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A large-scale treatment process for sticky corn

A treatment process, a technology of sticky corn, applied in the field of large-scale treatment of sticky corn, can solve problems such as unreasonable economic structure, industrial structure imbalance, and decline in edible taste, so as to be beneficial to health, improve industrial production, and improve food quality. taste effect

Active Publication Date: 2017-04-05
GONGLIU JIUHEGU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the production of agricultural products, the long-term pursuit of quantity is the first goal, ignoring the development of the agricultural product processing industry, resulting in a serious imbalance in the industrial structure and an irrational economic structure, and also makes the agricultural income low, especially the production and processing of sticky corn. The processing method is relatively extensive. During the processing, the nutrients of sticky corn are easily destroyed, resulting in the loss of beneficial nutrients of sticky corn and the decline of eating taste. Since sticky corn is a special variety of corn, the processing method should be different from ordinary corn. of corn processing

Method used

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  • A large-scale treatment process for sticky corn

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] like figure 1 Shown, a kind of sticky corn large-scale processing technique is characterized in that, comprises the following processing steps:

[0044] Step 1. Variety selection

[0045] The sticky corn in Jiuhe Valley of Gongliu County is used as the processing object;

[0046] Step 2. Harvesting

[0047] The harvest period is 19 days to 21 days after pollination. At this time, the maturity of sticky corn reaches 99%, the grains are plump, crisp and tender, the harvested skin is intact, no pests bite, no disease, the grains are round and tender, and the ear shape is good. , directly put into fresh-keeping cold storage for 2 days after picking;

[0048] Step 3. Peeling

[0049]The stored sticky corn ears are manually peeled. First, the corn husks of the sticky corn ears are divided into two sides, and the corn husks on both sides are even, and then both hands are used at the same time to peel off the corn husks on both sides from the sticky corn cobs. Cut the part...

Embodiment 2

[0065] like figure 1 Shown, a kind of sticky corn large-scale processing technique is characterized in that, comprises the following processing steps:

[0066] Step 1. Variety selection

[0067] The sticky corn in Jiuhe Valley of Gongliu County is used as the processing object;

[0068] Step 2. Harvesting

[0069] The harvest period is 19 days to 21 days after pollination. At this time, the maturity of sticky corn reaches 99%, the grains are plump, crisp and tender, the harvested skin is intact, no pests bite, no disease, the grains are round and tender, and the ear shape is good. , directly put into fresh-keeping cold storage for 1.5 days after picking;

[0070] Step 3. Peeling

[0071] The stored sticky corn ears are manually peeled. First, the corn husks of the sticky corn ears are divided into two sides, and the corn husks on both sides are even, and then both hands are used at the same time to peel off the corn husks on both sides from the sticky corn cobs. Cut the p...

Embodiment 3

[0087] like figure 1 Shown, a kind of sticky corn large-scale processing technique is characterized in that, comprises the following processing steps:

[0088] Step 1. Variety selection

[0089] The sticky corn in Jiuhe Valley of Gongliu County is used as the processing object;

[0090] Step 2. Harvesting

[0091] The harvest period is 19 days to 21 days after pollination. At this time, the maturity of sticky corn reaches 99%, the grains are plump, crisp and tender, the harvested skin is intact, no pests bite, no disease, the grains are round and tender, and the ear shape is good. , directly put into fresh-keeping cold storage for 2.5 days after picking;

[0092] Step 3. Peeling

[0093] The stored sticky corn ears are manually peeled. First, the corn husks of the sticky corn ears are divided into two sides, and the corn husks on both sides are even, and then both hands are used at the same time to peel off the corn husks on both sides from the sticky corn cobs. Cut the p...

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Abstract

The invention discloses a large-scale treating process for myxo-maize. The process is characterized by comprising the following processing steps: variety selection, harvesting, peeling, soaking, washing, bagging, vacuum packaging, sterilizing, cooling and finished product encasing, wherein the following components are added in the step of soaking by weight: 1 to 1.5 parts of lysine, 0.6 to 0.9 part of calcium carbonate, 1 to 1.3 parts of calcium hydrogen phosphate, 1.5 to 4 part of sodium citrate, 2 to 3.5 parts of whey powder, 0.1 to 0.5 part of table salt and 0.01 to 0.02 part of a sweetener, with the balance being water. The invention has the following beneficial effects: the large-scale treating process for the myxo-maize can improve large-scale and industrial production of the myxo-maize, fully reserves nutritious components like carbohydrate, protein, fat, carotene, dietary fiber, iron, selenium, zinc, potassium, folic acid and nicotinic acid of the myxo-maize, increases nutritious components like rich calcium, phosphorus, lysine and vitamin C for the myxo-maize and improves the taste of the myxo-maize; therefore, frequent eating of the myxo-maize is beneficial to health of people.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a large-scale treatment process for sticky corn. Background technique [0002] Sticky corn, also known as waxy corn, contains 70-75% starch, more than 10% protein, 4-5% fat, 2% multivitamins, and 2% multivitamins in its grains. There are more vA, vB1 and vB2 than rice, and the content of fat and vB2 is the highest. Yellow corn also contains vitamin A (carotene) that rice and wheat lack. The genetic function of the wx gene in sticky corn is to make the molecular weight of waxy corn starch 10 times smaller than that of ordinary corn, and the food digestion is more than 20% higher than that of ordinary corn. The vitamin content in sticky corn is very high, which is 5 to 10 times that of rice and flour. . [0003] Sticky corn is fragrant, waxy, sweet, soft, and has a good taste. It contains a lot of selenium, which has an anti-aging effect on the cardiovascu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01D91/04A23N12/02A23L5/10A23B7/04
Inventor 赵智勇
Owner GONGLIU JIUHEGU FOOD CO LTD