Quick-frozen sweet corn grains and preparing method thereof

A technology for sweet corn kernels and sweet corn, applied in the field of food processing, can solve the problems of long blanching time, etc., and achieve the effects of short blanching time, increasing gap and retaining nutrients.

Inactive Publication Date: 2016-06-22
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The blanching time is still longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of the quick-frozen sweet corn grain of the present embodiment comprises the steps:

[0044] (1) Harvesting of raw materials: The best harvesting period of sweet corn is the milk ripening period, that is, 18 to 30 days after pollination. Generally, the pollination time is calculated when the ear of sweet corn spits out filaments about 1 inch (3.3 cm). When harvesting, the water content of sweet corn kernels should be 70% to 73%. At this time, the taste and flavor of sweet corn are the best. Harvested sweet corn should not stay in the field for a long time and be exposed to the sun. Do not squeeze it too much during transportation and handling to avoid damage to the sweet corn kernels;

[0045] (2) Acceptance of raw materials: when harvested, the wrapping leaves of sweet corn should be green. The grains are plump, yellow or light yellow in color, uniform in color, free of variegated grains, uniform in size and arrangement, bald, missing grains, an...

Embodiment 2

[0066] The preparation method of the quick-frozen sweet corn grain of the present embodiment comprises the steps:

[0067] (1) Harvesting of raw materials: The harvesting time is 18 days after pollination. The harvested sweet corn cannot stay in the field for a long time and be exposed to the sun. Do not squeeze it too much during transportation and handling to avoid damage to the sweet corn kernels;

[0068] (2) Acceptance of raw materials: when harvested, the wrapping leaves of sweet corn should be green. The grains are plump, yellow or light yellow in color, uniform in color, free of variegated grains, uniform in size and arrangement, bald, missing grains, and moth-eaten are not serious;

[0069] (3) Peeling and defilament removal: After the sweet corn enters the factory, it should be placed in a cool place and immediately peeled and processed. The time from sweet corn harvesting to processing cannot exceed 6 hours. If the processing cannot be completed within 6 hours, it ...

Embodiment 3

[0084] The preparation method of the quick-frozen sweet corn grain of the present embodiment comprises the steps:

[0085] (1) Harvesting of raw materials: The harvesting time is 25 days after pollination. The harvested sweet corn should not stay in the field for a long time and be exposed to the sun. Do not squeeze it too much during transportation and handling to avoid damage to the corn kernels;

[0086](2) Acceptance of raw materials: when harvested, the wrapping leaves of sweet corn should be green. The grains are plump, yellow or light yellow in color, uniform in color, free of variegated grains, uniform in size and arrangement, bald, missing grains, and moth-eaten are not serious;

[0087] (3) Peeling and defilament removal: After the sweet corn enters the factory, it should be placed in a cool place and immediately peeled and processed. The time from sweet corn harvesting to processing cannot exceed 6 hours. If the processing cannot be completed within 6 hours, it mus...

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PUM

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Abstract

The invention discloses quick-frozen sweet corn grains and a preparing method thereof. The preparing method is characterized by including the following step of blanching, wherein sweet corn grains are put into boiling clean water to be blanched, the ratio of water to the sweet corn grains is 4:1-3:1, the temperature is 96-98 DEG C, and the blanching time is 75-85 s. By adopting the preparing method of the quick-frozen sweet corn grains, the blanching time is only as short as 75-85 s, and the problems that in the prior art, the blanching time of the sweet corn grains is long, nutritional ingredients of the prepared sweet corn grains are lost seriously, and quality indexes such as color and mouthfeel of the finished product are greatly reduced are solved effectively.

Description

technical field [0001] The invention relates to the field of food processing, in particular to quick-frozen sweet corn kernels and a preparation method thereof. Background technique [0002] Sweet corn is one of the main vegetables in developed countries such as Europe, America, Korea and Japan. In China, sweet corn is widely grown due to its high sugar content and long harvesting period. The sweet corn plants are shorter, with stronger tillering ability, and there are flag leaves on the bract leaves of the ears. The grains are light yellow or white, the embryos are large, and the seeds are soft and tender at the milk-maturity stage, rich in water-soluble polysaccharides, vitamin A, vitamin C, fat and protein. At present, sweet corn can be divided into three categories: ordinary sweet corn, super sweet corn and enhanced sweet corn. Sweet corn is favored by consumers from all walks of life because of its rich nutrition and its combination of sweetness, freshness, crispness...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P10/00A23L7/10
Inventor 刘云飞张磊
Owner 宁夏天瑞产业集团现代农业有限公司
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