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Micro-low-temperature long-acting preservation method for waxy corn

A fresh-keeping method and technology of waxy corn, applied in the direction of preservation of seeds by freezing/cooling, etc., can solve problems such as large limitations and inconvenience in large-scale production, and achieve the effects of high equipment versatility, simple operation and fast processing speed.

Pending Publication Date: 2021-11-16
西双版纳傣鲜生农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to maintain the sweet and glutinous taste of waxy corn, traditional processing methods need to strictly control the starting time of picking and storage time, which has relatively large limitations and is not convenient for large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Waxy corn is harvested when the moisture content of the fresh ears is 65-70%. The harvest time should be in the early morning to remove the polluted parts of bracts, filaments and ear stalks. The corn cobs were cooled by forced circulation air, so that the corncobs were pre-cooled to 5-7°C within 8 minutes and kept for 35 minutes. Then the corn cobs are coated with a polyvinyl chloride film with a thickness of 0.5 μm, and two holes of 5-6 mm are left at the two ends of the corn cobs during coating. Next, the corn cobs were first slightly cooled at 2°C for 36 hours, and then stored slightly at -1.5°C. The freshness of waxy corn in the slightly frozen state can reach 20-40 days.

Embodiment 2

[0017] Waxy corn is harvested when the moisture content of the fresh ears is 60-70%. The harvest time should be in the early morning to remove the polluted parts of bracts, filaments and ear stalks. The corn cobs were cooled by forced circulation air, so that the corn cobs were pre-cooled to 5-7°C within 7 minutes and kept for 45 minutes. Then the corn cobs were coated with a polyvinyl chloride film with a thickness of 0.6 μm, and three holes of 5-6 mm were left at the two ends of the corn cobs during coating. Next, the corn cobs were first slightly cooled at 3°C ​​for 48 hours, and then slightly frozen at 0.5°C for preservation. The freshness of waxy corn in the slightly frozen state can reach 20-40 days.

Embodiment 3

[0019] Waxy corn is harvested when the moisture content of the fresh ears is 65-75%. The harvest time should be in the early morning to remove the polluted parts of bracts, filaments and ear stalks. The corn cobs are cooled by forced circulation air, so that the corn cobs are pre-cooled to 5-7°C within 5 minutes and kept for 60 minutes. Then the corn cobs are coated with a polyvinyl chloride film with a thickness of 0.5 μm, and a hole of 5-6 mm is left at both ends of the corn cobs during coating. Next, the corn cobs were first slightly cooled at 1° C. for 24 hours, and then stored at -2° C. slightly. The freshness of waxy corn in the slightly frozen state can reach 20-40 days.

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Abstract

The invention discloses a micro-low-temperature long-acting preservation method for waxy corn, and belongs to the technical field of agricultural product preservation. The preservation method comprises the working procedures of harvesting, circulating precooling and graded micro-low-temperature fresh-keeping, the waxy corn is harvested when the moisture content of fresh ears is 60-75%, and polluted parts are removed. Then forced circulation precooling is conducted, the corncobs are precooled to 5-7 DEG C within 5-10 min, after the temperature is kept for 30-60 min, the waxy corn is slightly cooled for 24-48 h at the temperature of 1-4 DEG C, and then the waxy corn is slightly frozen and stored at the temperature of -2 DEG C to 0 DEG C. According to the preservation method, natural dormancy of the waxy corn kernels can be induced, the respiratory metabolism rate and the water loss of the corn are effectively reduced, enzyme activity is passivated, the loss of soluble sugar in the corn kernels is less, the retention rate of reducing sugar is higher, aging of the corn kernels is delayed, and the nutritional ingredients and the sensory quality of the waxy corn are greatly kept. The preservation method is free of additives, long in preservation time, few in technological process, high in equipment universality rate, high in treatment speed, easy and convenient to operate, easy to control and high in application and popularization value.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a method for long-term fresh-keeping of waxy corn at low temperature. Background technique [0002] Waxy corn mainly originated in Guangxi and Yunnan regions of my country, and is a natural variation type of common corn during the cultivation process. The amylopectin content in the waxy corn grain is very high, and it is rich in multivitamins, and the taste is soft, waxy and fragrant, so it is loved by consumers. However, the taste quality and nutritional value of waxy corn are affected by various factors such as its respiration, enzymatic hydrolysis mode, etc., making the post-harvest fresh-keeping treatment a key link in the production and circulation of waxy corn. In order to maintain the sweet and glutinous taste of waxy corn, the traditional processing method needs to strictly control the starting time of picking and the length of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/10
CPCA23B9/10
Inventor 牛豫华
Owner 西双版纳傣鲜生农业发展有限公司
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