With the improvement of people's living standards, the market demand for fresh corn is also growing, and its preservation and processing is particularly important. However, since the edible portion of fresh corn is immature young fruit, the postharvest breathing metabolism is strong, the sugar is converted quickly, and it is easy to lose water and deteriorate, so it is difficult to store for a long time. If you want to store for a long time or the annual supply market, you must For quick-freezing or vacuum packaging.
one. Low temperature refrigeration
At room temperature, the sugar content of the sweet-scented corn in the postharvest decreased rapidly. The experiment showed that about 60% of the soluble sugar in the sweet corn at 1 day after harvesting was converted into starch; 10~(2 About 25% of the sugar is converted to starch in the next day. Although the low temperature of 0 °C has a significant inhibitory effect on the sugar conversion process, 6% of the soluble sugar is converted into starch in one day. The loss of sugar will obviously affect the fresh The unique flavor and fresh quality of corn are eaten, so fresh corn can not be stored for a long time, and it is not suitable for long-term release under normal temperature conditions.
The suitable storage temperature of fresh corn is -0.5 ° C ~ 0.5 ° C, relative humidity 95% ~ 98%, the processing and storage points are as follows.
1. Timely harvesting: timely harvesting is important to ensure the quality of fresh corn and to prolong its shelf life. Usually, the corn silk is slightly dry, and the ear of the corn is tightly held. When the nail is used, the corn kernel is rich in milk outflow, and the harvest is suitable when the taste is sweet and fresh.
2. Rapid pre-cooling: Pre-cooling is an important part of storage. For fresh corn, pre-cooling is especially important. The tender corn used for refrigeration requires rapid pre-cooling of the ear of corn to 0 °C within 1 to 2 hours after harvesting. The rapid cooling method suitable for fresh corn is vacuum pre-cooling and cold water cooling. When vacuum pre-cooling, the corn ear should be humidified in advance to prevent water loss; cold water pre-cooling can be sprayed, and the cooling water temperature is maintained at 0. °C~3°C, after pre-cooling, the floating water on the corn leaf is dried.
3. Storage: The pre-cooled corn ear is stripped of most of the eucalyptus leaves, leaving only one layer of endothelium, and placed in a box lined with fresh-keeping bags, each box containing 5~7.5 kg, and the sputum is stored. Note that the ventilation channel should be set when the pallet is used, and the storage temperature is kept constant, and the control is at -0.5 °C ~ 0.5 °C. It is generally not advisable to store corn in this storage method for more than 20 days.
two. Quick frozen deposit
Quick-frozen preservation is to freeze fresh corn in a 25~(2 condition, refrigerate at 18 °C after packaging,
To keep the corn sweet and tender. Quick-frozen can keep tender corn for half a year, and it is the most effective way to extend the supply period of fresh corn. The basic process of fresh-frozen tender corn preservation is: raw materials - to remove clothes, need to - pick - blanching - cooling - quick freezing - packaging - refrigeration (a 18 ~ (2). The specific practice is : Remove the fresh corn ear to the coat, choose the ear without the insect mouth for blanching, boil the boiled water for 8 minutes, add 5% o of salt and 2.5% o of citric acid in the blanching water.
This has a better flavor and color. Then quickly cool (cool with ice water or normal temperature water), drain in water, put it at a temperature of 25 ° C for quick freezing, freezing time is suitable for whole corn ear freezing. Finally, it is packaged in a composite film (single-sleeve package or 2~3 ear package), sealed, and frozen at 18 °C. If it is planned to sell the quick-frozen tender corn in the next 3-4 months without requiring long-term storage, from the point of view of production cost, the blanching program can be omitted directly for quick freezing and refrigerating, and boiled for 20 minutes while eating. Just fine.
three. Vacuum packaging at room temperature
First, the fresh corn ear is removed from the coat, and the ear without the insect mouth is selected to be boiled in boiling water for 8 minutes, and the water is drained and drained, and the single ear is vacuum-packed with a vacuum packaging machine. Then autoclave. Sterilization can be carried out by pasteurization, that is, the fresh corn is steamed for half an hour in a steamer, and then steamed for half an hour after 2 days; steam sterilization can also be used, that is, at a temperature of 125 ° C and a pressure of 0. The fresh corn was heated with steam for 10 minutes under conditions of .14 MPa (MPa). After the disinfection is completed, check the package for leaks, and finally store the intact corn in a box.
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