A kind of natural mung bean and pea vermicelli

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...

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