Effects of Superheated Steam Blanching on Main Nutrients and Sensory Quality of Sweet Corn [过热蒸汽烫漂对甜玉米主要营养成分及感官品质的影响]

作者：Li G.; Zhang Y.^*; Liao N.; Liu G.; Zhao Z.; Wang M.; Huang C.; Li Q.

来源：中国粮油学报, 2022, 37(9): 85-93.

• Blanching
• Nutritional components
• Sensory quality
• Superheated steam
• Sweet corn

The sweet corn was treated by superheated steam under 110~140 ℃ for 1~5 min to explore the effects of superheated steam blanching technology on the main soluble sugar, carotenoids and color quality of sweet corn, with the untreated sweet corn using as the control. The results indicated that under the condition of proper superheated steam blanching, glucose and fructose in sweet corn had a higher retention rate of over 97%, and the contents of sucrose, zeaxanthin and lutein increased significantly, compared with the control group, increased by 177%, 33.3% and 28.0%, respectively.Besides, superheated steam blanching significantly improved the sensory quality of sweet corn such as brightness and yellow value of sweet corn. Comparing the effects of boiling water blanching, normal pressure steam blanching, and superheated steam blanching of 130 ℃for 1 min, on the contents of main soluble sugars and carotenoids of sweet corn, it was found that the pretreatment of sweet corn using superheated steam technology was more conducive to retaining the contents of main soluble sugars, carotenoids and other nutrients of sweet corn.