CN108783225A - A kind of miscellaneous beans alimentary paste and preparation method thereof - Google Patents
A kind of miscellaneous beans alimentary paste and preparation method thereof Download PDFInfo
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- CN108783225A CN108783225A CN201810585628.0A CN201810585628A CN108783225A CN 108783225 A CN108783225 A CN 108783225A CN 201810585628 A CN201810585628 A CN 201810585628A CN 108783225 A CN108783225 A CN 108783225A
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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Abstract
The present invention provides a kind of miscellaneous beans alimentary pastes and preparation method thereof, belong to food processing field.The miscellaneous beans alimentary paste is counted in parts by weight includes：Compound miscellaneous bean powder is 40~50 parts, and high gluten wheat flour is 20~60 parts, 10~20 parts of starch, 0.3~10 part of gluten fortifier.Preparation method includes：The solid material that compound miscellaneous bean powder, high gluten wheat flour, starch, gluten fortifier are mixed into is mixed with salt solution, is kneaded into dough；Dough progress provocation post-processing is aged at noodles, and by noodles.This miscellaneous beans alimentary paste, wherein the content of compound miscellaneous bean powder is more than 40%, have easily boil, rehydration is good, non muddy soup, smooth in taste exquisiteness, and have the features such as fresh noodle fragrance.
Description
Technical field
The present invention relates to food processing fields, in particular to a kind of miscellaneous beans alimentary paste and preparation method thereof.
Background technology
Miscellaneous beans have the multiple uses such as grain, vegetables, feed, medicine and fertilizer.Since ancient times, miscellaneous beans are rich in plant with it
Albumen, multivitamin, mineral matter element and it is famous, to improve national physique play an important role, the food composition in China
With occupy special status in crop mix.Many Food Legumes, such as pea, at the Neolithic Age with wheat, barley in same
Period is tamed and is cultivated by the mankind, and nearly all country kind has Food Legume now.According to China Preventive Medicial Science Institute
Nineteen eighty-two nutrition survey, China's eating patterns and Present nutrition status are that heat has met needs, and protein is insufficient, cereal consumption figure
Greatly, beans and animal foodstuff are insufficient, and adjustment eating patterns have been cited as one of the fundamental state policy in China.Small miscellaneous beans are full of nutrition,
Containing abundant body-care element, to improving diet structure, enhancing whole people's health plays the role of very important.
Long-term Food Development Strategy in China research shows that：Per capita in the annual grain for about needing 200kg, beans should account for 2%,
Beans because of the features such as its high protein, low fat, multifilament, carbohydrate, vitamin and mineral are abundant, and medical value is high,
More and more paid attention to.Add with people's living standards continue to improve and to different coarse cereals nutrition healthcare function understanding
Deep, the idea of people is increasingly turned to seek health by refinement, and therefore, the miscellaneous full powder product of beans has the space of development.In order to effectively
Using beans resource, bean products are developed, consumer is allowed to recognize the functional characteristic of miscellaneous beans, the processing of beans formula powder is studied and answers
It is just seemed very necessary with technology.
Invention content
It is miscellaneous in this miscellaneous beans alimentary paste the purpose of the present invention is to provide a kind of miscellaneous beans alimentary paste and preparation method thereof
Bean powder content is high, efficiently solves in the prior art when miscellaneous bean powder is more than 20%, and dough will appear crisp hard, tabletting difficulty, nothing
The technical issues of method is cut.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
A kind of miscellaneous beans alimentary paste, in parts by weight meter include：Compound miscellaneous bean powder is 40~50 parts, and high gluten wheat flour is
20~60 parts, 10~20 parts of starch, 0.3~10 part of gluten fortifier.
A kind of preparation method of above-mentioned miscellaneous beans alimentary paste comprising：
The solid material that compound miscellaneous bean powder, high gluten wheat flour, starch, gluten fortifier are mixed into is mixed with salt solution, is rubbed
At dough；
Dough progress provocation post-processing is aged at noodles, and by noodles.
Compared with prior art, beneficial effects of the present invention for example including：
This miscellaneous beans alimentary paste provided by the invention, wherein the content of compound miscellaneous bean powder is more than 40%, glycemic index
Less than commercially available wheat flour noodle, and sensory of noodles chewy, there is special beany flavour.With existing mixed bean dried noodles phase in the market
Have than, this miscellaneous beans alimentary paste of the invention easily boil, rehydration is good, non muddy soup, smooth in taste are fine and smooth, and have fresh noodle perfume
The features such as taste.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
On the one hand, present embodiment provides a kind of miscellaneous beans alimentary paste, and meter includes in parts by weight：Compound miscellaneous bean powder is
40~50 parts, high gluten wheat flour is 20~60 parts, 10~20 parts of starch, 0.3~10 part of gluten fortifier.
Further, meter includes in parts by weight：Compound miscellaneous bean powder is 42~48 parts, and high gluten wheat flour is 25~55
Part, 12~18 parts of starch, 1~8 part of gluten fortifier.
Further, meter includes in parts by weight：Compound miscellaneous bean powder is 44~46 parts, and high gluten wheat flour is 30~50
Part, 14~16 parts of starch, 4~6 parts of gluten fortifier.
Miscellaneous beans are used for noodles processing, are conducive to the nutritive value for improving noodles.The protein content of usual miscellaneous beans exists
Between 20.74%~27.77%, globulin and albumin content are higher, are major storage protein, and content of prolamine is relatively low.
Miscellaneous beans are not easy to form gluten in process, and the dough formed lacks extensibility.It is miscellaneous during making miscellaneous bean noodle
Bean powder is generally processed with flour mixed accessory, and gluten network structure and the rheology for improving miscellaneous bean flour group by adding gluten fortifier are special
Property, to adapt to the production of conventional noodles product.Gluten fortifier is used for the processing of miscellaneous bean noodle, can play raising dough strength, change
The effect of the kind qualities such as noodles elasticity and intensity, can improve or assign noodles in appearance, structure, taste, shape etc.
Characteristic.
Further, gluten fortifier is selected from the group being made of soybean protein, Gluten, Artemisia Glue or flax glue.Using sand
The hydrophilic colloids such as wormwood artemisia glue or flax glue as gluten fortifier, can by adsorb dough middle reaches from hydrone, control dough
The migration of middle Free water so that the hydrone redistribution in dough, to be effectively improved gluten network structure.Using glutelin
Powder, soybean protein improve flour strength, improve the rheological properties of dough as gluten fortifier, promote gluten network in dough
It is formed.
Preferably, gluten fortifier includes counting following component in parts by weight：50~60 parts of soybean protein, Gluten 10~40
Part, 10~20 parts of Artemisia Glue, 0.3~10 part of flax glue.It is further preferred that 53~58 parts of soybean protein, Gluten 20~30
Part, 12~18 parts of Artemisia Glue, 2~7 parts of flax glue.
Further, starch is selected from the group being made of starch from sweet potato, potato starch or tapioca.That is, starch can
Think starch from sweet potato, potato starch or tapioca, or this three of starch from sweet potato, potato starch and tapioca
Any one of.
Further, it is 1 that compound miscellaneous bean powder, which includes mass ratio,：0.8~1.2 mung bean flour and kidney bean powder.It is more preferred,
The mass ratio of mung bean flour and kidney bean powder is 1：0.9~1.1, preferably 1：1.Wherein, kidney bean powder includes using kidney bean as raw material system
Standby powder, the kidney bean can be navy bean, or red kidney bean, or can be navy bean and red kidney bean simultaneously.
Further, the grain size of compound miscellaneous bean powder is 20~80 μm.More specifically, the grain size of mung bean flour is 20~80 μ
M is either 20~70 μm and is either 20~60 μm and is either 20~50 μm and is either 20~40 μm or is 20~30 μm,
Or it is 23~28 μm；The grain size of kidney bean powder is 20~80 μm, is either 20~70 μm and is either 20~60 μm or is 20
~50 μm, it is either 20~40 μm and is either 20~30 μm or is 23~28 μm.
The compound miscellaneous bean powder formed by the mung bean flour and kidney bean powder of above-mentioned grain size is superfine powder.And use conventional size reduction side
Miscellaneous bean powder obtained by method, grained matte, so that the miscellaneous beans food poor taste after deep processing, it is difficult to swallow.The application uses
This superfine powder by being obtained after micro- process of refinement, it is this compared to the miscellaneous bean powder that common pulverization process obtains
The viscosity of superfine powder is high, the dissolubility, high temperature retention ability and enzymatic hydrolyzation of miscellaneous bean powder is effectively improved, to improve the quality of noodles
And eating mouth feel, it solves the problems, such as miscellaneous beans food poor taste well, be difficult to swallow.In addition, in this ultra-fine miscellaneous bean powder,
Can be fully exposed by the protein that starch wraps up, while intracellular active ingredient can be made to expose, so be more advantageous to by
Human consumption absorbs, and improves the nutritive value of the noodles.
Further, mung bean flour or kidney bean powder are by that will impregnate after the mung bean after 10~12h or kidney bean drying powder again
Fine powder is broken into be made.The process of powder processed after mung bean or kidney bean are impregnated, is conducive to eliminate mung bean or phytic acid, tannin etc. in kidney bean
Anti-nutrient substance so that the nutriment in this miscellaneous bean noodle is more easy to absorb.
Preferably, it crushes mung bean or the method for kidney bean includes：After the mung bean or the kidney bean are first ground into coarse powder, then
Using 5~8min of superfine communication technique milling.After ultramicro grinding, cell wall is broken for mung bean or kidney bean, it is intracellular it is effective at
Divide and be fully exposed, rate of release and burst size can be increased substantially compared to conventional crushing, and absorption of human body is more easy.Together
When, particle volume becomes smaller after crushing, and surface area sharply increases, and dissolubility is improved.In addition, can also be carried by ultramicro grinding
The processing performance of high miscellaneous beans, assigns the mouthfeel of noodles exquisiteness.
More specifically, the preparation method of mung bean flour or kidney bean powder includes：
A. by mung bean and kidney bean respectively with water according to solid-liquid ratio 1：2 mixing, and 10~12h is impregnated at room temperature, it is impregnating
It is uniform that period stirring is allowed to infiltration water suction；
B. soaked mung bean and kidney bean seed are dried to water content and are no more than 5%；
C. by after drying mung bean and kidney bean be milled 5~8 minutes with after being ground into coarse powder, then using superfine communication technique,
Mung bean flour and kidney bean powder of the particle diameter distribution at 20~80 μm is made.
D. by the mung bean flour and kidney bean powder in mass ratio 1 Jing Guo ultramicro grinding：0.8~1.2 mixing, is made answering for miniaturization
Miscellaneous bean powder is closed, low temperature seal saves backup.
On the other hand, present embodiment also provides a kind of preparation method of miscellaneous beans alimentary paste comprising：
Step S1：The solid material and salt solution that compound miscellaneous bean powder, high gluten wheat flour, starch, gluten fortifier are mixed into
Mixing, is kneaded into dough；
Further, a concentration of 1~8wt% of salt solution, more preferably a concentration of 2~7wt% or 3~
6wt% or 4~5wt%.
Step S2：Dough progress provocation post-processing is aged at noodles, and by noodles.
Further, the condition by dough progress provocation includes：28~35 DEG C of temperature, humidity 65~75%, the time 60~
90min。
Alternatively, proofing temperature is 29~34 DEG C, it is either 30~33 DEG C or is 31~32 DEG C.
Alternatively, provocation humidity is 68~73%, or it is 70~72%；
Alternatively, proofing period is 65~85min, or it is 70~80min.
Further, include by the condition that noodles are aged：0~4 DEG C of temperature, humidity 65~80%, the time 12~
36h。
Alternatively, Aging Temperature is 1~3 DEG C, or it is 1.5~2.5 DEG C.
Alternatively, ageing humidity is 68~77%, or it is 70~75%；
Alternatively, digestion time is 16~32h, it is either 20~28h or is 22~26h.
Further, further include：After the noodles vacuum packaging after ageing, through ultra-high pressure sterilization.Preferably, super-pressure goes out
The condition of bacterium is：Pressure is 300~600MPa, 1~10min of pressurize.It sterilized, protected to miscellaneous bean noodle using superhigh pressure technique
It is fresh, the shelf life of miscellaneous bean noodle can be extended, and the cooking quality of noodles can be improved.
The feature and performance of the present invention are described in further detail with reference to embodiments：
Embodiment 1
The present embodiment provides a kind of miscellaneous beans alimentary paste, meter in parts by weight includes：Compound miscellaneous bean powder is 45 parts, high muscle
Wheat flour is 40 parts, 15 parts of starch from sweet potato, 5 parts of soybean protein.
Wherein, the preparation method of compound miscellaneous bean powder includes：
(1) by mung bean and kidney bean respectively with water according to solid-liquid ratio 1：2 mixing, and 11h is impregnated at room temperature, during immersion
It is uniform that stirring is allowed to infiltration water suction；
(2) soaked mung bean and kidney bean seed are dried to water content and are no more than 5%；
(3) by after drying mung bean and kidney bean be milled 8 minutes with after being ground into coarse powder, then using superfine communication technique, system
Obtain mung bean flour and kidney bean powder of the particle diameter distribution at 20~40 μm.
(4) by the mung bean flour and kidney bean powder in mass ratio 1 Jing Guo ultramicro grinding：1 mixing, is made the compound miscellaneous beans of miniaturization
Powder, low temperature seal save backup.
The preparation method of the miscellaneous beans alimentary paste includes：
(1) solid material for being mixed into compound miscellaneous bean powder, high gluten wheat flour, starch from sweet potato, soybean protein with it is a concentration of
The salt solution and water of 5wt% mixes, and is kneaded into dough；
(2) by dough in 68~70% times 28~30 DEG C of temperature, humidity provocation 75min post-processings at noodles, and by noodles
In 70~75% times 2~3 DEG C of temperature, humidity digestion time 20h.
(3) by after the noodles vacuum packaging after ageing, the pressurize 5min at 450MPa carries out ultra-high pressure sterilization.
Embodiment 2
The present embodiment provides a kind of miscellaneous beans alimentary paste, meter in parts by weight includes：
Compound miscellaneous bean powder is 40 parts, and high gluten wheat flour is 60 parts, 10 parts of potato starch, 0.3 part of Gluten.
Wherein, the preparation method of compound miscellaneous bean powder includes：
(1) by mung bean and kidney bean respectively with water according to solid-liquid ratio 1：4 mixing, and 10h is impregnated at room temperature, during immersion
It is uniform that stirring is allowed to infiltration water suction；
(2) soaked mung bean and kidney bean seed are dried to water content and are no more than 5%；
(3) by after drying mung bean and kidney bean be milled 6 minutes with after being ground into coarse powder, then using superfine communication technique, system
Obtain mung bean flour and kidney bean powder of the particle diameter distribution at 20~60 μm.
(4) by the mung bean flour and kidney bean powder in mass ratio 1 Jing Guo ultramicro grinding：1.2 mixing, are made the compound miscellaneous of miniaturization
Bean powder, low temperature seal save backup.
The preparation method of the miscellaneous beans alimentary paste includes：
(1) solid material for being mixed into compound miscellaneous bean powder, high gluten wheat flour, potato starch, Gluten with it is a concentration of
The salt solution and water of 1wt% mixes, and is kneaded into dough；
(2) by dough in 72~75% times 28~30 DEG C of temperature, humidity provocation 60min post-processings at noodles, and by noodles
In 75~80% times 3~4 DEG C of temperature, humidity digestion time 12h.
(3) by after the noodles vacuum packaging after ageing, the pressurize 1min at 600MPa carries out ultra-high pressure sterilization.
Embodiment 3
The present embodiment provides a kind of miscellaneous beans alimentary paste, meter in parts by weight includes：Compound miscellaneous bean powder is 50 parts, high muscle
Wheat flour is 20 parts, 20 parts of tapioca, 10 parts of Artemisia Glue.
Wherein, the preparation method of compound miscellaneous bean powder includes：
(1) by mung bean and kidney bean respectively with water according to solid-liquid ratio 1：3 mixing, and 12h is impregnated at room temperature, during immersion
It is uniform that stirring is allowed to infiltration water suction；
(2) soaked mung bean and kidney bean seed are dried to water content and are no more than 5%；
(3) by after drying mung bean and kidney bean be milled 5 minutes with after being ground into coarse powder, then using superfine communication technique, system
Obtain mung bean flour and kidney bean powder of the particle diameter distribution at 30~80 μm.
(4) by the mung bean flour and kidney bean powder in mass ratio 1 Jing Guo ultramicro grinding：0.8 mixing, is made the compound miscellaneous of miniaturization
Bean powder, low temperature seal save backup.
The preparation method of the miscellaneous beans alimentary paste includes：
(1) solid material for being mixed into compound miscellaneous bean powder, high gluten wheat flour, tapioca, Artemisia Glue with it is a concentration of
The salt solution and water of 8wt% mixes, and is kneaded into dough；
(2) by dough in 65~68% times 32~35 DEG C of temperature, humidity provocation 90min post-processings at noodles, and by noodles
In 65~70% times 0~2 DEG C of temperature, humidity digestion time 36h.
(3) by after the noodles vacuum packaging after ageing, the pressurize 10min at 300MPa carries out ultra-high pressure sterilization.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of miscellaneous beans alimentary paste, which is characterized in that it is counted in parts by weight includes：Compound miscellaneous bean powder is 40~50 parts, high
Gluten wheat flour is 20~60 parts, 10~20 parts of starch, 0.3~10 part of gluten fortifier.
2. miscellaneous beans alimentary paste according to claim 1, which is characterized in that the compound miscellaneous bean powder includes that mass ratio is 1：
0.8~1.2 mung bean flour and kidney bean powder.
3. miscellaneous beans alimentary paste according to claim 2, which is characterized in that the grain size of the mung bean flour is 20~80 μm；
The grain size of the kidney bean powder is 20~80 μm.
4. miscellaneous beans alimentary paste according to claim 2, which is characterized in that the mung bean flour or the kidney bean powder are logical
It crosses after impregnating the mung bean after 10~12h or kidney bean drying and is ground into fine powder again and is made.
5. miscellaneous beans alimentary paste according to claim 4, which is characterized in that the method for crushing the mung bean or the kidney bean
Including：After the mung bean or the kidney bean are first ground into coarse powder, then using 5~8min of superfine communication technique milling.
6. miscellaneous beans alimentary paste according to claim 1, which is characterized in that the gluten fortifier is selected from by soybean protein, paddy
The group of protein powder, Artemisia Glue or flax glue composition.
7. miscellaneous beans alimentary paste according to claim 1, which is characterized in that the starch is selected from by starch from sweet potato, Ma Ling
The group of sweet potato starch or tapioca composition.
8. a kind of preparation method according to the miscellaneous beans alimentary paste of claim 1~7 any one of them, which is characterized in that it is wrapped
It includes：
The solid material and salt that the compound miscellaneous bean powder, the high gluten wheat flour, the starch, the gluten fortifier are mixed into
Solution mixes, and is kneaded into dough；
Dough progress provocation post-processing is aged at noodles, and by the noodles.
9. the preparation method of miscellaneous beans alimentary paste according to claim 8, which is characterized in that be aged the noodles
Condition include：0~4 DEG C of temperature, humidity 65~80%, 12~36h of time.
10. the preparation method of miscellaneous beans alimentary paste according to claim 8, which is characterized in that the dough is waken up
The condition of hair includes：28~35 DEG C of temperature, humidity 65~75%, 60~90min of time.
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| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
| CN111109517A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal porridge with heat clearing and detoxifying effects and preparation method thereof |
| CN113519769A (en) * | 2021-06-29 | 2021-10-22 | 黑龙江八一农垦大学 | Mung bean buckwheat noodles and processing method thereof |
| CN113768086A (en) * | 2021-07-23 | 2021-12-10 | 刘恒锋 | Crab-flavored noodles and preparation method thereof |
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Application publication date: 20181113 |
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