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Biological processing method of additive-free black corn leisure food

A technology for snack food and biological processing, which is applied in the processing field of black corn snack food, can solve problems such as restricting the sales of commodities, and achieve the effects of prolonging the shelf life, strengthening physiological functions and improving taste.

Active Publication Date: 2013-05-08
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But on the whole, most of the deep processing of corn freshness preservation continues the rough processing of traditional crafts, which limits the sales of commodities to a certain extent. Boiled corn cobs in the streets and alleys are still the main channel for people to eat tender corn, which improves the nutritional value of fresh and tender corn. And the value of the commodity, so that this beneficial food can be evergreen all year round, truly achieve the complete combination of color, aroma and taste, and enter thousands of households to become a must-have food for families, and can satisfy people's business travel and food consumption without heating at any time. The demand for field operations is a technical problem that needs to be solved in the deep processing of corn at present. The development of a product that can solve the above problems is the common benefit of solving the corn processing industry, corn planting industry and people's health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Take mature yellow or white sweet corn with a moisture content of 68-72% in the kernel, remove the husk leaves, break off the bald points, remove moth-eaten, moldy, rotten, lack of kernels, variegated, loosely arranged kernels and overripe or If the raw material is too tender, remove the filigree by machine, rinse it in running water, drain the water, soak it in a salt solution containing 1% (by weight), immerse the corn in the salt solution, soak it for 6 hours, remove it and drain it. , arranged in the container and moved into the fermentation room, the humidity is controlled at 65°C and the humidity is 90% for natural fermentation for 24 days, and then the fermented corn is placed in a well-ventilated room and allowed to dry naturally for 1-2 days to obtain fermented black corn , using high-density polyethylene packaging bags, vacuum-packed, placed in boiling water at 100°C for 50 minutes to sterilize, and the finished product is obtained.

Embodiment 2

[0035] Take mature yellow or white sweet corn with a moisture content of 68-72% in the kernel, remove the husk leaves, break off the bald points, remove moth-eaten, moldy, rotten, lack of kernels, variegated, loosely arranged kernels and overripe or If the raw material is too tender, remove the filigree by machine, rinse it in running water, drain the water, soak it in a salt solution containing 2% (by weight), and soak the corn in the salt solution, soak it for 8 hours, remove it and drain it. , arranged in the container and moved into the fermentation room, the humidity is controlled at 85°C and the humidity is 100% for natural fermentation for 16 days, and then the fermented corn is placed in a well-ventilated room and allowed to dry naturally for 1-2 days to obtain fermented black corn , using high-density polyethylene packaging bags, vacuum-packed, placed in boiling water at 100°C for 50 minutes to sterilize, and the finished product is obtained.

Embodiment 3

[0037] Take mature yellow or white waxy corn with a water content of 68-72% in the grain, remove the husk leaves, break off the bald points, remove moth-eaten, moldy, rotten, missing grains, variegated, grains that are not tightly arranged and overripe or If the raw material is too tender, remove the filigree by machine, rinse it in running water, drain the water, soak it in a salt solution containing 1% (by weight), immerse the corn in the salt solution, soak it for 6 hours, remove it and drain it. , arranged in the container and moved into the fermentation room, the humidity is controlled at 72°C and the humidity is 85% for natural fermentation for 18 days, and then the fermented corn is placed in a well-ventilated room and allowed to dry naturally for 1-2 days to obtain fermented black corn , using high-density polyethylene packaging bags, vacuum-packed, placed in boiling water at 100°C for 50 minutes to sterilize, and the finished product is obtained.

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Abstract

The invention relates to a biological processing method of additive-free black corn leisure food. The biological processing method comprises the following processing steps of: flushing and cleaning mature yellow or white fresh and tender corn containing 68-72% of water, soaking for 6-10 hours by 1-2% of salt water, draining, arranging in a container, transferring into a fermentation chamber where the temperature is 65-85 DEG C and humidity is 80-100%, fermenting for 16-24d, naturally drying for 1-2d, vacuum-exhausting and sealing, and sterilizing for 50min in boiling water at 100 DEG C to obtain the product. The method disclosed by the invention not only conserves but also strengthens physiological function of the natural corn; through self-biological fermentation of the prepared black corn, the beneficial nutritional component is easy to be absorbed, antioxidant activity is greatly enhanced, and the black corn, after being eaten, is favorable for body health; the product enhances convenience of family and traveling eating, and is specifically suitable for persons in travel and field working; and the product not only obtains nutritional supplement but also meets a demand of satisfying hunger.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bioprocessing method of black corn snack food without additives, in particular to a processing method of preparing black corn snack food through self-fermentation of corn. Background technique [0002] Corn has made great contributions to human food and clothing. With the improvement of people's living standards, corn is no longer eaten as a staple food, but because corn is rich in carbohydrates, starch, protein, fat, multivitamins, minerals and trace elements Nutrients such as fenugreek not only have high nutritional value, but also have the effect of preventing disease and strengthening the body, so people still regard it as an ideal food enjoyment to be able to eat a "boiled stick" every day. Especially the natural and coarse food diet concept advocated by nutritionists today, while sweet corn, waxy corn and ordinary corn are all welcomed by consumers. With the improvement of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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