Freshness keeping method of glutinous corn food

A fresh-keeping method and waxy corn technology, applied in food preparation, food science, special packaging objects, etc., can solve the problems affecting the development of waxy corn processed food and increasing the cost of waxy corn, so as to achieve cost reduction, long fresh-keeping period, and benefit The effect of promoting and popularizing the application

Inactive Publication Date: 2002-10-16
北京东方兴企食品工业技术有限公司
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  • Claims
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AI Technical Summary

Problems solved by technology

However, because the current processing methods are all processed and then packaged, quick cooling is implemented immediately after packaging, and it is sent to a freezer, and then it is always in a frozen state (that is: through the cold chain-refrigerated truck-freezer-refrigerated frame) until It is handed over to consumers, which greatly increases the cost of waxy corn, and because waxy corn is always in a frozen state, consumers must reprocess (such as heating) after purchasing it before importing it, which affects the development of waxy corn processed food.

Method used

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  • Freshness keeping method of glutinous corn food
  • Freshness keeping method of glutinous corn food

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Embodiment Construction

[0014] Below in conjunction with the fresh-keeping production method process flow chart of waxy corn food, provide embodiment, relevant concrete production process method is to operate as follows according to the order of process flow chart requirement:

[0015] 1. Take out the newly harvested waxy corn or the quick-frozen waxy corn from the cold storage to remove the husk. The waxy corn raw material requirements: white endosperm, protein content ≥ 10%, fat content ≥ 5%, total starch content ≥ 66%, Among them, amylose content ≥ 1.2%, amylopectin content ≥ 96%, firm and full without baldness, large grains with thin skin and no residue, soft and full, easy to be crushed by nails, broken and splashed, tissue does not shrink, and is not affected by diseases and insect pests And mechanical damage, moderate sweetness, smooth and fine ear length, 1,000-grain weight ≥ 300 grams, selected grains, the grains are light yellow, the content of glutinous rice in the milk-maturing stage is ab...

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Abstract

The present invention is freshness keeping method of glutinous corn food. Newly picked corn cobs or corn cobs after being fast frozen is first sorted to eliminate its coating and those disease and damaged ones and washed; their oxidizing and activating enzyme is then deactivated; and they are packed inside oxygen-insulating soft package, which is vacuum pumped and sealed, and finally disinfected for three times before being stored. Corn cob thus treated can be maintained at normal temperature for a period as long as six months without change in its fresh taste and fragrance. The present invention has relatively lower cost.

Description

technical field [0001] The invention belongs to the fresh-keeping technical field of a food processing method, and in particular relates to a normal-temperature fresh-keeping technology for cooked waxy corn food. Background technique [0002] Corn has been the staple food of the Chinese nation since ancient times, and waxy corn is even more beautiful in the world. Its taste, stickiness, and color make people never tire of eating it. Its grains are rich in nutrients such as protein, amino acids, vitamins, and trace elements. Among them, the nutritional value of protein and amino acid content is higher than that of glutinous rice, and the proportion of water-soluble protein and salt-soluble protein is higher, the proportion of alcohol-soluble egg is lower, and the content of lysine is 16%-74% higher than that of ordinary corn. The content is 8 times that of ordinary corn, and the edible digestibility is about 20% higher than that of ordinary corn. Therefore, glutinous corn is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/40A23L7/196B65D81/20
Inventor 胡其康赵军孙渺骞郑成军黄玉广乔荣群
Owner 北京东方兴企食品工业技术有限公司
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