CN110403187A - 一种法葛及其加工工艺 - Google Patents
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Abstract
本发明公开了一种法葛及其加工工艺,包括如下步骤:将鲜粉葛用水冲洗干净,沥干;将沥干的鲜粉葛切制成大小均匀的粉葛块;将上述粉葛块用蒸汽蒸至全熟,冷却,干燥;取上述干燥后的粉葛块,用砂炒至表面鼓起呈圆形,得到法葛;将法葛铲出,筛去砂,冷却。本发明法葛的加工工艺简单,将粉葛经砂炒制而成,且法葛的概念为本发明首次提出,获得的法葛质酥脆,口感好,食用方便,且可以长时间保存。
Description
技术领域
本发明涉及粉葛加工技术领域,具体涉及一种法葛及其加工工艺。
背景技术
粉葛,葛根的别名,又称干葛、甘葛,为豆科多年生藤本植物葛的块根。粉葛内含12%的黄酮类化合物,如葛根素、大豆黄酮苷、花生素等营养成分,还有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,是老少皆宜的名贵滋补品,有“千年人参”之美誉。葛根既有药用价值,又有营养保健的功效。粉葛能够解肌退热,生津止渴,透疹,升阳止泻,通经活络,解酒毒。粉葛常用于外感发热头疼,项背强痛,口渴,消渴,麻疹不透,热痢,泄泻,眩晕头疼,中风偏瘫,胸痹心痛,酒毒伤中。现有技术中,通常将粉葛制成葛粉食用。葛粉由于糊化温度较高,传统的葛粉是将粉葛经过清洗、粉碎磨浆、筛分、洗涤、脱水、干燥等工序得到葛粉,制作工艺复杂,食用时需将葛粉放入水中煮或用开水冲调,食用非常不方便。因此,亟需一种加工粉葛的工艺,将粉葛加工成可直接食用的法葛。
发明内容
有鉴于此,本发明提供了一种法葛及其加工工艺,制成的法葛熟化,淀粉变性,可用凉开水冲泡食用,也可以直接食用,质变酥脆,口感好,且可以长时间保存,用于感冒、发热、恶寒、无汗、麻疹透发不畅、胃热口渴、脾虚泄泻、湿热泻痢等症,且制备工艺简单。
为了实现上述目的,本发明采用如下技术方案:
法葛,所述法葛由粉葛经砂炒制而成。
一种法葛的加工工艺,包括如下步骤:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成大小均匀的粉葛块;
(3)将上述粉葛块用蒸汽蒸至全熟,冷却,干燥;
(4)取上述干燥后的粉葛块,用砂炒至表面鼓起呈圆形,得到法葛;
(5)将法葛铲出,筛去砂,冷却。
采用上述技术方案的有益效果:将粉葛切成块,用砂炒制,以砂没过粉葛为宜,炒至粉葛块表面鼓起呈圆形,色呈深黄时铲出,得到法葛,其质地酥脆,可以随时直接食用,口感好,食用方便。砂的质地坚实,传热较快,砂粒细匀使粉葛块各个部分都能接触到砂粒,砂炒使粉葛块受热快,且受热均匀。
进一步地,步骤(2)所述的粉葛块为蚕豆大小。
采用上述进一步技术方案的有益效果:将粉葛切制成蚕豆大小,大小适中,不仅方便炒制,而且便于食用。
进一步地,步骤(3)所述干燥条件为程序升温:45℃ 1h,55℃ 1.5h,65℃ 1h,75℃1h,85℃ 0.5h,105℃ 20min。
进一步地,步骤(4)所述砂为二粗河砂,经过筛冲洗,干燥获得。
采用上述进一步技术方案的有益效果:将河砂清洗干净目的是去除杂质,防止河砂影响法葛的口感。
进一步地,步骤(4)所述砂为油砂,所述油砂的制备方法为:在干燥的筛去大粒和细粉的二粗河砂中加入1%~2%的食用植物油拌炒至油烟散尽,色泽均匀。
采用上述进一步技术方案的有益效果:采用油砂炒制粉葛块时不沾粉葛块,温度高,炒出来的法葛色泽金黄,质量好。
进一步地,步骤(4)所述砂炒之前先将砂炒至170-200℃,再放入干燥的粉葛快进行砂炒。
采用上述进一步技术方案的有益效果:砂炒之前先将砂炒至170-200℃,目的是提高砂的热度,避免因砂的热力不足影响法葛的酥质。
进一步地,步骤(4)所述砂炒时要勤翻炒。
采用上述进一步技术方案的有益效果:砂炒火力强,传热快,因此要勤翻炒,避免焦化。
进一步地,步骤(5)所述冷却为自然冷却。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种法葛及其加工工艺,本发明法葛的加工工艺简单,将粉葛经砂炒制而成,且法葛的概念为本发明首次提出,获得的法葛质酥脆,口感好,食用方便,且可以长时间保存。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种法葛的加工工艺,包括如下步骤:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成蚕豆大小,且大小均匀一致;
(3)将上述粉葛块用蒸汽蒸透心,室温下冷却,干燥,干燥条件为程序升温:45℃1h,55℃ 1.5h,65℃ 1h,75℃ 1h,85℃ 0.5h,105℃ 20min;
(4)取河砂,过筛冲洗,干燥,置于锅中,先将砂炒至170-200℃,再加入上述干燥后的粉葛块,用砂炒至表面鼓起呈圆形,得到法葛;
(5)将法葛铲出,筛去砂,自然冷却。
实施例2
一种法葛的加工工艺,包括如下步骤:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成大小均匀的粉葛块;
(3)将上述粉葛块用蒸汽蒸至全熟,冷却,干燥,干燥条件为程序升温:45℃ 1h,55℃ 1.5h,65℃ 1h,75℃ 1h,85℃ 0.5h,105℃ 20min;
(4)取二粗河砂,过筛冲洗,干燥,置于锅中,在干燥的砂中加入1%的食用植物油拌炒至油烟散尽,色泽均匀;进而将上述干燥后的粉葛块,置于锅中,用油砂炒至表面鼓起呈圆形,得到法葛;
(5)将法葛铲出,筛去砂,冷却。
实施例3
一种法葛的加工工艺,包括如下步骤:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成大小均匀的粉葛块;
(3)将上述粉葛块用蒸汽蒸至全熟,冷却,干燥,干燥条件为程序升温:45℃ 1h,55℃ 1.5h,65℃1h,75℃ 1h,85℃ 0.5h,105℃ 20min;
(4)取河砂,过筛冲洗,干燥,置于锅中,在干燥的砂中加入2%的食用植物油拌炒至油烟散尽,色泽均匀;进而将上述干燥后的粉葛块,置于锅中,用油砂至表面鼓起呈圆形,得到法葛;
(5)将法葛铲出,筛去砂,冷却。
对比例:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成大小均匀的粉葛块。
表1实施例与对比例感官、口感对比
采用本发明加工工艺制备的法葛可长时间保存,不会产生褐变,口感优良,感官色泽良好,且食用方便。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (9)
1.法葛,其特征在于,所述法葛由粉葛经砂炒制而成。
2.一种法葛的加工工艺,其特征在于,包括如下步骤:
(1)将鲜粉葛用水冲洗干净,沥干;
(2)将沥干的鲜粉葛切制成大小均匀的粉葛块;
(3)将上述粉葛块用蒸汽蒸至全熟,冷却,干燥;
(4)取上述干燥后的粉葛块,用砂炒至表面鼓起呈圆形,得到法葛;
(5)将法葛铲出,筛去砂,冷却。
3.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(2)所述的粉葛块为蚕豆大小。
4.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(3)所述干燥条件为程序升温:45℃ 1h,55℃ 1.5h,65℃ 1h,75℃ 1h,85℃ 0.5h,105℃ 20min。
5.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(4)所述砂为二粗河砂,经过筛冲洗,干燥获得。
6.根据权利要求5所述的一种法葛的加工工艺,其特征在于,步骤(4)所述砂为油砂,所述油砂的制备方法为:在干燥的筛去大粒和细粉的二粗河砂中加入1%~2%的食用植物油拌炒至油烟散尽,色泽均匀。
7.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(4)所述砂炒之前先将砂炒至170-200℃,再放入干燥的粉葛块进行砂炒。
8.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(4)所述砂炒时要勤翻炒。
9.根据权利要求2所述的一种法葛的加工工艺,其特征在于,步骤(5)所述冷却为自然冷却。
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