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Processing technology of crisp, fragrant and sweet zea mays kernels

A processing technology, corn kernel technology, applied in the application, food preparation, food science and other directions, can solve the problems of volatile loss, the food flavor is not strong enough, the taste is not crispy, etc.

Inactive Publication Date: 2013-02-20
杨大伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two problems in this kind of food: first, the snack food with high starch content is not crispy due to the aging of starch; second, the flavor substance is not easy to penetrate into the food, the food flavor is not strong enough, and the flavor substance is easy to volatilize when attached to the food surface Loss further leads to lack of flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Choose fresh sweet corn without mildew as the raw material, clean it after removing impurities, and use steaming equipment to cook the corn kernels at a high temperature of 100°C until they are fully cooked. After the corn kernels are pre-cooled, the freezing equipment is used to freeze slowly at a temperature lower than 0°C. Thaw at room temperature, dry the moisture on the surface of the corn, and fry in a vacuum fryer until the moisture content is 10-15%. Mix the weighed various auxiliary materials, food additives and fried corn kernels evenly in the mixing pot. Metered inflatable packaging.

Embodiment 2

[0031] Choose fresh waxy corn without mildew as the raw material, clean it after removing impurities, and steam the corn kernels at a high temperature of 100°C with steaming equipment until they are fully cooked. After the corn kernels are pre-cooled, the freezing equipment is used to freeze slowly at a temperature lower than 0°C. Thaw at room temperature, blow dry the moisture on the surface of the corn, and fry in a vacuum fryer until the moisture content is 10-20%. Mix the weighed various auxiliary materials, food additives and fried corn kernels evenly in the mixing pot. Metered inflatable packaging.

Embodiment 3

[0033] Choose ordinary dry corn without mildew as the raw material, clean it after removing impurities, and after fully rehydrating, use steaming equipment to cook the corn kernels at a high temperature of 100°C until they are fully cooked. After the corn kernels are pre-cooled, the freezing equipment is used to freeze slowly at a temperature lower than 0°C. Thaw at room temperature, dry the moisture on the surface of the corn, and fry in a vacuum fryer until the moisture content is 10-15%. Mix the weighed various auxiliary materials, food additives and fried corn kernels evenly in the mixing pot. Metered inflatable packaging.

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PUM

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Abstract

The invention relates to a crisp, fragrant and sweet zea mays kernel leisure food which takes zea mays kernels as raw materials and is eatable directly. A processing technology of crisp, fragrant and sweet zea mays kernels comprises the following steps of: removing impurities in zea mays, cleaning up, and performing stewing on zea mays kernels at 100 DEG C by steaming equipment until the zea mays kernels are thoroughly cooked; pre-cooling the zea mays kernels, and then slowly freezing the pre-cooled zea mays kernels at a temperature lower than 0 DEG C by a freezer; unfreezing at room temperature, blow-drying moisture on the surfaces of the zea mays kernels, and frying in a vacuum fryer until the moisture content of the zea mays kernels is 10-15%; and evenly mixing weighted star anise, pepper, Chinese cinnamon, clove, ginger and other spiceries, chilli powder, table salt, white granulated sugar and other accessories, cyclodextrin, antioxidant and other food additives, and the fired zea mays kernels in a mixing pot, weighting and performing gas packing to obtain the crisp, fragrant and sweet and delicious zea mays kernel leisure food.

Description

technical field [0001] The invention relates to a processing technology of crispy and sweet corn kernels, belonging to the technical field of food processing. Background technique [0002] corn( Zea mays ), also known as maize, corn, cob, etc., is the seed of the herbaceous plant maize, which is an important food crop and an important source of feed, and is also the food crop with the highest total output in the world. Studies have shown that every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates, and is also rich in mineral elements and vitamins and other nutrients. Corn contains more crude fiber, which is 4-10 times higher than polished rice and refined noodles. Corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the body. The above ingredients and functions of corn are very beneficial for weig...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L1/164A23L7/196
Inventor 杨大伟
Owner 杨大伟
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