Method for producing of canned corn

FIELD: food-processing industry, in particular, production of canned natural corn of milk and milk-wax ripeness stage.

SUBSTANCE: method involves removing covering leaves, stems and silky fibers from corn cob; washing corn cobs for removal of covering leaf and silky fiber remains; inspecting corn cobs; cutting off grains at primary processing station or house situated in corn growing regions; cleaning and washing delivered corn grains; blanching and cooling corn grains; charging into cans corn grains in conjunction with media containing sweetener and 3 wt% of salt; sealing and sterilizing. Natural sweetener is sugar used in an amount of 3 wt%, or water extract of stevia leaves having sugar substitution coefficient of 1:20, or stevia syrup having sugar substitution coefficient of 1:1,000, or powdered stevioside having sugar substation coefficient of 1:200. Corn grain and media are charged into cans in the ratio of 50:50. Vegetable and fruit fillers may be additionally introduced into canned food. Method allows the possibility for physical bulging of cans to be eliminated.

EFFECT: reduced consumption of power, decreased usage of process water, and increased production capacity.

2 cl, 6 ex

 

The invention relates to the canning industry and can be used in the production of natural canned corn in the milk and milky-wax ripeness.

The closest technical solution is a well-known method for the production of natural canned sweet corn, involving sorting of cobs, clean outer leaves, stalks and silky threads, cleaning ears with the removal of remnants of leaves and silky threads, inspection of ears, blanching corn, cool them under running cold water or in the shower, cutting grains, washing and cleaning grain from petals, lightweight grains and impurities, inspection, packing and grain filling liquid in the ratio of 60-65% and 40-35%, respectively, sealing and sterilization (Collection of technological instructions for canning, vol. 1, Canned vegetable, M., Agroniiteipp, 1990, pp.33-38).

The entire technological cycle of production of canned food should be carried out at specialized mechanized production lines.

Raw material for production of canned food is fresh sweet corn on the cob in the stage of breast maturity and milky-wax.

Canned foods are sugar, corn in dairy maturity in the form of whole grains, filled with a solution of sugar and salt, packaged in rebelsky containers, hermetically sealed and sterilized.

The disadvantage of this method is the following:

- the need for imports expensive, bulky mechanized production lines for the processing of corn due to the lack of domestic lines, the need for more production areas to processing enterprises;

- the need to deliver masses of raw materials to the production and timely removal of masses of highly perishable waste from enterprises, which constitute about 75% by weight of incoming material, i.e. the grain is 23-25% of the corn cob in the leaves;

- blanching corn on the cob leads to significant energy consumption for heating of large masses of the ear, passing then to waste;

the cooling process of the cob after blanching requires a large consumption of water for technological needs;

the ratio of grain and priming fluid of the order of 60-65% and 40-35%, respectively, leads to overflow cans and physical education marriage canned;

- content of sugar in the filling liquid of the order of 3% is not always justified, since the inclusion of sucrose in natural canned food that can be recommended for diet and preventive nutrition for diabetes patients, it is not possible to use them for this population group.

Technical the definition the present invention is the reduction of thermal energy (steam) at 70% and the amount of process water in the process of blanching and cooling corn, to exclude the possibility of physical education Bambara, the increase in the production of the product manufacture products preventive direction.

The technical result is achieved in that in the method of production of canned corn, including clearance from the outer leaves, stalks, silky threads, cleaning ears with the removal of remnants of outer leaves and silky threads, inspection of ears, blanching, cutting grains, washing and cleaning grain from lightweight beans and foreign and vegetable impurities, grain inspection, packing and grain filling liquid containing the natural sweetener and 3% salt, sealing and sterilization, clean outer leaves, stalks, silky threads, cleaning ears with the removal of remnants of outer leaves and silky threads, inspection cobs, cutting grains is performed on the primary processing or workshops in areas of growing corn, the process of blanching corn conduct the company after cleaning filtration, washing and inspection of delivered grain, as a natural sweetener use sugar in the amount of 3% or an aqueous extract from the leaves of stevia with the ratio of sugar substitute 1:20 or syrup from the stevia with the ratio of sugar substitute 1:100, or stevioside powder with factor replacement is sugar 1:200, and packing of grain filling liquid hold in the ratio of 50:50.

Technical result is achieved by the fact that produced by the proposed method preserves contain vegetable fillers.

Comparative analysis of the proposed technical solution with the prototype shows that the inventive method differs from the known fact that the primary processing of maize is produced off-site, shall be submitted to the primary processing of green peas and tomatoes, which excludes the delivery to the company of approximately 70% of waste in the form of outer leaves, silky threads and cores of the cob. This allows to drastically reduce transportation costs and improve sanitary and environmental condition of the enterprise; blanching the raw materials produced in the grain, and not on the cob, which significantly reduces the consumption of electricity, water, steam; replacement of sugar in canned food natural sweetener - stevia in the form of an aqueous extract, syrup stevia powder reveal allows you to create products preventive direction and eliminate the consumption of sugar; to expand the range of canned corn and increase the production of competitive, high biological value, high demand products.

The method is as follows.

Corn on the cob with covering the " forest " is delivered to the point of primary processing, located in the natural resources area.

Delivered corn in bulk in vehicles unloaded on concrete grounds, which is passed into the channels of the scraper conveyors to feed the cobs into a hopper, from which they Elevator served in the distribution hopper vibrating type. From the hopper the ears arrive at the cleaning unit from the outer leaves and silky threads (hackery).

In the process of cleaning the ears irrigated with water.

The cleaned cobs come on washing and cleaning machine, which removes the remaining leaves and silky threads, after which the ears do the inspection and then cutting grains.

Cut the grain pass on washing and cleaning of residue from the silky strands and leaves.

Prepared corn is loaded into containers, trucks, mounted on trucks, and delivered to the plant for further processing.

Delivered grain take in quality and weight, dosimat, wash, inspect, blanched in hot water in water bolansirovatsa, passed on filling.

Corn Packed in tin containers, pour the filling liquid containing 3% salt and natural sweetener in the form of an aqueous extract from the leaves of stevia with the ratio of sugar substitute 1:20 or syrup stevia factor is amany sugar 1:100, or reveal the powder with the ratio of sugar substitute 1:200.

The ratio of grain and priming fluid - 50:50%.

Filled with canned product containers tightly corked and sterilized.

For the production of canned vegetable toppings: carrots or sweet pepper, or sweet pepper and onions, prepared vegetables - peeled, washed, cut, inspected, blanched and chilled (carrot and sweet pepper) or blanshirovannuyu (Luke) is metered in the canning containers, then in accordance with the formulation dosed corn, pouring liquid, sealed and sterilized.

Examples of the method

Example 1. Corn on the cob with cover sheets from the field delivered to the point of primary processing vehicles in bulk and unload on concrete grounds. The retention ears no more than 12 hours

The cobs are loaded into the channels defined by the scraper conveyors for feed corn into a hopper, then to the distribution hopper vibrating type, from which the cobs come to the cleaning unit from the outer leaves and silky threads (hackery). The cleaned cobs come on washing and cleaning machine, which removes the remaining leaves and silky threads, then on the inspection conveyor, where rejected recondition the s instances.

Upon inspection of the ears take manually and is served by the piece on the machine for cutting grain (cutters)that are installed on the sides of the inspection conveyor.

Cut beans in hydroglobe served on the washing and cleaning of residue from the silky threads, pieces of the stem of the ear and leaves, loaded into containers, trucks, installed on the vehicle, and is sent to the company for further processing. The shelf life of cut grain to processing should not exceed 2 hours

Delivered raw take on the mass and quality in accordance with the regulatory documents, passed for final cleaning filtration, washing and inspection. The cleaned grain is fed to blanching for 2-3 min at a temperature of 85°S, and then goes on filling in the canning containers, pour the prepared filling liquid in the ratio of 50:50, representing thoroughly mixed 3%solution of salt and sweetener in the form of an aqueous extract of the stevia leaf.

An aqueous extract of the stevia leaf is prepared as follows: dried shredded or not the leaves of stevia mixed with cold water with a temperature of 19-22°when the proportion of leaves and water of 1:100. The mixture is heated to 98-100°and the extraction is carried out by infusion of the mixture at room temperature, t is the increase 7-15 h depending on the source of the content reveal in raw materials for the extraction of the stevia leaf, in addition to reveal water-soluble and pectic substances (Patent RF №2239333, ed. Sasso R.I., Arachova L.D., G. Pavlov. and other 21.04.03 year).

The gradual raising of the temperature of the exhaust up to 98-100°provides for dissolution of proteins and their diffusion into the solution before will happen the process of coagulation, which creates favorable conditions for the diffusion of sweet substances reveal in the extractant. Received 1%extract corresponds to a 20%increase in sugar syrup, which is dosed instead of sugar in the filling liquid. The temperature of the filling liquid must be at least 85°C. Packaged in packaging the product hermetically corked and sterilized.

Example 2. Corn for grain, prepared according to example 1 is filled with the prepared filling liquid in the ratio of 50:50. Pouring the liquid contains 3% salt and concentrated steiny syrup with a ratio of sugar substitute 1:100. Thoroughly mixed priming fluid is conveyed to the filling with the temperature below 85°C, after which the product is hermetically corked and sterilized.

Example 3. Corn for grain, prepared according to example 1 is filled with the prepared filling liquid in the ratio of 50:50. Pouring the liquid contains 3% salt and powder of the reveal with the ratio of sugar substitute 1:200. Thoroughly mixed priming fluid with temperature is below 85° With transmitted to the filling, after which the product is hermetically sealed and sterilized.

Example 4. Pepper is calibrated for size, after which it is washed in washing machines, clean from the stalks and seed, re-wash, inspect, blanched in hot water in the water for 1-2 minutes at a temperature of 70-80°C, cooled, cut into cubes, noodles or rings of any size and pass on filling in the canning containers, then in accordance with the formulation dosed corn, prepared in example 1, and the priming liquid, prepared according to examples 1, 2, 3 in the ratio of 50:50. The product is hermetically sealed and sterilized.

Example 5. Carrots are washed in washing machines to remove dirt, inspect, removing substandard raw materials and impurities, is cleaned at cleaning machines, re-inspect, cut into cubes the size verge of 8-10 mm or wedges with cross-sections 5×5 mm or slices of a thickness not exceeding 5 mm, blanched in hot water in boiling water for 1-2 minutes, cooled and passed on filling in the canning containers, then in accordance with the formulation dosed corn, prepared in example 1, and pour the filling liquid in the ratio of 50:50 prepared according to examples 1, 2, 3. The product is hermetically sealed and sterilized.

Example 6. Onion fresh sort, removing the damaged fruits, calibrated by size, cleaned the Ute from the outer leaves, the root lobes and neck, wash, inspect, dosimat, rinse under the shower, cut into circles with a thickness of 3-5 mm slices with a thickness of 15-20 mm and dosed in the canning containers, which are then metered in accordance with the formulation prepared according to example 4, peppers, corn, prepared in example 1, and the priming liquid in the ratio of 50:50 prepared according to examples 1, 2, 3. The product is hermetically sealed and sterilized.

The proposed method for the replacement of sugar with a natural sweetener stevia in its various modifications are possible, as shown by studies to develop canned corn diet and functional areas: preventive for patients with or predisposed to such diseases as diabetes, atherosclerosis, dental caries and other

This is especially important for such a product as canned corn, which are natural, and the content in their recipe of sugar according to the current technology does not allow to use them for the above categories of the population, especially patients with diabetes.

The proposed method of production of canned corn milk and milky-wax ripeness with fillers allows along with a range of canned corn to enhance their taste and nutritional advantages due to the inclusion in the formulation vysokovitaminnye raw materials, such to the to paprika, carrots, onions, and increase in total production of canned corn with a high biological value, high demand among consumers, and competitive in domestic and world markets.

1. Method of production of canned corn, including clearance from the outer leaves, stalks, silky threads, cleaning ears with the removal of remnants of outer leaves and silky threads, inspection of ears, blanching and cooling under running cold water or in the shower, cutting grains, washing and cleaning grain from lightweight beans and foreign and vegetable impurities, grain inspection, packing and grain filling liquid containing the natural sweetener and 3% salt, sealing and sterilization, characterized in that the clearance from the top of the leaves, stalks, silky threads, cleaning ears, removing outer leaves residue and silky threads, inspection of the ears, cutting grains is performed on the primary processing or workshops in areas of growing corn, the process of blanching and cooling of the grains of corn are conducted at the enterprise after cleaning and washing the delivered grain, as a natural sweetener use sugar in the amount of 3%, or an aqueous extract from the leaves of stevia with the ratio of sugar substitute 1:20, or sir is p from the stevia with the ratio of sugar substitute 1:100, or reveal the powder with the ratio of sugar substitute 1:200, and packing of grain filling liquid hold in the ratio of 50:50.

2. The method according to claim 1, characterized in that the canned additionally contain vegetable and fruit toppings.



 

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31 cl, 14 dwg

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