CN110583985A - 一种速冻玉米的加工工艺 - Google Patents
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- 235000005822 corn Nutrition 0.000 title claims abstract description 71
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 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 15
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- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 5
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- 102000004190 Enzymes Human genes 0.000 claims description 14
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- 238000007710 freezing Methods 0.000 claims description 13
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- 238000001514 detection method Methods 0.000 claims description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 7
- 239000010931 gold Substances 0.000 claims description 7
- 229910052737 gold Inorganic materials 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
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- 241000238631 Hexapoda Species 0.000 claims description 3
- 230000035945 sensitivity Effects 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 abstract description 2
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- 235000002639 sodium chloride Nutrition 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
- A23B9/10—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
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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
- A23B9/30—Inorganic compounds
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
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- 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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- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
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Abstract
本发明涉及食品加工技术领域,尤其为一种速冻玉米的加工工艺。本发明中,包括筛选、剥壳、拔丝、清洗、杀青、速冻、选别、金探、包装等多个步骤,完成速冻玉米的加工流程,该速冻玉米加工工艺,操作简便,严格包装玉米质量的同时,通过使用常温流水冷却杀青后的玉米棒,其中,该常温流水中添加了柠檬酸、维生素C、亚硫酸钠、食盐和氢氧化钙,可保持玉米色泽,使速冻玉米更有卖相,增加市场竞争力。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种速冻玉米的加工工艺。
背景技术
目前市场上存在的大部分速冻玉米,由于加工工艺大都是杀青后直接冷却速冻,导致玉米失去色泽,且现有的大部分速冻玉米的加工工艺,常出现解冻后玉米严重缩水,外观形发黑,没有光泽,贮存时间短的问题,因此,针对上述问题提出一种速冻玉米的加工工艺。
发明内容
本发明的目的在于提供一种速冻玉米的加工工艺,包括筛选、剥壳、拔丝、清洗、杀青、速冻、选别、金探、包装等多个步骤,完成速冻玉米的加工流程,该速冻玉米加工工艺,操作简便,严格包装玉米质量的同时,通过使用常温流水冷却杀青后的玉米棒,其中,该常温流水中添加了柠檬酸、维生素C、亚硫酸钠、食盐和氢氧化钙,可保持玉米色泽,使速冻玉米更有卖相,增加市场竞争力,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种速冻玉米的加工工艺,包括如下步骤:
1.原料的筛选及粗加工,其中,粗加工包括剥壳、拔丝、清洗;
2.将清洗完成的玉米棒进行杀青处理,其中,杀青池内杀青水温≥96℃,杀青时间在3-5min之间;
3.使用常温流水对杀青完成的玉米棒进行冷却处理,待到玉米棒温度<40℃时,将玉米棒取出后放置在常温空间的架子上沥水;
4.将沥水后的玉米棒放入冷冻室中速冻,速冻温度保持在-30℃以下,速冻时间为15-20min,速冻后产品中心温度必须达到-18℃以下;
5.将完成速冻的玉米棒放入选别机中,分离出重量不合格的玉米棒;
6.将合格的玉米棒利用金探机检测后,称重装袋,装箱入库。
优选的,所述步骤1中,在玉米棒原料的筛选过程中,需要去除被虫子啃食过及损坏的玉米棒,同时将不同品种的玉米棒进行分类。
优选的,所述步骤3中冷却玉米棒的常温流水为去离子水,每100份去离子水中添加了柠檬酸0.2份,维生素C0.04份,亚硫酸钠0.03份,食盐0.2份,氢氧化钙0.04份。
优选的,所述步骤6中,金探机的探测灵敏度为Fe≥φ2.0mmSUS≥φ3.0mm。
优选的,所述步骤6中,玉米棒装袋后使用真空密封机封口。
与现有技术相比,本发明的有益效果是:该速冻玉米加工工艺,操作简便,严格包装玉米质量的同时,通过使用常温流水冷却杀青后的玉米棒,其中,该常温流水中添加了柠檬酸、维生素C、亚硫酸钠、食盐和氢氧化钙,可保持玉米色泽,使速冻玉米更有卖相,增加市场竞争力。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供一种技术方案:
一种速冻玉米的加工工艺,包括如下步骤:
1.原料的筛选及粗加工,其中,粗加工包括剥壳、拔丝、清洗;
2.将清洗完成的玉米棒进行杀青处理,其中,杀青池内杀青水温98℃,杀青时间在4min之间;
3.使用常温流水对杀青完成的玉米棒进行冷却处理,待到玉米棒温度为30℃时,将玉米棒取出后放置在常温空间的架子上沥水;
4.将沥水后的玉米棒放入冷冻室中速冻,速冻温度保持在-30℃以下,速冻时间为15-20min,速冻后产品中心温度必须达到-18℃以下;
5.将完成速冻的玉米棒放入选别机中,分离出重量不合格的玉米棒;
6.将合格的玉米棒利用金探机检测后,称重装袋,装箱入库。
其中,步骤1中,在玉米棒原料的筛选过程中,需要去除被虫子啃食过及损坏的玉米棒,同时将不同品种的玉米棒进行分类。
其中,步骤3中冷却玉米棒的常温流水为去离子水,每100份去离子水中添加了柠檬酸0.2份,维生素C0.04份,亚硫酸钠0.03份,食盐0.2份,氢氧化钙0.04份。
其中,步骤6中,金探机的探测灵敏度为Fe≥φ2.0mmSUS≥φ3.0mm。
其中,步骤6中,玉米棒装袋后使用真空密封机封口。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种速冻玉米的加工工艺,其特征在于:包括如下步骤:
1)原料的筛选及粗加工,其中,粗加工包括剥壳、拔丝、清洗;
2)将清洗完成的玉米棒进行杀青处理,其中,杀青池内杀青水温≥96℃,杀青时间在3-5min之间;
3)使用常温流水对杀青完成的玉米棒进行冷却处理,待到玉米棒温度<40℃时,将玉米棒取出后放置在常温空间的架子上沥水;
4)将沥水后的玉米棒放入冷冻室中速冻,速冻温度保持在-30℃以下,速冻时间为15-20min,速冻后产品中心温度必须达到-18℃以下;
5)将完成速冻的玉米棒放入选别机中,分离出重量不合格的玉米棒;
6)将合格的玉米棒利用金探机检测后,称重装袋,装箱入库。
2.根据权利要求1所述的一种速冻玉米的加工工艺,其特征在于:所述步骤1)中,在玉米棒原料的筛选过程中,需要去除被虫子啃食过及损坏的玉米棒,同时将不同品种的玉米棒进行分类。
3.根据权利要求1所述的一种速冻玉米的加工工艺,其特征在于:所述步骤3)中冷却玉米棒的常温流水为去离子水,每100份去离子水中添加了柠檬酸0.2份,维生素C0.04份,亚硫酸钠0.03份,食盐0.2份,氢氧化钙0.04份。
4.根据权利要求1所述的一种速冻玉米的加工工艺,其特征在于:所述步骤6)中,金探机的探测灵敏度为Fe≥φ2.0mmSUS≥φ3.0mm。
5.根据权利要求1所述的一种速冻玉米的加工工艺,其特征在于:所述步骤6)中,玉米棒装袋后使用真空密封机封口。
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CN111011487A (zh) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | 一种速冻玉米的加工工艺 |
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