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Method capable of promoting durable fresh keeping of sweet corn

A sweet corn, long-lasting technology, applied in the field of promoting the lasting fresh-keeping of sweet corn, can solve problems such as affecting the taste, sweet corn peculiar smell, etc., and achieve the effects of increasing flavor, high total sugar content, and inhibiting bacterial growth.

Inactive Publication Date: 2019-02-22
马山县山山农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the fresh-keeping and storage process of sweet corn, due to changes in transportation or storage conditions, etc., sweet corn often produces peculiar smells and other phenomena. Although it does not affect eating, it seriously affects its taste.

Method used

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  • Method capable of promoting durable fresh keeping of sweet corn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A method of promoting long-lasting freshness of sweet corn comprising:

[0056] Step 1: collect sweet corn, wash it with clean water and spray 75% alcohol on its surface to obtain clean sweet corn on the cob; the collected sweet corn is 7 to 8 mature.

[0057] Step 2. Put the sweet corn treated in step 1 in liquid nitrogen for 5 seconds, and then freeze it at -20°C for 2 hours. Then put the frozen sweet corn on the cob in a drying box at a temperature of 30°C. Low-temperature baking at ℃ until the moisture content is 15%, to obtain the baked sweet corn;

[0058] Step 3, soaking the baked sweet corn in 7% edible acetic acid solution by volume for 10 minutes;

[0059] Step 4, placing the sweet corn cob soaked in edible acetic acid in a hydrogen peroxide solution with a concentration of 50 ppm for 10 minutes;

[0060] Step 5, first soak the sweet corn cobs soaked in the hydrogen peroxide solution in a solution containing tea polyphenols and chitosan for 5 minutes, and th...

Embodiment 2

[0066] A method of promoting long-lasting freshness of sweet corn comprising:

[0067] Step 1: collect sweet corn, wash it with clean water and spray 75% alcohol on its surface to obtain clean sweet corn on the cob; the collected sweet corn is 7 to 8 mature.

[0068] Step 2. Put the sweet corn treated in step 1 in liquid nitrogen for 7 seconds, and then freeze it at -18°C for 3 hours. Then put the frozen sweet corn on the cob in a drying box at a temperature of 32°C. Low-temperature baking at ℃ until the moisture content is 16%, to obtain the baked sweet corn;

[0069] Step 3, soaking the baked sweet corn in 8% by volume edible acetic acid solution for 12 minutes; then soaking the sweet corn in the kumquat extract for 6 minutes;

[0070] The extraction method of the kumquat extract comprises: cleaning the kumquat and pulverizing it into 10-mesh particles to obtain a kumquat powder, and then freezing the kumquat powder at a temperature of -22°C for 20 to 60 minutes , and then...

Embodiment 3

[0076] A method of promoting long-lasting freshness of sweet corn comprising:

[0077] Step 1: collect sweet corn, wash it with clean water and spray 75% alcohol on its surface to obtain clean sweet corn on the cob; the collected sweet corn is 7 to 8 mature.

[0078] Step 2. Put the sweet corn treated in step 1 in liquid nitrogen for 8 seconds, and then freeze it at -12°C for 2 hours. Then put the frozen sweet corn on the cob in a drying box at a temperature of 38°C. Low-temperature baking at ℃ until the moisture content is 19%, to obtain the baked sweet corn;

[0079]Step 3, soaking the baked sweet corn in 9% by volume edible acetic acid solution for 19 minutes;

[0080] Step 4, placing the sweet corn cob soaked in edible acetic acid in a hydrogen peroxide solution with a concentration of 260 ppm for 18 minutes;

[0081] Step 5, first soak the sweet corn cobs soaked in the hydrogen peroxide solution in a solution containing tea polyphenols and chitosan for 13 minutes, and t...

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Abstract

The invention discloses a method capable of promoting durable fresh keeping of sweet corn. The method comprises the following steps of step I, collecting sweet corn; step II, placing the collected sweet corn in liquid nitrogen, performing freezing, and performing low-temperature baking until the moisture content is 15-20% so as to obtain baked sweet corn; step III, placing the baked sweet corn inan edible acetous solution for soaking; step IV, placing the soaked sweet corn in a hydrogen peroxide solution for soaking; step V, placing the sweet corn soaked in the hydrogen peroxide solution in asolution containing tea polyphenols and chitosan for soaking, and placing the sweet corn in a cumquat leaching solution for soaking for 5-10 minutes; step VI, performing sterilization and disinfection; and step VII, performing packing with fresh keeping bags. The inner sides of the fresh keeping bags are adhered with a taste separating fresh keeping agent of 0.1-0.5g / m2, and the taste separatingfresh keeping agent is prepared from palmityl diethanolamine, stearin diethanolamine and lemon peel powder. Through adoption of the method disclosed by the invention, the fresh keeping period of the sweet corn cobs can be prolonged to 50 days or above, and the sweet corn is free from other peculiar smell.

Description

technical field [0001] The invention belongs to the technical field of sweet corn freshness preservation, and relates to a method capable of promoting sweet corn freshness preservation for a long time. Background technique [0002] Mashan County is located in the subtropical zone, with a warm and humid climate and plenty of sunshine, which is conducive to the growth of sweet corn. In 2014, Mashan County's corn planting area exceeded 19,000 hectares. Corn planting is the focus of agricultural industrialization development in Mashan County's "Thirteenth Five-Year Plan" industrial targeted poverty alleviation plan, and sweet corn planting and deep processing projects are also one of the industries that Jiafang Township is pushing. In the past six years, my country's annual demand for corn has exceeded 200 million tons. The sweet corn produced in this project has the same morphological characteristics as ordinary corn, but it is more nutritious than ordinary corn. The carotene ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/08A23B9/10A23B9/26A23B9/14A23B9/02A23B9/06A23B9/18A23B9/20A23L5/20
CPCA23B9/02A23B9/06A23B9/08A23B9/10A23B9/14A23B9/18A23B9/20A23B9/26A23L5/27
Inventor 吴莹叶志勇
Owner 马山县山山农业科技有限公司
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