Production method and application of vacuum packaged corn

Abstract

The invention relates to a production method and application of vacuum packaged corn. The method comprises the following steps: performing pulse high-pressure treatment, cleaning, blanching and cooling on corn, and then performing vacuum packaging, and performing intensive pulse light sterilization and high-temperature and high-pressure sterilization on the corn subjected to vacuum packaging to obtain the corn. By adopting the method disclosed by the invention, the corn damage can be reduced, the corn taste is improved, the production line cleaning frequency is reduced, and the bacterial colony level in the product is reduced.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a method for producing vacuum-packed corn and its application. Background Technology

[0002] Fresh corn kernels have a high water content and are extremely prone to breakage. During processing, factors such as cutting, free fall during transport between different stages, and the high pressure of vacuum packaging can easily cause breakage. Broken kernels, due to the leakage of juice, will become shriveled in the final product, affecting its sensory appeal and taste. Furthermore, corn kernels are rich in nutrients, and when broken, they lack the protection of the seed coat, making them more susceptible to microbial growth.

[0003] With current processing techniques, the texture of the finished product depends entirely on the ripeness of the raw material. Slightly overripe corn results in a hard texture and a heavy rind after processing. However, the uniformity of ripeness at harvest time cannot be guaranteed for fresh corn, leading to situations where the finished product is overripe and has a poor texture. Because corn is rich in nutrients, the juices released during the head and tail removal process can cause rapid microbial growth if this continues for an extended period, resulting in a sour and foul odor. This process is influenced by both corn enzyme activity and microbial proliferation. Furthermore, the processing of fresh corn only involves one step of high-pressure sterilization. Excessive sterilization intensity can easily lead to discoloration and unpleasant flavors. During continuous production, it is difficult to clean and disinfect equipment in a timely manner, resulting in increasingly higher levels of microorganisms on the surface of corn produced later. Therefore, with a fixed sterilization intensity, a higher initial microbial level will reduce the yield of the finished product.

[0004] Therefore, there is an urgent need to provide a vacuum corn production method that can reduce the frequency of cleaning on the production line, improve the taste of corn, and reduce the number of broken kernels. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a method for producing vacuum-packed corn and its application.

[0006] To achieve this objective, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a method for producing vacuum-packed corn, the method comprising:

[0008] (1) The corn is subjected to pulse high pressure treatment, washed, blanched, cooled and then vacuum packaged;

[0009] (2) The vacuum-packed corn is sterilized by pulsed light and high temperature and high pressure.

[0010] Preferably, the electric field strength of the pulsed high voltage treatment is 13-45 kV / cm, the pulse frequency is 45-330 Hz, and the time is 1-13 min.

[0011] Preferably, the cleaning includes bubbling cleaning and roller cleaning.

[0012] Preferably, the time for bubbling cleaning and roller cleaning is 2-8 minutes independently.

[0013] Preferably, the blanching process specifically includes blanching the washed corn in water at 80-95℃ for 1-5 minutes.

[0014] Preferably, the cooling process specifically includes: cooling the blanched corn with water at 4-30°C for 2-8 minutes.

[0015] Cooling treatment lowers the temperature of the corn during subsequent processing, preventing the rapid proliferation of high-temperature microorganisms and the drying out of the corn skin due to water loss.

[0016] Preferably, the intensity of pulsed light sterilization is 2-7 J / cm, the irradiation distance is 5-18 cm, the time is 13-65 s, and the irradiation is 2-8 times per second.

[0017] Preferably, the pulsed light sterilization is followed by high-temperature and high-pressure sterilization.

[0018] Preferably, the high-temperature and high-pressure sterilization temperature is 110-130℃, 0.1-0.22 MPa, and the time is 18-30 min.

[0019] Preferably, the high-temperature and high-pressure sterilization process further includes air drying.

[0020] Secondly, the present invention provides an application of the method for producing vacuum-packed corn according to the first aspect in the production of vacuum-packed corn.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] High-pressure pulsed treatment enhances the toughness of corn kernels, improving their puncture resistance and significantly reducing breakage caused by impacts and free falls during production. It also disrupts cell membrane structures, promoting water diffusion and improving the texture of overripe, hard corn, resulting in a softer, more tender, and juicier texture. Furthermore, high-pressure pulsed treatment significantly reduces the microbial level of the raw materials, as evidenced by a marked decrease in peroxidase activity in the treated kernels. This reduces contamination in subsequent processing steps, decreases washing frequency, and greatly improves production efficiency. Finally, pulsed light sterilization reduces initial microbial levels, minimizing rapid microbial growth in intermediate products and reducing the defect rate of final products. Attached Figure Description

[0023] Figure 1 This is a flowchart for enzyme activity detection.

[0024] Figure 2 This is a graph showing the enzyme activity detection results for Comparative Example 1.

[0025] Figure 3 This is a graph showing the enzyme activity detection results of Example 1.

[0026] Figure 4 This is a comparison image of corn colors.

[0027] Figure 5 This is a comparison chart showing the damage levels. Detailed Implementation

[0028] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention.

[0029] The technical solution of the present invention specifically includes: after removing the buds, leaves and filaments from the harvested raw materials and sorting them, pulse high pressure treatment is applied; after cutting off the head and tail, the raw materials are bubbled and rolled for cleaning and then blanched; after cooling and air drying, the raw materials are vacuum packaged; after pulse strong light sterilization and high temperature and high pressure sterilization, the raw materials are air dried.

[0030] Remove husks and silks: Using an automatic air-jet peeling device, fresh corn cobs are placed on the conveyor belt to remove husks and silks, and preliminary selection is carried out to remove overly old and damaged raw materials.

[0031] Sorting: Remove corn cobs that are cross-pollinated, damaged, too young, too old, of other varieties, or too small.

[0032] Pulsed high voltage treatment: After sorting, the corn is subjected to pulsed high voltage treatment. The corn falls directly into the conveying pool with a high voltage pulsed electric field. Under room temperature conditions, the treatment parameters of the high voltage pulsed electric field are: electric field strength 13-45kV / cm, pulse frequency 45-330Hz, and treatment time 1-13min.

[0033] The electric field strength for pulsed high-voltage processing can be selected from 13 kV / cm, 15 kV / cm, 18 kV / cm, 20 kV / cm, 22 kV / cm, 25 kV / cm, 28 kV / cm, 30 kV / cm, 32 kV / cm, 35 kV / cm, 38 kV / cm, 40 kV / cm, 42 kV / cm, and 45 kV / cm, etc. The pulse frequency can be selected from 45 Hz, 50 Hz, 80 Hz, 100 Hz, 120 Hz, 150 Hz, 180 Hz, 200 Hz, 220 Hz, 250 Hz, 280 Hz, 300 Hz, 320 Hz, and 330 Hz, etc., and the pulse duration can be selected from 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, and 13 min, etc. min, etc., other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0034] Pulsed high voltage technology is a technique that releases high voltage (usually thousands to millions of volts) instantaneously to form extremely short pulses (nanoseconds to milliseconds). The pulsed electric field can inhibit the activity of enzymes such as polyphenol oxidase and peroxidase in food, delay the browning of fruits and vegetables and food spoilage, and extend shelf life. The electric field strength, frequency and time of pulsed high voltage treatment have a significant impact on the effect. Pulsed high voltage treatment has the characteristics of pre-inactivating enzymes, pre-sterilizing, improving product taste and puncture resistance of corn kernels.

[0035] Pulsed high-pressure treatment enhances the toughness and puncture resistance of corn kernels, significantly reducing breakage caused by impacts and free falls during production. This treatment also disrupts cell membrane structures, promoting water diffusion and improving the texture of overripe, hard corn, resulting in a softer, more tender, and juicier texture. Furthermore, pulsed high-pressure treatment reduces the microbial level of the raw materials. By applying a microsecond-level pulsed electric field of tens of thousands of volts, it directly disrupts the cell membrane structure of microorganisms, causing leakage of cell contents and achieving highly efficient sterilization. This technology is highly effective in inactivating common foodborne pathogens such as Escherichia coli and Salmonella, and the treatment temperature is close to room temperature, avoiding the loss of heat-sensitive components. The pulsed electric field inhibits the activity of enzymes such as polyphenol oxidase and peroxidase in food, delaying browning in fruits and vegetables and food spoilage, thus extending shelf life. Testing of peroxidase activity in pulsed high-pressure treated corn kernels showed a significant reduction in activity. By reducing microbial levels and enzyme activity in corn kernels through pulsed high-pressure treatment, contamination in subsequent processing steps can be reduced, cleaning frequency can be decreased, and production efficiency can be greatly improved.

[0036] Head and tail removal: Select corn again to remove corn that does not meet the requirements in terms of color, shape, size, and maturity. Cut off the head and tail of the corn that has been selected and has good appearance and quality.

[0037] Bubble cleaning: The material is rinsed by water immersion bubble cleaning. The bottom of the cleaning tank is cleaned by the turbulence created by the bubbles. At the same time, light foreign objects such as corn silk and leaves float on the surface of the water and are removed by the circulating filtration system.

[0038] Roller cleaning: Bubble cleaning can only remove foreign objects on the surface, but foreign objects in the gaps between corn kernels need to be rinsed with high-pressure water. Roller conveying allows the corn cobs to tumble during the conveying process, ensuring that the corn cobs are rinsed with high-pressure water from all 360°. It can also separate the high-pressure rinsing water from the corn cobs in time. The water carrying foreign objects is filtered and then recycled by a high-pressure pump.

[0039] The time for bubble cleaning and roller cleaning is 2-8 minutes each. The time for bubble cleaning and roller cleaning can be selected as 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, etc. Other specific values ​​within the above range can also be selected, which will not be elaborated here.

[0040] Blanching: Use hot water at 80-95℃ to blanch the corn after high-pressure washing to inactivate enzymes. Blanching time is 1-5 minutes. This process serves to inactivate enzymes, solidify the pulp, and remove air.

[0041] Since the enzymes in fresh corn cobs remain active even at low temperatures, affecting the taste of the product during storage, it is necessary to inactivate the enzymes. Currently, blanching is the main method for inactivating enzymes, and it also serves to remove air. Blanching methods include steam blanching, hot water blanching, and microwave enzyme inactivation, which is a key process in the processing of fresh corn.

[0042] The temperature for blanching can be selected from 80℃, 82℃, 85℃, 88℃, 90℃, 92℃, 95℃, etc., and the time can be selected from 1min, 1.5min, 2min, 2.5min, 3min, 3.5min, 4min, 4.5min, 5min, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0043] Cooling: After blanching, the corn is placed in room temperature water at 4-30℃ to cool down for 2-8 minutes. This reduces the temperature of the corn during subsequent processing to prevent the rapid reproduction of high-temperature microorganisms and the drying out of the skin due to water loss.

[0044] The cooling temperature can be selected from 4℃, 8℃, 10℃, 12℃, 15℃, 18℃, 20℃, 22℃, 25℃, 28℃, 30℃, etc., and the time can be selected from 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0045] Vacuum packaging: The drained corn cobs are vacuum-packed using a vacuum packaging machine, and generally, retort-resistant packaging bags are used for packaging.

[0046] Pulsed light sterilization: Vacuum-packed corn cobs are laid flat without overlapping and irradiated with pulsed light. The upper and lower layers of the equipment are irradiated simultaneously to reduce the initial level of microorganisms. The intensity of the pulsed light sterilization is 2-7 J / cm, the irradiation distance is 5-18 cm, the irradiation time is 13-65 s, and the flashes are 2-8 times per second.

[0047] Pulsed light sterilization is a non-thermal physical technology that uses high-intensity, short-pulse (nanosecond to millisecond) broad-spectrum white light (including ultraviolet, visible, and infrared light) to instantly treat targets. Its core principle is the conversion of electrical energy into high-energy light pulses, releasing ultra-high light intensity in an extremely short time to inactivate microorganisms and modify materials. It utilizes the instantaneously released intense light to efficiently sterilize the surfaces of food and packaging materials, as well as water and air. This can reduce initial microbial levels, decrease the rapid proliferation of microorganisms in intermediate products while awaiting processing, and reduce the defect rate of subsequent finished products. The intensity, irradiation distance, and irradiation time of pulsed light sterilization have a significant impact on the sterilization effect.

[0048] Vacuum-packed corn can be sterilized by pulsed light, which can reduce the rapid proliferation of microorganisms in intermediate products while they are waiting for material and reduce the defect rate of subsequent finished products by 1-3 orders of magnitude.

[0049] The intensity of pulsed light sterilization can be selected from 2 J / cm, 3 J / cm, 4 J / cm, 5 J / cm, 6 J / cm, 7 J / cm, etc.; the irradiation distance can be selected from 5 cm, 6 cm, 7 cm, 8 cm, 9 cm, 10 cm, 11 cm, 12 cm, 13 cm, 14 cm, 15 cm, 16 cm, 17 cm, 18 cm, etc.; the irradiation time can be selected from 13 s, 15 s, 20 s, 25 s, 30 s, 35 s, 40 s, 45 s, 50 s, 55 s, 60 s, 65 s, etc.; and the number of times can be selected from 2, 3, 4, 5, 6, 7, 8, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0050] High-temperature and high-pressure sterilization: Sterilization is carried out using a sterilization autoclave at a temperature of 110℃-130℃, a pressure of 0.1-0.22MPa, and a sterilization time of 18-30min.

[0051] The temperature for high-temperature and high-pressure sterilization can be selected from 110℃, 112℃, 115℃, 118℃, 120℃, 122℃, 125℃, 128℃, 130℃, etc., the pressure can be selected from 0.1 MPa, 0.12 MPa, 0.15 MPa, 0.18 MPa, 0.2 MPa, 0.22 MPa, etc., and the time can be selected from 18 min, 20 min, 22 min, 24 min, 26 min, 28 min, 30 min, etc. Other specific values ​​within the above range can also be selected, which will not be elaborated here.

[0052] Air drying: After high temperature and high pressure, the moisture on the surface of the bag is dried by air drying, which reduces the appearance of water stains and the growth of microorganisms caused by the surface moisture.

[0053] Example 1

[0054] This embodiment provides a method for producing vacuum-packed corn, the method comprising:

[0055] (1) Use an automatic jet peeling device to remove the husks and silks of the corn, and perform preliminary selection to remove corn that is too old, too small, too tender, cross-pollinated, of other varieties, or damaged.

[0056] (2) The selected corn was subjected to pulsed high voltage treatment with an electric field strength of 25 kV / cm, a pulse frequency of 100Hz, and a time of 2 min to obtain pretreated corn.

[0057] (3) Cut off the head and tail of the pretreated corn, rinse the corn with water immersion bubble for 5 min; wash the corn with high pressure roller for 5 min;

[0058] (4) Use 90℃ hot water to blanch the corn after washing with high pressure rollers to inactivate enzymes for 2 minutes. After blanching and inactivating enzymes, use 18℃ water to cool down for 5 minutes. Then vacuum pack the drained corn.

[0059] (5) The vacuum-packed corn was sterilized by pulsed light. The intensity of the pulsed light sterilization was 5 J / cm, the distance was 10 cm, the irradiation time was 30 s, and the flashes were 3 times per second.

[0060] (6) Sterilize using an autoclave at a temperature of 123°C for 20 minutes. After sterilization, air dry to obtain the product.

[0061] Example 2

[0062] This embodiment provides a method for producing vacuum-packed corn, the method comprising:

[0063] (1) Use an automatic jet peeling device to remove the husks and silks of the corn, and perform preliminary selection to remove corn that is too old, too small, too tender, cross-pollinated, of other varieties, or damaged.

[0064] (2) The selected corn was subjected to pulsed high voltage treatment with an electric field strength of 40 kV / cm, a pulse frequency of 300 Hz, and a time of 1 min to obtain pretreated corn.

[0065] (3) Cut off the head and tail of the pretreated corn, rinse the corn with water immersion bubble for 8 min; wash the corn with high pressure roller for 8 min;

[0066] (4) Use 95℃ hot water to blanch the corn after it has been washed by the high-pressure rollers to inactivate the enzymes for 1 minute. After blanching and inactivating the enzymes, use 30℃ water to cool it down for 8 minutes. Then vacuum pack the drained corn.

[0067] (5) The vacuum-packed corn was sterilized by pulsed light. The intensity of the pulsed light sterilization was 7 J / cm, the distance was 15 cm, the irradiation time was 60 s, and the flashes were 2 times per second.

[0068] (6) Sterilize using an autoclave at a temperature of 130°C for 18 minutes. After sterilization, air dry to obtain the product.

[0069] Example 3

[0070] This embodiment provides a method for producing vacuum-packed corn, the method comprising:

[0071] (1) Use an automatic jet peeling device to remove the husks and silks of the corn, and perform preliminary selection to remove corn that is too old, too small, too tender, cross-pollinated, of other varieties, or damaged.

[0072] (2) The selected corn was subjected to pulsed high voltage treatment with an electric field strength of 15 kV / cm, a pulse frequency of 50 Hz, and a time of 10 min to obtain pretreated corn.

[0073] (3) Cut off the head and tail of the pretreated corn, rinse the corn with water immersion bubble for 2 min; wash the corn with high pressure roller for 2 min;

[0074] (4) Use 80℃ hot water to blanch the corn after washing with high pressure rollers to inactivate enzymes for 5 minutes. After blanching and inactivating enzymes, use 4℃ water to cool down for 2 minutes. Then vacuum pack the drained corn.

[0075] (5) The vacuum-packed corn was sterilized by pulsed light. The intensity of the pulsed light sterilization was 3J / cm, the distance was 5cm, the irradiation time was 15s, and the flashes were 6 times per second.

[0076] (6) Sterilize using an autoclave at a temperature of 110°C for 30 minutes. After sterilization, air dry to obtain the product.

[0077] Example 4

[0078] This embodiment provides a method for producing vacuum-packed corn. The only difference between this method and Embodiment 1 is that step (2) is to "treat the selected corn with pulsed high voltage, with an electric field strength of 10 kV / cm, a pulse frequency of 40 Hz, and a time of 15 min, to obtain pretreated corn". Other operations remain unchanged.

[0079] Example 5

[0080] This embodiment provides a method for producing vacuum-packed corn. The only difference between this method and Embodiment 1 is that step (2) is to "treat the selected corn with pulsed high voltage, with an electric field strength of 50 kV / cm, a pulse frequency of 350 Hz, and a time of 0.5 min, to obtain pretreated corn". Other operations remain unchanged.

[0081] Example 6

[0082] This embodiment provides a method for producing vacuum-packed corn. The only difference between this method and Embodiment 1 is that step (5) is to "sterilize the vacuum-packed corn with pulsed light. The intensity of the pulsed light sterilization is 1J / cm, the distance is 20cm, the irradiation time is 70s, and the light flashes once per second". Other operations remain unchanged.

[0083] Example 7

[0084] This embodiment provides a method for producing vacuum-packed corn. The only difference between this method and Embodiment 1 is that step (5) is to "sterilize the vacuum-packed corn with pulsed light. The intensity of the pulsed light sterilization is 8J / cm, the distance is 4cm, the irradiation time is 10s, and the flashing occurs 10 times per second". Other operations remain unchanged.

[0085] Comparative Example 1

[0086] This comparative example provides a method for producing vacuum-packed corn, which differs from Example 1 only in that step (2) is omitted, while other operations remain unchanged.

[0087] Comparative Example 2

[0088] This comparative example provides a method for producing vacuum-packed corn. The only difference between this method and Example 1 is that step (5) is omitted. Step (6) is "sterilization using a sterilizer at a temperature of 123°C for 30 minutes, followed by air drying to obtain the product". Other operations remain unchanged.

[0089] Comparative Example 3

[0090] This comparative example provides a method for producing vacuum-packed corn. The only difference between this method and Example 1 is that step (6) is omitted. Step (5) is to "sterilize the vacuum-packed corn with pulsed light. The intensity of the pulsed light sterilization is 7J / cm, the distance is 10cm, the irradiation time is 60s, and the flashing time is 5 times per second". Other operations remain unchanged.

[0091] Test Example 1

[0092] Puncture pressure test method: Replace the conical probe with a digital push-pull force gauge, hold the gauge and press the probe tip directly onto the center of the top of the corn kernel to puncture the corn kernel's seed coat, then read the maximum value of the digital display result.

[0093] Average total bacterial count test method: The test was conducted in accordance with the national food safety standard GB 4789.2-2022 "Food Microbiology Examination - Determination of Total Bacterial Count". The test result is the total bacterial count level of the sample before high temperature and high pressure sterilization.

[0094] Table 1

[0095]

[0096] As shown in Table 1, the vacuum corn prepared by the method described in this invention has good puncture resistance. The puncture resistance of the product can be improved by the treatment with a pulsed high-voltage electric field, reducing product damage during production. The pulse sterilization treatment can reduce the bacterial colony level of the product and reduce the cleaning frequency of the production line. Moreover, the pulsed high-voltage treatment has a greater effect on improving the puncture resistance under specific electric field strength, pulse frequency, and time. The pulse sterilization treatment has a better sterilization effect under specific intensity, distance, time, and frequency.

[0097] Test Example 2

[0098] Enzyme activity test

[0099] Test Principle: During vegetable processing, the tissues are damaged, and various enzymes are released from the cells, mainly peroxidase, catalase, ascorbic acid oxidase, and polyphenol oxidase. Among them, peroxidase is the most heat-resistant, and its activity affects the flavor and color of the product. The peroxidase substrates for peroxidase are mainly H₂O₂, guaiacol, guaiacol, benzidine, and o-phenylenediamine, all of which can serve as hydrogen donor substrates. Guaiacin is commonly used to test peroxidase activity. If the peroxidase is still active, guaiacol is oxidized to brown tetraguaiacol; otherwise, no reaction occurs.

[0100] Test methods such as Figure 1 As shown, the enzyme activity detection results of Comparative Example 1 are as follows: Figure 2 As shown, without high-voltage pulse treatment, its enzyme activity level is high. The enzyme activity detection results of Example 1 are as follows. Figure 3 As shown, after high-voltage pulse treatment, the activity of peroxidase was almost completely lost.

[0101] Test Example 3

[0102] Sensory evaluation

[0103] Ten trained evaluators were selected to score the corn prepared according to the examples and comparative methods according to the scoring criteria described in Table 2. The results are shown in Table 3.

[0104] Table 2

[0105]

[0106] Table 3

[0107]

[0108] As shown in Table 3, the vacuum corn produced by the method of this invention has a bright color and a consistent texture. Furthermore, pulsed high-voltage electric field treatment improves the product's taste, and corn treated under specific electric field strength, pulse frequency, and time exhibits better color and taste. Excessive pulsed light sterilization can affect the color of the corn kernels. In addition, corn that only undergoes pulsed light sterilization without high-temperature and high-pressure sterilization, even with increased intensity and extended sterilization time within a reasonable range, will have its taste affected after storage. This indicates that both pulsed light sterilization and high-temperature and high-pressure sterilization are indispensable.

[0109] In summary, corn prepared using the method described in this invention has a consistent texture with fewer broken kernels, reduces the production line cleaning frequency from four times to two times, and significantly reduces microbial levels before sterilization, which is beneficial for increasing the sterilization effect at the same sterilization intensity. Corn that has not undergone pulsed high-pressure treatment or whose pulsed high-pressure treatment is not within the scope of this invention has inconsistent texture, more broken kernels, requires a higher production line cleaning frequency, and its color darkens when the pulsed high-pressure intensity is too high; while corn that has not undergone pulsed high-intensity light sterilization has a higher level of microorganisms, and its color darkens when the pulse intensity is too high.

[0110] The applicant declares that this invention illustrates a method for producing vacuum-packed corn and its application through the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the product of this invention, addition of auxiliary components, and selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0111] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0112] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A method for producing vacuum-packed corn, characterized in that, The method includes: (1) The corn is subjected to pulse high pressure treatment, washed, blanched, cooled and then vacuum packaged; (2) The vacuum-packed corn is sterilized by pulsed light and high temperature and high pressure.

2. The method for producing vacuum-packed corn according to claim 1, characterized in that, The electric field strength of the pulsed high voltage treatment is 13-45 kV / cm, the pulse frequency is 45-330 Hz, and the time is 1-13 min.

3. The method for producing vacuum-packed corn according to claim 1 or 2, characterized in that, The cleaning process includes bubbling cleaning and roller cleaning.

4. The method for producing vacuum-packed corn according to any one of claims 1-3, characterized in that, The time for bubbling cleaning and roller cleaning is 2-8 minutes independently.

5. The method for producing vacuum-packed corn according to any one of claims 1-4, characterized in that, The blanching process specifically includes blanching the washed corn in water at 80-95℃ for 1-5 minutes.

6. The method for producing vacuum-packed corn according to any one of claims 1-5, characterized in that, The cooling process specifically includes: cooling the blanched corn with water at 4-30℃ for 2-8 minutes.

7. The method for producing vacuum-packed corn according to any one of claims 1-6, characterized in that, The intensity of the pulsed light sterilization is 2-7 J / cm, the irradiation distance is 5-18 cm, the time is 13-65 s, and the irradiation is 2-8 times per second.

8. The method for producing vacuum-packed corn according to any one of claims 1-7, characterized in that, The high-temperature and high-pressure sterilization process involves a temperature of 110-130℃, a pressure of 0.1-0.22 MPa, and a time of 18-30 min.

9. A method for producing vacuum-packed corn according to any one of claims 1-8, characterized in that, The high-temperature and high-pressure sterilization process also includes air drying.

10. The application of the method for producing vacuum-packed corn according to any one of claims 1-9 in the production of vacuum-packed corn.

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