Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof

Abstract

The present invention discloses a mung bean and konjac nutritional composite instant bean vermicelli and a production method thereof, and relates to the technical field of instant bean vermicelli production. The instant bean vermicelli is manufactured by using the following raw materials in parts by mass: 80-90 parts of mung bean starch, 35-40 parts of konjac starch, 10-13 parts of concentrated whey protein powder, 8-10 parts of glutinous rice flour, 4-6 parts of fructose, 2-3 parts of vegetable powder, 1-3 parts of amino acid additives, 1-2 parts of edible salt, 1-1.5 parts of compound vitamins, 0.5-1 part of natural preservative, and 0.2-0.5 part of complex spice powder. The mung bean and konjac nutritional composite instant bean vermicelli does not add any chemical substances or pigments, has high food safety, and the produced bean vermicelli is not greasy when being cooked in a pot, and is smooth in the mouth, is fine and smooth, and tough and chewy.

Description

Technical field: [0001] The invention relates to the technical field of instant vermicelli production, in particular to mung bean-konjac nutritional compound instant vermicelli and a production method thereof. Background technique: [0002] Instant vermicelli is a kind of convenience food made of vermicelli, which is the same type of food as instant noodles. Compared with the eating characteristics of traditional vermicelli, there is a big difference. The traditional way of eating vermicelli is to cook the soup for more than 6 minutes directly, and the seasoning method is to season while cooking. The operation is complicated. The eating place is home cooking or purchased in restaurants; The method is to brew in boiling water for 4-6 minutes. The seasoning method is to add the prepared ingredients directly. After brewing in boiling water, it can be eaten. The place of consumption is travel or anywhere. [0003] At present, the instant vermicelli sold in the market not only h...

AI Technical Summary

Problems solved by technology

Compared with the eating characteristics of traditional vermicelli, there is a big difference. The traditional way of eating vermicelli is to cook the soup for more than 6 minutes directly, and the seasoning method is to season while cooking. The operation is complicated. The eating place is home cooking or purchased in restaurants; The method is to brew in boiling water for 4-6 minutes. The seasoning method is to add the prepared ingredients directly. After brewing in boiling water, it can be eaten. The eating place is travel or anywhere

[0003] At present, the instant vermicelli sold in the market not only has the characteristics of a single nutritional component, but also in order to improve the external quality of the vermicelli and realize that it can be soaked and eaten immediately, most factories use one or more chemical additives during the processing of the instant vermicelli.

The use of these chemical additives will not only destroy the nutrition of vermicelli itself, but also have certain adverse effects on human health, so convenience vermicelli is called junk food