With the rise of corn food, deep processing of corn has also experienced unprecedented development. Traditional corn tea is to grind the corn and boil it to eat. Although rich in nutrition and beautiful in color, its taste is not good. On the basis of traditional processing, the products processed by modern high technology are used, and technologies such as low-temperature concentration, ultra-micro-homogenization, and low-temperature granulation are used to maintain the unique flavor of fresh corn, with golden color, rich flavor, and delicate texture. Easy to eat.
1. The main equipment cooking pot, colloid mill, degasser, negative pressure tank, ultra-high temperature instant sterilizer, filling machine, granulator and so on.
2. Formula fresh corn 100kg, water 200kg, white sugar 30kg, dextrin 10kg.
3. Process flow Maize→selection→threshing→cooking→beating→de-slag→vacuum degassing→ultra-fine rubber grinding→negative pressure concentration→mixing→granulation→drying→packing→finished products.
4. Operational points (1) The choice of ingredients used golden color, high sugar content, juicy, fresh, good flavor, moderate maturity, protein is not aging, high-quality fresh corn ear.
(2) The threshing fresh corn breaks easily when it is threshed. Therefore, artificial threshing can be used on the one hand, and on the other hand, rapid heating can be used to coagulate the protein, and after cooling, threshing can be performed to reduce the breakage rate of the corn.
(3) Cooking corn threshing, washed with water to remove impurities, in the stainless steel cooking pot, add 1 times the water to heat and boil, and then use warm fire for about 1h until the corn kernels are quite soft and rotten.
(4) Beating and slagging. Combine the cooked corn kernels together with the cooking liquid into a fine corn syrup in a beater. A two-channel beater is used to remove the corn husks and the corn cob slag that was brought in while beating.
(5) Vacuum degassing It is easy to mix large amounts of air during beating, and vacuum degassing is required to prevent oxidative discoloration of the corn syrup. The degassing temperature is maintained at about 50°C and the vacuum degree is 70kPa. The degassing flow rate can be flexibly controlled according to the equipment.
(6) Ultrafine rubber grinding uses a high-speed ultra-micro colloid mill, which is adjusted to the lowest gap for rubber grinding, and the ultrastructure of the corn pulp tissue can reach 0.05 μm, which not only changes the tissue structure of corn, but also prevents liquid layered sedimentation. And the taste is smooth and smooth.
(7) After negative pressure concentration, the corn slurry after grinding has a high water content and must be subjected to negative pressure concentration. When enriched, a multi-effect concentration tank can be used. The concentration temperature is controlled at 50°C and the vacuum degree is 80 kPa. During the concentration, attention is paid to stirring, which can solve the coking of the pan due to non-uniform heating, and accelerate evaporation. When the solids content reaches 60%, the concentration can be stopped and the liquid can be pumped out of the concentration tank.
(8) Blending The concentrated corn syrup is heated in a blending tank, and the auxiliary sugar, salt, etc. are added and stirred and used.
(9) High-Temperature Instantaneous Sterilization The instantaneous sterilization temperature is 130°C and the time is 20s. Due to the high concentration of solids after concentration, it is necessary to pay attention to the exhaust of the pump, and to grasp the flow of raw materials, not only to maintain the instantaneous high temperature of the product sterile, but not too long and produce coke and smell. The discharge temperature can be maintained at 50 °C. Because the product pan temperature is too high, it will affect the nutrition and flavor of corn tea; if the temperature is too low, it will be prone to microbial contamination, which will adversely affect the shelf life, so pay attention to the regulation of cooling water.
(10) Granulation The concentrated corn syrup is mixed according to the formula and processed into the required fine particles in the granulator, but no powder is allowed.
(11) Dewatering The recently granulated corn crystals contain a lot of water, and should not be stored for a long time. They need to be dried and dehydrated with a dehydration temperature of 50°C. Should pay attention to humidity, if conditions, the use of hot air drying effect is better.
(12) After the packaged product is naturally cooled, it is sealed and packaged according to demand, and the sealing must be strict so as to prevent resurgence.
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