Food and Fermentation Industries >

2019 , Vol. 45 >Issue 6: 159 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018973

Fresh corn preservation technology at normal temperature

  • SI Wanfang ,
  • YANG Fuxin ,
  • WANG Jinxin
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  • (College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306,China)

Received date: 2018-10-08

  Online published: 2019-04-18

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Abstract

Preservation at normal temperature of preservative agent prepared with different concentrations of sugar, salt and vinegar as materials for fresh corn preservation was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, salt and vinegar, the orthogonal experiment was used to determine the best compound preservation liquid and fresh corn preservation. The storage quality of fresh corn were investigated by sensory quality, weight loss rate, springiness and odor as a function of storage time. The results showed that the formula of composite preservative agent was sugar 3 g/L, salt 10 g/L and vinegar 5 g/L, the odor of fresh corn changed little, the plumpness of grains was better during the storage period of 30d, and the fresh-keeping effect was remarkable.

Key words： fresh corn; preservative agent; preserve at normal temperature

Cite this article

SI Wanfang , YANG Fuxin , WANG Jinxin . Fresh corn preservation technology at normal temperature[J]. Food and Fermentation Industries, 2019 , 45(6) : 159 -164 . DOI: 10.13995/j.cnki.11-1802/ts.018973

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