Preparation method of high-antioxidant-activity corns

The invention discloses a preparation method of high-antioxidant-activity corn. A preparation process of the preparation method comprises the following steps: firstly, conveying mature corn into a fluidization chamber at a feeding speed of 1r/min-9r/min, and carrying out instant high temperature flu...

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Bibliographische Detailangaben
Hauptverfasser:	WANG LI, LI YONGFU, CHEN ZHENGXING, DUAN RONGQUAN, SHI FENG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of high-antioxidant-activity corn. A preparation process of the preparation method comprises the following steps: firstly, conveying mature corn into a fluidization chamber at a feeding speed of 1r/min-9r/min, and carrying out instant high temperature fluidization at a fluidization temperature of 120-180 DEG C for 20-140 seconds; and secondly, naturally cooling the fluidized corn on a cooling bed for 20-40 minutes, and bagging and sealing after the temperature is decreased to room temperature, so as to obtain the finished corn. According to the preparation method, by virtue of an instant high temperature fluidization method, the utilization rate of heat is increased, the integrity of the corn is remained, and the content of free phenol capable of being absorbed and utilized in the corn is increased, so that the antioxidant activity of the corn is improved.