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Manufacturing process of quick-freezing corn

A production process, corn technology, applied in the directions of heating and preserving seeds, edible seeds preservation, freezing/cooling preservation of seeds, etc., can solve the problem of nutrient loss and other problems, achieve the effect of reducing oxidation degree, reducing pressure and preventing loss

Inactive Publication Date: 2014-04-23
周光英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, dried corn or cornstarch will cause a considerable loss of nutrients, which is not worth the candle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of manufacture technology of quick-frozen corn is realized through the following steps:

[0024] (1) Peeling and inspection: Manually peel the picked corn, remove corn silk, remove deformed, short and other unprocessable ears, and pick out green sticks that are not suitable for maturity, severely threshed, shriveled, and have diseases and insect pests;

[0025] (2) Soaking and cleaning: Soak the corn cobs in 2% salt water for 20 minutes, replace the salt water every time 4000 ears are processed, and then rinse the soaked tender corn cobs in running water for 5 minutes;

[0026] (3) Blanching: use hot steam blanching process, the control temperature is 95°C, and the time is 15 minutes;

[0027] (4) Cooling and draining: Cool the blanched tender sticks immediately, and use the segmented cooling method to first reduce the central temperature of the corn to 25°C, then use ice water to reduce the central temperature of the corn to 10°C, and finally cool the tender sti...

Embodiment 2

[0033] A kind of manufacture technology of quick-frozen corn is realized through the following steps:

[0034] (1) Peeling and inspection: Manually peel the picked corn, remove corn silk, remove deformed, short and other unprocessable ears, and pick out green sticks that are not suitable for maturity, severely threshed, shriveled, and have diseases and insect pests;

[0035] (2) Soaking and cleaning: Soak the corn cobs in 2% salt water for 25 minutes, replace the salt water every time 4000 ears are processed, and then rinse the soaked tender corn cobs in running water for 5 minutes;

[0036] (3) Blanching: use hot steam blanching process, the control temperature is 105°C, and the time is 10 minutes;

[0037] (4) Cooling and draining: Cool the blanched tender sticks immediately, and use the segmented cooling method to first reduce the central temperature of the corn to 30°C, then use ice water to reduce the central temperature of the corn to 10°C, and finally cool the tender st...

Embodiment 3

[0043] A kind of manufacture technology of quick-frozen corn is realized through the following steps:

[0044] (1) Peeling and inspection: Manually peel the picked corn, remove corn silk, remove deformed, short and other unprocessable ears, and pick out green sticks that are not suitable for maturity, severely threshed, shriveled, and have diseases and insect pests;

[0045] (2) Soaking and cleaning: soak the corn cobs in 2% salt water for 23 minutes, replace the salt water every time 4000 ears are processed, and then rinse the soaked tender corn cobs in running water for 5 minutes;

[0046] (3) Blanching: using hot steam blanching process, the control temperature is 100°C, and the time is 12 minutes;

[0047] (4) Cooling and draining: Cool the blanched tender sticks immediately, and use the segmented cooling method to first reduce the central temperature of the corn to 28°C, then use ice water to reduce the central temperature of the corn to 10°C, and finally cool the tender ...

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PUM

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Abstract

The invention discloses a manufacturing process of quick-freezing corn. A preparation method comprises the following steps: peeling and inspecting; soaking and cleaning; blanching; cooling, and draining; shaping; quickly freezing; inspecting and packaging; storing. The manufacturing process has the characteristics that the freshness and fullness of the corn are maintained after the corn is stored for 12 months; by adopting the blanching technique, the loss of nutrition components of corn is well prevented, and the microorganisms and ova attached on the corn are killed, so that the edible safety is ensured; the air in the corn is removed, the pressure formed by the ice crystals during freezing is reduced, the oxidizing degree of the raw material is correspondingly decreased, and the color and nutrition of the corn are favorably maintained; the corn is convenient to carry, and the fresh corn can be eaten at any time and any place.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a production process of quick-frozen corn. Background technique [0002] Corn, also known as corn, is native to Mexico and other countries in Central America. It is a traditional crop in my country, and its output accounts for about one-fifth of my country's grain output. As an important cultivated crop, corn has the characteristics of short production cycle, high yield and wide planting range. Simultaneously, corn also has very high nutritive value, contains the starch of 70%~75% such as corn grain, the protein of about 10%, the fat of 4%~5%, the multivitamin (VA, VB1, VB2, etc.), these indicators are better than rice. Corn is not only nutritious, but also easy for the body to absorb. Tender corn has many health functions such as lowering blood pressure, lowering blood fat, strengthening the brain, beautifying and anti-aging. Oligosaccharides (isomaltoo...

Claims

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Application Information

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IPC IPC(8): A23B9/00A23B9/10A23B9/30A23B9/02
Inventor 周光英
Owner 周光英
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