Method for processing corn silk

A processing method and corn silk technology are applied in the processing field of solid health drinks, which can solve the problems of poor taste, unacceptability, poor appearance, etc., and achieve the effects of good taste, improved product quality and beautiful appearance.

Inactive Publication Date: 2011-01-12
福建乐丫丫食品科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of corn silk, because it has not undergone fine processing procedures such as cooking and fermentation, so the corn silk has a green taste, astringent t

Method used

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  • Method for processing corn silk
  • Method for processing corn silk

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[0016] Cooperate figure 1 As shown, the processing method of corn silk disclosed by the present invention includes the steps of collecting, bleaching, drying, initial baking, fermentation, re-roasting, roasting and packaging.

[0017] It is collected first, which is the first key process of making corn silk, namely collecting fresh six to eight mature sweet corn silks of good quality; then rinsing, that is, rinsing with clean water without impurities; then drying, selecting and removing impurities , To emit water; then the first drying, it is one of the key procedures for making corn silk, the temperature is controlled at 60 degrees Celsius to 80 degrees Celsius, the time is controlled within 55 minutes, and the moisture is emitted. The moisture content is about 30%. Qingqi, and go to astringency. The above process is the process of ripening corn silk, that is, the process of corn silk from raw to ripe, and the high temperature is used to quickly destroy the activity of enzymes....

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Abstract

The invention discloses a method for processing corn silk, which comprises the following steps of acquiring, rinsing, drying, first roasting, fermenting, second roasting, baking and packaging. The corn silk is subjected to fine processing procedures such as cropping, drying and the like, impurities are removed, the activity of enzyme is rapidly destroyed by utilizing high temperature, and a processing procedure for transpiring moisture, volatilizing immature odor and removing astringent taste is performed, so the corn silk does not have immature taste, the astringent taste or the impurities, and has good mouthfeel after being brewed; and through the fine processing procedures of temperature-controlled fermentation, drying and the like, the appearance of the corn silks is more attractive, the product quality is improved, and the corn silk is more acceptable by people. Besides, through the processing procedure of the temperature-controlled fermentation, the enzyme in the corn silk is transformed, the odor unacceptable by people is further removed, and the mouthfeel of the product is improved.

Description

technical field [0001] The invention relates to a processing technology of a solid health drink, in particular to a processing method for processing corn silk from corn style. Background technique [0002] Corn silk is the style of the gramineous plant maize. It is sweet, light, cool, and flat in nature. Adjuvant therapy for patients with blood pressure, chronic cholecystitis and diabetes, especially for edema caused by various causes, without any side effects on the human body. It is a natural green health food. [0003] People are used to directly drying the corn silk, evaporating water, making the corn silk shrink, which is convenient for preservation and can be drunk immediately. This kind of corn silk, because it has not undergone fine processing procedures such as cooking and fermentation, so the corn silk has a green taste, astringent taste and impurities after brewing, the taste is poor, and the corn silk is directly dried, the appearance is poor, and it is not eas...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 杨亚仲李跃增杨智兰杨木山
Owner 福建乐丫丫食品科技股份有限公司
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