Thawing Process Of Frozen Corn

At present, in the ready-to-use corn production, the edible quality of fresh corn and thawing methods of frozen corn are lack of theoretical research and technical guidance, it greatly affecting edible quality and effect of the corn. In this paper the fresh corn and frozen corn as the material to systematic study of the optimum consumption temperature of fresh corn and the optimum thawing technologic parameters of frozen corn. And then, the steam thawing, boiled thawing and microwave thawing best process conditions were determined, and it provides theoretical basis and practical guidance for the fresh-eating corn. The main content and results are as follows:(1) The optimum consumption temperature of steamed cornFresh corn was researched as the material to study the property characteristics and food quality in the edible temperature with the texture profile analysis(TPA) and sensory evaluation, respectively. Based on the comprehensive analysis of various TPA profile parameters and sensory evaluation, the optimum consumption temperature of steamed corn was determined as60℃, the results are as follows:hardness is4333.062g, adhesiveness is36.741g-s, sensory score is25.24(full marks is30points).(2)The thawing technical of frozen cornFresh corn was researched as the material to compared the TPA results and sensory evaluation of frozen corn with fresh corn at the optimum consumption temperature, and the maximum extent similar or identical results with fresh corn, which is the best thawing technical.To do the high pressure (115℃) steam thawing and atmospheric steam thawing time of the single factor experiment. The results show that:the high pressure (115℃) steam thawing time is15min, and the hardness is4386.549g, adhesiveness is19.170g·S, sensory score is23.34; Atmospheric pressure steam thawing time is20min, and the hardness is4438.278g, adhesiveness is20.823g·s, sensory score is21.83.To do the thawing time and water added of boiled thawing single factor experiment. The results show that, boiled thaw the process parameters is:thawing time is25min, in this condition, the hardness is4232.244g, adhesiveness is20.823g-s, sensory score is20.44; In the conditions of this experiment, the water added is2160mL of one corn, add water gradient is:each additional corn ear should be about to reduce300mL water.And to study the effects of microwave thawing time, thawing power, heating time, heating power for frozen corn. The results show that:The low power of the thawing samples to be a relative more uniform temperature distribution, the corn could be overall thawed. Thus, the frozen corn thaw power was determined as300w, thawing time as2.5min, heating power as550w, heating time as3.5min; In these conditions, the TPA results are as follows:hardness is5014.293g, adhesiveness is14.047g-s, sensory score is22.84. The study of the fresh corn optimum consumption temperature and frozen corn thawing technical, could improve the edible quality and palate of ready-to-use corn, provides data support and reference for ready-to-use corn research and eat.