特色水果玉米缓化加工工艺技术的研究

Studies on Processing and Melting Technology of Special Fruit Corn

以速冻水果玉米棒为原料,采用不同缓化工艺对速冻水果玉米棒的前处理过程进行研究,同时对水果玉米棒加工的3个重要工艺,即缓化、漂烫、杀菌进行研究,最终优化出特色水果玉米的最佳缓化加工工艺为40℃温水缓化,漂烫温度96±2℃,漂烫时间2~4 min;最佳杀菌工艺为121℃,25 min。

Take frozen fruit corn as raw material, study on the pretreatment processing of frozen sweet corn cob by using different melting technology. At the same time, the three important process of sweet corn cob processing （i.e., melting, blanching and sterilization） are studied. Eventually optimize the best melting processing technology of sweet corn. The results show that the best processing parameters are melting process is 40 ℃ warm water, blanching temperature is 96 ± 2 ℃ , blanching time is 2-4 min. The best sterilization processing are 121 ℃, 25 min.