Waxy corn color preservation and processing
Waxy corn is a special type of corn, which is rich in protein, amylopectin, vitamins and a large number of selenium, magnesium and various trace elements. Because of its unique flavor and good health care function, it is very popular in domestic and foreign markets. However, due to the strong seasonal harvest of this product, the fresh period is short. At present, the solution to this problem is mainly the use of large quantities of frozen storage, which requires refrigeration at the time of sale. This will not only save a lot of energy and manpower, but also will not protect the organizational form of waxy corn (frozen corn is susceptible to blooming when cooked). The color protection and preservation technology introduced in this article adopts a series of color protection and preservation technologies, thus solving the technical problem of keeping fresh waxy corn at room temperature. (I) Raw materials and equipment Fresh corn cob reagent: citric acid, vitamin C, sodium sulfite, salt, calcium hydroxide. Experimental equipment: vacuum sealer, sterilizer (back pressure), precooker. (B) process of color expansion agent → precooked; raw material acceptance → shell peel silk → precooked → cooling → finishing classification → bag sealing → sterilization → cooling → drying → packaging → finished product. (III) Operational procedures 1. Raw material acceptance The maturity of waxy corn is appropriate, and the maturity of over-aged people, serious diseases, insect pests, and spikes are incomplete. Spikelets are not produced. 2. Shelling and removing silk While removing the shell, remove the ear tip and the base of the base that are too long at the top of the ear, and try to remove the silk on the corn. This process is as fast as possible. 3. Precooking When the water in the precooker boils, immediately add the already mixed propagator, and add the already processed corncob after mixing evenly. The amount of corncob to be completely soaked shall not preclude exposure to air. In corn, boil water for 9 minutes after boiling again. 4. Cooling In the precooker, pick up the cooked corncob and immediately cool it with running water for 15-20 minutes. 5. Arrange the grading corn cobs according to the length classification and drain on the shaker for about 10 minutes. 6. Sealed bagging The graded corn cobs are packed in a composite plastic bag and sealed under a pressure of about 0.10 MPa. Then the seals are checked for integrity. 7. Sterilization and sterilization conditions 10'-20'-10' is about 120°C, 0.02 MPa. 8. After cooling and sterilizing, cool with flowing water for about 20 minutes immediately until completely cooled. 9. Drying and packaging The hot water can be used to remove the moisture from the bag and then packaged. The product opening in the bag during sterilization should be removed during the packaging process. (D) Product quality standards 1. Sensory index color: color to maintain the original corn grain color, shiny, pleasing to the eye. Odor and taste: no cooking taste, with a soft, fragrant, sticky, sweet taste of glutinous corn. External morphology: corn cobs are complete, no defects in the particles, a small amount of water and silk are allowed to exist, and the same product size is basically the same. 2. Physical and chemical index additives: implementation of GB2760-86. Lead: Kilogram <1 mg. Arsenic: Kg < 0.5 mg. Aflatoxin: kilograms <5 micrograms. 3. Microbiological indicators Coliforms: 100 g <30 pathogens: not detected (5) Problems and discussions 1. The maturity of raw materials must be appropriate, the collection period is concentrated, and the day of collection is processed on the same day. 2. The speed of corn entering the pre-cooker should be as fast as possible after peeling and removing the silk, so as to avoid placement in the air. Otherwise it will cause oxidation to affect the color and flavor of the product. After precooking, it should be cooled in time and packaged quickly to avoid the influence of external factors. 3. The determination of the color protection agent formula, in the color protection agent, the main role of citric acid in the chelation and metal ions, to prevent browning, corrosion and sterilization; sodium sulfite is the main role of bleaching; Vc is mainly to prevent oxidation: The role of salt is mainly to improve the flavor and anti-corrosion; the role of calcium hydroxide is mainly calcium salt can be generated, improve the edible, so that the product taste good. Experiments have shown that 0.15% of citric acid, 0.06% of Vc, 0.06% of sodium sulfite, and 0.1% of salt and 0.03% of calcium hydroxide as basic formula can achieve good color protection and preservation effect. The experimental results have been verified by production. Achieved a good economic effect.
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