum dehydration, ty0For the basal latency of vacuum dehydration, W0For basic moisture content.
It is of the present invention the utility model has the advantages that
1, this method makes fresh waxy corn grain improved efficiency in curing and dipping process, while by the fresh glutinous of ultrasonic treatment
Niblet changes the structure of original starch, and product original color can be effectively kept during oil bath, reduces production
The oil content of product reduces the generation of acrylamide carcinogen in frying course.
2, original nutritional ingredient in niblet is maintained well, while also its internal starch is modified, and
Extend the shelf-life of kernel product.
3, niblet full appearance, crisp taste, surface color be uniform, moisture content and oil content are low.
4, vacuum and low temperature oil bath processing fresh waxy corn grains process of the invention, process do not add any addition
Agent, processing aid and preservative are the corn instant instant products of a kind of green, nutrition, health.
5, niblet when by accurately controlling niblet gelatinization degree and vacuum and low temperature oil bath dehydration in high pressure maturing process
Moisture content, improve niblet processing quality and processing efficiency.
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
The present invention provides a kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, includes the following steps:
Step 1 selects raw material, select full seed, it is uniform in size without mildew rot, milk stage be 80-110 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 90~100 DEG C,
Digestion time is 1~2min, and pressure is 111.45~131.72kPa, and niblet gelatinization degree is made to reach 88~95%；It will after boiling
Niblet is placed in cooling bay is cooled down rapidly, and niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
Until Free water, it is 30~40kHz in supersonic frequency that putting it into pol, which is in 20~25 degree of malt liquid glucose, impregnate 3~
6h washes away surface malt liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 4~6cm, at -18 DEG C to -23 DEG C
After lower freezing 15~20 hours, it is put into vacuum kettle, setting vacuum degree is 0.09~0.1Mpa, and oil temperature is 105~115 DEG C, into
Row vacuum oil bath dehydration, time are 40~50min, and the moisture content of niblet is made to reach 3~6%；
Dewatered niblet is put into oil remover by step 5, start oil remover, de-oiling motor speed be 100~
300r/min, pre- de-oiling carry out de-oiling after 30 seconds, the de-oiling time is 3~5min, and the niblet after de-oiling is by positioning and packaging
Obtain finished product.
In another embodiment, a kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, includes the following steps:
Step 1 selects raw material, select full seed, it is uniform in size without mildew rot, milk stage be 80-110 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 90~100 DEG C,
Digestion time is 1~2min, and pressure is 111.45~131.72kPa, and niblet gelatinization degree is made to reach 88~95%；It will after boiling
Niblet is placed in cooling bay is cooled down rapidly, and niblet temperature is made to be reduced to 20 DEG C or less；
Wherein, corn gelatinization degree meets:
Wherein, T is water temperature in steamer, T0For room temperature, e is the natural logrithm truth of a matter, and t is digestion time, t0When for basic boiling
Between, pressure when P is boiling in pot, P0Atmospheric pressure, ω0For basic gelatinization degree；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
Until Free water, it is 30~40kHz in supersonic frequency that putting it into pol, which is in 20~25 degree of malt liquid glucose, impregnate 3~
6h washes away surface malt liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 4~6cm, at -18 DEG C to -23 DEG C
After lower freezing 15~20 hours, it is put into vacuum kettle, setting vacuum degree is 0.09~0.1Mpa, and oil temperature is 105~115 DEG C, into
Row vacuum oil bath dehydration, time are 40~50min, and the moisture content of niblet is made to reach 3~6%；
Wherein, the moisture content of niblet meets:
Wherein, Pv is the vacuum degree in vacuum kettle, Pv0For basic vacuum degree, oil temperature when Ty is vacuum dehydration, Ty0It is first
Beginning oil temperature, ty are vacuum dehydration time, ty0For the basal latency of vacuum dehydration, W0For basic moisture content；
Dewatered niblet is put into oil remover by step 5, start oil remover, de-oiling motor speed be 100~
300r/min, pre- de-oiling carry out de-oiling after 30 seconds, the de-oiling time is 3~5min, and the niblet after de-oiling is by positioning and packaging
Obtain finished product.
Niblet is aqueous when by controlling niblet gelatinization degree and vacuum and low temperature oil bath dehydration in high pressure maturing process
Rate improves niblet processing quality and processing efficiency
In the present invention, processing method mentioned above has the advantages that conventional method does not have and performance, below in conjunction with
The performance of main raw material(s) is described in detail.
Embodiment 1
Step 1 selects raw material, selects full seed, uniform in size rotten without mildew, the jade that milk stage is 80 days
The grain of rice；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 90 DEG C, when boiling
Between be 1min, pressure 111.45kPa makes niblet gelatinization degree reach 88%；Niblet is placed on rapidly cooling bay after boiling
In cooled down, so that niblet temperature is reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 20 degree, is 30kHz in supersonic frequency, impregnates 3h, wash away surface wheat
Bud liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 4cm, and it is small that 15 are freezed at -18 DEG C
Shi Hou is put into vacuum kettle, and setting vacuum degree is 0.09Mpa, and oil temperature is 105 DEG C, carries out vacuum oil bath dehydration, the time is
40min makes the moisture content of niblet reach 6%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 100r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 3min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Embodiment 2
Step 1 selects raw material, selects full seed, uniform in size rotten without mildew, the jade that milk stage is 90 days
The grain of rice；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 92 DEG C, when boiling
Between be 1.2min, pressure 116.523kPa makes niblet gelatinization degree reach 91%；Niblet is placed on rapidly cooling after boiling
It is cooled down in pond, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 21 degree, is 32kHz in supersonic frequency, impregnates 4h, wash away surface wheat
Bud liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 4.5cm, freezes 16 at -19 DEG C
It after hour, is put into vacuum kettle, setting vacuum degree is 0.092Mpa, and oil temperature is 107 DEG C, and progress vacuum oil bath dehydration, the time is
42min makes the moisture content of niblet reach 5.5%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 150r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 3.5min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Embodiment 3
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 100 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and controlling and keeping water temperature is 94 DEG C,
Digestion time control is 1.4min, and pressure control is 121.59kPa, meets niblet gelatinization degree:
Wherein, T is water temperature in steamer, T0For room temperature, e is the natural logrithm truth of a matter, and t is digestion time, t0When for basic boiling
Between, pressure when P is boiling in pot, P0Atmospheric pressure, ω0For basic gelatinization degree；
In the present embodiment, room temperature is 23 degree, and basic digestion time is 1min, and basic gelatinization degree is 85%；
Niblet is placed in cooling bay rapidly after boiling and is cooled down, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 22 degree, is 34kHz in supersonic frequency, impregnates 4.5h, wash away surface
Malt liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 5cm, and it is small that 17 are freezed at -20 DEG C
Shi Hou is put into vacuum kettle, and setting vacuum degree is 0.094Mpa, and Oil-temperature control is 109 DEG C, carries out vacuum oil bath dehydration, time
Control is 44min, meets the moisture content of niblet:
Wherein, Pv is the vacuum degree in vacuum kettle, Pv0For basic vacuum degree, oil temperature when Ty is vacuum dehydration, Ty0It is first
Beginning oil temperature, ty are the time of vacuum dehydration, ty0For the basal latency of vacuum dehydration, W0For basic moisture content；
In the present embodiment, base vacuum degree is 0.08Mpa, and initial oil temperature is 20 DEG C, and the basal latency of vacuum dehydration is
30min, basic moisture content are 85%.
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 200r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 4min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Embodiment 4
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 100 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and controlling and keeping water temperature is 96 DEG C,
Control digestion time is 1.6min, and control pressure is 126.66kPa, meets niblet gelatinization degree:
Wherein, T is water temperature in steamer, T0For room temperature, e is the natural logrithm truth of a matter, and t is digestion time, t0When for basic boiling
Between, pressure when P is boiling in pot, P0Atmospheric pressure, ω0For basic gelatinization degree；
In the present embodiment, room temperature is 23 degree, and basic digestion time is 1min, and basic gelatinization degree is 85%；
Niblet is placed in cooling bay rapidly after boiling and is cooled down, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 23 degree, is 36kHz in supersonic frequency, impregnates 5h, wash away surface wheat
Bud liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 5.5cm, freezes 18 at -21 DEG C
It after hour, is put into vacuum kettle, setting vacuum degree is 0.096Mpa, and oil temperature is 111 DEG C, and progress vacuum oil bath dehydration, the time is
46min meets the moisture content of niblet:
Wherein, Pv is the vacuum degree in vacuum kettle, Pv0For basic vacuum degree, oil temperature when Ty is vacuum dehydration, Ty0It is first
Beginning oil temperature, ty are the time of vacuum dehydration, ty0For the basal latency of vacuum dehydration, W0For basic moisture content；
In the present embodiment, base vacuum degree is 0.08Mpa, and initial oil temperature is 20 DEG C, and the basal latency of vacuum dehydration is
30min, basic moisture content are 85%.
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 250r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 4.5min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Embodiment 5
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 105 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 98 DEG C, when boiling
Between be 1.8min, pressure 129.696kPa makes niblet gelatinization degree reach 93%；Niblet is placed on rapidly cooling after boiling
It is cooled down in pond, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 24 degree, is 38kHz in supersonic frequency, impregnates 5.5h, wash away surface
Malt liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 5.8cm, freezes 16 at -22 DEG C
It after hour, is put into vacuum kettle, setting vacuum degree is 0.098Mpa, and oil temperature is 113 DEG C, and progress vacuum oil bath dehydration, the time is
48min makes the moisture content of niblet reach 4.5%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 280r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 4.8min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Embodiment 6
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 110 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 100 DEG C, boiling
Time is 2min, and pressure 131.722kPa makes niblet gelatinization degree reach 92%；Niblet is placed on rapidly cooling after boiling
It is cooled down in pond, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 25 degree, is 40kHz in supersonic frequency, impregnates 6h, wash away surface wheat
Bud liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 6cm, and it is small that 20 are freezed at -23 DEG C
Shi Hou is put into vacuum kettle, and setting vacuum degree is 0.1Mpa, and oil temperature is 115 DEG C, carries out vacuum oil bath dehydration, the time is
50min makes the moisture content of niblet reach 5.3%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 300r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 5min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Comparative example 1
This comparative example be without high pressure maturation stage, it is specific as follows:
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 100 days
Niblet；
Niblet after cleaning is put into digester by step 2, is cured, and keeping water temperature is 95 DEG C, and digestion time is
3h makes niblet gelatinization degree reach 86%；Niblet is placed in cooling bay rapidly after boiling and is cooled down, niblet temperature is made
It is reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
It until Free water, puts it into the malt liquid glucose that pol is 23 degree, is 36kHz in supersonic frequency, impregnates 5h, wash away surface wheat
Bud liquid glucose；
Step 4 tiles the niblet after ultrasonic immersing, and flat overlay thickness is 5.5cm, freezes 18 at -21 DEG C
It after hour, is put into vacuum kettle, setting vacuum degree is 0.096Mpa, and oil temperature is 111 DEG C, and progress vacuum oil bath dehydration, the time is
50min makes the moisture content of niblet reach 5.91%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 200r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 4.5min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
Comparative example 2
This comparative example be without ultrasonic immersing step, it is specific as follows:
Step 1 selects raw material, select full seed, it is uniform in size rot without mildew, milk stage is 105 days
Niblet；
Niblet after cleaning is put into digester by step 2, carries out high pressure curing, and keeping water temperature is 98 DEG C, when boiling
Between be 1.8min, pressure 129.696kPa makes niblet gelatinization degree reach 93%；Niblet is placed on rapidly cooling after boiling
It is cooled down in pond, niblet temperature is made to be reduced to 20 DEG C or less；
Step 3 will be put into vibrating screen vibrating water-dropping three minutes by niblet after cooling, make niblet surface without obvious
Until Free water, puts it into the malt liquid glucose that pol is 24 degree, impregnate 48h, wash away surface malt liquid glucose；
Step 4 tiles the niblet after dipping, and flat overlay thickness is 5.8cm, freezes 16 hours at -22 DEG C
Afterwards, it is put into vacuum kettle, setting vacuum degree is 0.098Mpa, and oil temperature is 113 DEG C, carries out vacuum oil bath dehydration, the time is
48min makes the moisture content of niblet reach 8.75%；
Dewatered niblet is put into oil remover by step 5, starts oil remover, and de-oiling motor speed is 280r/min,
Pre- de-oiling carries out de-oiling after 30 seconds, the de-oiling time is 4.8min, and the niblet after de-oiling is by positioning and is packaged to be finished product.
1 gelatinization degree of table and moisture content
| Embodiment sequence number | Gelatinization degree | Moisture content |
| Embodiment 1 | 88% | 6% |
| Embodiment 2 | 91% | 5.5% |
| Embodiment 3 | 96.42% | 3.54% |
| Embodiment 4 | 96.11% | 3.45% |
| Embodiment 5 | 93% | 4.5% |
| Embodiment 6 | 92% | 5.3% |
| Comparative example 1 | 86% | 5.91% |
| Comparative example 2 | 93% | 8.75% |
From table 1 it follows that in comparative example 1, without the niblet of high pressure maturation process, in carrying out maturing process
The longer time is needed, the efficiency of niblet processing is greatly reduced.It is needed without the niblet of ultrasonic immersing in dipping
The longer time, not only dipping effect is bad, but also has an effect on the processing efficiency of niblet.
It is high by the niblet gelatinization degree in the high pressure maturing process and vacuum and low temperature oil bath dehydration that accurately control, it is beautiful
The moisture content of the grain of rice is low, improves niblet processing quality and processing efficiency.It is processed to verify in above-described embodiment and comparative example
Niblet mouthfeel and niblet processing quality (plumpness and color including niblet), carry out random experiment, at random
10 testers are found, after allowing each tester to observe respectively and eating 8 kinds of niblets, to the processing quality and mouthfeel of niblet
It scores, full marks are 100 points, and statistical data obtains following table:
28 kinds of niblet mouthfeels marking tables of table
38 kinds of niblet processing qualities marking tables of table
By the data in table 2-3, it is apparent that by high pressure curing, ultrasonic immersing and vacuum and low temperature in the present invention
The niblet of oil bath dehydration processing is obviously than without high pressure curing and without the mouthfeel of the niblet of ultrasonic immersing processing
Good, processing quality (including color and plumpness) is high, also, the gelatinization degree by accurately controlling processed niblet is high, aqueous
Rate is low, by accurately controlling the niblet mouthfeel being process and processing quality obviously than the niblet mouthfeel of other embodiments
Good, processing quality is high, therefore, has processing quality good by accurately controlling the niblet that processing conditions is process, processing effect
The high advantage of rate.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and shown here as with description embodiment.
Claims (6)
1. a kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, which is characterized in that the sweet-waxy maizes grain according to
Secondary progress: finished product is obtained after high pressure curing, ultrasonic immersing, freeze setting, vacuum and low temperature oil bath dehydration, centrifugation de-oiling；
Wherein, the high pressure maturation stage are as follows: kept in the case where pressure is 111.45~131.72kPa, in steamer water temperature be 90~
100 DEG C, digestion time is 1~2min, and niblet gelatinization degree is made to reach 88~93%；
The ultrasonic immersing step are as follows: be put into the niblet after gelatinization in the maltose that pol is 20~25 degree, in supersonic frequency
Rate is to impregnate 3~6h under 30~40kHz；
The vacuum and low temperature oil bath dehydration are as follows: the niblet of deep colling is put into vacuum kettle, setting vacuum degree be 0.09~
0.1Mpa, oil temperature are 105~115 DEG C, carry out vacuum oil bath dehydration, and the time is 40~50min, reach the moisture content of niblet
4.5~6%.
2. the method for vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain according to claim 1, which is characterized in that
The niblet boiling water temperature is 98 DEG C, and digestion time 1.8min, niblet gelatinization degree reaches 93%；
It is that 38kHz impregnates 5.5 hours under the conditions of maltose pol is 24 degree in supersonic frequency；
The vacuum degree is set as 0.98Mpa, and oil temperature is 113 DEG C, and time 48min, niblet moisture content reaches 4.5%.
3. the method for vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain according to claim 2, which is characterized in that described
Freeze setting step are as follows:
Niblet after ultrasonic immersing is tiled, tiling freezes 15~20 with a thickness of 4~6cm at -18 DEG C to -23 DEG C
Hour.
4. the method for vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain according to claim 3, which is characterized in that described
Centrifugation de-oiling step are as follows:
The dewatered niblet of vacuum and low temperature oil bath pours into oil remover, start oil remover, de-oiling motor speed be 100~
300r/min, pre- de-oiling carry out de-oiling after 30 seconds, the de-oiling time is 3~5min.
5. the method for vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain according to claim 3, which is characterized in that described
It is 80~110 days that niblet, which selects milk stage,.
6. a kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain, which is characterized in that the sweet-waxy maizes grain according to
Secondary progress: finished product is obtained after high pressure curing, ultrasonic immersing, freeze setting, vacuum and low temperature oil bath dehydration, centrifugation de-oiling；
Wherein, the high pressure maturation stage are as follows: in steamer keep water temperature be 90~100 DEG C, pressure be 111.45~
131.72kPa, digestion time are 1~2min；
The corn gelatinization degree meets:
Wherein, T is water temperature in steamer, T0For room temperature, e is the natural logrithm truth of a matter, and t is digestion time, t0For basic digestion time, P
For the pressure in pot when boiling, P0Atmospheric pressure, ω0For basic gelatinization degree；
The ultrasonic immersing step are as follows: be put into the niblet after gelatinization in the maltose that pol is 20~25 degree, in supersonic frequency
Rate is to impregnate 3~6 hours under 30~40kHz；
The vacuum and low temperature oil bath dehydration are as follows: the niblet of deep colling is put into vacuum kettle, setting vacuum degree be 0.09~
0.1Mpa, oil temperature are 105~115 DEG C, carry out vacuum oil bath dehydration, and the time is 40~50min；
The moisture content of the niblet meets:
Wherein, Pv is the vacuum degree in vacuum kettle, Pv0For basic vacuum degree, oil temperature when Ty is vacuum dehydration, Ty0For initial oil
Temperature, ty are the time of vacuum dehydration, ty0For the basal latency of vacuum dehydration, W0For basic moisture content.
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