| Sweet-waxy corn is one of the most favorable food. It possesses the function of clearing away heat, regulating spleen and stomach, improving indicators of digestion; meanwhile, it is benefit for urine, and the market prospects are bright. Sweet-waxy corn was limitedly used in people’s daily life because high moisture and short storage. To solve those problems, a systematic study was carried on using9different new varieties of sweet-waxy corn, which supplied by Liuhe experiment station in JAAS, for varieties selection of quick-freeze corn processing, and then key technology and quality changes during the storage were studied. The main results are as follows:(1) Sense organ quality that affect quick-freeze corn processing were chosen as indicators for fuzzy mathematical model. Jingtian No.2corn was then selected.(2) The comparison of three kinds of temperature scanning procedures, determined using a fast scanning method for corn in glass transition temperature of the research method is the best. Using a fast scanning method for different parts of maize DSC scanning, we obtain through the contrast of sweet, glutinous maize for glass transition temperature of-29℃～-32℃.(3) The optimal blanching conditions were confirmed (steam blanching,10min) on responses to PPO, POD and sensory quality, the corn of polyphenol oxidase and peroxidase activity has been inactivated, and maximum maintain maize nutritional quality, obtain better corn flavor; through experiments that the frozen temperature and time relationships, as well as on frozen corn quality influence.(4) Using quality monitoring analysis for one year experiment, we determine the processing technology of quick-frozen corn durability time for more than12months, and lay the foundation to further for the frozen corn processing research. |
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