CN113647562A - Grading curing tempering method for waxy corn - Google Patents
Grading curing tempering method for waxy corn Download PDFInfo
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- CN113647562A CN113647562A CN202111000608.0A CN202111000608A CN113647562A CN 113647562 A CN113647562 A CN 113647562A CN 202111000608 A CN202111000608 A CN 202111000608A CN 113647562 A CN113647562 A CN 113647562A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 94
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 94
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 94
- 235000005822 corn Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000005496 tempering Methods 0.000 title claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 46
- 206010033546 Pallor Diseases 0.000 claims abstract description 33
- 208000003643 Callosities Diseases 0.000 claims abstract description 16
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000003750 conditioning effect Effects 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 230000014759 maintenance of location Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000003306 harvesting Methods 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 210000005069 ears Anatomy 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 229920000945 Amylopectin Polymers 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a graded curing and tempering method of waxy corns, and belongs to the technical field of processing of instant corns. The method comprises the working procedures of raw material treatment, blanching, curing and tempering, wherein waxy corns are harvested when the moisture content of fresh ears is 60-75%, and are forcibly circulated and cooled after pollution parts are removed, so that the corn cobs are cooled to 5-7 ℃ within 5-10 min. Then raising the temperature of the corn cob to 75-85 ℃ within 1-4min, keeping the temperature for 12-15min, heating the corn cob to 20-40min at 0.15-0.25MPa and 115-125 ℃, then performing gradient cooling, firstly cooling to 45-55 ℃ within 10-15min, and then cooling to 35-40 ℃ within 8-12 min. According to the method, through a gradient heating and cooling process of preheating, curing and conditioning, a proper blanching parameter is selected, and the temperature changing speed and the retention time of the curing and conditioning stages are coordinated, so that the biological activity of enzymes in corn grains is effectively passivated, the oxidation degree of raw materials is reduced, the stability of solid matters is maintained, the loss rate of polysaccharide nutrient components in the corn grains is reduced, and the taste quality of the instant waxy corn is better ensured.
Description
Technical Field
The invention belongs to the technical field of processing of instant corn, and particularly relates to a graded curing and tempering method of waxy corn.
Background
Waxy corn mainly originates from Guangxi and Yunnan areas in China, and is a natural variation type of common corn in the cultivation process. The waxy corn grains have extremely high amylopectin content, are rich in various vitamins, have soft mouthfeel and have waxy and fragrant taste, so the waxy corn grains are popular with consumers. However, the physical properties, starch quality and protein components of waxy corn grains have very obvious influence on the processing characteristics and the eating quality of the waxy corn grains, the existing processing technology of the instant waxy corn adopts high temperature and high pressure in the whole process, and the product is directly cured, so that the dissolution of sugar and Vc is accelerated, the excessive loss of nutrient components is caused, and the taste of the waxy corn is poor. Based on the above, the invention aims to provide a graded curing and tempering method of waxy corns by researching the quality characteristics of the waxy corns, and the taste, the flavor and the nutritional value of fresh waxy corns are retained to the maximum extent.
Disclosure of Invention
The invention aims to provide a method for cooking and tempering waxy corns in a grading way.
The purpose of the invention is realized as follows: the method for cooking and tempering waxy corns in a grading manner comprises the working procedures of raw material treatment, blanching, cooking and tempering, and specifically comprises the following steps:
A. raw material treatment: harvesting waxy corn with water content of 60-75%, removing contaminated part, and cooling to 5-7 deg.C within 5-10 min.
B. Blanching: blanching waxy corn to raise the temperature of corn cob to 75-85 ℃ within 1-4min, and keeping the temperature for 12-15 min.
C. Curing: heating the blanched waxy corns at the temperature of between 115 and 125 ℃ under the pressure of between 0.15 and 0.25MPa for 20 to 40 min.
D. Tempering: and (3) carrying out gradient cooling on the cooked waxy corn, aging and tempering, firstly cooling to 45-55 ℃ within 10-15min, and then cooling to 35-40 ℃ within 8-12 min.
In the raw material processing procedure, the waxy corns are harvested when the moisture content of the fresh ears is 65-70%.
In the raw material treatment step, the cooling is performed by either forced circulation air cooling or water cooling.
In the blanching step, the blanching is any one of superheated steam blanching, saturated steam blanching, and boiling water blanching. The temperature rise time of blanching is 2min, and the heat preservation time is 13 min. The water content of the polished waxy corn grains is 50-60%. And after blanching, carrying out vacuum packaging on the waxy corns with the water content up to the standard.
In the curing process, the curing pressure is 0.2MPa, the temperature is 121 ℃ and the time is 25-35 min.
In the tempering step, the temperature is reduced by either circulation water cooling or ice cooling. The gradient cooling is that the temperature of the waxy corn is firstly reduced to 50 ℃ within 12min, and then reduced to 36-38 ℃ within 10 min.
And (3) carrying out gradient cooling, ageing and tempering, and naturally balancing the waxy corn to the storage temperature, or further cooling the waxy corn to the storage temperature in a circulating air cooling or water cooling mode.
The invention has the beneficial effects that: through the gradient temperature rise and fall process of preheating, curing and conditioning, the biological activity of amylase and oxidase in the waxy corn grains is effectively passivated, the oxidation degree of the raw materials is reduced, the corn grains are prevented from aging, the stability of solid matters is kept, and the taste of the fresh waxy corn is better ensured. The fresh waxy corn contains amylopectin with high proportion, the content of the amylopectin is obviously related to the flavor of the corn, and the higher the content is, the better the flavor is. Amylopectin, however, has a molecular structure comprising many branches, and contains more α -1, 6-glycosidic bonds in addition to α -1, 4-glycosidic bonds, and is therefore readily soluble in water and more sensitive to cooking conditions. According to the method, the moisture content of the corn kernels is precisely controlled through blanching and preheating, and the loss rate of polysaccharide nutrient components in the corn kernels is reduced and the product quality is ensured through coordinating the temperature change speed and the retention time of the curing and tempering stages. In addition, aiming at the characteristics that the amylopectin is relatively insensitive to gelatinization temperature and the gelatinization enthalpy change is not obvious, the selected tempering temperature gradient reduces the energy consumption for treatment, and simultaneously, the cracking of corn grains is avoided, and the appearance quality of the product is further ensured.
Detailed Description
The present invention is further illustrated but not limited in any way by the following description, and any alterations or substitutions based on the teachings of the present invention are intended to fall within the scope of the present invention.
Example 1
Harvesting waxy corn when the moisture content of the fresh ear is 65-70%, wherein the harvesting time is preferably in the early morning, and removing the polluted parts of bract, filament and ear stalk. Forced circulation air cooling is carried out on the corn cobs, so that the corn cobs are cooled to 5-7 ℃ within 5-10 min. And then, blanching the corn cobs in boiling water to enable the temperature of the corn cobs to rise to 75-85 ℃ within 4min, and preserving the heat for 12min to keep the water content of the corn kernels at 50-60%. And after blanching, carrying out vacuum packaging on the waxy corns with the water content up to the standard. Thereafter, the corn cobs were heated at 115 ℃ for 40min at 0.25 MPa. And then carrying out gradient cooling on the corn cobs by adopting a circulating water cooling mode, aging and tempering, firstly cooling to 55 ℃ within 10min, and then cooling to 40 ℃ within 8 min. And finally, naturally balancing the corn cobs to the storage temperature.
Example 2
Harvesting waxy corn when the moisture content of the fresh ear is 60-68%, wherein the harvesting time is preferably in the early morning, and removing the polluted parts of bract, filament and ear stalk. Forced circulation air cooling is carried out on the corn cobs, so that the corn cobs are cooled to 5-7 ℃ within 5-10 min. And then, carrying out saturated steam blanching on the corn cobs to enable the temperature of the corn cobs to rise to 75-85 ℃ within 2min, and keeping the temperature for 13min to enable the water content of the corn kernels to be kept at 50-60%. And after blanching, carrying out vacuum packaging on the waxy corns with the water content up to the standard. Thereafter, the corn cobs were heated at 0.2MPa, 121 ℃ for 30 min. And then carrying out gradient cooling on the corn cobs by adopting a circulating water cooling mode, aging and tempering, wherein the temperature is firstly reduced to 50 ℃ within 12min, and then is reduced to 38 ℃ within 10 min. And finally, cooling the corn cobs to the storage temperature in a circulating air cooling mode.
Example 3
Harvesting waxy corn when the moisture content of the fresh ear is 60-70%, wherein the harvesting time is preferably in the early morning, and removing the polluted parts of bract, filament and ear stalk. Forced circulation air cooling is carried out on the corn cobs, so that the corn cobs are cooled to 5-7 ℃ within 5-10 min. And then, carrying out saturated steam blanching on the corn cobs to heat the corn cobs to 75-85 ℃ within 3min, and preserving the heat for 15min to keep the water content of the corn grains at 50-60%. And after blanching, carrying out vacuum packaging on the waxy corns with the water content up to the standard. Thereafter, the corn cobs were heated at 125 ℃ for 20min at 0.15 MPa. And then carrying out gradient cooling on the corn cobs by adopting a circulating water cooling mode, aging and tempering, firstly cooling to 45 ℃ within 15min, and then cooling to 35 ℃ within 12 min. And finally, naturally balancing the corn cobs to the storage temperature.
Example 4
Harvesting waxy corn when the moisture content of the fresh ear is 65-75%, wherein the harvesting time is preferably in the early morning, and removing the polluted parts of bract, filament and ear stalk. Forced circulation air cooling is carried out on the corn cobs, so that the corn cobs are cooled to 5-7 ℃ within 5-10 min. And then, blanching the corn cobs by superheated steam to raise the temperature of the corn cobs to 75-85 ℃ within 1min, and preserving the heat for 12min to keep the water content of the corn grains at 50-60%. And after blanching, carrying out vacuum packaging on the waxy corns with the water content up to the standard. Thereafter, the corn cobs were heated at 125 ℃ for 20min at 0.25 MPa. And then carrying out gradient cooling on the corn cobs by adopting a circulating water cooling mode, aging and tempering, wherein the temperature is firstly reduced to 50 ℃ within 12min, and then is reduced to 36 ℃ within 10 min. And finally, naturally balancing the corn cobs to the storage temperature.
Claims (9)
1. The method for cooking and tempering waxy corn in a grading way is characterized by comprising the working procedures of raw material treatment, blanching, cooking and tempering, and specifically comprises the following steps:
A. raw material treatment: harvesting waxy corn when the moisture content of fresh ear is 60-75%, removing the polluted part, and performing forced circulation cooling to cool the corn cob to 5-7 ℃ within 5-10 min;
B. blanching: blanching waxy corn to raise the temperature of the corn cob to 75-85 ℃ within 1-4min, and keeping the temperature for 12-15 min;
C. curing: heating the blanched waxy corns for 20-40min at the temperature of 115-125 ℃ and 0.15-0.25 MPa;
D. tempering: and (3) carrying out gradient cooling on the cooked waxy corn, aging and tempering, firstly cooling to 45-55 ℃ within 10-15min, and then cooling to 35-40 ℃ within 8-12 min.
2. The method of claim 1, wherein the waxy corn is harvested when the moisture content of the fresh ear is 65-70% in the raw material processing step.
3. The method according to claim 1, wherein the cooling is performed by forced air cooling or water cooling.
4. The method according to claim 1, wherein in the blanching step, the blanching is any one of superheated steam blanching, saturated steam blanching, and boiling water blanching.
5. The method according to claim 1, wherein in the blanching step, the temperature rise time for blanching is 2min and the temperature retention time is 13 min.
6. The graded ripening and conditioning method of claim 1, wherein in the blanching step, the moisture content of the waxy corn kernels after blanching is 50-60%.
7. The method according to claim 1, wherein the aging is carried out at a pressure of 0.2MPa, a temperature of 120-121 ℃ and a time of 25-35 min.
8. The method of claim 1, wherein the temperature reduction is performed by either circulation water cooling or ice cooling.
9. The method according to claim 1, wherein the gradient cooling is performed in 12min to 50 ℃ and then in 10min to 36-38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111000608.0A CN113647562A (en) | 2021-08-30 | 2021-08-30 | Grading curing tempering method for waxy corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111000608.0A CN113647562A (en) | 2021-08-30 | 2021-08-30 | Grading curing tempering method for waxy corn |
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| Publication Number | Publication Date |
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| CN113647562A true CN113647562A (en) | 2021-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111000608.0A Pending CN113647562A (en) | 2021-08-30 | 2021-08-30 | Grading curing tempering method for waxy corn |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374027A (en) * | 2002-04-12 | 2002-10-16 | 北京东方兴企食品工业技术有限公司 | Freshness keeping method of glutinous corn food |
| CN101040678A (en) * | 2007-04-09 | 2007-09-26 | 魏春华 | Method of transforming fresh sweet waxy maize starch by enzyme and the application |
| CN102405966A (en) * | 2011-11-23 | 2012-04-11 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
| CN103960354A (en) * | 2014-04-28 | 2014-08-06 | 安徽丰絮农产品开发有限公司 | Preserving and processing technology for sweet-waxy maize |
| CN104381796A (en) * | 2014-10-11 | 2015-03-04 | 济南金王食品股份有限公司 | Preparation method of waxy corn snack food |
-
2021
- 2021-08-30 CN CN202111000608.0A patent/CN113647562A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374027A (en) * | 2002-04-12 | 2002-10-16 | 北京东方兴企食品工业技术有限公司 | Freshness keeping method of glutinous corn food |
| CN101040678A (en) * | 2007-04-09 | 2007-09-26 | 魏春华 | Method of transforming fresh sweet waxy maize starch by enzyme and the application |
| CN102405966A (en) * | 2011-11-23 | 2012-04-11 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
| CN103960354A (en) * | 2014-04-28 | 2014-08-06 | 安徽丰絮农产品开发有限公司 | Preserving and processing technology for sweet-waxy maize |
| CN104381796A (en) * | 2014-10-11 | 2015-03-04 | 济南金王食品股份有限公司 | Preparation method of waxy corn snack food |
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