CN112076817A - Peeling technology for steamed corn kernels - Google Patents
Peeling technology for steamed corn kernels Download PDFInfo
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- CN112076817A CN112076817A CN202010801576.3A CN202010801576A CN112076817A CN 112076817 A CN112076817 A CN 112076817A CN 202010801576 A CN202010801576 A CN 202010801576A CN 112076817 A CN112076817 A CN 112076817A
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- corn
- peeling
- cobs
- kernels
- peeled
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B5/00—Grain treatment not otherwise provided for
- B02B5/02—Combined processes
Abstract
The invention relates to the technical field of grain peeling, in particular to a peeling technology of cooked corn kernels, which comprises the following steps: step one, selecting high-quality fresh corn cobs, and removing peels and impurities; step two, steaming the corn cobs in a steamer; step three, uniformly cooling the cold water of the corn cobs; step four, putting the cooled corn cobs into a freezing chamber for freezing; step five, separating the corn kernels from the corn cobs; and sixthly, peeling the corn kernels separated from the corn cobs by using a corn grit rice mill, wherein the peeling environment temperature is controlled below minus 30 ℃. The invention can effectively remove bran impurities, strictly control the processing temperature control of corn peeling, effectively maintain the color of corn residue and retain nutrient components, and reduce the loss of the nutrient components; the method has the advantages of multi-stage screening, multiple times of circular polishing and peeling treatment, good peeling effect, uniform peeled corn meat particles, and bright color and good taste of the peeled corn meat particles due to the control of the treatment temperature in the whole process.
Description
Technical Field
The invention relates to the technical field of grain peeling, in particular to a peeling technology for steamed corn kernels.
Background
The corn is the five-cereal of the gramineae, has very high nutritive value, its edible method, the main mode is mostly to eat or quick-freeze the product as the main at present, the edible method is to eat after boiling the corn cob, and the corn is cooked and needs longer time, in addition, people also often use the corn slag made by breaking peeled dry corn to make porridge, but the dry corn slag cooked porridge, after the entrance, always has granular feel, very tasty and refreshing, difficult to swallow, especially have certain danger to child and old man; meanwhile, the corn loses the unique sweet and sticky taste of the fresh corn in the drying process, and the situation of losing the nutritive value also exists. However, the peeled fresh corn has smooth taste, is softer and more glutinous than corn grit porridge after being cooked, is convenient to cook, saves time compared with the cooked corn grit, can be cooked for 5 minutes by using boiled water, is very suitable for special crowds such as children, old people and the like, and has high nutritional value.
The existing grain peeling technology is very mature, but most grains which are mature and dried in the sun and have certain hardness can be peeled; if it is desired to make corn gruel from fresh corn kernels, fresh, tender corn kernels need to be decorticated. At present, the peeled fresh corn is produced by mainly adopting a mode of grinding and peeling quick-frozen fresh corn kernels. Traditional grinding of quick-freeze bright kernel of corn is peeled off, grind the mode with the screening through the manual work more for mix with a large amount of bran in the bright kernel of corn after peeling off, and the temperature control of bright kernel of corn is not in place in the course of working, and the colour of dregs of corn is dark, is unfavorable for nutrient composition's reservation moreover, so need one kind effectively to screen the bran, keeps the dregs of corn color, keeps nutrient composition's freezing maize peeling technique
Disclosure of Invention
In order to solve the technical problem, the invention provides a steamed corn kernel peeling technology.
A peeling technology for cooked corn kernels comprises the following steps:
firstly, selecting high-quality fresh corn cobs, peeling and removing impurities, and removing corn kernels slightly unsaturated by the cobs, over-hard corn cobs and damaged corn;
step two, steaming the selected corn cobs by using a steamer, wherein the phenomenon that corn kernels bloom is avoided in the steaming process;
step three, uniformly spraying cold water on the steamed corn cobs to cool the steamed corn cobs;
fourthly, the cooled corn cobs are put into a freezing chamber for freezing, wherein the freezing temperature is minus 30 ℃, and the freezing time is not less than 24 hours;
fifthly, moving the frozen corn cobs to an environment with the temperature of minus 20 ℃, separating corn kernels from the corn cobs, cleaning, and removing impurities;
sixthly, peeling the corn kernels separated from the corn cobs by using a corn grit rice mill, wherein the peeling environment temperature is controlled below-30 ℃, and the peeling method specifically comprises the following peeling steps:
a. crushing corn kernels: crushing corn kernels, wherein the size of the crushed corn kernels is larger, the crushed skins of the crushed corn kernels are adhered to meat, and removing powder generated during crushing;
b. polishing and peeling: grinding the surface skin adhered to the crushed corn grains into powder, separating the corn skin from the corn flesh, and removing the generated powder;
c. screening and grading: screening the polished and peeled corn meat particles by using mesh screens of different grades to obtain the peeled corn meat particles of different grades, wherein the screening process comprises the steps of firstly passing through the mesh screen with the minimum mesh number and finally passing through the mesh screen with the maximum mesh number, the peeled corn meat particles screened by the mesh screen with the maximum mesh number are the required peeled corn meat particles, collecting and refrigerating for later use, and the refrigerating temperature is controlled below minus 30 ℃.
d. And (3) freezing and grinding again for screening treatment: and c, freezing the peeled corn meat particles which do not meet the requirement of the maximum mesh screen in the step c to below 30 ℃ again, repeating the step b and the step c, and performing circulating operation to finally obtain the peeled corn meat particles meeting the requirement of the maximum mesh screen.
Further, the temperature of cold water used for cooling the corn cobs in the third step is 5-6 ℃.
Further, the powder produced by crushing and polishing the corn kernels in the sixth step is removed by wind power.
The invention has the advantages that: the invention can effectively remove bran impurities, strictly control the processing temperature control of corn peeling, effectively maintain the color of corn residue and retain nutrient components, and reduce the loss of the nutrient components; the method has the advantages of multi-stage screening, multiple times of circular polishing and peeling treatment, good peeling effect, uniform peeled corn meat particles, bright color and good taste of the peeled corn meat particles due to the control of the treatment temperature in the whole process, and effectively avoids the eating problem of the existing dry corn residue.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in detail below with reference to specific embodiments.
A peeling technology for cooked corn kernels comprises the following steps:
firstly, selecting high-quality fresh corn cobs, peeling and removing impurities, and removing corn kernels slightly unsaturated by the cobs, over-hard corn cobs and damaged corn;
step two, steaming the selected corn cobs by using a steamer, wherein the phenomenon that corn kernels bloom is avoided in the steaming process;
step three, spraying cold water of 5-6 ℃ on the steamed corn cobs for cooling, wherein the cold water spraying direction can be fixed during cooling treatment, and the corn cobs are rotated, so that the corn can be uniformly cooled, the temperature difference is avoided, the subsequent treatment is prevented from being influenced, and the edible taste of the corn is prevented;
fourthly, the cooled corn cobs are put into a freezing chamber for freezing, wherein the freezing temperature is minus 30 ℃, and the freezing time is not less than 24 hours;
fifthly, moving the frozen corn cobs to an environment with the temperature of minus 20 ℃, separating corn kernels from the corn cobs, cleaning, and removing impurities;
sixthly, peeling the corn kernels separated from the corn cobs by using a corn grit rice mill, wherein the peeling environment temperature is controlled below-30 ℃, and the peeling method specifically comprises the following peeling steps:
a. crushing corn kernels: crushing corn kernels, wherein the size of the crushed corn kernels is larger, the crushed skins of the crushed corn kernels are adhered to meat, and removing powder generated during crushing;
b. polishing and peeling: grinding the surface skin adhered to the crushed corn grains into powder, separating the corn skin from the corn flesh, and removing the generated powder;
c. screening and grading: screening the polished and peeled corn meat particles by using mesh screens of different grades to obtain the peeled corn meat particles of different grades, wherein the screening process comprises the steps of firstly passing through the mesh screen with the minimum mesh number and finally passing through the mesh screen with the maximum mesh number, the peeled corn meat particles screened by the mesh screen with the maximum mesh number are the required peeled corn meat particles, collecting and refrigerating for later use, and the refrigerating temperature is controlled below minus 30 ℃.
d. And (3) freezing and grinding again for screening treatment: and c, freezing the peeled corn meat particles which do not meet the requirement of the maximum mesh screen in the step c to below 30 ℃ again, repeating the step b and the step c, and performing circulating operation to finally obtain the peeled corn meat particles meeting the requirement of the maximum mesh screen.
Wherein the powder produced by the corn kernel crushing and polishing and peeling in the sixth step is removed by wind power, for example, when the powder is produced, a blower is used for blowing air to blow the powder away from the crushed particles of the corn, and a powder collecting device can be configured to collect and utilize the powder.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. A steamed corn kernel peeling technology is characterized by comprising the following steps:
firstly, selecting high-quality fresh corn cobs, peeling and removing impurities, and removing corn kernels slightly unsaturated by the cobs, over-hard corn cobs and damaged corn;
step two, steaming the selected corn cobs by using a steamer, wherein the phenomenon that corn kernels bloom is avoided in the steaming process;
step three, uniformly spraying cold water on the steamed corn cobs to cool the steamed corn cobs;
fourthly, the cooled corn cobs are put into a freezing chamber for freezing, wherein the freezing temperature is minus 30 ℃, and the freezing time is not less than 24 hours;
fifthly, moving the frozen corn cobs to an environment with the temperature of minus 20 ℃, separating corn kernels from the corn cobs, cleaning, and removing impurities;
sixthly, peeling the corn kernels separated from the corn cobs by using a corn grit rice mill, wherein the peeling environment temperature is controlled below-30 ℃, and the peeling method specifically comprises the following peeling steps:
a. crushing corn kernels: crushing corn kernels, wherein the size of the crushed corn kernels is larger, the crushed skins of the crushed corn kernels are adhered to meat, and removing powder generated during crushing;
b. polishing and peeling: grinding the surface skin adhered to the crushed corn grains into powder, separating the corn skin from the corn flesh, and removing the generated powder;
c. screening and grading: screening the polished and peeled corn meat particles by using mesh screens of different grades to obtain the peeled corn meat particles of different grades, wherein the screening process comprises the steps of firstly passing through the mesh screen with the minimum mesh number and finally passing through the mesh screen with the maximum mesh number, the peeled corn meat particles screened by the mesh screen with the maximum mesh number are the required peeled corn meat particles, collecting and refrigerating for later use, and the refrigerating temperature is controlled below minus 30 ℃.
d. And (3) freezing and grinding again for screening treatment: and c, freezing the peeled corn meat particles which do not meet the requirement of the maximum mesh screen in the step c to below 30 ℃ again, repeating the step b and the step c, and performing circulating operation to finally obtain the peeled corn meat particles meeting the requirement of the maximum mesh screen.
2. A cooked kernel decortication technique as claimed in claim 1 wherein: in the third step, the temperature of cold water used for cooling the corn cobs is 5-6 ℃.
3. A cooked kernel decortication technique as claimed in claim 1 wherein: and in the sixth step, the powder generated by crushing, polishing and peeling the corn kernels is removed by wind power.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010801576.3A CN112076817A (en) | 2020-08-11 | 2020-08-11 | Peeling technology for steamed corn kernels |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010801576.3A CN112076817A (en) | 2020-08-11 | 2020-08-11 | Peeling technology for steamed corn kernels |
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| CN112076817A true CN112076817A (en) | 2020-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010801576.3A Pending CN112076817A (en) | 2020-08-11 | 2020-08-11 | Peeling technology for steamed corn kernels |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956633A (en) * | 2021-03-15 | 2021-06-15 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh germ rice and preparation method and application thereof |
| CN114931206A (en) * | 2022-06-17 | 2022-08-23 | 五大连池风景区铭膳豆制品有限公司 | Processing method of fresh grain food with fresh corn as raw material |
| CN114947058A (en) * | 2022-06-17 | 2022-08-30 | 五大连池风景区铭膳豆制品有限公司 | Method for producing non-fried additive-free instant noodles by using fresh grain products |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1230360A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Instant corn and its production |
| CN1775071A (en) * | 2005-11-30 | 2006-05-24 | 姚凯 | Process for producing quick-frozen fresh corn fragments |
| CN101433363A (en) * | 2007-11-16 | 2009-05-20 | 王德臣 | Method for peeling fresh kernel corn and machine for peeling quick freezing fresh kernel corn |
| CN102696949A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Production method of corn grits |
| CN111389483A (en) * | 2020-04-09 | 2020-07-10 | 辽宁富安农业发展有限公司 | Automatic peeling process for quick-frozen fresh corn kernels |
-
2020
- 2020-08-11 CN CN202010801576.3A patent/CN112076817A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1230360A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Instant corn and its production |
| CN1775071A (en) * | 2005-11-30 | 2006-05-24 | 姚凯 | Process for producing quick-frozen fresh corn fragments |
| CN101433363A (en) * | 2007-11-16 | 2009-05-20 | 王德臣 | Method for peeling fresh kernel corn and machine for peeling quick freezing fresh kernel corn |
| CN102696949A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Production method of corn grits |
| CN111389483A (en) * | 2020-04-09 | 2020-07-10 | 辽宁富安农业发展有限公司 | Automatic peeling process for quick-frozen fresh corn kernels |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956633A (en) * | 2021-03-15 | 2021-06-15 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh germ rice and preparation method and application thereof |
| CN114931206A (en) * | 2022-06-17 | 2022-08-23 | 五大连池风景区铭膳豆制品有限公司 | Processing method of fresh grain food with fresh corn as raw material |
| CN114947058A (en) * | 2022-06-17 | 2022-08-30 | 五大连池风景区铭膳豆制品有限公司 | Method for producing non-fried additive-free instant noodles by using fresh grain products |
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Application publication date: 20201215 |