CN115119879A - Preparation method of vacuum flexible package corn - Google Patents
Preparation method of vacuum flexible package corn Download PDFInfo
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- CN115119879A CN115119879A CN202210904628.9A CN202210904628A CN115119879A CN 115119879 A CN115119879 A CN 115119879A CN 202210904628 A CN202210904628 A CN 202210904628A CN 115119879 A CN115119879 A CN 115119879A
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- corn
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- deionized water
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 182
- 240000008042 Zea mays Species 0.000 title claims abstract description 176
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 176
- 235000005822 corn Nutrition 0.000 title claims abstract description 176
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 87
- 208000003643 Callosities Diseases 0.000 claims abstract description 70
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000008367 deionised water Substances 0.000 claims abstract description 36
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 36
- 239000000706 filtrate Substances 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000003306 harvesting Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims description 20
- 229940106157 cellulase Drugs 0.000 claims description 20
- WBYWAXJHAXSJNI-VOTSOKGWSA-M trans-cinnamate Chemical compound [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 20
- 108090000371 Esterases Proteins 0.000 claims description 19
- 229940114081 cinnamate Drugs 0.000 claims description 19
- 108090000604 Hydrolases Proteins 0.000 claims description 18
- 229920001282 polysaccharide Polymers 0.000 claims description 18
- 239000005017 polysaccharide Substances 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 8
- 239000011261 inert gas Substances 0.000 claims description 6
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 4
- 229910052786 argon Inorganic materials 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 22
- 238000010025 steaming Methods 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 7
- 230000000813 microbial effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 8
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 150000007965 phenolic acids Chemical class 0.000 description 7
- 241000482268 Zea mays subsp. mays Species 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 5
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 4
- 230000036512 infertility Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 2
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 2
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 2
- 239000011449 brick Substances 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- 235000001785 ferulic acid Nutrition 0.000 description 2
- 229940114124 ferulic acid Drugs 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 2
- 108010013043 Acetylesterase Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of vacuum flexible package corn, which comprises the processing procedures of corn harvesting, bract and tassel removal, sorting, grading, cleaning, soaking, draining, high-temperature steaming and boiling bag filling, vacuum sealing, high-temperature sterilization and the like. Wherein the soaking treatment specifically comprises the following steps: s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45-55 ℃ for 2-12 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 5-10; s2, soaking: soaking the washed corns in the soaking solution in the S1, placing the corns in a dark environment, and slowly stirring the corns at the temperature of 45-60 ℃ for 3-60 min, wherein the mass ratio of the corns to the soaking solution is 1: 5-10. The invention has the advantages of improving the high-temperature sterilization effect of the microbial spores in the corns and effectively prolonging the quality guarantee period of the vacuum-packaged corns.
Description
Technical Field
The invention relates to the field of spore killing additives. More particularly, the invention relates to a preparation method of vacuum flexible package corn.
Background
In the prior art, the preparation method of vacuum-packed corn generally comprises the following steps: harvesting corn → removing bracts and tassels → grading arrangement → cleaning → draining → bagging → vacuum sealing → sterilization → cooling → finished product. In the steps, due to the existence of various microbial spores in the corn, and the spores are difficult to kill under the high-temperature condition, the spores on the corn are easy to germinate into bacteria in the storage process, so that the corn is rotten and deteriorated, and the quality guarantee period of the corn is greatly influenced. Therefore, a safe and effective preparation method of vacuum-packaged corn capable of prolonging the shelf life of corn is needed.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide a method for preparing vacuum flexible packaged corn, which can improve the high temperature sterilization effect of microbial spores in corn and effectively prolong the shelf life of vacuum packaged corn while ensuring the sensory quality of corn.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing vacuum flexible package corn, comprising harvesting corn, removing bracts and tassels, sorting, grading, cleaning, draining, filling in high temperature steaming bag, vacuum sealing, sterilizing, and soaking between cleaning and draining, wherein the soaking is specifically:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45-55 ℃ for 2-12 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 5-10;
s2, soaking: soaking the washed corns in the soaking solution in the S1, placing the corns in a dark environment, and slowly stirring the corns at the temperature of 45-60 ℃ for 3-60 min, wherein the mass ratio of the corns to the soaking solution is 1: 5-10.
Preferably, in the step S1, the crushed corncobs are put into deionized water, cellulase and cinnamate esterase are further added, the mass ratio of the corncobs to the cellulase to the cinnamate esterase is 1: 0.01-0.05, filtrate is taken to obtain soak solution, and the soak solution is treated at 100-105 ℃ for 10min to inactivate enzymes.
Preferably, in the step S1, after cellulase and cinnamate esterase are added to deionized water, polysaccharide hydrolase is further added, and the mass ratio of the polysaccharide hydrolase to the corncob is 0.01-0.05: 1.
Preferably, in the step S2, when the corn is soaked, the corn is slowly stirred in an inert gas environment for 3-60 min in a dark environment.
Preferably, the inert gas is argon or nitrogen.
Preferably, the polysaccharide hydrolase is a xylanase.
Preferably, in the step S1, drying the filtrate after enzyme deactivation at 50-60 ℃, and continuously measuring the pH value of the soak solution, wherein when the pH value is 4.5-5.0, the obtained filtrate is the soak solution; when the corn is soaked by the soaking liquid, the soaking time is 3-5 min.
The invention at least comprises the following beneficial effects:
according to the invention, the corn is soaked by preparing the water extract of the corncob, so that the structure of microbial spores in a part of corn can be destroyed, the high-temperature sterilization effect of the microbial spores of the corn is improved, and the shelf life of the vacuum soft-package corn is prolonged; by adding cellulase, cinnamic acid esterase and neutral polysaccharide hydrolase, phenolic acid and other substances in the corncobs can be released, the structure of corn spores is further destroyed, and the quality guarantee period of the vacuum flexible package corn is further prolonged.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
The invention discloses a preparation method of vacuum flexible package corn, which comprises the steps of harvesting corn, removing bracts and tassels, finishing, grading, cleaning, draining, filling a high-temperature cooking bag, sealing in vacuum, sterilizing, and soaking between cleaning and draining, wherein the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45-55 ℃ for 2-12 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 5-10;
s2, soaking: soaking the washed corns in the soaking solution in the S1, placing the corns in a dark environment, and slowly stirring the corns at the temperature of 45-60 ℃ for 3-60 min, wherein the mass ratio of the corns to the soaking solution is 1: 5-10.
In the technical scheme, the corn harvesting, bract and tassel removing, finishing, grading, cleaning, water blowing, vacuum sealing and sterilization are carried out by adopting the prior art, wherein after fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail of the corn are cut off and trimmed to be about 15-20cm long, draining is used for removing excess water on the soaked corn, and sterilization is carried out for 35min at 121 ℃; by adopting the technical scheme, the corn soft-package brick corn has the beneficial effects that the corn is soaked by the water extract for preparing the corn cob, the structure of part of corn spores can be damaged, the high-temperature sterilization effect of the corn microbial spores is improved, and the quality guarantee period of the vacuum soft-package brick corn is prolonged.
In another technical scheme, in the step S1, after the crushed corncobs are placed in deionized water, cellulase and cinnamate esterase are added, the mass ratio of the corncobs to the cellulase to the cinnamate esterase is 1: 0.01-0.05, filtrate is taken to obtain soak solution, and the soak solution is placed at 100-105 ℃ for 10min to inactivate enzyme; by adopting the technical scheme, the corn cob structure can be pertinently destroyed by adding the cellulase and the cinnamate esterase, so that phenolic acids such as ferulic acid and p-coumaric acid in the corn cobs can be liberated, and the spore structure on the corn can be destroyed in the subsequent corn soaking process.
In another technical scheme, in the step S1, after cellulase and cinnamate esterase are added into deionized water, polysaccharide hydrolase is also added, and the mass ratio of the polysaccharide hydrolase to the corncobs is 0.01-0.05: 1; by adopting the technical scheme, the corn cob enzymolysis can be further assisted by adding polysaccharide hydrolase, and phenolic acid can be further released from the corn cob.
In another technical scheme, in the step S2, when the corns are soaked, the corns are placed in an inert gas environment and slowly stirred for 3-60 min in a dark environment; by adopting the technical scheme, the method has the beneficial effects that the soaking effect can be prevented from being influenced by oxidation of some active phenolic acid substances in the soaking solution when the soaking solution is placed in an oxygen-free environment.
In another technical scheme, the inert gas is argon or nitrogen; by adopting the technical scheme, the beneficial effects are that the argon or nitrogen environment is convenient to obtain materials and wide in use.
In another embodiment, the polysaccharide hydrolase is a xylanase; by adopting the technical scheme, the beneficial effects are that the xylanase is selected, so that the enzymolysis of the corncobs can be assisted, and the phenolic acid can be further released from the corncobs.
In another technical scheme, in the step S1, drying the filtrate after enzyme deactivation at 50-60 ℃, continuously measuring the pH value of the soak solution, and obtaining the filtrate as the soak solution when the pH value is 4.5-5.0; when the corn is soaked by the soaking liquid, the soaking time is 3-5 min; according to the technical scheme, after the corncobs are treated by cellulase, cinnamate esterase and neutral polysaccharide hydrolase, phenolic acid such as ferulic acid and p-coumaric acid in the corncobs are dissociated to make the soaking solution acidic, and when the pH value is detected to be 4.5-5.0, the soaking solution under the pH value can effectively destroy the structure of spores, so that the subsequent high-temperature sterilization is facilitated to kill the spores.
< example 1>
The invention discloses a preparation method of vacuum flexible package corn, which uses sweet corn with an Oselan corn variety, and comprises the following steps of corn harvesting, bract and tassel removal, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the steps adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail are cut off, and the length is adjusted to be about 15-20cm, in the embodiment, the cleaning and the draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting the crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 50 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 7;
s2, soaking: soaking the washed corns in the soaking solution in the S1, and slowly stirring for 30min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 7.
Wherein, the soaked corns are washed clean by deionized water, the excessive moisture on the corns is removed (the corns are dried at the temperature of 30-40 ℃), then the corns are packaged and sealed in vacuum, the corns are placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, then the corns are cooled to the room temperature, and the corns are placed in a dark place to be stored at the room temperature.
< example 2>
The invention discloses a preparation method of vacuum flexible package corn, which uses sweet corn with an Oselan corn variety, and comprises the following steps of corn harvesting, bract and tassel removal, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the steps adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail are cut off, and the length is adjusted to be about 15-20cm, in the embodiment, the cleaning and the draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 10;
s2, soaking: soaking the cleaned corns in the soaking solution in the S1, and slowly stirring for 60min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 10.
Wherein, the soaked corns are washed clean by deionized water, the excessive moisture on the corns is removed (the corns are dried at the temperature of 30-40 ℃), then the corns are packaged and sealed in vacuum, the corns are placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, then the corns are cooled to the room temperature, and the corns are placed in a dark place to be stored at the room temperature.
< example 3>
The invention discloses a preparation method of vacuum flexible package corn, which uses sweet corn with an Oselan corn variety, and comprises the following steps of corn harvesting, bract and tassel removal, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the steps adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail are cut off, and the length is adjusted to be about 15-20cm, in the embodiment, the cleaning and the draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 10;
s2, soaking: soaking the washed corns in a soaking solution in S1, and slowly stirring for 60min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 10;
in the step S1, after the crushed corncobs are placed in deionized water, cellulase and cinnamate esterase are added, the mass ratio of the corncobs to the cellulase to the cinnamate esterase is 1:0.02:0.02, filtrate is taken to obtain soak solution, and the soak solution is treated at 105 ℃ for 10min to inactivate enzymes.
Wherein, the soaked corns are washed clean by deionized water, redundant water on the corns is removed (the corns are placed at the temperature of 30-40 ℃ to be dried to remove the redundant water), then the corns are packaged, sealed in vacuum, placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, cooled to room temperature and placed in a dark place to be stored at the room temperature.
< example 4>
The invention discloses a preparation method of vacuum flexible package corn, which uses sweet corn with an Oselan corn variety, and comprises the following steps of corn harvesting, bract and tassel removal, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the steps adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail are cut off, and the length is adjusted to be about 15-20cm, in the embodiment, the cleaning and the draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 10;
s2, soaking: soaking the washed corns in a soaking solution in S1, and slowly stirring for 60min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 10;
in the step S1, after the crushed corncobs are put into deionized water, cellulase, cinnamate esterase and polysaccharide hydrolase are added, wherein the mass ratio of the corncobs to the cellulase to the cinnamate esterase to the polysaccharide hydrolase is 1:0.02:0.02, taking the filtrate to obtain a soak solution, and then treating the soak solution at 105 ℃ for 10min to inactivate enzyme;
wherein, the soaked corns are washed clean by deionized water, the excessive moisture on the corns is removed (the corns are dried at the temperature of 30-40 ℃), then the corns are packaged and sealed in vacuum, the corns are placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, then the corns are cooled to the room temperature, and the corns are placed in a dark place to be stored at the room temperature.
< example 5>
The invention discloses a method for preparing vacuum flexible package corn, which uses sweet corn with the corn variety of Orvern, and comprises the steps of corn harvesting, bract and tassel removing, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the links adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel removing is carried out, the head and tail are cut off, and the length is maintained to be about 15-20cm, in the embodiment, the cleaning and draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 10;
s2, soaking: soaking the washed corns in a soaking solution in S1, and slowly stirring for 60min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 10;
in the step S1, after the crushed corncobs are put into deionized water, cellulase, cinnamate esterase and polysaccharide hydrolase are added, wherein the mass ratio of the corncobs to the cellulase to the cinnamate esterase to the polysaccharide hydrolase is 1:0.02:0.02, taking the filtrate to obtain a soak solution, and then treating the soak solution at 105 ℃ for 10min to inactivate enzyme; in the step S2, when the corns are soaked, the corns are placed in a nitrogen gas environment to be slowly stirred for 30min in a dark environment.
Wherein, the soaked corns are washed clean by deionized water, redundant water on the corns is removed (the corns are placed at the temperature of 30-40 ℃ to be dried to remove the redundant water), then the corns are packaged, sealed in vacuum, placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, cooled to room temperature and placed in a dark place to be stored at the room temperature.
< example 6>
The invention discloses a preparation method of vacuum flexible package corn, which uses sweet corn with an Oselan corn variety, and comprises the following steps of corn harvesting, bract and tassel removal, sorting, grading, cleaning, draining, high-temperature steaming and boiling bag filling, vacuum sealing and sterilization, wherein the steps adopt the prior art, after the fresh corn is harvested in the milk stage, the corn tassel with wrapped leaves is removed, the head and tail are cut off, and the length is adjusted to be about 15-20cm, in the embodiment, the cleaning and the draining also comprise soaking, and the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45 ℃ for 8 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 10;
s2, soaking: soaking the cleaned corns in the soaking solution in the S1, and slowly stirring for 5min in a dark environment, wherein the mass ratio of the corns to the soaking solution is 1: 10;
in the step S1, after the crushed corncobs are put into deionized water, cellulase, cinnamate esterase and polysaccharide hydrolase are added, wherein the mass ratio of the corncobs to the cellulase to the cinnamate esterase to the polysaccharide hydrolase is 1:0.02:0.02, taking filtrate to obtain soak solution, then treating the soak solution at 105 ℃ for 10min to inactivate enzyme, drying the inactivated filtrate at 50-60 ℃, continuously measuring the pH value of the soak solution, and obtaining the filtrate which is the soak solution when the pH value is 4.5-5.0; and S2, slowly stirring the corn in a nitrogen gas environment for 5min in a dark environment when the corn is soaked.
Wherein, the soaked corns are washed clean by deionized water, the excessive moisture on the corns is removed (the corns are dried at the temperature of 30-40 ℃), then the corns are packaged and sealed in vacuum, the corns are placed in a sterilization pot to be sterilized at the temperature of 121 ℃ for 35min, then the corns are cooled to the room temperature, and the corns are placed in a dark place to be stored at the room temperature.
< comparative example 1>
Compared to example 1, the difference is that there is no soaking process.
< measurement of shelf life >
According to GB 4789.26 national food safety standard food microbiology test commercial sterility test and an organoleptic rating table (see table 1), the corn stored in examples 1 to 6 and comparative example 1 is measured every 15 days by using the commercial sterility test and the organoleptic rating as the criteria, the measurement result is shown in table 2, wherein the organoleptic evaluation is less than 60 points, namely the sensory quality is lost, namely the corn is not in the shelf life, the days of unqualified sensory quality and commercial sterility of each example and comparative example are recorded, and the observation lasts for 12 months.
TABLE 1 sensory evaluation sheet
TABLE 2 shelf life determination of corn in examples and comparative examples
| Examples of the experiments | Number of days |
| Example 1 | 180 |
| Example 2 | 225 |
| Example 3 | 285 |
| Example 4 | 315 |
| Example 5 | 345 |
| Example 6 | / |
| Comparative example 1 | 135 |
Note: in example 6 "/" indicates that both organoleptic quality and commercial sterility were met.
As can be seen from the table 2, after the corn is soaked in the soaking solution obtained after the corncobs are treated, the quality guarantee period of the vacuum-packaged corn is prolonged compared with that of the corn soaked in the soaking solution, because the corncobs contain a large amount of phenolic acid substances, the structure of corn spores can be damaged, and then the corn spores are killed in the high-temperature sterilization process, so that the quality guarantee period of the corn is prolonged.
< measurement of elasticity index >
After storing the corn grains of example 1, example 6 and comparative example for 3 months, the elasticity index of the corn grains in them was measured using a texture analyzer, and the results are shown in Table 3. The texture analyzer determination method comprises the following steps: corn kernels with the size of about 1cm are selected as test objects, the test objects are horizontally placed in the middle of a test board, and TA39 cylindrical stigmas are adopted to carry out TPA texture analysis. The texture analyzer was obtained from Brookfield corporation, usa under model number CT 310K.
TABLE 3 shelf life determination of corn in examples and comparative examples
| Examples of the experiments | Index of elasticity |
| Example 1 | 0.71±0.03 |
| Example 6 | 0.86±0.02 |
| Comparative example 1 | 0.47±0.02 |
As can be seen from Table 3, the elasticity of the kernels during storage is improved after steeping the corn with the steep water obtained after treatment of the corncobs according to the present application.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (7)
1. The preparation method of the vacuum flexible package corn comprises the steps of harvesting corn, removing bracts and tassels, sorting, grading, cleaning, draining, filling a high-temperature cooking bag, vacuum sealing and sterilizing, and is characterized by further comprising the step of soaking between the cleaning and the draining, wherein the soaking specifically comprises the following steps:
s1, preparing a soaking solution: putting crushed corncobs into deionized water, uniformly mixing to obtain a mixture, slowly stirring the mixture at 45-55 ℃ for 2-12 hours, filtering, and taking filtrate to obtain a soak solution, wherein the mass ratio of the corncobs to the deionized water is 1: 5-10;
s2, soaking: soaking the washed corns in the soaking solution in the S1, placing the corns in a dark environment, and slowly stirring the corns at the temperature of 45-60 ℃ for 3-60 min, wherein the mass ratio of the corns to the soaking solution is 1: 5-10.
2. The method for preparing corn with vacuum flexible package according to claim 1, wherein in the step S1, after the ground corn cobs are put into deionized water, cellulase and cinnamate esterase are further added, the mass ratio of the corn cobs to the cellulase to the cinnamate esterase is 1: 0.01-0.05, the soak solution is obtained from the filtrate, and then the soak solution is treated at 100-105 ℃ for 10min to inactivate the enzymes.
3. The method for preparing vacuum flexible package corn according to claim 2, wherein in the step S1, after cellulase and cinnamate esterase are added into deionized water, polysaccharide hydrolase is also added, and the mass ratio of the polysaccharide hydrolase to the corncobs is 0.01-0.05: 1.
4. The method for preparing vacuum flexible packaged corn according to claim 1, wherein in the step S2, when the corn is soaked, the corn is slowly stirred in an inert gas environment for 3-60 min in a dark environment.
5. The method of claim 4, wherein the inert gas is argon or nitrogen.
6. The method of claim 3, wherein the polysaccharide hydrolase is a xylanase.
7. The method for preparing corn with vacuum flexible package according to claim 3, wherein in the step S1, the filtrate after enzyme deactivation is dried at 50-60 ℃, the pH value of the soaking solution is continuously measured, and when the pH value is 4.5-5.0, the obtained filtrate is the soaking solution; when the corn is soaked by the soaking liquid, the soaking time is 3-5 min.
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