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Waxy corn zongzi and method of removing bitter taste thereof

A technique for removing bitterness and astringency from waxy corn, which is applied in the field of waxy corn dumplings and its debitterness and astringency. It can solve problems such as rough taste, no marketability, and product failure, and achieve the removal of bitterness and astringency, maintaining chewiness and maintaining nutritional properties. Effect

Inactive Publication Date: 2011-07-27
上海众喻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, waxy corn is generally not used as a raw material for zongzi. The reason is that the traditional method of processing waxy corn zongzi is anorectic because of rough taste, bitterness and unpalatable taste, and the product is not accepted by people and has no market.

Method used

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  • Waxy corn zongzi and method of removing bitter taste thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Method for removing bitterness from waxy corn grits:

[0038] A method for removing bitterness and astringency from waxy corn, using dried waxy corn grits as raw material, adding protease and / or β-cyclodextrin to the waxy corn grits for soaking, comprising the following steps:

[0039] Step 1: Dissolve papain (w / v) in 0.5%, 0.75% or 1% water at 55-60°C in a stainless steel container, soak waxy corn grits for 12 hours, and / or make β-ring paste Dissolve the essence in 1-3% (w / v) water at 55-60°C, then soak the waxy corn grits for 12 hours;

[0040] Step 2, remove the soaking liquid, and wash the corn grits with drinking water for 3 times.

[0041] Among them, dissolving papain at 1% (w / v) in water at 55-60°C has the best taste effect on waxy corn grits soaked for 12 hours.

Embodiment 2

[0042] Example 2: Method for removing bitterness from waxy corn grits:

[0043] A method for removing bitterness and astringency from waxy corn, using dry waxy corn grits as raw material, adding β-cyclodextrin to the waxy corn grits for soaking, comprising the following steps:

[0044]Step 1: Dissolve β-cyclodextrin (w / v) in 0.5%, 1%, 2%, and 3% water at 55-60°C in a stainless steel container, and then soak waxy corn grits for 12 hours;

[0045] Step 2, remove the soaking liquid, and wash the corn grits with drinking water for 3 times.

[0046] Among them, 3% β-cyclodextrin (w / v) was dissolved in water at 55-60°C, and it had the best taste effect on waxy corn grits soaked for 12 hours.

Embodiment 3

[0047] Example 3: Method for removing bitterness from waxy corn grits:

[0048] A method for removing bitterness and astringency from waxy corn, using dry waxy corn grits as raw material, adding protease and β-cyclodextrin to the waxy corn grits for soaking, comprising the following steps: soaking β-cyclodextrin, including Follow the steps below:

[0049] Step 1, dissolving papain and β-cyclodextrin in water at 55-60°C in a stainless steel container, and then soaking waxy corn grits for 12 hours, wherein:

[0050]

[0051] Step 2, remove the soaking liquid, and wash the corn grits with drinking water for 3 times.

[0052] One to four have the effect of removing bitterness. Among them, 0.5% (w / v) of papain and 1% (w / v) of β-cyclodextrin are dissolved in water at 55-60°C, and the glutinous corn grits are soaked for 12 hours Taste works best.

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Abstract

The invention relates to a waxy corn zongzi and a method of removing bitter taste thereof. The waxy corn zongzi is prepared by the following steps: taking dry waxy corn grits as raw materials, adding protease and / or beta-cyclodextrine in the waxy corn grits for soaking, dissolving papain into water at 55-60 DEG C according to 0.5-1 percent (w / v) of proportion, soaking the waxy corn grits for 12 hours, and / or dissolving the beta-cyclodextrine in the water of 55-60 DEG C according to 1-3 percent of percent (w / v) of proportion, soaking the waxy corn grits for 12 hours again; and pouring the soaked liquid, and washing the waxy corn grits for three times by drinking water. The advantages are that: the waxy corn zongzi does not contain preservative or chemical gel substances; the preparation by dry waxy corn relieves the freshness and maintains light corn scant, remove the limit of bitter, spicy and seasons in original protein and embryo to the food processing; the nutrition property of the processed waxy corn is unchanged; the light corn scent is retained, the bitter and spicy tastes in the original protein and embryo are removed; and the product is fine and smooth, and does not mix the soup after being cooked, thus thoroughly removing the problem of coarse mouthfeeling of the original corn food.

Description

technical field [0001] The invention relates to a food processing method, in particular to waxy corn dumplings and a method for removing bitterness and astringency thereof. Background technique [0002] Corn is a food crop widely planted in our country. Recently, a study by the German Nutrition and Health Association showed that among all staple foods, corn has the highest nutritional value and health care function. Waxy corn grains contain 70-75% starch, 11.09% protein, 4-5% fat, 2% multivitamins and dietary cellulose. The protein in the grain is more than 17% higher than that of ordinary corn. The content of water-soluble protein and salt-soluble protein in the grain is relatively high, while the gliadin is relatively low. The content of lysine is generally 30% to 60% higher than that of ordinary corn. Therefore, the protein quality of waxy corn grains is much better than that of ordinary corn, which greatly improves the edible quality and nutritional value of the grains,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/015A23L7/10A23L5/20
Inventor 高艳玲钱福荣朱国华
Owner 上海众喻食品有限公司
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