CN113040217A - Preparation method of quick-frozen waxy corn without internal damage - Google Patents
Preparation method of quick-frozen waxy corn without internal damage Download PDFInfo
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- CN113040217A CN113040217A CN202110484808.1A CN202110484808A CN113040217A CN 113040217 A CN113040217 A CN 113040217A CN 202110484808 A CN202110484808 A CN 202110484808A CN 113040217 A CN113040217 A CN 113040217A
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- 238000007710 freezing Methods 0.000 claims description 72
- 230000008014 freezing Effects 0.000 claims description 69
- 238000004806 packaging method and process Methods 0.000 claims description 26
- 239000004101 4-Hexylresorcinol Substances 0.000 claims description 25
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 claims description 25
- 235000019360 4-hexylresorcinol Nutrition 0.000 claims description 25
- 229960003258 hexylresorcinol Drugs 0.000 claims description 25
- 244000223014 Syzygium aromaticum Species 0.000 claims description 24
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 24
- 239000001506 calcium phosphate Substances 0.000 claims description 23
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 23
- 235000011010 calcium phosphates Nutrition 0.000 claims description 23
- 239000010634 clove oil Substances 0.000 claims description 23
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 23
- 239000000834 fixative Substances 0.000 claims description 21
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- 210000005069 ears Anatomy 0.000 claims description 12
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- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
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- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 3
- 229960002713 calcium chloride Drugs 0.000 claims description 3
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- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
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Classifications
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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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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- Wood Science & Technology (AREA)
- Zoology (AREA)
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Abstract
The invention relates to the technical field of corn preparation, in particular to a preparation method of quick-frozen waxy corn without internal damage, which comprises the following steps: s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops; s2, precooling: placing the peeled and stigma-removed corns in a precooling room, cooling at the temperature of 1-5 ℃, and removing field heat and respiratory heat; s3, cleaning: placing the corns in an ultrasonic cleaning machine, and cleaning for 15-25 minutes under ultrasonic waves; s4, cooking: putting the corn into a pot, adding water to the corn to permeate the corn, and steaming the corn for 10 to 20 minutes at the temperature of between 100 and 105 ℃ until the corn is well cooked. The invention not only can improve the retention time of the corn pigment, but also can reduce the phenomenon of damage by insects to the corn.
Description
Technical Field
The invention relates to the technical field of corn preparation, in particular to a preparation method of quick-frozen waxy corn without damage to the interior.
Background
Waxy corn is a new type formed by mutating common corn and then artificially breeding, the endosperm starch of the kernel is 100 percent of amylopectin, and the waxy corn is sticky and soft and rich in waxy property after being cooked, and is commonly called as sticky corn. The waxy corn kernel has special application in food quality and industrial production because the starch is completely composed of amylopectin and is controlled by the waxy property.
The waxy corn has special nutrition and health care functions, and the waxy corn can reduce cholesterol, prevent arteriosclerosis, clear heat and promote urination, condition the spleen and stomach and improve digestion after being frequently eaten, has special curative effects on preventing gastrointestinal cancer, diabetes, gallstone and the like, and is popular with consumers.
However, waxy corns in the market at present are easy to fade and become dull on the surface layer after being placed for a long time, so that eating is affected, and local worm damage can be found after the waxy corns are broken off, so that a preparation method of quick-frozen waxy corns without damage to the inside is provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of quick-frozen waxy corns without damaging the inside.
The preparation method of the quick-frozen waxy corn without internal damage comprises the following steps:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing the peeled and stigma-removed corns in a precooling room, cooling at the temperature of 1-5 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, and cleaning for 15-25 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at the temperature of 100-105 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract in the cooking process, and then continuing cooking until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, and immediately cooling to reduce the central temperature of the corn ear to normal temperature;
s7, draining and airing: draining and airing the cooled corn for 10-20 minutes;
s8, quick freezing: quick-freezing the drained corn by using a single quick freezer at the temperature of-35 to-40 ℃ for 15 to 35 minutes, and finishing the quick freezing when the central temperature of the corn ear is reduced to below 0 ℃;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
Preferably, the time from material selection to cooking is 3-4 hours.
Preferably, the selected corn is required to be full in grains, milky, light yellow or golden yellow in color and luster, and free from worm damage and mildew.
Preferably, in the step S3, the corn is rotated around its longitudinal direction as an axis during the ultrasonic cleaning.
Preferably, the composite color fixative is prepared by mixing ascorbic acid, calcium chloride, 4-hexylresorcinol and calcium phosphate, wherein the ascorbic acid accounts for 0.05%, the calcium chloride accounts for 0.5%, the 4-hexylresorcinol accounts for 0.03-0.04%, the calcium phosphate accounts for 0.01%, and the ratio of the 4-hexylresorcinol to the calcium phosphate is (1-3): 1.
preferably, the preparation method of the clove extract comprises the following steps:
the method comprises the following steps: picking up clove, crushing by using a small grain crusher, placing crushed dry clove powder into a distillation flask, adding water according to the amount of 7:1, connecting a condensation pipe, starting distillation, transferring the obtained oil-water mixture into a separating funnel after the distillation is finished, standing, and separating to obtain crude clove oil after layering;
step two: adding 15mL of anhydrous ether into the crude clove oil, separating water in the crude clove oil by using a separating funnel, treating the crude clove oil by using anhydrous sodium sulfate, and removing the ether in the clove oil under a reduced pressure condition to obtain refined clove oil, namely the clove oil extract.
Preferably, the volume ratio of the composite color fixative to the water for cooking is 1:32, and the volume ratio of the clove extract to the water for cooking is 1: 42.
Preferably, the cooling process in S6 is as follows: firstly, placing the cooked corns in a flowing water tank, carrying out primary cooling for 15-20 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0-5 ℃, and cooling until the central temperature of the corn ears is reduced to the normal temperature.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, 4-hexylresorcinol and calcium phosphate are additionally added into ascorbic acid and calcium chloride which are used as color fixative formulas to be mixed to prepare the composite color fixative, 4-hexylresorcinol can promote glutathione so as to promote purification, so that the pigment of corn is more stable, the color fixation time is longer, and the fragrance enhancing effect of ethyl maltol is matched to counteract the odor of 4-hexylresorcinol, so that the corn can keep the fragrance.
2. In the invention, the clove oil is extracted by adding the clove extract, and is cooked with the corn, so that the clove oil is wrapped between the corn kernels, a protective oil layer is formed inside and outside the corn, and the phenomenon of worm eating can be reduced.
In conclusion, the invention not only can improve the retention time of the corn pigment, but also can reduce the phenomenon of damage by worms to the corn.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
The preparation method of the quick-frozen waxy corn without internal damage comprises the following steps:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing the peeled and stigma-removed corns in a precooling room, cooling at the temperature of 1-5 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 15-25 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at the temperature of 100-105 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract in the cooking process (i.e. within 10 minutes after the cooking is started), and then continuously cooking until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15-20 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0-5 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corn for 10-20 minutes;
s8, quick freezing: quick-freezing the drained corn by using a single quick freezer at the temperature of-35 to-40 ℃ for 15 to 35 minutes, and finishing the quick freezing when the central temperature of the corn ear is reduced to below 0 ℃;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
Wherein the time from material selection to cooking is 3-4 hours, the selected corn is required to be full, the color is milky white, light yellow or golden yellow, and the corn is not damaged by worms and mildews.
The composite color fixative is prepared by mixing ascorbic acid, calcium chloride, 4-hexylresorcinol and calcium phosphate, wherein the ascorbic acid accounts for 0.05 percent, the calcium chloride accounts for 0.5 percent, the 4-hexylresorcinol accounts for 0.03-0.04 percent, the calcium phosphate accounts for 0.01 percent, and the ratio of the 4-hexylresorcinol to the calcium phosphate is (1-3): 1.
the preparation method of the clove extract comprises the following steps:
the method comprises the following steps: picking up clove, crushing by using a small grain crusher, placing crushed dry clove powder into a distillation flask, adding water according to the amount of 7:1, connecting a condensation pipe, starting distillation, transferring the obtained oil-water mixture into a separating funnel after the distillation is finished, standing, and separating to obtain crude clove oil after layering;
step two: adding 15mL of anhydrous ether into the crude clove oil, separating water in the crude clove oil by using a separating funnel, treating the crude clove oil by using anhydrous sodium sulfate, and removing the ether in the clove oil under a reduced pressure condition to obtain refined clove oil, namely the clove oil extract.
The volume ratio of the composite color fixative to the water for cooking is 1:32, and the volume ratio of the clove extract to the water for cooking is 1: 42.
Example 1:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In example 1 above, 4-hexylresorcinol: calcium phosphate 3: 1;
test one: determination of corn pigment retention time
Comparative example 1:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
The color fixative of comparative example 1 above contained only ascorbic acid and calcium chloride, and did not contain 4-hexylresorcinol and calcium phosphate.
Reference example 1:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the clove extract within 10 minutes after the cooking, and continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
The quick-frozen waxy corn of the above example 1, comparative example 1 and reference example 1 was sampled randomly every 3 months to evaluate the appearance, color and smell of the corn (evaluation 3 times), and the results are shown in the following table:
from the above table test data, it can be seen that:
the quick-frozen waxy corns prepared by the method in the embodiment 1 can still keep the original color and luster for a long time, the quick-frozen waxy corns prepared by the method in the comparative example 1 can keep the original color and luster for a short time, the original color and luster of the quick-frozen waxy corns begin to fade after the time elapses, and the color is dull, and the quick-frozen waxy corns prepared by the method in the reference example 1 can fade the original color and become dull in a short time, so that the stability of the corn pigment can be improved by adding a proper amount of 4-hexylresorcinol and calcium phosphate, and the pigment can be kept for a long time.
And (2) test II: determination of ratio of 4-hexylresorcinol to calcium phosphate
Example 2:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In example 2 above, 4-hexylresorcinol: calcium phosphate 2: 1;
example 3:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In example 3 above, 4-hexylresorcinol: 1:1 of calcium phosphate;
comparative example 2:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In comparative example 2 above, 4-hexylresorcinol: calcium phosphate 4: 1;
comparative example 3:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract within 10 minutes after the cooking, and then continuing to cook until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In comparative example 3 above, 4-hexylresorcinol: calcium phosphate 5: 1;
the quick-frozen waxy corn of the above examples 1 to 3 and comparative examples 2 to 3 was randomly sampled every 3 months to evaluate the appearance, color and smell of the corn (evaluation 3 times), and the results are shown in the following table:
from the above table test data, it can be seen that:
when the ratio of the 4-hexylresorcinol to the calcium phosphate is in the range of 1:1 to 3:1, the original fragrance of the corn is maintained, and no peculiar smell exists, and when the ratio is more than 3:1, the original fragrance of the corn is lost, and the peculiar smell is generated, so that the optimal ratio of the 4-hexylresorcinol to the calcium phosphate is (1-3): 1.
and (3) test III: determination of corn moth-eating phenomenon
Comparative example 4:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative within 10 minutes after the steaming, and then continuously steaming until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In comparative example 4 above, 4-hexylresorcinol: calcium phosphate 3: 1;
comparative example 5:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative within 10 minutes after the steaming, and then continuously steaming until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In comparative example 5 above, 4-hexylresorcinol: calcium phosphate 2: 1;
comparative example 6:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing peeled and stigma-removed corn in a precooling room, cooling at the temperature of 1 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, rotating by taking the length direction of the corns as an axis, and cleaning for 20 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at 100 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative within 10 minutes after the steaming, and then continuously steaming until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, putting the cooked corn into a flowing water tank, carrying out primary cooling for 15 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0 ℃, and cooling until the central temperature of the corn ear is reduced to the normal temperature;
s7, draining and airing: draining and airing the cooled corns for 15 minutes;
s8, quick freezing: quickly freezing the drained corns by using a single quick freezer, wherein the quick freezing temperature is-35 ℃, the freezing time is 15-35 minutes, and when the central temperature of the corn ears is reduced to be below 0 ℃, the quick freezing can be finished;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
In comparative example 4 above, 4-hexylresorcinol: 1:1 of calcium phosphate;
the quick-frozen waxy corn of examples 1 to 3 and comparative examples 4 to 6 were sampled at random for 20 corn, and the external moth-eating phenomenon was observed, and cut open and divided into 3 to 5 segments, and the internal moth-eating phenomenon was observed, and the results are reported in the following table:
from the above table test data, it can be seen that:
in each test group, the quick-frozen waxy corn prepared by the example method was able to significantly improve the phenomenon of worm damage, while the quick-frozen waxy corn prepared by the comparative example method was able to show the phenomenon of worm damage both in the outside and the inside thereof, and thus it was found that the addition of a suitable amount of clove extract was able to effectively alleviate the phenomenon of worm damage.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The preparation method of the quick-frozen waxy corn without internal damage is characterized by comprising the following steps:
s1, selecting materials: selecting corns from the late stage of milk ripening to the early stage of wax ripening, peeling off corn bracts, leaving the innermost bracts on the surfaces of the corns, removing corn stigma, and cutting off black tips at the tops;
s2, precooling: placing the peeled and stigma-removed corns in a precooling room, cooling at the temperature of 1-5 ℃, and removing field heat and respiratory heat;
s3, cleaning: placing the corns in an ultrasonic cleaning machine, and cleaning for 15-25 minutes under ultrasonic waves;
s4, cooking: putting the corns into a pot, adding water to permeate the corns, and steaming for 10-20 minutes at the temperature of 100-105 ℃ until the corns are well cooked;
s5, adding auxiliary materials: adding the composite color fixative and the clove extract in the cooking process, and then continuing cooking until the mixture is well cooked;
s6, cooling: fishing out the cooked corn, and immediately cooling to reduce the central temperature of the corn ear to normal temperature;
s7, draining and airing: draining and airing the cooled corn for 10-20 minutes;
s8, quick freezing: quick-freezing the drained corn by using a single quick freezer at the temperature of-35 to-40 ℃ for 15 to 35 minutes, and finishing the quick freezing when the central temperature of the corn ear is reduced to below 0 ℃;
s9, packaging and refrigerating: after the quick freezing is finished, packaging the quick-frozen corn by using a vacuum packaging bag, and refrigerating the quick-frozen corn in a refrigerator at minus 18 +/-1 ℃.
2. The preparation method of the quick-frozen waxy corn without damage to the inside of the corn as claimed in claim 1, wherein the time from material selection to cooking is 3-4 hours.
3. The preparation method of the quick-frozen waxy corn without damage to the inside as claimed in claim 1, wherein the selected corn is required to be full, milky, light yellow or golden yellow in color, and free from worm damage and mildew.
4. The method for preparing undamaged quick-frozen waxy corns inside according to claim 1, wherein the corns rotate around the length direction of the corns as an axis when the ultrasonic cleaning is performed in the step S3.
5. The preparation method of undamaged quick-frozen waxy corns with the interior according to claim 1, wherein the composite color fixative is prepared by mixing ascorbic acid, calcium chloride, 4-hexylresorcinol and calcium phosphate, wherein the ascorbic acid accounts for 0.05%, the calcium chloride accounts for 0.5%, the 4-hexylresorcinol accounts for 0.03% -0.04%, the calcium phosphate accounts for 0.01%, and the ratio of the 4-hexylresorcinol to the calcium phosphate is (1-3): 1.
6. the method for preparing the quick-frozen waxy corn without internal damage according to claim 1, wherein the method for preparing the clove extract comprises the following steps:
the method comprises the following steps: picking up clove, crushing by using a small grain crusher, placing crushed dry clove powder into a distillation flask, adding water according to the amount of 7:1, connecting a condensation pipe, starting distillation, transferring the obtained oil-water mixture into a separating funnel after the distillation is finished, standing, and separating to obtain crude clove oil after layering;
step two: adding 15mL of anhydrous ether into the crude clove oil, separating water in the crude clove oil by using a separating funnel, treating the crude clove oil by using anhydrous sodium sulfate, and removing the ether in the clove oil under a reduced pressure condition to obtain refined clove oil, namely the clove oil extract.
7. The method for preparing the quick-frozen waxy corn without damage to the inside of the corn as claimed in claim 1, wherein the volume ratio of the composite color fixative to the water for cooking is 1:32, and the volume ratio of the clove extract to the water for cooking is 1: 42.
8. The method for preparing undamaged quick-frozen waxy corns inside according to claim 1, wherein the cooling process in the S6 is as follows: firstly, placing the cooked corns in a flowing water tank, carrying out primary cooling for 15-20 minutes by using tap water, then carrying out secondary cooling in a cooling tank by using cold water at the temperature of 0-5 ℃, and cooling until the central temperature of the corn ears is reduced to the normal temperature.
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