Production technology of corn beverage can

Abstract

The invention belongs to the technical field of corn processing, and particularly relates to a production technology of a corn beverage can, the corn beverage can comprises the following raw materials: 80-100 parts of sweet corn, 10-30 parts of carrot, 10-20 parts of wolfberry, 20-30 parts of red date, 10-20 parts of tremella, 20-30 parts of red bean, 10-20 parts of Chinese yam, 10-20 parts of pine nut, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt, the baking soda and the salt are added when the corn is cooked, so that the cooked corn is fragrant and sweet in mouth feel, and the taste of the corn is rich. Meanwhile, ice water is used for cooling the cooked corn, so that the taste of the corn can be further improved, the moisture in the corn can also be reserved, the corn kernels are full on the whole, the phenomenon that the corn kernels are sunken is avoided, and the food aesthetic feeling is improved; the soup base prepared by mixing the red dates, the Chinese wolfberry fruits, the tremella fuciformis, the red beans, the carrots and the traditional Chinese medicines is good in taste; the corn can has the effects of beautifying, preserving health, invigorating spleen and replenishing qi, the internal nutrient substances are more comprehensive and balanced, and the nutritional value of the corn can is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of corn processing, and in particular relates to a production process of canned corn beverage. Background Art

[0002] Sweet corn is a kind of corn. It contains a variety of vitamins and minerals that give it the characteristics of both fruit and vegetable. It is also called vegetable corn. It is an annual herbaceous plant of the genus Zea in the Poaceae family. Sweet corn is rich in nutrients. Every 100g of corn contains 106 kcal, 2.9g of cellulose, 4.0g of protein, 1.2g of fat, 22.8g of carbohydrates, 300mg of calcium, and other mineral elements and vitamins. At present, the taste of canned corn decreases after production, resulting in poor eating effect. In addition, canned corn has a single variety and monotonous nutritional ingredients, which cannot meet the nutritional needs of the human body. Summary of the invention

[0003] In order to solve the problems raised in the above background technology, the present invention provides a production process of canned corn beverage, which has the characteristics of good taste and high nutritional value.

[0004] To achieve the above object, the present invention provides the following technical scheme: a production process of canned corn beverage, comprising the following raw materials in the following proportions: 80-100 parts of sweet corn, 10-30 parts of carrots, 10-20 parts of wolfberries, 20-30 parts of red dates, 10-20 parts of white fungus, 20-30 parts of red beans, 10-20 parts of yam, 10-20 parts of pine nuts, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt;

[0005] Step 1: pre-processing, soaking red dates, wolfberries, white fungus and red beans by weight, and cutting carrots and yam into pieces for later use;

[0006] Step 2: Put the raw materials in step 1 into a container, add water and corresponding weight of sugar, boil for 1.5-2 hours, filter, and obtain soup;

[0007] Step 3: Put the corn kernels into clean water, add baking soda and salt, heat and boil, and cool with ice water after cooking;

[0008] Step 4: Mix 5-7 parts of corn kernels obtained in step 3 with 5-8 parts of soup, and then put them into cans;

[0009] Step 5: Seal the cans filled with corn, then disinfect and store them.

[0010] Preferably, the soaking time of the raw materials in step 1 is 3-5 hours. After soaking, the Tremella fuciformis is broken into small pieces.

[0011] Preferably, in the boiling step of step 2, firstly, boil at 60-70° C. with a low heat, then boil with a high heat, keep warm for 10-20 minutes, and finally boil with a low heat for 20-30 minutes.

[0012] Preferably, canning is performed in step 4, and a gap of 5-10 mm is reserved at the top of the can.

[0013] Preferably, the jars in step 4 are disinfected and sterilized before use, and are dried to prevent residual moisture inside the jars from affecting the quality of canned food production.

[0014] Preferably, there are two methods for threshing corn: machine threshing using a sweet corn thresher, and manual threshing using a knife to peel off the corn kernels along 1 / 2, and then using the back of the knife to scrape off the corn pulp attached to the corn cob and dispose of it in time.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] 1. The present invention adds baking soda and salt when cooking corn, so that the cooked corn tastes sweet, and uses ice water to cool the cooked corn, which can further improve the taste of the corn, and can also retain moisture in the corn, and the corn kernels are plump as a whole, avoiding the occurrence of corn kernel depression, thereby improving the beauty of food. The soup prepared by mixing red dates, wolfberries, white fungus, red beans, carrots and the above medicines makes the canned corn have the effects of beauty and health preservation and strengthening the spleen and qi, and the internal nutrients are more comprehensive and balanced, thereby improving the nutritional value of the canned corn. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Example 1

[0019] The present invention provides the following technical scheme: a production process of canned corn beverage, comprising the following raw materials in the following proportions: 80-100 parts of sweet corn, 10-30 parts of carrots, 10-20 parts of wolfberries, 20-30 parts of red dates, 10-20 parts of white fungus, 20-30 parts of red beans, 10-20 parts of yam, 10-20 parts of pine nuts, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt;

[0020] Step 1: pre-processing, soaking red dates, wolfberries, white fungus and red beans by weight, and cutting carrots and yam into pieces for later use;

[0021] Step 2: Put the raw materials in step 1 into a container, add water and corresponding weight of sugar, boil for 1 hour, filter, and obtain soup;

[0022] Step 3: Put the corn kernels into clean water, add baking soda and salt, heat and boil, and cool with ice water after cooking;

[0023] Step 4: Mix 5 parts of corn kernels obtained in step 3 with 7 parts of soup, and then put them into cans;

[0024] Step 5: Seal the cans filled with corn, then disinfect and store them.

[0025] Specifically, the soaking time of the raw materials in step one is 3 hours. After the soaking is completed, the white fungus is broken into small pieces.

[0026] Specifically, in the second step, the cooking step is to first cook at 60-70°C over a low heat, then boil over a high heat, keep warm for 10 minutes, and finally cook over a low heat for 20 minutes.

[0027] Specifically, canning is performed in step 4, and a 5 mm gap is reserved at the top of the can.

[0028] Specifically, the cans in step 4 are disinfected and sterilized before use, and are dried to prevent residual moisture inside the cans from affecting the quality of can production.

[0029] Specifically, there are two methods for threshing corn. Mechanical threshing uses a sweet corn thresher, and manual threshing uses a knife to peel off the corn kernels along 1 / 2, and then use the back of the knife to scrape off the corn pulp attached to the corn cob and dispose of it in time.

[0030] Example 2

[0031] The present invention provides the following technical scheme: a production process of canned corn beverage, comprising the following raw materials in the following proportions: 80-100 parts of sweet corn, 10-30 parts of carrots, 10-20 parts of wolfberries, 20-30 parts of red dates, 10-20 parts of white fungus, 20-30 parts of red beans, 10-20 parts of yam, 10-20 parts of pine nuts, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt;

[0032] Step 1: pre-processing, soaking red dates, wolfberries, white fungus and red beans by weight, and cutting carrots and yam into pieces for later use;

[0033] Step 2: Put the raw materials in step 1 into a container, add water and corresponding weight of sugar, boil for 1.5 hours, filter, and obtain soup;

[0034] Step 3: Put the corn kernels into clean water, add baking soda and salt, heat and boil, and cool with ice water after cooking;

[0035] Step 4: Mix 6 parts of corn kernels obtained in step 3 with 7.5 parts of soup stock, and then put them into cans;

[0036] Step 5: Seal the cans filled with corn, then disinfect and store them.

[0037] Specifically, the soaking time of the raw materials in step one is 4 hours. After the soaking is completed, the white fungus is broken into small pieces.

[0038] Specifically, in the second step, the cooking step is to first cook at 60-70°C over a low heat, then boil over a high heat, keep warm for 15 minutes, and finally cook over a low heat for 25 minutes.

[0039] Specifically, canning is performed in step 4, and a gap of 8 mm is reserved at the top of the can.

[0040] Specifically, the cans in step 4 are disinfected and sterilized before use, and are dried to prevent residual moisture inside the cans from affecting the quality of can production.

[0041] Specifically, there are two methods for threshing corn. Mechanical threshing uses a sweet corn thresher, and manual threshing uses a knife to peel off the corn kernels along 1 / 2, and then use the back of the knife to scrape off the corn pulp attached to the corn cob and dispose of it in time.

[0042] Example 3

[0043] The present invention provides the following technical scheme: a production process of canned corn beverage, comprising the following raw materials in the following proportions: 80-100 parts of sweet corn, 10-30 parts of carrots, 10-20 parts of wolfberries, 20-30 parts of red dates, 10-20 parts of white fungus, 20-30 parts of red beans, 10-20 parts of yam, 10-20 parts of pine nuts, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt;

[0044] Step 1: pre-processing, soaking red dates, wolfberries, white fungus and red beans by weight, and cutting carrots and yam into pieces for later use;

[0045] Step 2: Put the raw materials in step 1 into a container, add water and corresponding weight of sugar, boil for 2 hours, filter, and obtain soup;

[0046] Step 3: Put the corn kernels into clean water, add baking soda and salt, heat and boil, and cool with ice water after cooking;

[0047] Step 4: Mix 7 parts of corn kernels obtained in step 3 with 8 parts of soup, and then put them into cans;

[0048] Step 5: Seal the cans filled with corn, then disinfect and store them.

[0049] Specifically, the soaking time of the raw materials in step one is 5 hours. After the soaking is completed, the white fungus is broken into small pieces.

[0050] Specifically, in the second step, the cooking step is to first cook at 60-70°C over a low heat, then boil over a high heat, keep warm for 20 minutes, and finally cook over a low heat for 30 minutes.

[0051] Specifically, canning is performed in step 4, and a 10 mm gap is reserved at the top of the can.

[0052] Specifically, the cans in step 4 are disinfected and sterilized before use, and are dried to prevent residual moisture inside the cans from affecting the quality of can production.

[0053] Specifically, there are two methods for threshing corn. Mechanical threshing uses a sweet corn thresher, and manual threshing uses a knife to peel off the corn kernels along 1 / 2, and then use the back of the knife to scrape off the corn pulp attached to the corn cob and dispose of it in time.

[0054] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A production process for canned corn beverage, characterized in that: The raw materials include the following proportions: 80-100 parts of sweet corn, 10-30 parts of carrots, 10-20 parts of wolfberries, 20-30 parts of red dates, 10-20 parts of white fungus, 20-30 parts of red beans, 10-20 parts of yam, 10-20 parts of pine nuts, 30-40 parts of sugar, 10-20 parts of baking soda, and 5-10 parts of salt; Step 1: pre-processing, soaking red dates, wolfberries, white fungus and red beans by weight, and cutting carrots and yam into pieces for later use; Step 2: Put the raw materials in step 1 into a container, add water and corresponding weight of sugar, boil for 1.5-2 hours, filter, and obtain soup; Step 3: Put the corn kernels into clean water, add baking soda and salt, heat and boil, and cool with ice water after cooking; Step 4: Mix 5-7 parts of corn kernels obtained in step 3 with 5-8 parts of soup, and then put them into cans; Step 5: Seal the cans filled with corn, then disinfect and store them.

2. The production process of a canned corn beverage according to claim 1, characterized in that: The soaking time of the raw materials in step 1 is 3-5 hours. After the soaking is completed, the white fungus is broken into small pieces.

3. The production process of a canned corn beverage according to claim 1, characterized in that: In the second step, the cooking step is firstly to cook at 60-70° C. with a low fire, then to boil with a high fire, to keep warm for 10-20 minutes, and finally to cook with a low fire for 20-30 minutes.

4. The production process of a canned corn beverage according to claim 1, characterized in that: In step 4, the cans are filled and a 5-10 mm gap is reserved at the top of the can.

5. The production process of a canned corn beverage according to claim 1, characterized in that: The jars in step 4 are disinfected and sterilized before use, and are dried to prevent residual moisture inside the jars from affecting the quality of canned food production.

6. The production process of a canned corn beverage according to claim 1, characterized in that: There are two methods for threshing corn. The machine threshing uses a sweet corn thresher, and the manual threshing uses a knife to peel off the corn kernels along 1 / 2, and then uses the back of the knife to scrape off the corn pulp attached to the corn cob and process it in time.