Normal-temperature fresh-keeping method for box-type packaged fresh corn

Abstract

The invention relates to a normal-temperature fresh-keeping method for box-type packaged fresh corn. The method comprises the following steps: peeling corn by a peeling machine, and performing cleaning and sterilization; and carrying out enzyme inactivation treatment by using microwaves in cooperation with a color fixative, carrying out coating after air drying, carrying out antibacterial, antioxidant and anti-aging coating treatment by using a surfactant, putting the air-dried corn into a high-temperature-resistant and high-pressure-resistant polypropylene packaging box, and carrying out back-pressure sterilization. According to the invention, nano-water ions and ozone micro-nano bubbles are adopted to generate synergistic cycling, and the processes of gradient heating and boosting, constant-temperature and constant-pressure sterilization and gradient cooling and depressurization sterilization of a sterilization pot are adopted, so that the bag explosion rate is reduced, and the nanoatomized water can excite water molecules to form hydroxyl negative ions and hydrogen positive ions with very strong binding capacity. Due to the small-size effect of nanometer, the specific surface area is greatly increased, and the sterilization and bacteriostasis performance is more excellent. The penetrability of sterilization media such as hot water and steam in the sterilization pot can be improved, and the sterilization effect is improved.

Description

technical field [0001] The invention belongs to the technical field of freshness preservation, in particular to a method for keeping freshness of fresh corn packaged in a box at room temperature. Background technique [0002] The water content of sweet corn grains reaches 65%-80%, the content of water-soluble sugar reaches as high as 25%-40%, and the grain skin is tender. Compared with ordinary fresh corn and waxy corn, the amylase activity is extremely strong, and after 5 hours at room temperature The quality deteriorates rapidly, and the best edible period at room temperature is only 8-10 hours, even under ideal 0°C conditions, it is only 20-26 hours, making it difficult to industrialize and sell seasonally. At present, quick freezing and vacuum packaging sterilization are the main fresh-keeping methods. [0003] Quick-frozen full cold-chain enzyme and bacteria dormancy preservation technology mode, that is, after fresh sweet corn is harvested, leaves are removed—cleaning...

AI Technical Summary

Problems solved by technology

Disadvantages compared with patents: ①Quick-freezing has high energy consumption, large investment in equipment, high energy consumption, and high cost. Especially in my country, the cold chain is broken. During transportation and sales, thawing or repeated freezing and thawing often occur, and the sugar Maillard reaction produces aldehydes.

②Low temperature freezing leads to starch denaturation and poor texture

Advantages of this patent: ①Coating preservatives prepared from corn pollen polysaccharide, lysozyme, chitosan, tea polyphenols, sorbitol, Span-80, Tween-80, and edible soybean oil. only 65 days

Disadvantages of this patent: ① Refrigerated preservation, compared with room temperature preservation, consumes more energy

②Chemical preservative immersion surface sterilization, poor effect, short shelf life

Advantages of this patent: ①Although nitrogen is used for packaging, the barrier property is good. 2 , N in the outer bag 2 It has buffering and protective functions, but the inner bag is still in a vacuum state, and it is difficult to maintain the texture, color and quality of long-term fresh-keeping

Disadvantages of this comparative patent: ①Nitrogen does not directly contact with corn, so it is difficult to play a role

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