鲜食糯玉米剥皮工艺对比试验研究  

Comparative Tests of Technologies of Husking Fresh Glutinous Corn

作　　者：庞爱国[1] 邓宇[1] 李博[1] 任洪忱[1] 邢占强[1] 张海滨[1] 

机构地区：[1]黑龙江省农业机械工程科学研究院,黑龙江哈尔滨150081

出　　处：《农产品加工（下）》2012年第5期65-67,70,共4页Farm Products Processing

摘　　要：针对我国北方鲜食糯玉米机械剥皮困难的情况,对比分析4种不同剥皮工艺对糯玉米苞叶剥净率和玉米伤籽率的影响。结论表明,经过热烫工艺处理后,鲜食糯玉米苞叶剥净率优于其他3种工艺处理的剥净率;玉米伤籽率与切根工艺处理的玉米伤籽率几乎相同,而优于自然喂入和蒸汽枯萎工艺处理的糯玉米。热烫处理工艺是适合鲜食糯玉米剥皮的优先工艺,是一项有潜力的开发技术。On the ground that there exists a universal difficulty in mechanically husking fresh glutinous corn in northern China, through comparative analysis of the effects of four different glutinous corn husking processes on husking rate of the leafy husks and damage rate of corn seeds,the conclusion are induced.In the process of heating,the husking rate of fresh glutinous corn is higher than that in any other three processes;and its damage rate of corn seeds is almost equal to that in the process of root cutting and is superior to that in the process of natural feeding or steam wilting.Heating technology is suitable for husking fresh glutinous corn,which is a potential technology of development.

关 键 词：鲜食 糯玉米 剥皮工艺 剥净率 伤籽率 

分 类 号：S226.4[农业科学—农业机械化工程]