CN112876572A - 一种芭蕉芋粉的制作工艺及其应用 - Google Patents
一种芭蕉芋粉的制作工艺及其应用 Download PDFInfo
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Abstract
一种芭蕉芋粉的制作工艺及其应用,包括准备制作工具、采挖、淘洗去皮、过滤、沉淀、装袋捶打、分块和烘干十个步骤。本发明具有芭蕉芋中含有丰富的天然粘液,能增强人体自身免疫力,而且这种粘液蛋白还具有很强的解毒能力,芭蕉芋营养价值也极高,能为人体补充多种微量元素,并且芭蕉芋还是一种典型的碱性食品,能加快人体内多种酸性物质代谢,可防止人类酸性体质出现,也能抑制人体对胆固醇和脂肪的吸收,对于清热,解毒,利湿,消肿,黄疸,慢性痢疾,腹泻,神经管能症,红崩白带,月经不调,文痢咯血,健脾胃,高血压,高血脂,高血糖,等有非常好的功效。
Description
技术领域
本发明涉及食品制作方法领域,尤其涉及一种芭蕉芋粉的制作工艺及其应用。
背景技术
芭蕉芋是川南宜宾市兴文县莲花镇新明羅鼓垇龚氏汉族(今兴文县莲花镇高店村三组羅鼓垇)龚昌树祖辈遗留下来的独特手艺和制作工艺,芭蕉芋的产生与我们的生活环境和生产生活方式密切相关,因龚氏汉族祖上居住地环境艰苦,生活条件差,粮食缺乏,人们常常会引起营养不良,胃痛,头晕,肾虚水肿,腰膝酸软,虚劳,颜面焦枯,寒性,寒酸,大便秘结,妇科疾病,等早衰现象。龚氏祖上便以芭蕉芋芋头为原料,将芭蕉芋制作食品来作为补充营养,抵抗疲劳,防病强身的法宝,芭蕉芋也由此而产生,龚氏芭蕉芋至今已有5代传承人进行制作运用,有200多年的历史。芭蕉芋粉是将食补和药补,食疗和药疗融为一体特色鲜明的强身健体,养生保健之品,芭蕉芋为美人蕉科的植物,别称;蕉藕。旱藕,姜藕,它是以芭蕉芋的制作工艺三洗三清,三刮三洗三清,磨碎加水,过滤,渣浆分离,多次除沙和杂质,浓缩精制,真空脱水,气流干燥,才成淀粉状,将淀粉制作成粉条皆为制作流程,繁琐的工序让我们的芭蕉芋粉更加美味。
发明内容
针对现有技术中的上述不足,本发明提供了一种芭蕉芋粉的制作工艺及其应用,对于营养不良,胃痛,头晕,肾虚水肿,腰膝酸软,虚劳,颜面焦枯,寒性,寒酸,大便秘结,妇科疾病等问题有一定的疗效,同时可以补充营养,抵抗疲劳,防病强身。
为了达到上述发明目的,本发明采用的具体方案为:一种芭蕉芋粉的制作工艺,包括如下步骤:
(1)准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
(2)采挖:在冬季,芭蕉芋丰产时期采挖新鲜的芭蕉芋头;
(3)淘洗去皮:将采集的新鲜芋头分别放在木盆中淘洗,经过淘洗过后用刀去皮;
(4)粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
(5)搅拌:粉碎后,往缸里加水进行搅拌;
(6)过滤:把浆液过滤到木桶中,使得渣浆分离;
(7)沉淀:木桶中沉淀,沉淀以后取出淀粉;
(8)装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打;
(9)分块:用手把淀粉分开成小块;
(10)烘干:将淀粉分成的小块瘫在烘干房进行烘干。
作为改进,所述步骤(2)中采挖的芭蕉芋头应采用川南地区如宜宾市等地。
作为改进,所述步骤(3)中可采用自来水进行淘洗5-10次至芋头干净为止。
作为改进,所述步骤(5)搅拌过程中所加的水应为日常饮用水,使浆液的含水量保持在30%-60%之间。
作为改进,所述步骤(7)中需沉淀4小时后取出淀粉。
作为改进,所述步骤(8)中可从多个方向进行捶打淀粉,当淀粉的含水量为5%-20%时,即可结束捶打。
作为改进,所述步骤(9)中将淀粉分成跟手掌大小的小块即可,厚度保持在3cm-6cm之间.
作为改进,所述步骤(10)中烘干的温度应控制在200℃-500℃之间,烘干时间为2-5小时。
作为改进,所述一种芭蕉芋粉的应用如下:
(1)制作完成后的芭蕉芋粉可加工制作成淀粉;
(2)制作完成后的芭蕉芋粉可加工制作成粉条;
(3)制作完成后的芭蕉芋粉可加工制作成酥肉粉;
(4)制作完成后的芭蕉芋粉可加工制作成嫩肉粉。
本发明的有益效果为:芭蕉芋中含有丰富的天然粘液,这是一种粘液蛋白,它被人体吸收后能加快人体内免疫球蛋白再生,能增强人体自身免疫力,而且这种粘液蛋白还具有很强的解毒能力,芭蕉芋营养价值也极高,能为人体补充多种微量元素,更能加快人体内免疫球蛋白合成,还能阻止人体内致癌物质生成,防止人体细胞癌变,同时吃芭蕉芋不但能吸收丰富植物蛋白,还能吸收大量膳食纤维这种物质进入人体后能吸水膨胀,能加快人体内多种毒素代谢,可防止他们在皮肤表层堆积,另外一种还能抑制人体内黑色素生成,并能淡化色斑美白肌肤,并且芭蕉芋还是一种典型的碱性食品,能加快人体内多种酸性物质代谢,可防止人类酸性体质出现,也能抑制人体对胆固醇和脂肪的吸收,对于清热,解毒,利湿,消肿,黄疸,慢性痢疾,腹泻,神经管能症,红崩白带,月经不调,文痢咯血,健脾胃,高血压,高血脂,高血糖,等有非常好的功效。
本发明具有的作用有:1、清热解毒2、补充营养;3、美容养颜;4、减肥瘦身;5、抵抗疲劳;6、防病强身。
具体实施方式
以下通过具体实施例进一步描述本发明,但本发明不仅仅限于以下实施例。在本发明的范围内或者在不脱离本发明的内容、精神和范围内,对本发明进行的变更、组合或替换,对于本领域的技术人员来说是显而易见的,且包含在本发明的范围之内。
实施例一
一种芭蕉芋粉的制作工艺,包括如下步骤:
准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
采挖:在冬季,芭蕉芋丰产时期采挖川南宜宾市兴文县莲花镇当地新鲜的芭蕉芋头;
淘洗去皮:将采集的新鲜芋头分别放在木盆中采用自来水进行淘洗6次,经过淘洗过后用刀去皮;
粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
搅拌:粉碎后,往缸里加日常饮用水进行搅拌,使浆液的含水量保持在30%;
过滤:把浆液过滤到木桶中,使得渣浆分离;
沉淀:木桶中沉淀,沉淀4小时以后取出淀粉;
装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打,可从多个方向进行捶打淀粉,当淀粉的含水量为5%时即可结束捶打;
分块:用手把淀粉分开成小块,分成跟手掌大小的小块即可,厚度保持在3cm;
烘干:将淀粉分成的小块瘫在烘干房进行烘干,烘干的温度应控制在200℃,烘干时间为5小时。
按照以上步骤制作完成后即可加工成淀粉;用90度以上的开水直接冲调食用,优势在于颜色透明,口感好,易消化。
实施例二
准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
采挖:在冬季,芭蕉芋丰产时期采挖川南宜宾市兴文县莲花镇当地新鲜的芭蕉芋头;
淘洗去皮:将采集的新鲜芋头分别放在木盆中采用自来水进行淘洗7次,经过淘洗过后用刀去皮;
粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
搅拌:粉碎后,往缸里加日常饮用水进行搅拌,使浆液的含水量保持在40%;
过滤:把浆液过滤到木桶中,使得渣浆分离;
沉淀:木桶中沉淀,沉淀4小时以后取出淀粉;
装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打,可从多个方向进行捶打淀粉,当淀粉的含水量为10%时即可结束捶打;
分块:用手把淀粉分开成小块,分成跟手掌大小的小块即可,厚度保持在4cm;
烘干:将淀粉分成的小块瘫在烘干房进行烘干,烘干的温度应控制在300℃,烘干时间为4小时。
按照以上步骤制作完成后即可加工成粉条:通过以上方法制作的粉条优势在于油光发亮,色泽透明,久煮不烂,适用于拌,炒,炖,煮,尤其以炖鸡,烫火锅,自制酸辣粉味道更佳。
实施例三
准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
采挖:在冬季,芭蕉芋丰产时期采挖川南宜宾市兴文县莲花镇当地新鲜的芭蕉芋头;
淘洗去皮:将采集的新鲜芋头分别放在木盆中采用自来水进行淘洗8次,经过淘洗过后用刀去皮;
粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
搅拌:粉碎后,往缸里加日常饮用水进行搅拌,使浆液的含水量保持在50%;
过滤:把浆液过滤到木桶中,使得渣浆分离;
沉淀:木桶中沉淀,沉淀4小时以后取出淀粉;
装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打,可从多个方向进行捶打淀粉,当淀粉的含水量为15%时即可结束捶打;
分块:用手把淀粉分开成小块,分成跟手掌大小的小块即可,厚度保持在5cm;
烘干:将淀粉分成的小块瘫在烘干房进行烘干,烘干的温度应控制在400℃,烘干时间为3小时。
按照以上步骤制作完成后即可加工成酥肉粉:通过以上方法制作的酥肉粉与精制的淀粉加百分之零点三的无铝酥催剂从而达到味道纯正,香酥爽口,色泽金黄。
实施例四
准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
采挖:在冬季,芭蕉芋丰产时期采挖川南宜宾市兴文县莲花镇当地新鲜的芭蕉芋头;
淘洗去皮:将采集的新鲜芋头分别放在木盆中采用自来水进行淘洗10次,经过淘洗过后用刀去皮;
粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
搅拌:粉碎后,往缸里加日常饮用水进行搅拌,使浆液的含水量保持在60%;
过滤:把浆液过滤到木桶中,使得渣浆分离;
沉淀:木桶中沉淀,沉淀4小时以后取出淀粉;
装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打,可从多个方向进行捶打淀粉,当淀粉的含水量为20%时即可结束捶打;
分块:用手把淀粉分开成小块,分成跟手掌大小的小块即可,厚度保持在6cm;
烘干:将淀粉分成的小块瘫在烘干房进行烘干,烘干的温度应控制在400℃,烘干时间为2小时。
按照以上步骤制作完成后即可加工成嫩肉粉:通过以上方法制作的嫩肉粉适用于菜类,肉食类,肉丝,肉片,鱼片,鱼块从而达到菜肴的光泽,润滑,柔嫩,鲜美的风味。
以上所述仅为本发明专利的较佳实施例而已,并不用以限制本发明专利,凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明专利的保护范围之内。
Claims (9)
1.一种芭蕉芋粉的制作工艺,其特征在于,包括如下步骤:
(1)准备制作工具:刀、石缸、木锤、布袋、木架、炕干房、石磨;
(2)采挖:在冬季,芭蕉芋丰产时期采挖新鲜的芭蕉芋头;
(3)淘洗去皮:将采集的新鲜芋头分别放在木盆中淘洗,经过淘洗过后用刀去皮;
(4)粉碎:芭蕉芋头淘洗干净后放入石缸中用石墨进行粉碎;
(5)搅拌:粉碎后,往缸里加水进行搅拌;
(6)过滤:把浆液过滤到木桶中,使得渣浆分离;
(7)沉淀:木桶中沉淀,沉淀以后取出淀粉;
(8)装袋捶打:用布袋装好淀粉,吊在树杆上,用木锤反复捶打;
(9)分块:用手把淀粉分开成小块;
(10)烘干:将淀粉分成的小块瘫在烘干房进行烘干。
2.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(2)中采挖的芭蕉芋头应采用川南地区如宜宾市等地。
3.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(3)中可采用自来水进行淘洗5-10次至芋头干净为止。
4.根据权利要1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(5)搅拌过程中所加的水应为日常饮用水,使浆液的含水量保持在30%-60%之间。
5.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(7)中需沉淀4小时后去除淀粉。
6.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(8)中可从多个方向进行捶打淀粉,当淀粉的含水量为5%-20%时,即可结束捶打。
7.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(9)中将淀粉分成跟手掌大小的小块即可,厚度保持在3cm-7cm之间。
8.根据权利要求1所述的一种芭蕉芋粉的制作工艺,其特征在于:所述步骤(10)中烘干的温度应控制在200℃-500℃之间,烘干时间为2-5小时。
9.一种芭蕉芋粉的应用,其特征在于,所述一种芭蕉芋粉的应用如下:
(1)制作完成后的芭蕉芋粉可加工制作成淀粉;
(2)制作完成后的芭蕉芋粉可加工制作成粉条;
(3)制作完成后的芭蕉芋粉可加工制作成酥肉粉;
(4)制作完成后的芭蕉芋粉可加工制作成嫩肉粉。
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