CN110810708A - 一种玉米罐头的制备方法 - Google Patents
一种玉米罐头的制备方法 Download PDFInfo
- Publication number
- CN110810708A CN110810708A CN201911015803.3A CN201911015803A CN110810708A CN 110810708 A CN110810708 A CN 110810708A CN 201911015803 A CN201911015803 A CN 201911015803A CN 110810708 A CN110810708 A CN 110810708A
- Authority
- CN
- China
- Prior art keywords
- corn
- blanching
- sweet
- sweet corn
- microwave
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 102
- 240000008042 Zea mays Species 0.000 title claims abstract description 59
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 59
- 235000005822 corn Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 44
- 206010033546 Pallor Diseases 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 239000000230 xanthan gum Substances 0.000 claims abstract description 21
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 21
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 21
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 21
- 239000000252 konjac Substances 0.000 claims abstract description 20
- 235000010485 konjac Nutrition 0.000 claims abstract description 20
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 19
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 19
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 19
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 19
- 229940046240 glucomannan Drugs 0.000 claims abstract description 19
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 17
- 108010053775 Nisin Proteins 0.000 claims abstract description 17
- 235000010297 nisin Nutrition 0.000 claims abstract description 17
- 239000004309 nisin Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 8
- GZDFHIJNHHMENY-UHFFFAOYSA-N Dimethyl dicarbonate Chemical compound COC(=O)OC(=O)OC GZDFHIJNHHMENY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010300 dimethyl dicarbonate Nutrition 0.000 claims abstract description 7
- 239000004316 dimethyl dicarbonate Substances 0.000 claims abstract description 7
- 235000019823 konjac gum Nutrition 0.000 claims 1
- 241000482268 Zea mays subsp. mays Species 0.000 abstract description 43
- 102000004190 Enzymes Human genes 0.000 abstract description 22
- 108090000790 Enzymes Proteins 0.000 abstract description 22
- 230000008569 process Effects 0.000 abstract description 15
- 238000009835 boiling Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 230000002779 inactivation Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000035807 sensation Effects 0.000 abstract description 3
- 235000019615 sensations Nutrition 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 2
- 239000002893 slag Substances 0.000 abstract description 2
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 19
- 150000001875 compounds Chemical class 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- 230000000415 inactivating effect Effects 0.000 description 8
- 208000003643 Callosities Diseases 0.000 description 4
- 206010020649 Hyperkeratosis Diseases 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- KZEVSDGEBAJOTK-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[5-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CC=1OC(=NN=1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O KZEVSDGEBAJOTK-UHFFFAOYSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mechanical Engineering (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种玉米罐头的制备方法，通过将玉米预冷后进行微波漂烫，再添加黄原胶、海藻酸钠、魔芋胶复配胶，优化超高压杀菌并结合乳酸链球菌，制备出新的玉米罐头。本发明通过研究甜玉米的真空快速预冷冷却工艺，甜玉米的热、微波、蒸汽等不同钝酶方法，提高了甜玉米的品质；而且还通过研究甜玉米粒的沸水漂烫工艺、蒸汽漂烫工艺以及微波漂烫工艺，优化超高压杀菌并结合乳酸链球菌素、二甲基二碳酸盐等防腐剂对开发软包装甜玉米软罐头的技术工艺，研究贮藏条件对甜玉米粒罐头保质期和品质的影响，开发了一种保持原有的鲜甜风味，提高渣粒感，使口感更佳的玉米罐头。
Description
技术领域
本发明属于食品罐头领域，特别涉及一种玉米罐头的制备方法。
背景技术
甜玉米具有“蔬菜、水果、食品、饲料四位一体”的特点，因其营养丰富、风味独特、价廉物美而深受人们喜爱，种植面积日益扩大。甜玉米鲜苞极不耐贮藏，采收后含糖量快速下降、种皮变厚后，品质劣变快，保鲜困难。鲜榨玉米汁等产品具有广阔的市场前景，但由于采用常规热加工技术很难保持原有的鲜甜风味，同时渣粒感较强，口感不够细腻。因此采用非热加工，湿法超细粉碎制浆等新兴技术开发甜玉米加工产品，提高产业效益十分必要。
根据现有问题，迫切需要开发一种保持原有的鲜甜风味，提高渣粒感，使口感更佳的玉米罐头制备方法。
发明内容
本发明的首要目的在于提供玉米罐头的制备方法。
为达到上述目的，本发明所采取的技术方案是：
本发明第一个方面，提出了一种制备玉米罐头的方法，包括以下步骤：将玉米预冷后灭菌，添加黄原胶、海藻酸钠、魔芋胶复配胶，超高压灭菌。根据本发明的实施例，玉米预冷终温为8～10℃。本发明制备的玉米罐头能够保持原有的鲜甜风味，提高渣粒感，使口感更佳。
根据本发明的实施例，灭菌为漂烫灭菌。
根据本发明的实施例，所述漂烫为微波漂烫。
根据本发明的实施例，所述微波漂烫条件为750～800w，60～70s。
根据本发明的实施例，黄原胶、海藻酸钠、魔芋胶的体积比为3～5:1:6～8。
根据本发明的实施例，黄原胶、海藻酸钠、魔芋胶的体积比为3:1:6。
根据本发明的实施例，所述超高压灭菌条件为500～600MPa、15～20min。
根据本发明的实施例，还包括添加乳酸链球菌素。
本发明的第二个方面，提出了使用前面所述方法制备的玉米罐头。
本发明的有益效果是：
本发明通过研究甜玉米的真空快速预冷冷却工艺，甜玉米的热、微波、蒸汽等不同钝酶方法，提高了甜玉米的品质；而且通过研究甜玉米粒的沸水漂烫工艺、蒸汽漂烫工艺以及微波漂烫工艺，优化超高压杀菌并结合乳酸链球菌素、二甲基二碳酸盐等防腐剂对开发软包装甜玉米软罐头的技术工艺，研究贮藏条件对甜玉米粒罐头保质期和品质的影响。
具体实施方式
下面结合实施例对本发明中的技术方案进行清楚、完整的说明，但并不局限于此。
实施例1
一种玉米罐头的制备方法，将玉米真空快速预冷终温为8℃，微波漂烫(750w，60s)灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行500～600MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
实施例2
一种玉米罐头的制备方法：将玉米真空快速预冷终温为10℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)。之后进行500～600MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
实施例3
一种玉米罐头的制备方法：将玉米真空快速预冷终温为9℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)。之后进行500～600MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例1
一种玉米罐头的制备方法：将玉米真空快速预冷终温为6℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例2
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为8℃，蒸汽漂烫(105℃，10min)灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例3
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为8℃，沸水漂烫(100℃，10min)灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例4
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为9℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为4:4:2)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例5
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为9℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为4:2:4)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例6
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为9℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为2:2:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例7
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为9℃，微波漂烫灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为2:4:4)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min，再添加乳酸链球菌素即可得玉米罐头。
对比例8
一种玉米罐头的制备方法：
将玉米真空快速预冷终温为8℃，微波漂烫(750w，60s)灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min。
对比例9
一种玉米罐头的制备方法，
将玉米真空快速预冷终温为8℃，微波漂烫(750w，60s)灭酶，添加黄原胶、海藻酸钠、魔芋胶复配胶后(体积比为3:1:6)，之后进行600～700MPa、15～20min的超高压灭菌；优选的，在600MPa超高压杀菌15min。再添加二甲基二碳酸盐。
对所制备的玉米罐头做进一步效果检测。
(一)真空快速预冷温度对甜玉米品质的影响研究
选取鲜甜玉米1.5kg，将甜玉米经过修整和分级后，预冷终温分别设置为6，8，10℃，考察不同预冷温度对甜玉米粒硬度、色泽和可溶性固形物含量的影响，确定甜玉米的预冷终温度。
表1不同真空快速预冷温度对甜玉米品质的影响
从表1可以看出，当预冷终温为6℃时，甜玉米的硬度有明显低于8℃和10℃，并且8℃时甜玉米粒的硬度与空白值最为接近；且6℃预冷后玉米粒色泽差异最大，固形物含量最低，可能是由于于预冷终温较低时，大多数甜玉米粒出现了结冰和组织硬化现象，但是随着预冷贮藏时间的延长，玉米粒汁液流失，硬度色泽也会发生相应改变。因此本发明选择8-10℃作为玉米预冷终温度。
(二)不同漂烫钝酶工艺对甜玉米粒品质的影响
表2不同钝酶方法处理后甜玉米主要品质指标和酶活的变化
研究蒸汽漂烫(105℃，10min)、沸水漂烫(100℃，10min)、微波漂烫(750w，60s)对甜玉米的品质指标及钝酶效果的影响，结果如表2所示，甜玉米中的过氧化物酶(POD)和多酚氧化酶(PPO)在蒸汽漂烫、沸水漂烫、微波漂烫的条件处理下，对两种酶的活性受影响较大，几乎完全失活，且实施例1微波钝酶效果要优于对比例2蒸汽漂烫、对比例3沸水漂烫。
通过表2三种钝酶工艺对甜玉米的品种影响发现，不同钝酶工艺处理对甜玉米的水分含量、可溶性固形物含量、还原糖、维生素C有显著影响，且微波漂烫对甜玉米的品质影响要优于蒸汽漂烫和沸水漂烫，沸水漂烫对甜玉米的品质影响最大。因此本发明将采用微波漂烫作为钝酶的最佳工艺。
(三)甜玉米粒罐头的加工工艺研究
经过预实验在甜玉米制作研究，确定甜玉米添加量60％、糖添加量6％、柠檬酸添加量0.2％、柠檬酸钠适量的条件下，分别添加0.12％的复配胶做加工甜玉米粒罐头，进行感官评分，确定复合稳定剂的添加量范围。如下表3所示：
表3不同稳定剂复配比例的稳定性
| 编号 | 组别 | 黄原胶：海藻酸钠：魔芋胶 | 分层率 | 体系粘度/mPa·s |
| 1 | 对比例4 | 4:4:2 | 14％ | 30.4 |
| 2 | 实施例1 | 3:1:6 | 12％ | 28.8 |
| 3 | 对比例5 | 4:2:4 | 11％ | 32.4 |
| 4 | 对比例6 | 2:2:6 | 16％ | 29.8 |
| 5 | 对比例7 | 2:4:4 | 14％ | 31.8 |
在一周的静置观察期内，所有样品均未出现明显的分层现象，从表3中数值也可以看出这种趋势，2号实施例1和3号对比例5的样品具有最高的稳定性，但3号对比例5的样品粘度更高，可见粘度在稳定体系时还是起主要作用的，但粘度过大会出现胶凝，样品太稠，影响产品口感。因此筛选后发现本发明实施例1选取的黄原胶：海藻酸钠：魔芋胶复配比例为3:1:6时，产品口感最佳。
(四)杀菌工艺对甜玉米软罐头贮藏期间的品质影响研究
表4超高压杀菌与添加不同防腐剂对对甜玉米软罐头的品质影响
A组(对比例8)：超高压杀菌(600MPa 15min)，未添加防腐剂。
B组(实施例1)：超高压杀菌(600MPa 15min)，添加乳酸链球菌素
C组(对比例9)：超高压杀菌(600MPa 15min)，添加二甲基二碳酸盐
由上表4可知，超高压处理对甜玉米罐头杀菌效果较好，但超高压杀菌在不添加防腐剂的情况下，甜玉米罐头在储存15天后菌落总数明显上升，在添加乳酸链球菌素、二甲基二碳酸盐时，能有效延长甜玉米罐头的贮藏期，且添加乳酸链球菌素的效果要优于二甲基二碳酸盐。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (10)
1.一种玉米罐头的制备方法，其特征在于，包括以下步骤：
将玉米预冷后灭菌，添加黄原胶、海藻酸钠、魔芋胶复配胶，超高压灭菌。
2.根据权利要求1所述的方法，其特征在于，玉米预冷终温为8～10℃。
3.根据权利要求1所述的方法，其特征在于，灭菌为漂烫灭菌。
4.根据权利要求3所述的方法，其特征在于，所述漂烫为微波漂烫。
5.根据权利要求4所述的方法，其特征在于，所述微波漂烫条件为750～800w，60～70s。
6.根据权利要求1所述的方法，其特征在于，黄原胶、海藻酸钠、魔芋胶的体积比为3～5:1:6～8。
7.根据权利要求6所述的方法，其特征在于，黄原胶、海藻酸钠、魔芋胶的体积比为3:1:6。
8.根据权利要求1所述的方法，其特征在于，所述超高压灭菌条件为500～600MPa、15～20min。
9.根据权利要求1所述的方法，其特征在于，还添加有乳酸链球菌素或二甲基二碳酸盐。
10.权利要求1～9任一项所述方法制备的玉米罐头。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911015803.3A CN110810708A (zh) | 2019-10-24 | 2019-10-24 | 一种玉米罐头的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911015803.3A CN110810708A (zh) | 2019-10-24 | 2019-10-24 | 一种玉米罐头的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810708A true CN110810708A (zh) | 2020-02-21 |
Family
ID=69550371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911015803.3A Pending CN110810708A (zh) | 2019-10-24 | 2019-10-24 | 一种玉米罐头的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810708A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575858A (zh) * | 2021-07-20 | 2021-11-02 | 北京市老才臣食品有限公司 | 一种黄豆酱及其生产工艺 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150543A (zh) * | 2019-03-14 | 2019-08-23 | 太阳花食品工业（信丰）有限公司 | 一种甜玉米罐头加工工艺 |
-
2019
- 2019-10-24 CN CN201911015803.3A patent/CN110810708A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150543A (zh) * | 2019-03-14 | 2019-08-23 | 太阳花食品工业（信丰）有限公司 | 一种甜玉米罐头加工工艺 |
Non-Patent Citations (4)
| Title |
|---|
| 余善鸣等: "《果蔬保鲜与冷冻干燥技术》", 28 February 1999 * |
| 李清明等: "甜玉米速冻前热烫工艺研究", 《食品科技》 * |
| 程媛等: "不同杀菌方式的甜玉米饮料挥发性风味成分分析", 《现代食品科技》 * |
| 程媛等: "中性甜玉米饮料增稠剂的筛选及稳定性研究", 《热带作物学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575858A (zh) * | 2021-07-20 | 2021-11-02 | 北京市老才臣食品有限公司 | 一种黄豆酱及其生产工艺 |
| CN113575858B (zh) * | 2021-07-20 | 2022-07-26 | 北京市老才臣食品有限公司 | 一种黄豆酱及其生产工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chaudhary et al. | Pineapple (Ananas cosmosus) product processing: A review | |
| Ravani et al. | Mango and it’s by product utilization–a review | |
| KR101906304B1 (ko) | 기능성 김치 및 이의 제조방법 | |
| CN103734816A (zh) | 一种佛手果汁饮料的制备方法 | |
| CN107981267A (zh) | 一种火龙果浊汁的制备方法 | |
| Relekar et al. | Qualitative changes in value-added products of sapota cv. Kalipatti during storage | |
| CN105454427A (zh) | 一种香蕉浆、其制备的香蕉酸奶及制备方法 | |
| Amaral et al. | Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities | |
| CN105231235A (zh) | 一种黄秋葵乳酸菌饮料的制备方法 | |
| CN110810708A (zh) | 一种玉米罐头的制备方法 | |
| Saxena et al. | Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs | |
| JP2007252340A (ja) | 緑色植物の乾燥緑葉粉末の製造方法 | |
| CN111528437A (zh) | 一种大蒜方便调味料及其制备方法 | |
| CN106579172A (zh) | 一种红白萝卜泡菜的制备方法 | |
| CN116349870A (zh) | 一种常温速煮淀粉丸子及其制备方法 | |
| CN103070436A (zh) | 桃汁及其制备方法 | |
| Gupta | Studies on preparation of blended karonda-beet root ready to serve beverage | |
| Nithiyananthan et al. | Formulation of ready to serve drink from palmyrah (Borrasus flabellifer L) fruit and modification of its process to improve some of its selected properties. | |
| KR101880022B1 (ko) | 액상 곤약을 이용한 어묵 제조방법 | |
| CN113068780A (zh) | 一种高Vc鲜枣纯果汁的制备方法 | |
| CN106579198A (zh) | 一种易于保存的刺梨果酱 | |
| JPWO2008053766A1 (ja) | 豆乳の製造方法 | |
| CN107334111A (zh) | 一种未成熟香瓜咸菜及其制备方法 | |
| KR101701875B1 (ko) | 유자를 이용한 가공식품의 제조방법 및 이로 제조된 유자를 이용한 가공식품 | |
| KR20190127307A (ko) | 블루베리를 첨가한 김치 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200221 |