CN108175063A - 一种即食香蕉花的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种即食香蕉花的制作方法，本发明经预处理、护色、煮制、脱盐、冷却盐渍、脱盐、拌料、真空包装等步骤，制作出的即食香蕉花充分保留了香蕉花的营养保健成分，其由于加入了特色风味凉拌油，更增添了其保健价值，具有降油脂，提高人体免疫力的作用。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种即食香蕉花的制作方法。
背景技术
香蕉花是香蕉生产过程中的副产物，在我国香蕉产区均直接废弃。每株香蕉产生一个重量约为1kg左右的雄花，按150株/亩的种植密度结合我国香蕉面积可知，我国年产香蕉花约为90多万吨。在许多亚洲国家如斯里兰卡、马来群岛、印尼、菲律宾、老挝、缅甸等将香蕉花作为蔬菜，通常以煮食和油炸方式食用。在印度，香蕉花作为提高女性母乳、减缓痛经和治疗糖尿病的药材使用已有上千年的历史。香蕉花水、氯仿、乙醇提取物具有显著的降血糖和抗氧化的功效。我们前期研究结果发现，香蕉花有如下功效：1、治疗高血压：香蕉花性味甘淡凉，能清热、平肝、止血，民间有用香蕉花治高血压病及防治中风，《日华子本草》载香蕉花能“治心痹痛”。2、美容养颜：香蕉花不仅可使人心情愉悦、振奋精神、还具有活血调经、养肤养颜、安神减压、纤身美体、保健强身和祛病延年的神奇功效。经常饮用香蕉花茶还可使皮肤细嫩红润、光洁亮丽、富有光泽和弹性。3、利尿：香蕉花含有利尿成分，能够促进体内毒素的排出，提高新陈代谢。4、减肥：香蕉花和香蕉树心富含维生素纤维素等人体所需的营养，香蕉花既有通便、降脂、减肥等作用，香蕉花是山茅野菜中的上等佳品。
发明内容
针对上述，本发明的目的是提供一种即食香蕉花的制作方法，使人们随时可以食用到香蕉花。
本发明采取的技术方案是：
一种即食香蕉花的制作方法，包括以下步骤：
(1)预处理：选择选择无杂质、无腐烂的香蕉雄花，摘去老硬花瓣，将嫩花瓣清洗干净后切丝；
(2)护色：将香蕉花丝放入护色液中浸泡5-10min；
(3)煮制：将香蕉花丝放入沸水中煮制3-5min；
(4)冷却盐渍：冷却后，加入香蕉花丝质量1/10的食用盐搅拌均匀，盐渍20-30min；
(5)脱盐：将盐渍后的香蕉花丝用流动的水冲洗干净；
(6)拌料：香蕉花丝以100重量份计，加入1-2重量份白砂糖、0.3-0.7重量份白醋、0.5-1.5重量份红辣椒粉、0.01-0.03重量份味精、10-25重量份风味凉拌油，充分搅拌均匀；
(7)真空包装：用筷子或夹子装入真空包装塑料袋，然后在真空包装机上真空包装。
优选地，所述的护色液为质量比为0.3-0.5％的维生素C和0.05-0.15％的氯化钙水溶液的混合物。
优选地，所述风味凉拌油，由以下组分制成：50-75重量份营养油、芝麻油20-30份、亚麻籽油5-15份、木瓜籽油5-15份、10-15份香辛料，所述营养油由花生油、山楂、石斛果、枸杞、酸枣仁、生薏米制成，所述花生油的重量与山楂、石斛果、枸杞、酸枣仁、生薏米的总重量比为2:1；所述的香辛料包括花椒、小茴香、陈皮、紫苏、干姜、大葱。
本发明的优点是：本发明经预处理、护色、煮制、脱盐、冷却盐渍、脱盐、拌料、真空包装等步骤，制作出的即食香蕉花充分保留了香蕉花的营养保健成分，其由于加入了特色风味凉拌油，更增添了其保健价值，具有降油脂，提高人体免疫力的作用。
Claims (3)
1.一种即食香蕉花的制作方法，其特征在于包括以下步骤：
(1)预处理：选择选择无杂质、无腐烂的香蕉雄花，摘去老硬花瓣，将嫩花瓣清洗干净后切丝；
(2)护色：将香蕉花丝放入护色液中浸泡5-10min；
(3)煮制：将香蕉花丝放入沸水中煮制3-5min；
(4)冷却盐渍：冷却后，加入香蕉花丝质量1/10的食用盐搅拌均匀，盐渍20-30min；
(5)脱盐：将盐渍后的香蕉花丝用流动的水冲洗干净；
(6)拌料：香蕉花丝以100重量份计，加入1-2重量份白砂糖、0.3-0.7重量份白醋、0.5-1.5重量份红辣椒粉、0.01-0.03重量份味精、10-25重量份风味凉拌油，充分搅拌均匀；
(7)真空包装：用筷子或夹子装入真空包装塑料袋，然后在真空包装机上真空包装。
2.根据权利要求1所述的即食香蕉花的制作方法，其特征在于所述的护色液为质量比为0.3-0.5％的维生素C和0.05-0.15％的氯化钙水溶液的混合物。
3.根据权利要求1所述的即食香蕉花的制作方法，其特征在于所述风味凉拌油，由以下组分制成：50-75重量份营养油、芝麻油20-30份、亚麻籽油5-15份、木瓜籽油5-15份、10-15份香辛料，所述营养油由花生油、山楂、石斛果、枸杞、酸枣仁、生薏米制成，所述花生油的重量与山楂、石斛果、枸杞、酸枣仁、生薏米的总重量比为2:1；所述的香辛料包括花椒、小茴香、陈皮、紫苏、干姜、大葱。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109247490A (zh) * | 2018-09-18 | 2019-01-22 | 广西壮族自治区农业科学院农产品加工研究所 | 一种即食香蕉花及其制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247490A (zh) * | 2018-09-18 | 2019-01-22 | 广西壮族自治区农业科学院农产品加工研究所 | 一种即食香蕉花及其制备方法 |
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