甜加糯型鲜食玉米留层加工关键工艺研究

为了最大程度延长并保持甜加糯型鲜食玉米的营养成分和口感，对玉米加工工艺进行研究。首先，确定了需要保留玉米内部2～4片苞叶的加工要求；其次，以冀糯173甜加糯型鲜食玉米为研究对象，掌握了鲜食玉米苞叶包覆状态及其在穗柄上的生长分布规律，提出了先定位切割再利用内外层苞叶附着力的差异去除外层苞叶的加工工艺；然后，在开展鲜食玉米外部形态尺寸测量实验的基础上，设计了一种环状定位结构，并搭建了去苞叶设备；最后，通过合理留层试验对所提出的加工工艺进行了验证。结果表明：先经定位环定位切割穗柄，再经去苞叶设备处理的玉米能够苞叶合理留层2～4片，定位环参数为大内径53 mm、小内径41 mm、接触区8 mm、保护区2 mm、厚度2.5 mm。先定位切割再去除外层苞叶的加工工艺合理可行，能够实现甜加糯型鲜食玉米合理保留内层苞叶的加工目标。鲜食玉米留层加工工艺可为甜加糯型鲜食玉米留层加工生产线的设计和改进提供参考。

Study on the key technology of sweet and waxy fresh corn retaining processing

In order to prolong and maintain the nutritional composition and taste of the sweet and waxy fresh corn to the maximum extent, the corn processing technology was studied. Firstly, the processing requirement of retaining 2 to 4 inner leaves of bracts was determined. Secondly, taking Jinuo 173 sweet and waxy fresh corn as the research object, the covering state of fresh corn bracts and the growth distribution law on the stalk were grasped, and the processing technology of removing the outer bracts by positioning and cutting the outer bracts and using the difference in the adhesion of the inner and outer bracts was proposed. Then, based on the experiment of external shape and size measurement of fresh corn, a ring positioning structure was designed and the equipment of removing bracts was built. Finally, the proposed processing technology was verified by reasonable layer retention test. The results show that 2 to 4 leaves of bracts could be retained reasonably in the corn treated by the positioning ring first, and then by the bracteating equipment. The parameters of the positioning ring were 53 mm in the large inner diameter, 41 mm in the small inner diameter, 8 mm in the contact area, 2 mm in the protected area and 25 mm in thickness. The processing technology of positioning and cutting before removing the outer bracts is reasonable and feasible, which can realize the processing goal of retaining the inner bracts reasonably for sweet and waxy fresh corn. The process of fresh corn bracts retention can provide reference for the design and improvement of sweet and waxy fresh corn bracts retention processing line.