Soft packaged fresh corn processing technology

Fresh glutinous corn milk ripening period contains a variety of nutrients. Each 100 grams of fresh glutinous corn contains 11.20 grams of carbohydrates, 1.94 grams of protein, 0.40 grams of fat, 0.37 grams of crude fiber, 1.00 grams of cholesterol, 2.78 milligrams of calcium, 0.30 milligrams of iron. , sodium 98.60 mg, vitamin C 1.00 mg, calories 4.05 kcal, and linoleic acid, γ-linolenic acid, glutathione, sterols and so on. Eating fresh waxy corn has a certain effect on fitness, intestines and convergence.

Production of soft packaged fresh taro corn ear, spike body should be cone-shaped, 18-20 cm long; cob axis white, yellowish grain, larger particles, showing turbulence. The selected variety must be suitable for vacuum preservation processing. (The process is selected from Spring Chui No.7 fresh ear with a harvest period of about 75 days).

1, pretreatment

The raw materials must be pre-treated before processing to remove the spikes and tips and then wash with clean water.

2, the processing process

Including cooking and cooling. Use steaming or boiling method to make the raw material reach the basic degree of ripening, and then use a clean water of about 20°C to spray or dip the raw materials to reduce the surface temperature to about 60°C. It is then bagged and vacuum sealed. Put the cooked corn ear into a high-temperature steam cooking bag with a minimum of 9 filaments while hot. Note that the head must be inserted first, and all the contents should be 3-4 cm away from the bag mouth. After bagging, the vacuum packaging (G2-400/2L model) is used for processing. The vacuum degree (W) must be controlled between 0.08-0.10 MPa, the evacuation time is 20 seconds, and then the sealing heating is performed in 3-4 seconds. Thereafter, it is sterilized by pressurized steam or pressurized water at a high temperature and cooled to about 40°C. Finally, you can use a continuous dehydrator or hand wipe to remove water from the bag surface, and then pass strict inspections, pick out unqualified products, and then pack the finished product.

3, sensory index

Spike granulated products to achieve a certain sensory index. The product is light yellow, with intact and full kernels, no residue, no worms, no granules, no variegated color, and the grains are closely arranged and consistent in shape. The finished product is full of good glutinous corn flavor and odor.

4, physical and chemical indicators

The degree of vacuum (W) of the package is 0.08-0.095 MPa; the heavy metals such as lead, arsenic, and copper cannot exceed 1.0 mg/kg, 0.5 mg/kg, and 5.0 mg/kg, respectively; Meets commercial aseptic requirements.