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Freeze-drying corn puffed leisure food and preparation method thereof

A technology of freeze-dried corn and snack food, which is applied in food preparation, food science, application, etc., and can solve problems such as inconvenient portability, demanding storage conditions, and loss of corn nutrients

Active Publication Date: 2014-02-26
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are many kinds of corn products, such as puffed corn products such as popcorn, fried corn products such as golden beans, etc., as well as canned corn, quick-frozen corn kernels, etc. Most of the cooked corn leisure foods are processed by various means to make corn The original nutrients are lost in a large amount, and uncooked corn products are inconvenient to eat, have strict storage conditions, and are not easy to carry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1: prepare freeze-dried corn snack food

[0064] Proceed as follows:

[0065] 1. Raw material selection: select raw materials with no impurities, no moths, full grains and no aging (fresh corn kernels and quick-frozen corn kernels in different batches), and remove impurities after screening;

[0066] 2. Cleaning and thawing: fresh corn kernels are washed 2-3 times with clean water, and the raw materials are cleaned; quick-frozen corn kernels are thawed with normal temperature (20°C to 30°C) water;

[0067] 3. Cooking: Cook the washed raw materials, add 4 times the weight of corn, and boil for about 20 minutes. The corn is cooked without hard core;

[0068] 4. Cooling and draining: quickly soak the cooked corn in cold water (12°C to 15°C) to cool the corn rapidly, remove the floating skin, and drain the water for 1-2 hours for later use (the moisture content is 44% after determination);

[0069] 5. Seasoning and marinating: Put the corn kernels in a stain...

Embodiment 2

[0075] Embodiment 2: prepare freeze-dried corn snack food

[0076] Proceed as follows:

[0077] 1. Raw material selection: select raw materials with no impurities, no insects, full grains and no aging (fresh corn kernels and quick-frozen corn kernels in different batches), and remove impurities after screening;

[0078] 2. Cleaning and thawing: Wash 2-3 times with clean water, clean the raw materials, and thaw quick-frozen corn kernels with normal temperature (20°C to 30°C) water;

[0079] 3. Cooking: Cook the washed raw materials, add 4 times the weight of corn, and boil for about 20 minutes. The corn is cooked without hard core;

[0080] 4. Cooling and draining: quickly soak the cooked corn in cold water (15°C to 17°C) to cool the corn rapidly, remove the floating skin, and drain the water for 1-2 hours for later use (the measured moisture content is 51%);

[0081] 5. Seasoning and marinating: Put the corn kernels in a stainless steel container, mix the seasoning (for ...

Embodiment 3

[0087] Embodiment 3: prepare freeze-dried corn snack food

[0088] Use fresh corn grains as raw material, basically proceed according to the method of embodiment 1, the difference is only that in the step 4 draining process, the moisture is drained until the cooked corn grains moisture reaches about 20%, about 30%, about 35% %, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or about 80% (all within ±0.5% of these percentages), 11 batches were obtained product. Other operations and parameters are the same as in Example 1. It was found that for the three batches of products with corn kernel moisture at 65%, 70%, and 80%, the freeze-dried end product had obvious and serious corn kernel bursting phenomena, for example, for the three batches of products that were drained to 65%, 70%, and 80% For the three batches, the cracking rate of the final product corn kernels (that is, the percentage of cracked corn kernels in a certain number of corn kernels...

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PUM

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Abstract

The invention discloses a freeze-drying corn puffed leisure food and a preparation method of the freeze-drying corn puffed leisure food. The freeze-drying corn puffed leisure food is prepared by using corn as a main raw material and adopting a process of combining cooking, cooling, seasoning and freeze-drying. According to the invention, by adopting a special production technology of combining cooking, cooling, seasoning and freeze-drying, nutrient substances of the corn are preserved, crisp mouth feel and multiple tastes are provided, and selection space of leisure diets of people is enriched. In addition, the freeze-drying corn puffed leisure food provided by the invention maintains the original shape of corn kernels, and has good storage and transportation stabilities.

Description

technical field [0001] The invention belongs to the field of food, and relates to a corn product, in particular to a novel freeze-dried corn puffed snack food. The corn product is made by vacuum freeze-drying technology, which is obviously different from the existing corn snack food on the market. Background technique [0002] Contain a large amount of nutrition and health care substances in the corn, except containing carbohydrate, protein, fat, carotene, also contain nutriments such as riboflavin in the corn. The vitamin content is very high, 5-10 times that of rice and wheat, and the nutritional value of special corn is higher than that of ordinary corn. For example, the content of protein, vegetable oil and vitamins in sweet corn is 1-2 times higher than that of ordinary corn, and the content of "life element" selenium is 8-10 times higher. Among the 17 kinds of amino acids contained in it, 13 kinds are higher than ordinary corn. corn. [0003] Scientific testing has c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L1/29A23L33/00
Inventor 董立军张帅
Owner BEIJING YUSHIYUAN FOOD