CN103976308A - 一种免煮蕉芋粉 - Google Patents
一种免煮蕉芋粉 Download PDFInfo
- Publication number
- CN103976308A CN103976308A CN201410205672.6A CN201410205672A CN103976308A CN 103976308 A CN103976308 A CN 103976308A CN 201410205672 A CN201410205672 A CN 201410205672A CN 103976308 A CN103976308 A CN 103976308A
- Authority
- CN
- China
- Prior art keywords
- powder
- edible canna
- canna
- edible
- canna edulis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000005273 Canna coccinea Nutrition 0.000 title claims abstract description 104
- 239000000843 powder Substances 0.000 title claims abstract description 66
- 244000292211 Canna coccinea Species 0.000 title abstract description 87
- 239000002002 slurry Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000013049 sediment Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 229910052751 metal Inorganic materials 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000011343 solid material Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 241000234588 Canna indica Species 0.000 claims 17
- 238000009835 boiling Methods 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 3
- 230000001079 digestive effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 210000002784 stomach Anatomy 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 102000011759 adducin Human genes 0.000 description 2
- 108010076723 adducin Proteins 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及蕉芋深加工技术领域,尤其涉及一种免煮蕉芋粉。其由重量百分比为80-90%蕉芋原粉、10-20%甜味剂制成,制备步骤如下:(1)蕉芋原粉制备:新鲜成熟蕉芋去皮、清洗后研磨成浆料;经纱网过滤得到浆液;搅拌后转移上层浆液,残余固体物质倒弃;上层浆液静置沉淀后倒出上层清液,保留沉淀物,并加入清水按此步反复洗涤;将沉淀物铲出晒干,得到蕉芋原粉。(2)原料调配:按配比称量蕉芋原粉、甜味剂,经混合碾磨得到蕉芋细粉;低温烘干后,高温烘焙并快速冷却,得到所述免煮蕉芋粉。制得的免煮蕉芋粉细腻均匀,可用开水直接冲调成为蕉芋糊,无需煮制,食用方便美味,并有利于消化吸收,富含营养,男女老少皆宜,是一种天然保健食品。
Description
技术领域
本发明涉及蕉芋深加工技术领域,尤其涉及一种免煮蕉芋粉。
背景技术
蕉芋又名旱藕、蕉藕、藕芋,是一种适应性广、产量高的淀粉作物,生长在亚热带地区。通常所说蕉芋实为蕉芋根茎,其可供药用,富含淀粉、粗纤维、粗蛋白、还原糖、矿物质等营养成分,含有丰富的硒、钙、磷、铁等微量元素及17种氨基酸和维生素B、C,营养丰富,有补气、祛寒湿、化痰止咳、解毒、通便、健脾、和胃、润肠等作用。蕉芋硒元素含量尤其丰富,油脂含量低,对预防老年性心脑血管疾病、糖尿病等有极大好处。经常食用蕉芋能增强肠胃蠕动,帮助消化,健脾强胃,其系天然减肥食品。
现有技术中,人们均是将蕉芋加工为蕉芋粉丝后进行煮食。由于粉丝需要煮制,不方便人们食用;同时,粉丝为固体物质,不利于消化吸收;并且在长时间煮制过程中,蕉芋本身的营养成分有可能与其他物质发生反应或被高温破坏。
现有技术中,养生糊,因其品质柔腻,易于肠胃的消化吸收,男女老少皆宜,可生胃津、健脾胃、滋补养人,是一种非常健康的饮食方式。比如专利CN100360057C和CN103284098B分别公开的莲藕粉,是人们常食用的一种食品,通过开水直接冲调可成为莲藕糊,方便营养。
但由于蕉芋表面粗糙并带有残叶等杂质,容易混带泥沙,不易洗净,从而影响蕉芋糊的口感。并且蕉芋含有大量的长纤维,磨浆过滤后,余下的纤维残渣携带走大量粉质,得到的产率较低。同时,由于蕉芋中淀粉的分子量相对较大,用开水难以烫熟,不能直接冲糊。
发明内容
针对前述问题,本发明旨在提供一种可直接使用开水冲调成为蕉芋糊的免煮蕉芋粉,以方便人们食用。所采用的技术方案是:
一种免煮蕉芋粉,由重量百分比为80-90%的蕉芋原粉、10-20%的甜味剂制成;其制备方法包括以下步骤:
(1)蕉芋原粉的制备:选择新鲜的成熟蕉芋,冲洗表面泥沙后,去皮,再次清洗;得到的蕉芋块放入磨浆机中,加入重量为1-2倍的清水,研磨成浆料;所述浆液经30-80目纱网过滤得到滤渣和一次浆液;所述滤渣继续放入磨浆机加水研磨,再过滤,得二次浆液;将一次浆液和二次浆液合并,搅拌后静置2-5min,转移浆液,残余固体物质倒弃,重复此步2-4次,使洗净残余的泥沙;浆液继续搅拌后静置2-6h使沉淀,倒出上层清液,保留沉淀物,继续加入清水,按此步洗涤2-4遍;将所得沉淀物铲出,置于干净容器内晒干,得到蕉芋原粉。
(2)原料调配:按重量配比称量蕉芋原粉、甜味剂,混合后送入磨粉机中反复碾磨0.5-1h,得到蕉芋细粉;所述蕉芋细粉送入滚筒烘干机中先50-60℃烘干1-2h,结束后立即转移至10-15℃洁净的冷金属板上并均匀摊开,冷却10-30min;再转移至烘焙箱中100-120℃熟化1-2h,结束后立即转移至10-15℃洁净的冷金属板上并均匀摊开,冷却10-30min;分袋包装,得到免煮蕉芋粉。
进一步的,蕉芋去皮前与直径为1-2cm的石子按重量比1∶0.2-0.5的比例加入清洗笼中,不断翻滚并同时使用自来水冲洗20-40min。通过石子与蕉芋的摩擦,可将大部分泥沙和残叶等杂质去除。
在加工过程中反复洗涤,避免产品混有泥沙影响口感。去皮前先进行初步冲洗,去掉大部分泥沙和残叶等杂质,去皮后进一步清洗,并在洗浆过程中沉淀出比重较大的泥沙。结合三个步骤,最大程度去除泥沙杂质,以保证产品品质。
采用二次磨浆的方法,将首次研磨过滤后的残渣再次研磨,其中的长纤维被进一步粉碎,长纤维夹带的粉质被洗出,从而提高产品最终产率。并且,加水研磨可以获得粒度更细的粉末。
过滤和洗浆也是制备的关键。本发明所采用的滤网目数更高,以保证蕉芋粉粒度足够细小,从而保证开水冲糊时蕉芋粉能够充分熟化。多次洗浆,去除残余杂质,提高产品品质;而各个营养成分因锁定在淀粉分子中不会流失。
蕉芋粉先低温除去过量游离水,避免有水情况下直接高温烘干导致蕉芋粉中的淀粉完全变性,由于淀粉的粘性而导致板结。低温烘干之后高温进一步半熟化,半熟化后的蕉芋粉使用开水可直接冲调成糊,并最大程度保持原有质地。同时,使蕉芋粉得到充分干燥。
烘干或烘焙结束后,因蕉芋粉的温度较高,淀粉分子活动强烈。在有限的区域内,淀粉分子重新排列,并通过氢键相互连接,线性分子缔合形成不溶性沉淀,导致溶解度减小,不利于蕉芋粉冲糊。通过对所得蕉芋粉进行快速冷却,可以防止淀粉分子发生团聚,保持细度;同时避免长时间冷却过程中蕉芋粉发生吸水致使板结。
进一步的,所述甜味剂包括蔗糖、葡萄糖、麦芽糖或木糖醇。选用不同的甜味剂以适用不同人群,或获得不同口感。蔗糖是最常用甜味剂,价格低廉;葡萄糖可直接参与新陈代谢,比任何其他单糖都容易被吸收;麦芽糖具有补虚健脾,美容养颜的功效,适于女士食用;木糖醇的甜度是蔗糖的1.2倍,且含热值低,适用于减肥食品。
进一步的,所述的蕉芋粉中还添加入重量比为0.2-0.5%的食用盐。添加适量食盐后,可以增强淀粉分子间的凝聚程度,提高蕉芋糊粘度;并使品尝者产生味觉对比,进一步提升蕉芋糊的口感,使其更顺滑、甜香;而含有适量盐分也利于消化吸收。
本发明中的免煮蕉芋粉的加工方法简单、易操作,无需较复杂的工业设备,无需多人工,生产成本低廉。由本发明得到的免煮蕉芋粉细腻均匀,可直接使用开水冲调成为蕉芋糊,因无需其他煮制过程,食用方便美味;其最大程度保留蕉芋固有的各个营养成分;同时具有易消化吸收的特点,可生胃津、健脾胃、滋补养人,是一种具有保健作用的绿色食品。并且本发明的产品所用原料是纯天然成分,无任何有害添加剂,可工业化生产,具有良好的社会经济效益。
具体实施方式
下面结合具体实施例对本发明做进一步的详细说明。
实施例1
(1)首先制备蕉芋原粉:
①选择新鲜的成熟蕉芋,和重是蕉芋0.2倍的直径约1.5cm的石子加入清洗笼中,不断翻滚并同时使用自来水冲洗30min,去除蕉芋表面泥沙和残叶;结束后,人工去掉表皮并再次用清水洗净;
②与经处理的蕉芋加入重量为1倍的清水,放入磨浆机中研磨成浆料;浆液经过30目的纱网过滤,分离出浆液和滤渣,滤渣再次研磨、过滤,合并两次浆液,提高产率;
③浆液搅拌后静置2min,待比重较大的残余泥沙沉入底下,转移上层的浆液,残余固体物质倒弃;重复此步2次,洗净残余的泥沙,避免影响产品品质;
④浆液继续搅拌后静置2h,细粉沉淀后倒出上层清液,保留沉淀物;继续加入清水,拌起沉淀物,重复此步再洗涤2遍;
⑤铲出所得沉淀物,置于干净容器内晒干,即得到蕉芋原粉。
(2)原料调配:
①按重量配比称量蕉芋原粉80份、蔗糖20份,混合后送入磨粉机中反复碾磨1h;
②研磨结束后送入滚筒烘干机中,先60℃烘干1h,结束后倒出,立即转移至温度约为15℃的洁净冷金属板上并均匀摊开,冷却10min;
③再转移至烘焙箱中120℃烘焙1h,结束后倒出,同样转移至温度约为15℃的洁净冷金属板上并均匀摊开,冷却10min,使快速冷却后分袋包装,得到免煮的蕉芋粉。制备得到的蕉芋粉为粒度约在65目的纯白色细腻粉末。
(3)蕉芋粉的食用:取20g制备得到的蕉芋粉,加入约30mL的95℃以上的开水,快速充分搅拌,即可得到较为浓稠的蕉芋糊;继续加入120mL开水,充分搅拌,得到略带浅咖啡色的蕉芋糊,其质地通透均匀、味道甜美、易消化、好吸收,是天然营养的保健佳品。
实施例2
(1)首先制备蕉芋原粉:
①选择新鲜的成熟蕉芋,和重是蕉芋0.2倍的直径约1.5cm的石子加入清洗笼中,不断翻滚并同时使用自来水冲洗40min,去除蕉芋表面泥沙和残叶;结束后,人工去掉蕉芋表皮并再次用清水洗净;
②与经处理的蕉芋加入重量为1倍的清水,放入磨浆机中研磨成浆料;浆液经过60目的纱网过滤,分离出浆液和滤渣,滤渣再次研磨、过滤,合并两次浆液,提高产率;
③浆液搅拌后静置5min,待比重较大的残余泥沙沉入底下,转移上层的浆液,残余固体物质倒弃;重复此步4次,洗净残余的泥沙,避免影响产品品质;
④浆液继续搅拌后静置3h,细粉沉淀后倒出上层清液,保留沉淀物;继续加入清水,拌起沉淀物,重复此步再洗涤4遍;
⑤铲出所得沉淀物,置于干净容器内晒干,即得到蕉芋原粉。
(2)原料调配:
①按重量配比称量蕉芋原粉90份、木糖醇10份、食盐0.2份,混合后送入磨粉机中反复碾磨2h;
②研磨结束后送入滚筒烘干机中,先50℃烘干2h,结束后倒出,立即转移至温度约为10℃的洁净冷金属板上并均匀摊开,冷却20min;
③再转移至烘焙箱中100℃烘焙2h,结束后倒出,同样转移至温度约为10℃的洁净冷金属板上并均匀摊开,冷却20min,使快速冷却后分袋包装,得到免煮的蕉芋粉。制备得到的蕉芋粉为粒度约在80目的纯白色细腻粉末。
(3)蕉芋粉的食用:取20g制备得到的蕉芋粉,加入约30mL的95℃以上的开水,快速充分搅拌,得到较为浓稠的蕉芋糊;继续加入120mL开水并充分搅拌,即可得到稀稠合适的蕉芋糊。此蕉芋糊同样质地通透均匀、略带浅咖啡色,带有浓郁甜香,口感顺滑细腻,易消化、好吸收,是天然营养的保健佳品,特别适于减肥人群食用。
以上实施例仅是为充分说明本发明而所举的一般实施例,在不背离权利要求及等同范围所限定的一般概念下,本技术领域的技术人员在本发明基础上所作的等同替代或变换,均在本发明的保护范围之内。
Claims (4)
1.一种免煮蕉芋粉,其特征在于,由重量百分比为80-90%的蕉芋原粉、10-20%的甜味剂制成;
所述免煮蕉芋粉的制备方法包括以下步骤:
(1)蕉芋原粉的制备:选择新鲜的成熟蕉芋,清洗蕉芋表面泥沙,去皮,并再次清洗;得到的蕉芋块放入磨浆机中,加入重量为1-2倍的清水,研磨成浆料;所述浆液经30-80目纱网过滤得到滤渣和一次浆液;所述滤渣继续放入磨浆机加水研磨,再过滤,得二次浆液;将一次浆液和二次浆液合并,搅拌后静置2-5min,转移浆液,残余固体物质倒弃,重复此步2-4次,使洗净残余的泥沙;浆液继续搅拌后静置2-6h使沉淀,倒出上层清液,保留沉淀物,继续加入清水,按此步洗涤2-4遍;将所得沉淀物铲出,置于干净容器内晒干,得到蕉芋原粉;
(2)原料调配:按重量配比称量蕉芋原粉、甜味剂,混合后送入磨粉机中反复碾磨0.5-1h,得到蕉芋细粉;所述蕉芋细粉送入滚筒烘干机中先50-60℃烘干1-2h,结束后立即转移至10-15℃洁净的冷金属板上并均匀摊开,冷却10-30min;再转移至烘焙箱中100-120℃熟化1-2h,结束后立即转移至10-15℃洁净的冷金属板上并均匀摊开,冷却10-30min;分袋包装,得到免煮蕉芋粉。
2.如权利要求1所述的免煮蕉芋粉,其特征在于,蕉芋去皮前与直径为1-2cm的石子按重量比1∶0.2-0.6的比例加入清洗笼中,不断翻滚并同时使用自来水冲洗20-40min。
3.如权利要求1所述的免煮蕉芋粉,其特征在于,所述甜味剂包括蔗糖、葡萄糖、麦芽糖或木糖醇。
4.如权利要求1所述的免煮蕉芋粉,其特征在于,所述的免煮蕉芋粉中还添加入重量百分比为0.2-0.5%的食用盐。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410205672.6A CN103976308B (zh) | 2014-05-15 | 2014-05-15 | 一种免煮蕉芋粉 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410205672.6A CN103976308B (zh) | 2014-05-15 | 2014-05-15 | 一种免煮蕉芋粉 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103976308A true CN103976308A (zh) | 2014-08-13 |
CN103976308B CN103976308B (zh) | 2016-01-20 |
Family
ID=51268679
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410205672.6A Active CN103976308B (zh) | 2014-05-15 | 2014-05-15 | 一种免煮蕉芋粉 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103976308B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111418797A (zh) * | 2020-04-03 | 2020-07-17 | 宁波安进生物技术有限公司 | 一种功能型代餐粉及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101518318A (zh) * | 2009-03-16 | 2009-09-02 | 吴速 | 淀粉含量高的可食用根茎方便粥的加工方法及其制品 |
CN102138665A (zh) * | 2011-03-21 | 2011-08-03 | 江华 | 一种蕨根淀粉的提取方法 |
CN103211180A (zh) * | 2013-04-22 | 2013-07-24 | 宁夏天瑞产业集团现代农业有限公司 | 一种土豆南瓜粉及其制备方法 |
CN103284098A (zh) * | 2013-05-23 | 2013-09-11 | 安徽野岭饮料食品有限公司 | 莲藕粉的制作方法 |
-
2014
- 2014-05-15 CN CN201410205672.6A patent/CN103976308B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101518318A (zh) * | 2009-03-16 | 2009-09-02 | 吴速 | 淀粉含量高的可食用根茎方便粥的加工方法及其制品 |
CN102138665A (zh) * | 2011-03-21 | 2011-08-03 | 江华 | 一种蕨根淀粉的提取方法 |
CN103211180A (zh) * | 2013-04-22 | 2013-07-24 | 宁夏天瑞产业集团现代农业有限公司 | 一种土豆南瓜粉及其制备方法 |
CN103284098A (zh) * | 2013-05-23 | 2013-09-11 | 安徽野岭饮料食品有限公司 | 莲藕粉的制作方法 |
Non-Patent Citations (4)
Title |
---|
丁湖广: "介绍四种价值较高的淀粉提取技术", 《粮油食品科技》, 29 June 1988 (1988-06-29), pages 16 - 17 * |
徐飞等: "速溶紫薯粉的加工工艺研究", 《江苏农业科学》, no. 1, 30 January 2005 (2005-01-30) * |
杜连启: "新型甘薯淀粉类食品加工技术", 《农产品加工》, 15 May 2012 (2012-05-15), pages 14 - 15 * |
赵立位: "薯类淀粉机械加工技术", 《贵州农机化》, no. 4, 15 August 1998 (1998-08-15), pages 32 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111418797A (zh) * | 2020-04-03 | 2020-07-17 | 宁波安进生物技术有限公司 | 一种功能型代餐粉及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103976308B (zh) | 2016-01-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101380083B (zh) | 一种富含膳食纤维的速食粉丝及其生产方法 | |
KR101279603B1 (ko) | 흑임자 영양죽 분말의 제조방법 | |
CN104920738A (zh) | 一种山药百合麦枣茶及其制备方法 | |
CN102669333B (zh) | 一种杜仲叶袋泡茶及其制作方法 | |
CN101999567A (zh) | 螺旋藻营养果冻 | |
CN102524411A (zh) | 一种大豆核桃乳及其制备方法 | |
CN103444927B (zh) | 一种松针粉保绿保鲜处理方法及松针保健茶 | |
CN106071627A (zh) | 一种紫薯桑葚速溶粉的制备方法 | |
CN104970415A (zh) | 一种薏仁饮品及其制备方法 | |
CN103976308B (zh) | 一种免煮蕉芋粉 | |
CN104431723A (zh) | 一种果蔬水磨年糕的制作方法 | |
CN107518285A (zh) | 一种利用天然植物制作碱水的加工年糕的方法 | |
CN103039855A (zh) | 一种三叶糕及其制备方法 | |
CN106490436A (zh) | 一种速溶果蔬型固体饮料的制备方法 | |
CN102993316A (zh) | 一种红薯精制淀粉的生产方法 | |
CN106975032A (zh) | 一种婴幼儿消食开胃颗粒及其制备方法 | |
CN110892966A (zh) | 一种牛大力米粉及其制备方法 | |
CN100356863C (zh) | 一种即熟纯米粉丝干的制作方法 | |
CN109198119A (zh) | 一种葛根纤维茶及其制作方法 | |
CN106212609A (zh) | 一种自制川贝润肺饼干及其制备方法 | |
CN106476100A (zh) | 一种竹编工艺品防虫粉制备方法 | |
CN106360512A (zh) | 一种香梨莲子羹及其制作方法 | |
CN107853569A (zh) | 一种紫薯面粉的制备方法 | |
CN107897878A (zh) | 一种黄芪类食品添加剂及其制备方法 | |
CN102048066A (zh) | 一种海绵糕的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20191202 Address after: 215100 4th floor, building 5, No. 892, Wusong Road, Guoxiang street, Wuzhong Economic Development Zone, Suzhou City, Jiangsu Province Patentee after: Harvey Optoelectronic Technology (Suzhou) Co., Ltd Address before: 532700, butterfly Road, 119 Town, Longan Town, Nanning County, the Guangxi Zhuang Autonomous Region, Chengxiang Patentee before: Peng Huacheng |
|
TR01 | Transfer of patent right |