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Preservation and processing technology of fresh corn
Fresh corn refers to young corn with special flavor and quality, also known as Fruit corn. Compared with ordinary corn, it has the characteristics of sweetness, tenderness, tenderness and aroma. From the quality points of sweet corn, super sweet corn, sweet waxy corn, etc.; from the grain color points are black, purple, yellow, white and so on. With the improvement of people’s living standards, the market’s demand for fresh corn is also increasing, and its preservation and processing are particularly important. However, since fresh edible corn is eaten as immature young fruit, it has strong post-harvest and respiratory metabolism, fast sugar conversion, and is prone to dehydration and deterioration, so it is difficult to store for a long time. If you want to store for a long time or the annual supply market, Frozen frozen or vacuum packed. First, low temperature storage at room temperature, sugar content of sweet waxy corn after harvest rapidly decline, the test shows that at 30 °C, 1 day after harvest about 60% of soluble sugar into starch; 10 °C 1 day about 25 % of sugar is converted to starch, although 0 °C low temperature has a significant inhibitory effect on the sugar conversion process, but there is still 6% of soluble sugar in starch conversion to starch, the loss of sugar, will significantly affect the unique flavor of fresh corn and Fresh quality. Therefore, fresh corn can not be stored for a long time, and it is not suitable for long-term storage at room temperature. Fresh corn suitable storage temperature is 0 °C 0.5 °C, relative humidity 95% -98%, the main points are as follows. 1. Harvesting at a proper time Harvesting at an appropriate time is important for ensuring the quality of fresh corn and prolonging the storage period. Usually the corn silk is a little dry, the corn ear is tight and the corn kernels are rich in milk when the nails are used. It is advisable to harvest the sweet and tender grains. 2. Rapid pre-cooling Pre-cooling is an important part of good storage, especially for fresh corn. It is required that the ear of corn be quickly precooled to 0°C within 1-2 hours after harvesting. The rapid cooling method suitable for fresh corn is vacuum pre-cooling and cold-water cooling. In the vacuum pre-cooling, the ear of corn is humidified in advance to prevent water loss; the cold water pre-cooling can be sprayed, and the cooling water temperature is kept at 0°C. -3°C, after precooling, the floating water on the corn stalks is dried off. 3. Storage After the pre-chilled corn ear is stripped of most of the temporal lobe, leaving only a layer of endothelium, into the box lined with fresh-keeping bags, each box 5-7.5 kg, and store it. Pay attention to the stacking duct when leaving the stacking station. The storage temperature should be kept constant and controlled at 0°C and 0.5°C. This storage method is generally not more than 20 days. Second, quick-freezing preservation Fast-freezing is fresh corn at -25 °C rapid freezing, refrigerated at -18 °C after packaging, this method can guarantee the quality of six months, is the extension of fresh corn supply period is the most effective method. The basic process flow: raw materials → to remove the clothes → selection → blanching → cooling → quick freezing → packaging → refrigeration (-18°C). The specific method is to remove the fresh corn ear and remove the must, select the insect-free mouth and blanching, blanching and boiling water for 8 minutes is appropriate (add 50 ounces of salt and 2.5 citric acid in the rinsing water, so the flavor and Better color), and then quickly cooling (cooling with ice water or normal temperature water) drain water, placed in -25 °C for quick freezing, frozen time to the entire corn ear is appropriate. Then use a composite film packaging seal (single panicle packaging or 2-3 spike packaging), placed at -18 °C frozen, this method can guarantee a shelf life of up to six months. If long-term storage is not required, it is planned to be sold within 3-4 months. From the perspective of production costs, it is possible to dispense with fast-frozen storage directly for blanching and to boil water for 20 minutes when consumed. Third, vacuum packaging at room temperature storage This is a method of vacuum packaging high temperature sterilization at room temperature storage, storage period of up to one year. The basic process flow: raw materials → go to clothes except → → pick → boiling → cooling drain → vacuum packaging → sterilization → storage at room temperature. First, remove the ear of fresh corn, remove the beard, choose the ear of no insect in the boiling water for 8 minutes, remove and cool the water, and vacuum the packaging (vacuum packing machine). Then autoclave. Sterilization can be carried out by pasteurization, ie steaming with a steamer for half an hour, steaming for another two hours and then steaming for half an hour; pressure steam sterilization can also be used, temperature 125°C, pressure 0.14 Mpa, 10 minutes. After disinfecting, check the package for leaks. Pack the undamaged packaging at room temperature. It is also necessary to boil for 10-15 minutes when eating.
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