Tea flavored quick-frozen corn kernel and preparation method thereof

Abstract

The present invention discloses a tea flavored quick-frozen corn kernel which is made of the following raw materials in parts by weight: corn kernels 200-210, tea leaves 10-11, fresh ginger 7-8, pumpkin flowers 3-4, loofah sponge 2-3, licorice 4-5, honeysuckles 6-7, and an appropriate amount of whey protein. The corn kernel is subjected to ultrasonic treatment before quick-freezing, and deactivatable peroxidase forms ultrasound rapid developing quick-frozen maximum ice crystal formation zone due to the generated void effects, and shortens the freezing time. The corn kernel is soaked in the whey protein solution before quick-freezing, a layer of film is formed on the surface, which can reduce the loss of nutrients during the quick-freezing and storage processes. In addition, the tea flavored quick-frozen corn kernel contains a variety of Chinese medicine ingredients and has heat and toxins clearing effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored quick-frozen corn grain and a preparation method thereof. Background technique [0002] Food cryopreservation is an efficient method of food preservation, which can maintain high-quality food without contaminating food. However, fresh fruits and vegetables are generally not suitable for direct refrigeration, because the quick-freezing process cannot kill microorganisms and inactivate endogenous enzymes in the raw materials. The action of various enzymes will cause the quality of fruits and vegetables to deteriorate during the refrigeration process, seriously affecting the flavor, color and nutrition of fruits and vegetables value, reducing edibility. Although the traditional blanching process can inactivate enzymes, it is easy to overheat the fruits and vegetables in the traditional blanching process, resulting in serious loss of nutrients in fruits and ve...

AI Technical Summary

Problems solved by technology

However, fresh fruits and vegetables are generally not suitable for direct refrigeration, because the quick-freezing process cannot kill microorganisms and inactivate endogenous enzymes in the raw materials. The action of various enzymes will cause the quality of fruits and vegetables to deteriorate during the refrigeration process, seriously affecting the flavor, color and nutrition of fruits and vegetables value, reduced edibility

Although the traditional blanching process can inactivate enzymes, due to the excessive heat treatment of fruits and vegetables in the traditional blanching process, the nutrients in fruits and vegetables are seriously lost.