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Preparation method of canned corn

A technology of canned corn and corn, which is applied to the preservation of edible seeds, the preservation of seeds through pressure changes, food preservation, etc., which can solve the problems of strong slag feeling, intolerance to storage of sweet corn fresh buds, and insufficient delicate taste, etc., and achieve improved quality effect

Pending Publication Date: 2020-02-21
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh buds of sweet corn are extremely intolerant to storage. After harvesting, the sugar content drops rapidly and the seed coat thickens, the quality deteriorates quickly and it is difficult to keep fresh
Products such as freshly squeezed corn juice have broad market prospects, but it is difficult to maintain the original fresh and sweet flavor by conventional thermal processing technology, and at the same time, the taste is strong and the taste is not delicate enough

Method used

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  • Preparation method of canned corn
  • Preparation method of canned corn
  • Preparation method of canned corn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of canned corn, the final temperature of corn vacuum precooling is 8 DEG C rapidly, microwave blanching (750w, 60s) inactivates enzyme, after adding xanthan gum, sodium alginate, konjac gum compound glue (volume ratio is 3:1:6), followed by ultra-high pressure sterilization at 500-600 MPa for 15-20 min; preferably, ultra-high pressure sterilization at 600 MPa for 15 min, and then adding nisin to obtain canned corn.

Embodiment 2

[0021] A preparation method of canned corn: the final temperature of corn is rapidly pre-cooled in vacuum to 10°C, microwave blanching is used to inactivate enzymes, and after adding xanthan gum, sodium alginate, and konjac gum compound glue (volume ratio is 3:1:6 ). Then carry out ultra-high pressure sterilization at 500-600 MPa for 15-20 minutes; preferably, sterilize at 600 MPa ultra-high pressure for 15 minutes, and then add nisin to obtain canned corn.

Embodiment 3

[0023] A preparation method of canned corn: quickly precooling the corn in vacuum to a final temperature of 9°C, blanching in microwave to inactivate enzymes, adding xanthan gum, sodium alginate, and konjac gum compound glue (volume ratio is 3:1:6 ). Then carry out ultra-high pressure sterilization at 500-600 MPa for 15-20 minutes; preferably, sterilize at 600 MPa ultra-high pressure for 15 minutes, and then add nisin to obtain canned corn.

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Abstract

The invention discloses a preparation method of canned corn. The method comprises the following steps: pre-cooling corn, carrying out microwave blanching, adding xanthan gum, sodium alginate and konjac gum compound gum, combining optimized ultrahigh-pressure sterilization with streptococcus lactis to prepare the new canned corn. The quality of sweet corn is improved by researching a vacuum rapid pre-cooling process of the sweet corn and different enzyme inactivation methods by heat, microwaves, steam and the like of the sweet corn; and by researching a boiling water blanching process, a steamblanching process and a microwave blanching process of the sweet corn kernels, the invention develops a technical process of the soft packaged canned sweet corn by combining the optimized ultrahigh-pressure sterilization with preservatives such as nisin and dimethyl dicarbonate, the influence of storage conditions on the shelf life and the quality of the canned sweet corn kernels is researched, and the canned corn which keeps the original fresh and sweet flavor, improves the grain feeling of residues and has a better taste is developed.

Description

technical field [0001] The invention belongs to the field of canned food, in particular to a method for preparing canned corn. Background technique [0002] Sweet corn has the characteristics of "vegetables, fruits, food, and feed in one". It is loved by people because of its rich nutrition, unique flavor, low price and good quality, and its planting area is expanding day by day. The fresh buds of sweet corn are extremely intolerant to storage. After harvesting, the sugar content drops rapidly and the seed coat thickens, the quality deteriorates rapidly and it is difficult to keep fresh. Products such as freshly squeezed corn juice have broad market prospects, but it is difficult to maintain the original fresh and sweet flavor due to the use of conventional thermal processing technology, and at the same time, the taste is strong and the taste is not delicate enough. Therefore, it is necessary to develop sweet corn processed products by adopting new technologies such as non-...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/20A23L5/30A23L29/269A23L29/256A23L29/244A23B9/26A23B9/00
CPCA23L7/10A23L5/21A23L5/34A23L29/27A23L29/256A23L29/244A23B9/26A23B9/005
Inventor 温靖吴继军徐玉娟肖更生傅曼琴唐道邦余元善卜智斌
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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