The fresh corn industry urgently needs to break through the bottleneck. Fresh corn is better than ordinary corn in terms of nutrition and taste. The liquid food is dragged on by the food, and the food and beverages are used by the food industry.庖 å´© å´© å´© 抛 抛 抛 è¡© è¡© 适 适 适 适 å å è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡© è¡©In the second session of the National Fresh Produce Maize Industry Conference organized by the Egyptian government, the research team of Wang Wensheng, the National Research Institute of Agricultural Fresh-keeping Technology, provided key technical issues for the storage of fresh corn in China. Made an opinion.
Wang Wensheng said that fresh corn is a general term. In the commercial production and sale of bulk food, fresh corn should specifically refer to sweet corn and waxy corn, not to the tender stage of ordinary corn. Sweet corn and glutinous corn are both used as raw materials for the unprocessed ear endosperm sweet kernels. Astragalus membranaceus (1) from radix cocoon, glutinous rice, glutinous rice, glutinous rice, rice, oysters ㄈå‡çš‡çš‡å…‹ä¿£ 俣潮2 ç¾å›¾æœ¬å£¬æœ¬å©µ 婵 ? 爸 爸 爸 爸 爸 äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äºCorn flavor, taste, and nutrient content when harvested. To achieve this goal is often more difficult than to control the decay of certain fruits and vegetables, because the sugar content of sweet and waxy corn will rapidly decline at room temperature. At field temperature, the respiration rate of sweet and waxy corn is about 8 times lower than 0°C. At 30°C, approximately 60% of the sucrose is converted to starch at 1 day after harvest; about 35% of sucrose is converted to starch at 1 day after picking at 20°C; about 10% at 1 day after picking at 10°C. % of sugar is converted to starch. The loss of sugar and changes in tissue structure will significantly affect its flavor and quality, so that fresh and sweet corn will not be as soft and palatable. With the further changes in internal quality, the surface freshness and luster of sweet and waxy corn kernels will change. And plumpness also fell. From this we can see that in order to maintain the high quality of sweet and waxy corn, rapid pre-cooling and then constant-temperature storage must be used to effectively increase the freshness of sweet and waxy corn.
At present, China adopts a constant temperature storage cold storage method to keep sweet and waxy corn less, and the construction and use of air-conditioned storage is not universal, resulting in difficult product quality assurance, which is a great disparity with developed countries. To solve the above problems, Wang Wensheng thinks that we should start from three aspects:
First, avoid using preservatives. If fresh-keeping sweet corn is soaked with preservatives (liquids prepared with preservatives, acid stimulating agents, antioxidants, etc.), even if the original form of corn is still within a few months, it is not damaged, but the quality indicators (including nutrition and Health indicators) are very difficult to maintain and can be described as "tangible quality."
Secondly, given that the current domestic air-conditioned storage building is not yet popular, and the effect of sweet-corn storage on air-conditioning is not very obvious, it is recommended that domestic sweet corn be stored in a refrigerated method, and rapid pre-cooling must be implemented and implemented. Using this storage method, sweet corn can be stored for about 25-30 days, and the taste is still acceptable.
Third, according to the requirements of processing higher-grade foods, we can draw on the processing technology of the Carolina State of the United States. The state is the main producer of sweet corn in the United States and has strict operating procedures for the storage of sweet corn. The practice is: The sweet corn harvested in the morning will be sent to special pre-cooling facilities within one hour, and then be refrigerated.
As for the main aspects of fresh-keeping corn processing, Wang Wensheng emphasized the following aspects:
The first is harvesting. Usually 18-22 days after silking of sweet corn is the harvest period. The coolest time of the day is the harvest time of sweet corn, that is, at night or in the early morning, during which time the temperature of the corn harvested is much lower than the temperature of the product harvested during the day. After harvesting, it is temporarily stored in a cool place and collected quickly. It is transported from the field to pre-cooling at processing or storage locations.
Followed by pre-cooling. Sweet corn should be pre-cooled as far as possible at a temperature of 0°C. The preferred method of pre-cooling is cold water pre-cooling. Cold water pre-cooling can be divided into immersed cold water or cold water spray. From the cooling effect, the former is more effective than the latter. Ice pack pre-cooling can be used directly in the transportation process and is a very effective way. Vacuum pre-cooling of sweet corn is also a good method, but at the same time pre-cooling should consider moisturizing (also by adding ice) to maintain the freshness of corn and increase the effectiveness of pre-cooling.
The last is refrigeration. Sweet corn after precooling should immediately be placed in cold storage for refrigeration. The storage temperature (product temperature) should be as close to 0°C as possible, and no freezing injury can occur. Therefore, the homogeneity of the cold storage temperature should be high, and the variation of the storage temperature should be small. The relative humidity of cold storage should be 95%-98% to maintain the freshness of sweet corn. (Reproduced in China Food Industry Network)
Wang Wensheng said that fresh corn is a general term. In the commercial production and sale of bulk food, fresh corn should specifically refer to sweet corn and waxy corn, not to the tender stage of ordinary corn. Sweet corn and glutinous corn are both used as raw materials for the unprocessed ear endosperm sweet kernels. Astragalus membranaceus (1) from radix cocoon, glutinous rice, glutinous rice, glutinous rice, rice, oysters ㄈå‡çš‡çš‡å…‹ä¿£ 俣潮2 ç¾å›¾æœ¬å£¬æœ¬å©µ 婵 ? 爸 爸 爸 爸 爸 äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äº äºCorn flavor, taste, and nutrient content when harvested. To achieve this goal is often more difficult than to control the decay of certain fruits and vegetables, because the sugar content of sweet and waxy corn will rapidly decline at room temperature. At field temperature, the respiration rate of sweet and waxy corn is about 8 times lower than 0°C. At 30°C, approximately 60% of the sucrose is converted to starch at 1 day after harvest; about 35% of sucrose is converted to starch at 1 day after picking at 20°C; about 10% at 1 day after picking at 10°C. % of sugar is converted to starch. The loss of sugar and changes in tissue structure will significantly affect its flavor and quality, so that fresh and sweet corn will not be as soft and palatable. With the further changes in internal quality, the surface freshness and luster of sweet and waxy corn kernels will change. And plumpness also fell. From this we can see that in order to maintain the high quality of sweet and waxy corn, rapid pre-cooling and then constant-temperature storage must be used to effectively increase the freshness of sweet and waxy corn.
At present, China adopts a constant temperature storage cold storage method to keep sweet and waxy corn less, and the construction and use of air-conditioned storage is not universal, resulting in difficult product quality assurance, which is a great disparity with developed countries. To solve the above problems, Wang Wensheng thinks that we should start from three aspects:
First, avoid using preservatives. If fresh-keeping sweet corn is soaked with preservatives (liquids prepared with preservatives, acid stimulating agents, antioxidants, etc.), even if the original form of corn is still within a few months, it is not damaged, but the quality indicators (including nutrition and Health indicators) are very difficult to maintain and can be described as "tangible quality."
Secondly, given that the current domestic air-conditioned storage building is not yet popular, and the effect of sweet-corn storage on air-conditioning is not very obvious, it is recommended that domestic sweet corn be stored in a refrigerated method, and rapid pre-cooling must be implemented and implemented. Using this storage method, sweet corn can be stored for about 25-30 days, and the taste is still acceptable.
Third, according to the requirements of processing higher-grade foods, we can draw on the processing technology of the Carolina State of the United States. The state is the main producer of sweet corn in the United States and has strict operating procedures for the storage of sweet corn. The practice is: The sweet corn harvested in the morning will be sent to special pre-cooling facilities within one hour, and then be refrigerated.
As for the main aspects of fresh-keeping corn processing, Wang Wensheng emphasized the following aspects:
The first is harvesting. Usually 18-22 days after silking of sweet corn is the harvest period. The coolest time of the day is the harvest time of sweet corn, that is, at night or in the early morning, during which time the temperature of the corn harvested is much lower than the temperature of the product harvested during the day. After harvesting, it is temporarily stored in a cool place and collected quickly. It is transported from the field to pre-cooling at processing or storage locations.
Followed by pre-cooling. Sweet corn should be pre-cooled as far as possible at a temperature of 0°C. The preferred method of pre-cooling is cold water pre-cooling. Cold water pre-cooling can be divided into immersed cold water or cold water spray. From the cooling effect, the former is more effective than the latter. Ice pack pre-cooling can be used directly in the transportation process and is a very effective way. Vacuum pre-cooling of sweet corn is also a good method, but at the same time pre-cooling should consider moisturizing (also by adding ice) to maintain the freshness of corn and increase the effectiveness of pre-cooling.
The last is refrigeration. Sweet corn after precooling should immediately be placed in cold storage for refrigeration. The storage temperature (product temperature) should be as close to 0°C as possible, and no freezing injury can occur. Therefore, the homogeneity of the cold storage temperature should be high, and the variation of the storage temperature should be small. The relative humidity of cold storage should be 95%-98% to maintain the freshness of sweet corn. (Reproduced in China Food Industry Network)
Goji Berry ( [Goji" means [happy") , also called wolfberry, has been used for thousands of years by herbalists in China to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity and overall well being. It has only recently gained popularity in the west, it has become so polar, in fact, the Time Magazine recently named the Goji berry as [super-fruit" of the year. A big reason why Goji berries have quickly become a favorite nutritional supplement is that its impressive list of ingredients. The Goji berry, also called the wolfberry, is a bright purplish red or purple red berry that comes from a shrub that is native to China. In Asia, goji berries have been eaten for generation in the hope of living longer.
Grade C Goji Berry,Grade C Dried Goji Berry,Grade C Wolfberry,C Grade Dried Goji Berries
ZHONGNING JIDING BIO SCIENCE DEVELOPMRNT CO., LTD. , https://www.jidinggouqi.com