CN101455303B - Mung bean wetted noodle and preparation method thereof - Google Patents

Abstract

The invention discloses a mung bean wet noodle, which contains 20 to 40 percent of water. The raw material of the mung bean wet noodle is composed of proportioning components of 10-60% of mung bean, 10-70% of wheat flour, 5-20% of soybeans, 5-30% of starch, 0.1-0.5% of alkali, and 0.5-5% of salt; and 20-60 weight percent of the proportioning components. The mung bean wet noodle is produced by steps of milling, formulating saline solution, dough mixing, extrusion molding, hanging for cooling, vacuum packaging, sterilization and so on. Compared with the traditional noodles, the inventive mung bean noodle has more excellent properties, which not only has features of easy molding, toughness, unique taste and rich nutrition, etc., but also has advantages of preservation and edible convenience, no mixing with soup during noodle boiling, etc.

Description

A kind of mung bean wetted noodle and preparation method thereof

Technical field

The invention belongs to field of food, specifically be meant a kind of mung bean wetted noodle and preparation method thereof.

Background technology

Along with growth in the living standard, people also more and more come high to the requirement of food, and instant edible and the food with alimentary health-care function are the favors that benefit obtains people.Noodles are one of modal food in the diet, and often edible noodles are to be main with wheat flour, and the wheat flour sugar content is high; Vitamin is few, and mung bean contains rich in protein, but mung bean is used to cook noodles; Add and be difficult for moulding man-hour; Easily broken, mouthfeel is not good, therefore fails to become the leading products of wheaten food industry in the today of being particular about nutrition yet.For overcoming this deficiency, the inventor applied for " a kind of green bean noodle and preparation method thereof, its number of patent application are 02109226.5 " in 2002, but this green bean noodle finished product is a dried noodles, and is edible inconvenient, and has problems such as mixing soup.

Summary of the invention

There is not the mung bean wetted noodle that mixes problems such as soup in the object of the invention for the deficiency that will solve prior art provides a kind of have alimentary health-care function, instant.

The present invention also provides a kind of method for preparing above-mentioned mung bean wetted noodle.

For achieving the above object, technical scheme provided by the invention is:

A kind of mung bean wetted noodle, in this mung bean wetted noodle water content be by weight 20～40%, its raw material is made up of the composition and the water of the following meter of percentage amounts by weight proportioning:

Mung bean 10～60% wheat flours 10～70% soya beans 5～20%

Starch 5～30% alkali 0.1～0.5% salt 0.5～5%

The weight of water is 20～60% of said ratio composition weight.

Prepare the method for above-mentioned a kind of mung bean wetted noodle, comprise the following steps:

A, mung bean in the raw material and analysis for soybean powder are broken into mung bean flour and analysis for soybean powder;

B, salt, alkali are made into the salt aqueous alkali;

C, mix mung bean flour, analysis for soybean powder and wheat flour, starch all, add entry and salt aqueous alkali afterwards, and become dough;

D, above-mentioned dough added expanded screw machine be extruded into noodles, hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the mung bean wetted noodle for by weight 20～40%;

E, the mung bean wetted noodle of above-mentioned water content 20～40% is carried out vacuum packaging;

F, sterilization.

On said ratio and technical process basis, crucial part of the present invention is to have improved its water content, makes green bean noodle of the present invention compare with traditional noodles and has more excellent characteristics; Existing easy moulding; Flexible, special taste, characteristics such as nutritious; Have again and preserve and instant, cooking noodle does not mix advantages such as soup.

The specific embodiment

A kind of mung bean wetted noodle, its raw material are mung bean 20.2kg, soya bean 2.5kg, wheat flour 19.5kg, starch 7.5kg, alkali 0.05kg, salt 0.25kg and water 25kg.

A kind of preparation method of mung bean wetted noodle comprises the following steps:

A, 20.2kg mung bean in the raw material and 2.5kg analysis for soybean powder are broken into mung bean flour and analysis for soybean powder;

B, be made into the salt aqueous alkali with an amount of water and 0.25kg salt, 0.05kg alkali;

C, mix mung bean flour, analysis for soybean powder and 19.5kg wheat flour, 7.5kg starch all, add remaining water and salt aqueous alkali afterwards, and become dough;

D, above-mentioned dough is added expanded screw machine be extruded into noodles; The wideest cross-section lengths of noodles is 0.5～25mm; Length by 20～40cm is cut off; Hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the mung bean wetted noodle for by weight 20～40%;

E, the mung bean wetted noodle of above-mentioned water content 20～40% is carried out vacuum packaging with vacuum packing machine, every bag of packed weight is 0.1kg～1kg;

F, carry out sterilization, can become product with microwave sterilization device or high-temperature sterilization device.Its product can be preserved 5～6 months at normal temperatures.

Claims (2)

1. mung bean wetted noodle, it is characterized in that water content in this mung bean wetted noodle for by weight 20～40%, its raw material is made up of following composition:

Mung bean 20.2kg wheat flour 19.5kg soya bean 2.5kg

Starch 7.5kg alkali 0.05kg salt 0.25kg

Water 25kg;

Described this mung bean wetted noodle is to be prepared from the following step:

A, mung bean in the raw material and analysis for soybean powder are broken into mung bean flour and analysis for soybean powder;

B, be made into the salt aqueous alkali with an amount of water and salt, alkali;

C, mix mung bean flour, analysis for soybean powder and wheat flour, starch, add remaining water and salt aqueous alkali afterwards, and become dough;

D, above-mentioned dough is added expanded screw machine be extruded into noodles; The wideest cross-section lengths of noodles is 0.5～25mm; Length by 20～40cm is cut off; Hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the mung bean wetted noodle for by weight 20～40%;

E, the mung bean wetted noodle of above-mentioned water content 20～40% is carried out vacuum packaging with vacuum packing machine, every bag of packed weight is 0.1kg～1kg;

F, carry out sterilization with microwave sterilization device or high-temperature sterilization device, process product, product can be preserved 5～6 months at normal temperatures.

2. the method for preparing the described a kind of mung bean wetted noodle of claim 1 is characterized in that being prepared from the following step:

A, mung bean in the raw material and analysis for soybean powder are broken into mung bean flour and analysis for soybean powder;

B, be made into the salt aqueous alkali with an amount of water and salt, alkali;

C, mix mung bean flour, analysis for soybean powder and wheat flour, starch, add remaining water and salt aqueous alkali afterwards, and become dough;

D, above-mentioned dough is added expanded screw machine be extruded into noodles; The wideest cross-section lengths of noodles is 0.5～25mm; Length by 20～40cm is cut off; Hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the mung bean wetted noodle for by weight 20～40%;

E, the mung bean wetted noodle of above-mentioned water content 20～40% is carried out vacuum packaging with vacuum packing machine, every bag of packed weight is 0.1kg～1kg;

F, carry out sterilization with microwave sterilization device or high-temperature sterilization device, process product, product can be preserved 5～6 months at normal temperatures.