A kind of natural mung bean and pea vermicelli

A technology of pea vermicelli and pea starch, applied in the direction of bacteria used in food preparation, food drying, food science, etc., can solve the problems of large local temperature difference of raw materials, uneven soaking, long soaking time, etc., to reduce the broken bar rate, Weaken the recrystallization ability and improve the uniformity

Active Publication Date: 2016-04-13
SICHUAN BAZHONG FEIXIA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN102187979A discloses a kind of preparation method of mung bean vermicelli, and CN102461803A discloses a kind of mung bean vermicelli processing method, these two methods all take pure mung bean as raw material, first prepare mung bean starch, then prepare mung bean vermicelli with mung bean starch, because mung bean is more expensive, Fewer resources, lower powder yield, resulting in high production costs
When the above method is used to prepare mung bean starch or pea starch, static soaking in non-flowing water is used. This soaking method has problems such as long soaking time, low production efficiency, large local temperature difference of raw materials, uneven soaking, and uneven soaking of raw beans. Will lead to the problem of low powder yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Extract mung bean starch and pea starch

[0032] ①Raw material screening: The raw material mung bean standard meets the requirements of GB / T10462, and the raw material pea standard meets the requirements of GB / T10460. The raw material mung beans and peas are sieved and magnetically separated to remove sundries, gravel and iron filings.

[0033] ②Countercurrent soaking: Soak mung beans with semi-continuous countercurrent soaking method, 6 soaking tanks, and the temperature of the soaking solution is 35°C. While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking tank to the water storage tank , the soaking liquid in the water storage tank is filtered and circulated to the sixth-stage soaking tank for use. At the same time, the mung b...

Embodiment 2

[0044] (1) Extract mung bean starch and pea starch

[0045] ①Raw material screening: The raw material mung bean standard meets the requirements of GB / T10462, and the raw material pea standard meets the requirements of GB / T10460. The raw material mung beans and peas are sieved and magnetically separated to remove sundries, gravel and iron filings.

[0046] ②Countercurrent soaking: Soak mung beans with semi-continuous countercurrent soaking method, 9 soaking tanks, and the temperature of the soaking solution is 30°C. While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking tank to the water storage tank , the soaking liquid in the water storage tank is filtered and circulated to the ninth-stage soaking tank for use. At the same time, the mung b...

Embodiment 3

[0057] (1) Extract mung bean starch and pea starch

[0058] ①Raw material screening: The raw material mung bean standard meets the requirements of GB / T10462, and the raw material pea standard meets the requirements of GB / T10460. The raw material mung beans and peas are sieved and magnetically separated to remove sundries, gravel and iron filings.

[0059]②Countercurrent soaking: Soak mung beans in a semi-continuous countercurrent soaking method. There are 7 soaking tanks. The temperature of the soaking solution is 45°C. While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking tank to the water storage tank , the soaking liquid in the water storage tank is filtered and circulated to the seventh-stage soaking tank for use. At the same time, the...

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PUM

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Abstract

The invention discloses mung bean and pea vermicelli, which is prepared by the following method using mung bean starch and pea starch as raw materials. Mixing water to make pulp; adding 0.1-6.0% of the starch slurry weight Lactobacillus plantarum to the starch slurry for fermentation; adding mung bean starch, pea starch, and 75-80°C drinking water to the fermented starch slurry to prepare the dough Stir the dough under vacuum conditions to remove the air in the dough material, then put it into a powder leakage device to make vermicelli, and place the obtained vermicelli in water at 90-95°C to mature and shape; cool the fully matured vermicelli After aging and drying, the vermicelli of the product to be prepared is obtained. The vermicelli provided by the invention does not contain any food additives, has good elasticity and toughness, a low breaking rate and high production efficiency.

Description

technical field [0001] The invention belongs to the technical field of edible vermicelli processing, and in particular relates to vermicelli prepared by fermentation using mung beans and peas as raw materials. Background technique [0002] Vermicelli is a traditional food in my country. It is mainly made of mung bean, broad bean, pea, corn, potato, sweet potato, etc., and starch is obtained through extraction process, which is further prepared through starch gelatinization, molding, curing, drying and other processes. Among all the raw materials for producing vermicelli, mung bean vermicelli has good cooking resistance, is not easy to break, It has the characteristics of non-paste soup, small boiling loss and good taste of vermicelli. However, mung bean is more expensive, less resources, and lower powder yield, purely using mung bean starch as raw material to process vermicelli often leads to high production costs, which are difficult for merchants and consumers to bear. B...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30
CPCA23L29/30A23V2002/00A23V2400/169A23V2300/20A23V2300/10
Inventor 王辉刘学文徐坤陈军
Owner SICHUAN BAZHONG FEIXIA IND CO LTD
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