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Dehydrated purple corns as well as production method and application thereof

A technology of purple corn and fruit ears, applied in the field of dehydrated purple corn and its production, can solve the problems of planting, picking and storage, transportation difficulties, high raw material production costs, low anthocyanin content, etc., and achieve easy storage and preservation under household conditions , low cost, and simple cultivation techniques

Inactive Publication Date: 2014-07-16
SHENYANG TEYIJIA CORN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are following defects: 1. raw material production cost is high, planting, picking, storage, transportation are difficult or require strict conditions; 2. output per unit area is low, cost is high, planting area is small, and resources are limited; 3. anthocyanin content is relatively high Low; 4. The cost of processed products is high and the price is expensive
However, these products still have certain limitations in the way of consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Dehydrated purple corn:

[0027] 1. Raw materials

[0028] Ears of purple corn harvested at the lactation stage.

[0029] 2. Processing technology

[0030] Obtaining fresh purple corn ears; removing bracts and filaments; cleaning; cutting into 2.5cm sections; drying; packaging; finished product.

[0031] 3. Application effect

[0032] Product shape: Segmented dehydrated purple corn ear, the kernel and cob part are purple, plum blossom-shaped flakes.

[0033] Edible effect: Cook porridge with rice, etc., and a large amount of anthocyanins in corn and cobs will dissolve into the porridge. Due to the amount of dehydrated purple corn added, the porridge presents different shades of purplish red to purple. While maintaining the natural flavor of rice porridge, it also increases the flavor of corn. Rich in nutrition, complete in color, aroma and taste.

Embodiment 2

[0035] Dehydrated purple corn:

[0036] 1. Raw materials

[0037] Harvested at the late stage of lactation, the ears of purple corn are quick-frozen and kept fresh.

[0038] 2. Processing technology

[0039] Quick-frozen purple corn ears; thawed; cut into 3cm sections; dried; packaged; finished product.

[0040] 3. Application effect

[0041] Product shape: Segmented dehydrated purple corn ear, the kernel and cob part are purple, plum blossom-shaped flakes.

[0042] Edible effect: Cook porridge with rice, etc., and a large amount of anthocyanins in corn and cobs will dissolve into the porridge. Due to the amount of dehydrated purple corn added, the porridge is purple to purple in different shades. While maintaining the natural flavor of rice porridge, it also increases the flavor of corn. Rich in nutrition, complete in color, aroma and taste.

Embodiment 3

[0044] Dehydrated purple waxy corn:

[0045] 1. Raw materials

[0046] Ears of purple waxy corn harvested at the lactation stage.

[0047] 2. Processing technology

[0048] Fresh purple waxy corn ears; remove bracts and filaments; wash; cut into 2.0cm sections; dry; pack; finished product.

[0049] 3. Application effect

[0050] Product form: Segmented dehydrated purple glutinous corn ear, the kernel and cob part are purple, plum blossom-shaped flakes.

[0051] Edible effect: Cook porridge with rice, etc., and a large amount of anthocyanins in corn and cobs will dissolve into the porridge. Due to the amount of dehydrated purple corn added, the porridge is purple to purple in different shades. The rice porridge still retains the original natural fragrance, and the purple corn grains are glutinous and fragrant. Rich in nutrition, complete in color, aroma and taste.

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PUM

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Abstract

The invention relates to dehydrated purple corns as well as a production method and an application thereof. Purple corn ears which are harvested in the milky ripeness period or purple corn ears which are frozen for fresh-keeping are used as raw materials, after the bracteal leaves and filaments of the purple corn ears are removed, the purple corn ears are cut into sections with the length of 2cm to 3cm, and the corn ear sections are dried, dehydrated and packed to obtain the dehydrated purple corn ears. While the anthocyanin of purple corns is provided, not only can the flavor of porridge be maintained, but also the fragrance of the corns be improved, the dehydrated purple corns are rich in the anthocyanin of the purple corns, and the anthocyanin efficacy is higher than that of other plants; the cooked purple corn porridge is in purplish red to purple according to the addition quantity of the dehydrated purple corns and perfect in combination of color, aroma and taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dehydrated purple corn and its preparation method and application. Background technique [0002] Anthocyanin is a powerful natural antioxidant substance. Consuming anthocyanin-containing foods or anthocyanin extracts can protect the human body from free radical damage, prevent and treat various diseases related to free radicals, such as cancer, heart disease, high blood pressure, premature aging, diabetes , arthritis, juvenile myopia, etc. [0003] At present, the anthocyanin-rich foods or anthocyanin extracts developed at home and abroad are generally derived from purple grapes, blueberries, citrus, raspberries, sweet potatoes and other colored fruits or crop fruits, colored vegetables, petals, etc. But there are following defects: 1. raw material production cost is high, planting, picking, storage, transportation are difficult or require strict conditions; 2. output per unit ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/30A23L1/10A23L7/10A23L19/00
CPCA23L7/148A23L7/197A23L33/105A23V2002/00A23V2200/044A23V2200/30A23V2250/21166A23V2300/10
Inventor 史振声
Owner SHENYANG TEYIJIA CORN TECH
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