Processing method for reducing color change of fresh corn

Abstract

The invention belongs to the technical field of fresh corn processing, and specifically relates to a processing method for reducing the color change of fresh corn. The processing method comprises thefollowing steps: soaking in a table salt solution, cooking in edible alkaline water, carrying out ultrasonic treatment in an impregnation solution, and packaging and sterilizing. Compared with the prior art, the processing method disclosed by the invention has the following advantages that the fresh corn can be boiled in the edible alkaline water after the fresh corn is soaked in the table salt solution, so that nutritional components in the fresh corn can be easily absorbed by a human body while the instant performance of the fresh corn is ensured; then the fresh corn can be treated in the impregnation solution, so that the follow-up storage stability of the fresh corn can be effectively improved, and the taste and the color stability of the corn are ensured; a fresh corn product is enabled to have an antibacterial effect through a synergistic effect of an eggplant stem extract and a bee pollen processed material, the formation of nitrite can be effectively prevented through the synergistic effect of natural propolis, a coriander root extracting solution and vitamin C, and the shelf life of the fresh corn can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh corn processing, and in particular relates to a processing method for reducing the color change of fresh corn. Background technique [0002] Corn is rich in carbohydrates, protein, vitamins, dietary fiber, minerals and other essential nutrients for the human body, especially it is rich in zeaxanthin, linoleic acid and glutathione. Relevant studies have shown that zeaxanthin is an important component of the human retina. Composition, linoleic acid is an essential fatty acid required by the human body, glutathione can improve the body's immunity and anti-cancer effects, dietary fiber can delay the rise of blood sugar and clear intestinal garbage, etc. It can be said that the whole body of corn is a treasure. Regulating the abnormal metabolism of the human body plays an important role; my country is located in the golden growth belt of corn, and is the second largest corn production and consumption count...

AI Technical Summary

Problems solved by technology

Due to the above-mentioned nutritional deficiencies of corn food, the popularization and consumption of corn food is limited, resulting in that other nutrients in corn such as zeaxanthin, dietary fiber, linoleic acid, glutathione, etc. cannot be fully utilized by people, resulting in the shortage of corn nutritional resources. waste

With the improvement of people's living standards and the awareness of the nutritional characteristics of corn, more and more consumers are beginning to love corn food. Fresh corn is corn with special flavor and quality harvested between the late stage of milk ripening and the early stage of wax ripening. Therefore, fresh corn does not have the taste defects of mature corn kernels, but is soft, sweet and glutinous, and has corn aroma. Its excellent flavor and rich nutrition are favored by consumers; If there are more than 10 ears of fresh corn, then the annual demand for fresh corn will reach 1.25 million tons. The existing production capacity is far from meeting the consumption demand, and the market potential is huge.

At present, the annual output of waxy corn in my country is about 20 billion ears, of which 20% are directly consumed as fresh ears without processing, 30% are directly quick-frozen and stored for off-season consumption, and the remaining about 50% of waxy corn is processed in the form of cooking and vacuum packaging; however, fresh corn production There are many problems, "a few pots, a few rooms, and every household engages in cold storage" is a true portrayal of the fresh corn market

The production technology of fresh corn is backward, the product is inconvenient to eat, the quality of storage at room temperature deteriorates, the taste of the product is rough, the stickiness disappears, and the sweetness and softness decrease

Regardless of whether it is fresh corn products in the form of steamed vacuum packaging or quick-frozen storage, they must be heated and matured again when eating, which not only brings inconvenience to consumers and the loss of product flavor, but also because it must be frozen or refrigerated when it is stored and sold, and because Long-term storage may cause the surface of the corn to darken, which will affect its commerciality and cause a great consumption of energy

[0003] In the existing corn products, in order to inhibit bacteria, maintain bright colors, and prolong the storage time of fresh corn, some merchants add nitrate and nitrite to corn, but nitrite has strong toxicity. It will be converted into N-nitroso compounds in the human body, which will endanger human health. Therefore, how to ensure the antibacterial effect of fresh corn products while ensuring its color is a technical issue that needs to be studied

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