Pure mung bean noodles and preparation method thereof

Abstract

Pure mung bean noodles are prepared by taking mung bean powder obtained by grinding mung beans as the raw material and eggs, salt, sodium carbonate decahydrate and water as the auxiliary materials. 5-10 parts of eggs, 0.1-1.5 parts of salt, 0.1-1.5 parts of sodium carbonate decahydrate and 2-10 parts water by weight are added to every 100 parts of mung beans by weight. The mung bean noodles are prepared by the following steps: first adding water accounting for 5-10% of the material amount into the mung bean residues, turning and stirring the mixture at room temperature and sealing the mixturefor 8-12h, carrying out peeing after purification and then using a stone mill to mill the mixture into 80-120-mesh fine powder for standby use; and mixing the eggs, salt and sodium carbonate decahydrate with mung bean powder according to the above proportion, adding water to knead dough and rolling the dough to noodles by a plodder with revolution of 20-50r / min. The noodles feature reasonable proportion of primary and auxiliary materials, are easy to shape up, maintain the nutritions and taste of the mung beans, have good edible ductility, unique, smooth and refreshing taste and have the effects of clearing away heat and toxic materials, moistening skins, invigorating primordial energy, coordinating five internal organs and tranquilizing the mind and caring skins.

Description

technical field [0001] The invention relates to a processing of noodles, in particular to pure mung bean noodles and a preparation method thereof. Background technique [0002] The noodles that people eat are mainly based on wheat flour at present, in order to enrich the nutritional labeling therein, increase the wheaten food of various mouthfeel, have auxiliary to add as cornmeal, rice flour and various bean flours. Disclosed mung bean noodles and instant noodles all add 30-70% wheat flour, rice flour and other mixed flours to improve the toughness of mung bean noodles, making it easier to form and cut strips during processing; Efficacy, pure mung bean flour is not easy to form, and there is no disclosure of pure mung bean noodles and processing technology at present. Contents of the invention [0003] The purpose of the present invention is to provide a pure mung bean noodles with strong toughness, rich nutrition and mouthfeel and a processing method. [0004] The pres...

AI Technical Summary

Problems solved by technology

Disclosed mung bean noodles and instant noodles all add 30-70% wheat flour, rice flour and other mixed flours to improve the toughness of mung bean noodles, making it easier to form and cut strips during processing; Efficacy, pure mung bean flour is not easy to form, and there is no public disclosure of pure mung bean noodles and processing technology