Sweet corn has high nutritional value, good palatability, various processing varieties, and is welcomed by consumers. It is particularly favored by high-end hotels and restaurants and has become one of the new dishes on the table. Sweet corn processed products are also one of the important export-oriented products. In the world, except for the United States, the production of sweet corn and other processed products are few in other countries, while the demand in Western Europe and Southeast Asia is increasing. There is a broad market for the development of sweet corn production and processed products. First, the canning process There are two types of canned sweet corn, one is granular, and the other is paste. According to the taste of consumers can add a variety of seasoning products made of different flavors. 1. Grainy Sweet Corn Canning Process (1) Process Flow Raw Material Selection--â†’Clean--â†’Cleaning--â†’Boiling--â†’Threshing--â†’Rinse--â†’Delicate--â†’Exhaust--â†’Sealing--â†’ Sterilization-->cooling-->insulation-->labeling-->packaging. (2) Operation points 1 Raw material processing: Select the ear ear without spikes and ear without impurities as soon as possible according to the standard acceptance and rapid processing, do not allow backlog, prevent mechanical operation. 2 to clothing: use a knife to gently open the loquat leaf, pay attention to avoid scratching the grain, stripping the loquat leaf filigree. If it is too late for processing within 24 hours after the receipt, it is necessary to bring it into the low-temperature freezer. 3 Cooking: Cook at 100Â°C for 5 minutes to completely slurry the grains and maintain their tenderness and aroma. After steaming, cool in clean water. 4 Threshing: Threshing with a shovel or using a steel knife to grind granules. Threshing requires no embryos and reduces broken crumbs. 5 Rinsing: The slurry, fragments, embryos and filaments in the corn kernels are rinsed with warm water at 40Â°C. 6 with soup: According to the consumer's taste or the manufacturer's requirements modulation, can generally be configured according to the tank 2% sugar, 0.25% salt solution, boiled and filtered. 7 Canning: Assembled corn kernels and soups in a can type. Such as canned grain 300g, plus soup 130g (soup temperature 80 Â°C above). 8 Sterilization: Under the vacuum condition, the central temperature is 75Â°C, the air is sealed and sealed, and the cans are sterilized. Cool rapidly, keep the temperature at 372Â°C for 5 days and nights, then sign, label, pack, and store. 2. Pasty sweet corn canning process (1) process selection of raw materials - â†’ to clothing - - â†’ cleaning - â†’ enamel tablets - - â†’ ingredients - â†’ precooking - â†’ canning - â†’ exhaust - - â†’ Sealing - - - Sterilization - - - Cooling - - - - Insulation - - - Labeling - - - Packaging. (2) Operational points Raw materials, dressing, and cleaning processes are the same as those for canned sweet corn. The mash is used to clean the corn ears with a razor blade to scrape the corn pulp, and then add the raw corn pulp into a stainless steel pot, add 40kg of cool water with 60kg of corn syrup, and dissolve 3kg of granulated sugar and 0.5kg of refined salt. Mix evenly, immediately precooked, temperature controlled at 100 Â°C, stirring constantly to make it evenly heated, boil 1 - 2min can be loaded; General 7116 canister can hold 425g corn paste, then vacuum exhaust seal, cans sterilization , Cooling insulation rubbed cans, and then sign, labeling, packaging, storage. Second, corn cool (beverage) processing technology corn cool (beverage) is harvested milk ripe corn ear as raw material, after juice, degassing, homogenization, sealing and sterilization process, and add water, add sugar The beverages prepared after the acid is blended contain all the nutrients of sweet corn, such as vitamins, Amino Acids and mineral elements. Corn refreshing drinks are milky white or slightly yellow, and the corn tissue is evenly distributed in the juice. It is not stratified, has a clear fragrance, delicate taste and no impurities. It is an ideal new type of natural drinking crystal. 1. Process flow. Selection--â†’Precooking--â†’Beating--â†’Fine grinding--â†’Mixing--â†’Degassing--â†’Homogeneous--â†’Preheating--â†’Filling--â†’Sealing--â†’Sterilization-- â†’Cooling--â†’Insulation--â†’Packing. (1) Selection. Includes threshing, screening, and removal of filaments. After threshing, the spray-type continuous cleaning machine was used to clean the black granules, miscellaneous grains, worm-eaten grains, corn cobs, filaments and other impurities. (2) Precooked. Corn kernels are heat-treated with hot water or steam at a certain temperature. The general temperature is 95--100 Â°C, time 10--15min. Pre-cooking can be done in a sandwich pan or a continuous pre-cooker. (3) Beating. Beating is performed in a pulper to finely crush and ease the flow of corn while further removing impurities from the corn kernels. (4) fine grinding. Grind the corn tissue with a colloid mill and process it into a fine-grained, fluid corn syrup. (5) deployment. According to product production standards, corn syrup is formulated with water, sugar and other additives. The sugar content of the formulated corn syrup is generally above 10%, and the proportion of corn slurry is approximately 20%-50% of the finished product. The stirrer is turned on to charge and mix all the added substances to ensure that the product has a stable and uniform quality. A certain amount of sour agent such as citric acid, malic acid, etc. may also be added as appropriate, and the addition amount is 0.05%--0.2%. (6) Degassing. The corn tissue contains gas. In the process of stirring and conveying, the air exists in dissolved state or adsorbs on the surface of corn particles, which seriously affects the product quality. Degassing is carried out in a vacuum degasser, which is sprayed into a vacuum degassing tank through a sprayer device on the upper part of the degasser. Under certain vacuum conditions, the gas in the corn slurry is released and pumped away by a vacuum pump. During the degassing, the temperature of the corn slurry is controlled at 40--60Â°C, and the degree of vacuum in the tube is 70--90 kPa. (7) Warm up. The homogenized corn milk is preheated to facilitate the formation of a certain degree of vacuum after filling and sealing, so that when the sterilization operation is performed, the inflation of the packaging container due to the thermal expansion of the gas in the bottle will not occur, and the oxygen can also be prevented. Destruction of nutrients and pigments in the juice At the same time, since the preheated juice has a certain temperature, the sterilization time can be shortened and the sterilization effect can be improved. The preheating temperature of general glass bottles is controlled at 80--90Â°C; the temperature of pre-heated tin cans is controlled at 50--70Â°C. (8) Filling and sealing. Glass bottles can be vacuum sealed, hot exhaust seals can also be used. Yi Lagay tinplate cans must be sealed at a vacuum of 20-50 kPa to form a certain degree of vacuum inside the can. (9) Sterilization and cooling. The acidified corn milk, pH 4.6) still needs to be autoclaved. The general heating time is 10 minutes, and the sterilization time at the temperature of 116--121Â°C is 25--50 minutes, or ultra-high-temperature short-time sterilization, and it is cooled to below 40Â°C after 20 minutes. (10) Product inspection. The inspection items for corn (beverage) include sensory indexes such as color, flavor, and volume; physical and chemical indicators such as sugar content, acidity, pH, and heavy metals; and health indicators such as microorganisms. 1 Hygienic Index: Total Bacteria in Corn Cool (Beverage) Products 2 Physical and Chemical Indicators: Lead in Corn Cool (Beverage) Products

what is natural food color?

Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.

Natural Food Colorants,Natural Food Pigments, natural food color

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