Black corn food and processing method

A processing method, corn technology, applied in food preparation, food science, application, etc., can solve the problems of restricting commodity sales, achieve the effect of improving flavor, low production cost, and improving nutritional effect

Active Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But on the whole, most of the deep processing of corn freshness preservation continues the rough processing of traditional crafts, which limits the sales of commodities to a certain extent. Boiled corn cobs in the streets and alleys are still the main channel for people to eat tender corn, which improves the nutritional value of fresh and tender corn. And the value of the commodity, so that this beneficial food can be evergreen all year round, truly achieve the complete combination of color, aroma and taste, and enter thousands of households to become a must-have food for families, and can satisfy people's business travel and food consumption without heating at any time. The demand for field operations is a technical problem that needs to be solved in the deep processing of corn at present. The development of a product that can solve the above problems is the common benefit of solving the corn processing industry, corn planting industry and people's health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Select mature yellow or white fresh sweet corn with a moisture content of 65-70% in the grain, remove the bract leaves, break off the bald tip, remove moth-eaten, mildew, variegated, grains that are not tightly arranged, and overripe and tender Remove the filaments from corn cobs, rinse them with tap water in running water, remove and drain the water, then soak them in a 2% (by weight) salt solution, submerge the corn by about 2 cm in the salt solution, soak for 6 hours, remove After draining the brine, put it into a covered interlayer cooking pot, add 0.1% L-cysteine ​​hydrochloride aqueous solution at a ratio of 1:0.8, close the lid, and keep Under the condition of high pressure, after heating and boiling for 3 hours through the interlayer, adjust the amount of steam to keep the temperature in the pot at 65°C-85°C, and carry out heat preservation and fermentation. After 28 hours of heat preservation, increase the amount of steam into the interlayer Make the temper...

Embodiment 2

[0034] (1) Select mature yellow or white fresh and tender waxy corn with a moisture content of 65-70% in the grain, remove the bract leaves, break off the bald tip, remove moth-eaten, mildew, variegated, grains that are not tightly arranged, and overripe and tender corn cobs, remove filaments, rinse with tap water in running water, remove and drain the water, soak in 1.5% (by weight) salt solution, submerge corn about 2 cm in salt solution, soak for 4 hours, remove After draining the brine liquid, put it into a covered interlayer cooking pot, add 0.05% L-cysteine ​​hydrochloride aqueous solution at a ratio of 1:0.5, close the lid, and keep the Under the condition of high pressure, steam is passed through the interlayer to heat and boil for 2 hours. Make the temperature in the pot rise to 90°C-100°C, continue heating to collect the water in the pot, take it out of the pot, put it in a well-ventilated room and let it dry naturally for 2 days, then use high-density polyethylene (...

Embodiment 3

[0036] (1) Select mature yellow or white fresh and tender common corn with a water content of 65-70% in the grain, remove the bract leaves, break off the bald tip, remove moth-eaten, mildew, variegated, grains that are not tightly arranged, and overripe and tender corn cobs, remove filaments, rinse with tap water in running water, remove and drain the water, soak in 2.5% (by weight) salt solution, immerse the corn by about 2 cm in salt solution, soak for 8 hours, remove After draining the brine, put it into a covered interlayer cooking pot, add 0.15% L-cysteine ​​hydrochloride aqueous solution at a ratio of 1:1.0, close the lid, and keep Under the condition of high pressure, after heating and boiling for 4 hours through the interlayer, adjust the amount of steam to keep the temperature in the pot at 65°C-85°C, and carry out heat preservation and fermentation. After 36 hours of heat preservation, increase the amount of steam into the interlayer Make the temperature in the pot r...

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PUM

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Abstract

The invention provides a black corn food and a processing method. The processing method comprises the following steps: putting yellow or white fresh corns and an aqueous solution containing 0.05-0.15% of L-cysteine hydrochloride by weight into a jacketed steam cooker with a cover according to the ratio of 1: (0.5-1.0), supplying steam to an interlayer, heating and boiling for 2-4 hours, regulating the amount of steam so as to keep the temperature in the cooker at 65 DEG C-85 DEG C, performing heat preservation for 20-36 hours, increasing the amount of steam so as to raise the temperature in the cooker to 90 DEG C-100 DEG C, continuously heating to completely evaporate water in the cooker, extracting the corns from the cooker, placing at a cool and ventilated place, drying for 2-3 days, sealing in vacuum, putting into boiling water at 100 DEG C, and sterilizing for 60 minutes to obtain the black corn food. According to the invention, the prepared black corn food is obtained by cooking at high temperature and heating and fermenting for long time, so that the antioxidant ingredients of the corns can be improved effectively, the nutritional effects of the corns can be improved, and the product is conductive to preservation and convenient for people to carry and eat, and has good market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to corn food processing, in particular to a black corn food and a processing method. Background technique [0002] Corn has made great contributions to human food and clothing. With the improvement of people's living standards, corn is no longer eaten as a staple food, but because corn is rich in carbohydrates, starch, protein, fat, multivitamins, minerals and trace elements Nutrients such as fenugreek not only have high nutritional value, but also have the effect of preventing disease and strengthening the body, so people still regard it as an ideal food enjoyment to be able to eat a "boiled stick" every day. Especially the natural and coarse food diet concept advocated by nutritionists today, while sweet corn, waxy corn and ordinary corn are all welcomed by consumers. With the improvement of people's living standards, "rich man's disease" is also increasing, and corn has become a f...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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