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Fresh sweet corn normal-temperature fresh-keeping method

A fresh-keeping method and sweet corn technology, applied in food preservation, edible seed preservation, food science, etc., can solve the problems of difficult industrialization, off-season sales, large investment in disposable equipment, and intolerance to storage, so as to prevent soluble solids The effect of falling, beautiful color and long preservation time

Active Publication Date: 2012-07-04
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh sweet corn is rich in nutrition, fresh and delicious, and has a large market, but it is difficult to industrialize and sell it in off-season due to its intolerance to storage
At present, fresh sweet corn sold across seasons is basically stored and kept fresh by quick-freezing and freezing. This technology requires a large investment in one-time equipment, consumes a lot of energy, and costs a lot.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] A method for fresh-eating sweet corn at room temperature, comprising the following steps:

[0021] 1) Harvesting and cleaning: The freshly harvested sweet corn silks are manually peeled off bract leaves and corn silks within 1 to 4 hours, and then cleaned with high-pressure air.

[0022] 2) Color-protecting packaging: put the clean fresh sweet corn into an ordinary PE bag, and vacuumize it, then put it into the outer high-temperature resistant retort bag, and the thickness of the two bags can meet its strength. Fill the outer bag with N 2 , making it N 2 When the volume concentration is greater than 99%, the outer bag is kept in an expanded state and sealed, and the sweet corn is packed in inner and outer double-layer bags and filled with high-concentration N between the inner and outer bags. 2 To form atmosphere adjustment, color protection, cold and heat buffer layer, so that the corn can maintain bright color during the heating and cooling process, and avoid proble...

no. 2 example

[0028] A method for fresh-eating sweet corn at room temperature, comprising the following steps:

[0029] 1) Harvesting and cleaning: The freshly harvested sweet corn must be manually peeled off bract leaves and corn silk within 1 to 4 hours, and then cleaned with clean high-pressure air.

[0030] 2) Color protection packaging: Put the sweet corn into a PE bag and vacuumize it, then put it into an outer high temperature resistant retort bag and fill the outer bag with N 2 , making it N 2 When the concentration is greater than 99%, keep the outer bag swelling and seal it, pack the sweet corn with inner and outer double-layer bags and fill the inner and outer bags with high concentration N 2 To form atmosphere adjustment, color protection, cold and heat buffer layer, so that the corn can maintain bright color during the heating and cooling process, and avoid problems such as darkening and dullness caused by thermal burns during corn processing.

[0031] 3) Cooking in a back-pr...

no. 3 example

[0036] A method for fresh-eating sweet corn at room temperature, comprising the following steps:

[0037] 1) Harvesting and cleaning: The bracts and silks of the newly harvested sweet corn are peeled off manually within 1 to 4 hours, and then cleaned with clean high-pressure air.

[0038] 2) Color protection packaging: Put the sweet corn into a PE bag and vacuumize it, then put it into an outer high temperature resistant retort bag and fill the outer bag with N 2 , making it N 2 When the concentration is greater than 99%, keep the outer bag swelling and seal it, pack the sweet corn with inner and outer double-layer bags and fill the inner and outer bags with high concentration N 2 To form atmosphere adjustment, color protection, cold and heat buffer layer, so that the corn can maintain bright color during the heating and cooling process, and avoid problems such as darkening and dullness caused by thermal burns during corn processing.

[0039] 3) Cooking in a back-pressure st...

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PUM

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Abstract

The invention discloses a fresh sweet corn normal-temperature fresh-keeping method, which comprises the following steps that: 1) fresh sweet corns are peeled, corn silk is removed, and the treated corns are washed after the fresh sweet corns are harvested; 2) the sweet corns are placed into an internal package bag, the internal package bag is vacuumized, the vacuum package bag is placed inside an outer package bag, and then the outer package bag is inflated by nitrogen gas and is sealed; 3) the well-packed sweet corns are arranged inside a counter-pressure sterilization pot to be steamed; 4)temperature inside the counter-pressure sterilization pot is decreased while the pressure is maintained constant; 5) the pressure and the temperature inside the pot are slowly reduced; and 6) the sweet corns are taken out of the pot and are stored and kept fresh below the temperature of 25 DEG C. The method has simple, convenient and rapid process, and the color preservation, sterilization and freshness preservation of the corns can be integrated by adopting the indirect heating method. The method is simple and rapid to operate, has low cost, short processing time and low processing cost, canpreserve more nutrients of the sweet corns, and can prevent the decrease of soluble solids of the fresh sweet corns when the fresh sweet corns are frozen in low-temperature to preserve the freshness.

Description

technical field [0001] The invention belongs to the technical field of food preservation, in particular to a method for fresh sweet corn preservation at room temperature. Background technique [0002] The water content of fresh sweet corn kernels reaches 65-80%, the water-soluble sugar content reaches 25%-40%, and the grain skin is tender. Compared with ordinary fresh corn and waxy corn, it is more difficult to keep fresh, and the quality changes rapidly after 5 hours of fresh-keeping at room temperature. , Even under the ideal low temperature conditions of 0°C and relative humidity of 95-98%, the storage period is no more than 2-3 days. [0003] Fresh sweet corn is rich in nutrition, fresh and delicious, and has a large market, but it is difficult to industrialize and sell it off-season due to its intolerance to storage. At present, fresh sweet corn sold across seasons is basically stored and kept fresh by quick-freezing and freezing. This technology requires a large inves...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/20A23B9/02
Inventor 刘霞李喜宏张曼鞠晓峰徐立男杨维巧刘畅
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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