CN105686029A - Quick-frozen sweet corn grains and preparing method thereof - Google Patents
Quick-frozen sweet corn grains and preparing method thereof Download PDFInfo
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Abstract
The invention discloses quick-frozen sweet corn grains and a preparing method thereof. The preparing method is characterized by including the following step of blanching, wherein sweet corn grains are put into boiling clean water to be blanched, the ratio of water to the sweet corn grains is 4:1-3:1, the temperature is 96-98 DEG C, and the blanching time is 75-85 s. By adopting the preparing method of the quick-frozen sweet corn grains, the blanching time is only as short as 75-85 s, and the problems that in the prior art, the blanching time of the sweet corn grains is long, nutritional ingredients of the prepared sweet corn grains are lost seriously, and quality indexes such as color and mouthfeel of the finished product are greatly reduced are solved effectively.
Description
Technical field
The present invention relates to food processing field, particularly to a kind of quick-freezing sweet corn kernel and preparation method thereof。
Background technology
Sweet corn is one of vegetables of developed country such as American-European, Korea S and Japan。In China, sweet corn is extensively planted due to sugar content height, suitable collection period length。Sweet corn plant is shorter, and tillering ability is relatively strong, and fruit ear bract has boot leaf。Seed is yellowish or white, and embryo is relatively big, and milk stage is real tender, rich in water soluble polysaccharide, vitamin A, vitamin C, fat and protein etc.。At present, sweet corn can be divided into again common sweet corn, super-sweet corn and reinforced sweet corn three class。Sweet corn, because having abundant nutrition, adds and melts the characteristic being integrated sweet, fresh, crisp, tender, deep in each stratum consumers。
But, after sweet corn is gathered, tissue is old and feeble rapidly, if by cryopreservation, can postpone its afterripening, keep the fresh of sweet corn kernel。But adopt the method to make sweet corn keep fresh at short notice only。If thinking, long-term maintenance is fresh, it is necessary to sweet corn kernel is carried out quick freezing process。
Prior art in sweet corn kernel quick freezing process processing procedure, is mostly adopting high temperature for a long time to its blanching, is making nutrient loss serious before quick freezing process, the quality index such as the color of finished product and mouthfeel is substantially reduced。Publication number is CN103859020A; name is called the patent of invention of a kind of quick-freezing sweet corn kernel processing technique, and quick-freezing sweet corn kernel processing technique disclosed in it adopts raw material elevator, sweet corn end shear, the spiral scalding machine of sweet corn, sweet corn stripping clothing machine, sweet corn thresher, winnower, continuous way blanching machine, the first frozen water cooler, the second frozen water precooler, vibration draining machine, fluidized bed type speed prepared food cabinet to freeze tunnel, grading oscillating screen machine。Adopting this inline process, efficiently solving in prior art the course of processing to Semen Maydis is only part line production, and labor efficiency is low, energy consumption is big, and the problem that yield is not high。And in this patent of invention, using steam niblet being carried out the blanching before quick-freezing, its blanching temperature is 93～100 DEG C, and the blanching time is generally 3～8 minutes。The blanching time is still longer。
Summary of the invention
It is an object of the invention to overcome the shortcoming of prior art, there is provided a kind of blanching time very short, preparation process can well keep the original local flavor of sweet corn kernel, its organoleptic indicator, sanitary index quick-freezing sweet corn kernel all reaching state food safety criterion and preparation method thereof。
The present invention is achieved by the following technical solutions:
The preparation method of a kind of quick-freezing sweet corn kernel, it is characterised in that comprise the steps:
The ratio of blanching: put into by sweet corn kernel in the clear water boiled and carry out blanching, described water and sweet corn kernel is 4:1～3:1, and described temperature is 96～98 DEG C, and the described blanching time is 75～85s。
Wherein, also comprise the steps: after blanching step
Cooling: the sweet corn kernel after scalding treatment is first used rapidly clear water spraying cooling to 60～70 DEG C, then carry out two-stage chilling, described first cooling stage is: cools down in 10～25 DEG C of normal-temperature water coolers, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 0～5 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C。
Further, containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 50 150ppm。
Wherein, also comprise the steps: after the cooling step
Draining: the sweet corn kernel after cooling being processed is sent in vibration draining machine and vibrate and drain, and the conveyer belt after described vibration draining machine is provided with blower fan, when from vibration draining machine, sweet corn kernel out passes through conveyer belt, it is dried up cooling by blower fan blowing cold air。
Wherein, drain after also comprise the steps:
Quick-freezing: the sweet corn kernel after draining is passed through instant freezer quick-freezing, described instant freezer is fluidization instant freezer, described fluidization instant freezer includes tiling sweet corn kernel fluid bed thereon, blow to the blower fan of sweet corn kernel on fluid bed with 6～8 meter per second wind speed under fluid bed, and the anti under fluid bed, conveyer belt constantly beaten plays one group of thick stick。
Further, described anti plays one group of thick stick is that triangle anti plays one group of thick stick。
Wherein, before blanching step, also comprise the steps:
Raw material is gathered: water content of gathering be 70%～73% sweet corn stand-by；
Raw material is checked and accepted: the sweet corn after gathering selects full seed, seed size and seed arrangement uniformly neat stand-by；
Peeling, silk of deflorating: by the sweet corn peeling after examination, silk of deflorating；
Threshing, cleaning: the sweet corn after peeling, silk of deflorating is placed in maize sheller and carries out threshing, afterwards sweet corn kernel is carried out in bubble washer。
Further, described raw material gather peeling, silk of deflorating time≤6 hours。
A kind of quick-freezing sweet corn kernel, it is characterised in that prepare according to the preparation method of quick-freezing sweet corn kernel described above。
A kind of device of the preparation method implementing quick-freezing sweet corn kernel described above; it is characterized in that, described device includes the maize sheller being sequentially connected with, spiral blanching machine, normal-temperature water cooler, frozen water cooler, vibration draining machine, fluidization instant freezer, grading oscillating screen machine。
Further, in the device of described quick-freezing sweet corn kernel, between described vibration draining machine and instant freezer, it is additionally provided with blower fan。
Wherein, in the device of described quick-freezing sweet corn kernel, it is provided with triangle anti in described instant freezer and plays one group of thick stick。
Beneficial effect
The preparation method of the quick-freezing sweet corn kernel of the present invention, the blanching time only has 75-85s, its blanching time is very short, efficiently solve in prior art the blanching time of sweet corn is longer, so that the quick-freezing sweet corn kernel nutrient loss prepared is serious, the problem that the quality index such as the color of finished product and mouthfeel is substantially reduced。
Generally believing in prior art that the blanching time is longer, it can be better to the effect of sweet corn kernel sterilization and enzyme denaturing。Therefore, the effect in order to ensure sterilization and enzyme denaturing is better, still adopts the longer blanching time。And the present invention experiment proves that, adopt the blanching time at 75-85s, temperature is the condition of 96-98 DEG C, it not only ensure that microorganism is thoroughly killed and loses activity with organized enzyme, it is fully achieved the purpose of sterilization and enzyme denaturing, and because adopting the shorter blanching time so that the nutrient loss of sweet corn kernel is less, and the quality index such as the color of finished product and mouthfeel is greatly improved。
The preparation method of the quick-freezing sweet corn kernel of the present invention is when draining, sweet corn kernel first passes through vibration draining machine, namely vibrosieve carries out vibration and drains, conveyer belt between linking vibrosieve and instant freezer is added with some blower fans simultaneously, make sweet corn kernel first pass through vibration draining machine vibration drain, after through blower fan blowout cold wind dry up so that sweet corn kernel drains more thorough, niblet is had again cooling effect by the cold wind of blower fan blowout simultaneously, can further sweet corn kernel be cooled down。
The preparation method of the quick-freezing sweet corn kernel of the present invention is in quick-freezing process, the haul triangle anti that is provided with off the net in instant freezer plays one group of thick stick, make in the process of quick-freezing, play thick stick and constantly beat haul guipure, thus the gap effectively increased between sweet corn kernel individuality, too increasing the contact area of cold wind and sweet corn kernel, ensure that sweet corn kernel individuality not adhesion mutually in quick-freezing process, rate of cooling is faster。
The preparation method of the quick-freezing sweet corn kernel of the present invention, preparation process can well keep original local flavor of sweet corn kernel, namely the quick-freezing sweet corn kernel prepared maintains its due color and luster, local flavor, the nutritional labeling simultaneously making sweet corn kernel is retained to greatest extent, and its organoleptic indicator, sanitary index all reach state food safety criterion。Sweet corn kernel after defrosting is no significant difference in local flavor, color and luster etc. and before quick-freezing, effectively ensure that the interior quality of quick-freezing sweet corn kernel and exterior quality。
The indices of the quick-freezing sweet corn kernel that the preparation method of the quick-freezing sweet corn kernel of the employing present invention prepares is as follows:
(1) organoleptic indicator
Color and luster: light yellow or golden yellow；Form: niblet size is uniform, and without broken kernel, the otch of niblet is neat；Impurity: without corn capillament, bract and other impurity, without returning frost phenomenon in packaging bag；Flavour, mouthfeel: boil 3～5 minutes with boiled water very hot oven, then taste, have sweet taste and the fragrance of this Sweet corn variety, and delicious and crisp is tasty and refreshing。
(2) physical and chemical index
Copper (in Cu)≤5.0 mg/kg, arsenic (in As)≤0.5 mg/kg, plumbous (in Pb)≤1.0 mg/kg。
(3) sanitary index
Total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams) < 3。Pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) do not detect。
Detailed description of the invention
The present invention is described below by specific embodiment。Unless stated otherwise, technological means used in the present invention is method known in those skilled in the art。It addition, embodiment is interpreted as illustrative, and unrestricted the scope of the present invention, the spirit and scope of the invention are limited only by the claims that follow。To those skilled in the art, under the premise without departing substantially from spirit and scope of the present invention, the various changes or the changes that carry out the material component in these embodiments and consumption fall within protection scope of the present invention。
Embodiment 1
The preparation method of the quick-freezing sweet corn kernel of the present embodiment comprises the steps:
(1) raw material is gathered: the optimal harvest time of sweet corn is milk stage, namely pollination after 18～30 days, start to calculate pollination time time generally with sweet corn 1 cun of (3.3 centimetres) left and right of female fringe discharge filigree。When gathering, the water content of sweet corn kernel should 70%～73%, and at this moment the mouthfeel of sweet corn, local flavor are best。Sweet corn after gathering can not stop for a long time in field and be exposed to the sun, and inundue extruding when transport and carrying, in order to avoid sweet corn kernel is damaged；
(2) raw material is checked and accepted: when gathering, the Bao Ye of sweet corn should be dark green。Full seed, color is yellow or faint yellow, uniform color, non-variegation grain, and seed size and seed arrangement are uniformly neat, and bald point, scarce grain, phenomenon of damaging by worms are not serious；
(3) peeling, silk of deflorating: sweet corn should be put in the cool after entering factory and the processing of peeling immediately。Not can exceed that 6 hours from gather time of processing of sweet corn, if can not process in 6 hours, it is necessary to putting in the fresh-keeping warehouse of about 0 DEG C the short time into stores。Manually peel off sweet corn bract, remove sweet corn palpus。The sweet corn removing bract to be handled with care, loads in special basket；
(4) select, classification: first by excessively old, excessively tender, excessively damage by worms, seed extremely irregular sweet corn cob is rejected。Have damage by worms a little, the sweet corn cob cutter of variegated grain cuts out damage by worms grain and variegated grain；
(5) threshing, cleaning: threshing carries out in special sweet corn thresher, the deep distance of threshing machine knife is withered whole by sweet corn cob diameter, it is to avoid sweet corn seed is cut deep or excessively shallow。Ruo Qie get is excessively deep, it is possible to cut sweet corn core, affects outward appearance and the mouthfeel of product；Cutting excessively shallow, the seed cut is few, and yield is low, wastes raw material。Adopt bubble washer that sweet corn kernel is carried out after threshing；
(6) blanching: blanching is the operation of most critical in processing of sweet corn process, must strictly control on the temperature and time of blanching。The effect of blanching have following some: the enzyme deactivation in sweet corn tissue can be made, because deepfreeze is without making enzyme lose activity, still carry out physiology and chemical reaction slowly, make the nutritional labeling of seed be destroyed；Blanching can also kill part microorganism and worm's ovum, it is ensured that the health of product and edible safety；Air in the sweet corn kernel of blanching is expelled from a part, decreases bulbs of pressure when ice crystal is formed when freezing, the increase resistance to turgor pressure, and alleviates the degree of oxidation of raw material accordingly, keeps color and luster and the nutrition of product。
Sweet corn kernel after threshing carrying out blanching immediately in spiral blanching machine, puts into by sweet corn kernel in the clear water boiled and carry out blanching, the ratio of described water and sweet corn kernel is 4:1, and described temperature is 96 DEG C, and the described blanching time is 85s。
(7) cooling: should cool down immediately through the sweet corn kernel of blanching, otherwise remaining heat can have a strong impact on quality, and such as colour-darkening, drying loss increases, and the quick-freezing time lengthens and wastes the energy, and also the breeding for microorganism provides condition。So cooling must be thorough in time, to guarantee color and luster and the quality of product。
Sweet corn kernel after scalding treatment first being used rapidly clear water spraying cooling to 60 DEG C, then carries out two-stage chilling, described first cooling stage is: cools down in 25 DEG C of normal-temperature water coolers, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 0 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C；Containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 150ppm。
(8) select: pick out cob bits, filigree, metachromatic granule and other exogenous impurities。In order to ensure product quality, improve productivity ratio, the pressure screened before alleviating packaging, carry out hand picking after cooling on a moving belt, reject saturating and broken niblet overdone, boiling hot。
(9) drain: drain the moisture that can remove sweet corn kernel surface, it is prevented that when freezing, surface moisture too much forms adhesion between ice cube and sweet corn kernel, affects outward appearance and net weight, it is also possible to reduce the consumption of electric energy。
Sweet corn kernel after cooling being processed is sent into vibrate in vibration draining machine and is drained, described vibration draining machine is vibrosieve, after soaking due to sweet corn kernel, water content is bigger, in order to improve dewatering effect, adding some blower fans on conveyer belt between vibrosieve and instant freezer, when by vibrosieve sweet corn kernel out by conveyer belt, it is dried up by blower fan blowing cold air, both can make sweet corn kernel drain more thorough, sweet corn kernel can be cooled down again further；
(10) quick-freezing: quick-freezing is to ensure that the deciding factor of product quality。The more fast product quality of freezing speed is more good, otherwise the more long quality of freeze-off time is more poor。The instant freezer of quick-freezing sweet corn kernel is fluidization instant freezer。Draining the sweet corn kernel after process and be laid on fluid bed, cold wind is blown from bottom to top by the many Fans under fluid bed with the speed of 6～8 meter per seconds, and making sweet corn kernel is suspension, and makes the central temperature of sweet corn kernel reach-18 DEG C。The complete sweet corn kernel of quick-freezing should adhesion mutually, surface is frostless；
In addition, for ensureing sweet corn kernel individuality not adhesion mutually in quick-freezing process, increase the contact area of cold wind and sweet corn kernel simultaneously, below fluid bed, add triangle anti play one group of thick stick, namely in fluid bed running, pass through to play thick stick constantly beat fluid bed, effectively increase the contact area of the gap between sweet corn kernel individuality and cold wind and sweet corn kernel, it is prevented that the product adhesion on fluid bed, increase fluid effect；
Described quick-freezing built-in temperature is-25 DEG C, and freeze-off time is 10 minutes。
(11) screening: the sweet corn kernel after quick-freezing is carried out further hand picking, rejects defective grain and particle；
Owing to quick-freezing sweet corn kernel mostly generally being carried out interim big packaging by prior art, deposit to freezer, after go to make-up room carry out again screening, fractional pack。Sweet corn kernel is little, and the sweet corn kernel that quick-freezing is good is vulnerable to temperature impact, and the ice clothing on surface easily melts, and in the process, due to the change of temperature, quick-freezing sweet corn kernel easily distils, thus causing that recrystallization and distillation occurs in product, affects product quality。Therefore, the present embodiment adopt carry out in process of production screening, fractional pack, avoid the temperature difference as far as possible, affect product quality。
(12) packaging: the sweet corn kernel after quick-freezing, screening is packed when-5～0 DEG C。Generally packing with polyethylene plastic bag, the quick-freezing sweet corn kernel weighing corresponding weight as required carries out pouch-packaged。Seal after packaging, in sealing, stamp the date of manufacture simultaneously, packaged finished product should carry out metal detection inspection, metal detector to test its sensitivity before using: Fe φ 1.0, SUS φ 1.2, pack complete product must be detected by metal detector for whole twice, prevent metallics from entering in finished product, come into the market, after vanning, be sent to freezer cold preservation immediately；
(13) cold preservation: by the quick-freezing sweet corn kernel cold preservation after packaging, the temperature of freezer is less than-18 DEG C, and relative humidity is 95%～98%。Temperature fluctuation range in freezer not can exceed that ± 2 DEG C, and otherwise temperature fluctuation is excessive there will be recrystallization and distillation, makes the ice crystal within corn tissue increase and destroy cell tissue, affects product quality。To leave enough spaces between buttress and buttress when piling up, circulate in order to air。
Effect: the quick-freezing sweet corn kernel that the preparation method of the quick-freezing sweet corn kernel of the present embodiment prepares, in light yellow color, color and luster is consistent, monomer adhesion, size is uniform, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams) < 3, pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) do not detect, and taste fragrance and the sweet taste with sweet corn after defrosting, and sugariness is sweeter。
Embodiment 2
The preparation method of the quick-freezing sweet corn kernel of the present embodiment comprises the steps:
(1) raw material is gathered: collecting time is latter 18 days of pollination, and the sweet corn after gathering can not stop for a long time in field and be exposed to the sun, and inundue extruding when transport and carrying, in order to avoid sweet corn kernel is damaged；
(2) raw material is checked and accepted: when gathering, the Bao Ye of sweet corn should be dark green。Full seed, color is yellow or faint yellow, uniform color, non-variegation grain, and seed size and seed arrangement are uniformly neat, and bald point, scarce grain, phenomenon of damaging by worms are not serious；
(3) peeling, silk of deflorating: sweet corn should be put in the cool after entering factory and the processing of peeling immediately。Not can exceed that 6 hours from gather time of processing of sweet corn, if can not process in 6 hours, it is necessary to putting in the fresh-keeping warehouse of about 0 DEG C the short time into stores。Manually peel off bracteal leaf of corn, remove Stigma Maydis。The sweet corn removing bract to be handled with care, loads in special basket；
(4) select, classification: first by excessively old, excessively tender, excessively damage by worms, seed extremely irregular sweet corn cob is rejected。Have damage by worms a little, the sweet corn cob cutter of variegated grain cuts out damage by worms grain and variegated grain；
(5) threshing, cleaning: threshing carries out in special sweet corn thresher, the deep distance of threshing machine knife is withered whole by sweet corn cob diameter。Adopt bubble washer that sweet corn kernel is carried out after threshing；
(6) blanching: the sweet corn kernel after threshing is carried out immediately in spiral blanching machine blanching。Putting into by sweet corn kernel in the clear water boiled and carry out blanching, the ratio of described water and sweet corn kernel is 3:1, and temperature 98 DEG C, the blanching time is 75s；
(7) cooling: the sweet corn kernel after scalding treatment is first used rapidly clear water spraying cooling to 70 DEG C, then carry out two-stage chilling, described first cooling stage is: cools down in 20 DEG C of normal-temperature water coolers, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 0 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C；Containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 50ppm；
(8) select: pick out cob bits, filigree, metachromatic granule and other exogenous impurities。In order to ensure product quality, improve productivity ratio, the pressure screened before alleviating packaging, carry out hand picking after cooling on a moving belt, reject saturating and broken niblet overdone, boiling hot。
(9) draining: by vibrosieve, the sweet corn kernel after cooling down, selecting is carried out dewatering, the rear some blower fans added by being connected on the conveyer belt between vibrosieve and instant freezer carry out cold wind and dry up, and further sweet corn kernel are cooled down；
(10) quick-freezing: divided by sweet corn kernel and carry out individual quick freezing in fluidization instant freezer, quick-freezing built-in temperature-35 DEG C, the quick-freezing time is 10 minutes；
Below fluid bed, increase triangle anti play one group of thick stick, in fluid bed running, pass through to play thick stick constantly beat fluid bed, effectively increase the contact area of the gap between sweet corn kernel individuality and cold wind and sweet corn kernel
(11) screening: the sweet corn kernel freezed is carried out further hand picking, rejects defective grain and particle；
(12) packaging: quick-freezing sweet corn kernel is packed when-5～0 DEG C。Generally packing with polyethylene plastic bag, the quick-freezing sweet corn kernel weighing corresponding weight as required carries out pouch-packaged。Seal after packaging, in sealing, stamp the date of manufacture simultaneously, packaged finished product should carry out metal detection inspection, metal detector to test its sensitivity before using: Fe φ 1.0, SUS φ 1.2, pack complete product must be detected by metal detector for whole twice, prevent metallics from entering in finished product, come into the market, after vanning, be sent to freezer cold preservation immediately；
(13) cold preservation: by the quick-freezing sweet corn kernel cold preservation after packaging, the temperature of freezer is-18～-22 DEG C, relatively wets as degree 95%～98%。Temperature fluctuation range in freezer not can exceed that ± 2 DEG C, to leave enough spaces when piling up between buttress and buttress, circulates in order to air。
Effect: the quick-freezing sweet corn kernel that the preparation method of the quick-freezing sweet corn kernel of the present embodiment prepares, in light yellow color, color and luster is consistent, monomer adhesion, size is uniform, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams) < 3, pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) do not detect, and taste fragrance and the sweet taste with sweet corn after defrosting, and sweet taste is moderate。
Embodiment 3
The preparation method of the quick-freezing sweet corn kernel of the present embodiment comprises the steps:
(1) raw material is gathered: collecting time is latter 25 days of pollination, and the sweet corn after gathering can not stop for a long time in field and be exposed to the sun, and inundue extruding when transport and carrying, in order to avoid niblet is damaged；
(2) raw material is checked and accepted: when gathering, the Bao Ye of sweet corn should be dark green。Full seed, color is yellow or faint yellow, uniform color, non-variegation grain, and seed size and seed arrangement are uniformly neat, and bald point, scarce grain, phenomenon of damaging by worms are not serious；
(3) peeling, silk of deflorating: sweet corn should be put in the cool after entering factory and the processing of peeling immediately。Not can exceed that 6 hours from gather time of processing of sweet corn, if can not process in 6 hours, it is necessary to putting in the fresh-keeping warehouse of about 0 DEG C the short time into stores。Manually peel off bracteal leaf of corn, remove Stigma Maydis。The sweet corn removing bract to be handled with care, loads in special basket；
(4) select, classification: first by excessively old, excessively tender, excessively damage by worms, seed extremely irregular sweet corn cob is rejected。Have damage by worms a little, the sweet corn cob cutter of variegated grain cuts out damage by worms grain and variegated grain；
(5) threshing, cleaning: threshing carries out in special sweet corn thresher, the deep distance of threshing machine knife is withered whole by sweet corn cob diameter。Adopt bubble washer that sweet corn kernel is carried out after threshing；
(6) ratio of blanching: the sweet corn kernel after threshing carries out blanching immediately in spiral blanching machine, puts into by sweet corn kernel in the clear water boiled and carry out blanching, described water and sweet corn kernel is 3.5:1, and temperature 97 DEG C, the blanching time is 80s；
(7) cooling:
Sweet corn kernel after scalding treatment first being used rapidly clear water spraying cooling to 65 DEG C, then carries out two-stage chilling, described first cooling stage is: cools down in 10 DEG C of normal-temperature water coolers, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 5 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C；Containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 100ppm。
(8) select: pick out cob bits, filigree, metachromatic granule and other exogenous impurities。In order to ensure product quality, improve productivity ratio, the pressure screened before alleviating packaging, carry out hand picking after cooling on a moving belt, reject saturating and broken niblet overdone, boiling hot。
(9) draining: the sweet corn kernel after cooling carries out dewatering by vibrosieve, the rear some blower fans added by the conveyer belt upper end being connected between vibrosieve and instant freezer are carried out cold wind and dry up, and further sweet corn kernel are cooled down；
(10) quick-freezing: divided by sweet corn kernel and carry out individual quick freezing in fluidization instant freezer, instant freezer temperature-25 DEG C, the quick-freezing time is 15 minutes；
Below fluid bed, add triangle anti play one group of thick stick, in guipure running, pass through to play thick stick constantly beat guipure, effectively increase the contact area of the gap between sweet corn kernel individuality and cold wind and sweet corn kernel；
(11) screening: the niblet freezed is carried out further hand picking, rejects defective grain and particle；
(12) packaging: quick-freezing sweet corn kernel is packed when-5～0 DEG C。Generally packing with polyethylene plastic bag, the quick-freezing sweet corn kernel weighing corresponding weight as required carries out pouch-packaged。Seal after packaging, in sealing, stamp the date of manufacture simultaneously, packaged finished product should carry out metal detection inspection, metal detector to test its sensitivity before using: Fe φ 1.0, SUS φ 1.2, pack complete product must be detected by metal detector for whole twice, prevent metallics from entering in finished product, come into the market, after vanning, be sent to freezer cold preservation immediately；
(13) cold preservation: by the quick-freezing sweet corn kernel cold preservation after packaging, the temperature of freezer is-18～-22 DEG C, and relative humidity is 95%～98%。Temperature fluctuation range in freezer not can exceed that ± 2 DEG C, to leave enough spaces when piling up between buttress and buttress, circulates in order to air。
Effect: the quick-freezing sweet corn kernel that the preparation method of the quick-freezing sweet corn kernel of the present embodiment prepares, in light yellow color, color and luster is consistent, monomer adhesion, size is uniform, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams) < 3, pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) do not detect, and taste fragrance and the sweet taste with sweet corn after defrosting, and sugariness is sweeter。
Embodiment 4
The preparation method of the quick-freezing sweet corn kernel of the present embodiment comprises the steps:
(1) raw material is gathered: collecting time is latter 30 days of pollination, and the sweet corn after gathering can not stop for a long time in field and be exposed to the sun, and inundue extruding when transport and carrying, in order to avoid sweet corn kernel is damaged；
(2) raw material is checked and accepted: when gathering, the Bao Ye of sweet corn should be dark green。Full seed, color is yellow or faint yellow, uniform color, non-variegation grain, and seed size and seed arrangement are uniformly neat, and bald point, scarce grain, phenomenon of damaging by worms are not serious；
(3) peeling, silk of deflorating: sweet corn should be put in the cool after entering factory and the processing of peeling immediately。Not can exceed that 6 hours from gather time of processing of sweet corn, if can not process in 6 hours, it is necessary to putting in the fresh-keeping warehouse of about 0 DEG C the short time into stores。Manually peel off bracteal leaf of corn, remove Stigma Maydis。The sweet corn removing bract to be handled with care, loads in special basket；
(4) select, classification: first by excessively old, excessively tender, excessively damage by worms, seed extremely irregular sweet corn cob is rejected。Have damage by worms a little, the sweet corn cob cutter of variegated grain cuts out damage by worms grain and variegated grain；
(5) threshing, cleaning: threshing carries out in special sweet corn thresher, the deep distance of threshing machine knife is withered whole by sweet corn cob diameter。Adopt bubble washer that sweet corn kernel is carried out after threshing；
(6) blanching: the sweet corn kernel after threshing should carry out blanching immediately, and blanching carries out in spiral blanching machine。The method of blanching is first to be boiled by clear water, and the ratio placing into sweet corn kernel, water and sweet corn kernel is 4:1, and temperature 98 DEG C, the blanching time is 85s；
(7) cooling: the sweet corn after blanching is used rapidly clear water spraying cooling to 65 DEG C, then carries out two-stage chilling,
Described first cooling stage is: cools down in the normal-temperature water cooler of 25 DEG C, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 5 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C；Containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 150ppm。
(8) select: pick out cob bits, filigree, metachromatic granule and other exogenous impurities。In order to ensure product quality, improve productivity ratio, the pressure screened before alleviating packaging, carry out hand picking after cooling on a moving belt, reject saturating and broken niblet overdone, boiling hot。
(9) draining: the sweet corn kernel after cooling carries out dewatering by vibrosieve, the rear some blower fans added by the conveyer belt upper end being connected between vibrosieve and instant freezer are carried out cold wind and dry up, and further sweet corn kernel are cooled down；
(10) quick-freezing: divided by sweet corn kernel and carry out individual quick freezing in fluidization instant freezer, instant freezer temperature-30 DEG C, the quick-freezing time is 12 minutes；
Below fluid bed, add triangle anti play one group of thick stick, in guipure running, pass through to play thick stick constantly beat guipure, effectively increase the contact area of the gap between sweet corn kernel individuality and cold wind and sweet corn kernel；
(11) screening: the sweet corn kernel freezed is carried out further hand picking, rejects defective grain and particle；
(12) packaging: quick-freezing sweet corn kernel should be packed when-5～0 DEG C。Generally packing with polyethylene plastic bag, the quick-freezing sweet corn kernel weighing corresponding weight as required carries out pouch-packaged。Seal after packaging, in sealing, stamp the date of manufacture simultaneously, packaged finished product should carry out metal detection inspection, metal detector to test its sensitivity before using: Fe φ 1.0, SUS φ 1.2, pack complete product must be detected by metal detector for whole twice, prevent metallics from entering in finished product, come into the market, after vanning, be sent to freezer cold preservation immediately；
(13) cold preservation: the temperature of freezer should at-18～-22 DEG C, relative humidity 95%～98%。Temperature fluctuation range in freezer not can exceed that ± 2 DEG C, to leave enough spaces when piling up between buttress and buttress, circulates in order to air。
Effect: the quick-freezing sweet corn kernel that the preparation method of the quick-freezing sweet corn kernel of the present embodiment prepares, in light yellow color, color and luster is consistent, monomer adhesion, size is uniform, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams) < 3, pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) do not detect, and taste fragrance and the sweet taste with sweet corn after defrosting, and sugariness is sweeter。
Claims (12)
1. the preparation method of a quick-freezing sweet corn kernel, it is characterised in that comprise the steps:
The ratio of blanching: put into by sweet corn kernel in the clear water boiled and carry out blanching, described water and sweet corn kernel is 4:1～3:1, and described temperature is 96～98 DEG C, and the described blanching time is 75～85s。
2. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 1, it is characterised in that also comprise the steps: after blanching step
Cooling: the sweet corn kernel after scalding treatment is first used rapidly clear water spraying cooling to 60～70 DEG C, then carry out two-stage chilling, described first cooling stage is: cools down in 10～25 DEG C of normal-temperature water coolers, makes the central temperature of sweet corn kernel control below 30 DEG C；
Described second cooling stage is: quickly cool down in the frozen water cooler of 0～5 DEG C, makes sweet corn kernel central temperature be rapidly decreased to less than 15 DEG C。
3. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 2, it is characterised in that containing sodium hypochlorite in the frozen water of described second cooling stage, the concentration of described sodium hypochlorite is 50～150ppm。
4. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 3, it is characterised in that also comprise the steps: after the cooling step
Draining: the sweet corn kernel after cooling being processed is sent in vibration draining machine and vibrate and drain, and the conveyer belt after described vibration draining machine is provided with blower fan, when from vibration draining machine, sweet corn kernel out passes through conveyer belt, it is dried up cooling by blower fan blowing cold air。
5. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 4, it is characterised in that also comprise the steps: after draining
Quick-freezing: the sweet corn kernel after draining is passed through instant freezer quick-freezing, described instant freezer is fluidization instant freezer, described fluidization instant freezer includes tiling sweet corn kernel fluid bed thereon, blow to the blower fan of sweet corn kernel on fluid bed with 6～8 meter per second wind speed under fluid bed, and the anti under fluid bed, conveyer belt constantly beaten plays one group of thick stick。
6. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 5, it is characterised in that it is that triangle anti plays one group of thick stick that described anti plays one group of thick stick。
7. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 1, it is characterised in that before blanching step, also comprise the steps:
Raw material is gathered: water content of gathering be 70%～73% sweet corn stand-by；
Raw material is checked and accepted: the sweet corn selecting full seed, seed size and seed arrangement uniformly neat sweet corn after gathering is stand-by；Peeling, silk of deflorating: by the sweet corn peeling after examination, silk of deflorating；
Threshing, cleaning: the sweet corn after peeling, silk of deflorating is placed in maize sheller and carries out threshing, afterwards sweet corn kernel is carried out in bubble washer。
8. the preparation method of a kind of quick-freezing sweet corn kernel according to claim 7, it is characterised in that described raw material gather peeling, silk of deflorating time≤6 hours。
9. a quick-freezing sweet corn kernel, it is characterised in that the preparation method of the quick-freezing sweet corn kernel according to any claim in claim 1 to 8 prepares。
10. the device of the preparation method of the quick-freezing sweet corn kernel implemented in claim 1 to 8 described in any claim; it is characterized in that, described device includes the sweet corn thresher being sequentially connected with, spiral blanching machine, normal-temperature water cooler, frozen water cooler, vibration draining machine, fluidization instant freezer, grading oscillating screen machine。
11. the device of the preparation method of enforcement quick-freezing sweet corn kernel according to claim 10, it is characterised in that be additionally provided with blower fan between described vibration draining machine and instant freezer。
12. the device of the preparation method of enforcement quick-freezing sweet corn kernel according to claim 10, it is characterised in that be provided with triangle anti in described instant freezer and play one group of thick stick。
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| CN106889438A (en) * | 2017-02-28 | 2017-06-27 | 安徽省农业科学院烟草研究所 | It is a kind of to be suitable to corn product steaming mixed with other cereal and preparation method thereof |
| CN107212087A (en) * | 2017-05-27 | 2017-09-29 | 湖北金吉祥速冻食品有限公司 | A kind of corn processing method for quick-freezing |
| CN108514074A (en) * | 2018-04-13 | 2018-09-11 | 吉林省农嫂食品有限公司 | The processing technology of nitrogen charging sweet corn kernel |
| CN108813447A (en) * | 2018-05-07 | 2018-11-16 | 王爱明 | A kind of production method of quick-frozen corn |
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| CN108813447A (en) * | 2018-05-07 | 2018-11-16 | 王爱明 | A kind of production method of quick-frozen corn |
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