1994～1996年我们进行了甜玉米速冻加工技术研究。结果表明，甜玉米速冻加工保鲜期达6～8个月的关键技术是：鲜穗适采期为授粉后24～27d；漂烫比蒸煮效果好，时间为18min，冷点温度≥90℃；速冻温度为－38～－45℃；贮藏温度为－18℃。

We had studied on techniques of sweetcorn in fast-freezing and processing during 1994-1996.The results indicated that main techniques of sweetcorn in fast-freezing and processing of keep fresh peroid for 6-8 months:Optimumharvesing period of fresh ears is at 24-27 days polionation.Blanch for 18 minutes,It’s better then steam.The temperature of cold point≥90℃;The temperature of fast-freezing is-38℃～-45℃;The temperature of keeping is-18℃.