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Green bean vermicelli and manufacturing method thereof

A mung bean and noodle technology, applied in the food field, can solve problems such as backward processing technology, difficult processing technology, and difficulty in grasping the degree of gelatinization, so as to achieve the effect of satisfying dietary health and improving flavor

Inactive Publication Date: 2016-03-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second method is generally suitable for processing whole grain noodles, but the processing technology is more difficult to master, and the product shape and cooking quality are poor
In the third method, the traditional pregelatinization processing technology is relatively backward, and it is difficult to grasp the degree of gelatinization, so this method is gradually eliminated

Method used

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  • Green bean vermicelli and manufacturing method thereof
  • Green bean vermicelli and manufacturing method thereof
  • Green bean vermicelli and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, mung bean raw powder, cooked powder, micropowder 5%-40% mixing test instrument curve

[0038] Determination of rheological properties of dough after mixing mung beans with flour

[0039] The mung bean cooked powder used in this embodiment is prepared according to the following steps:

[0040] After crushing the mung beans through an 80-mesh sieve, adding water until the water content is 17%, extruding and puffing in the extruder, the screw speed is 280r / min, and the temperature gradient is 60°C, 90°C, 120°C, 185°C, After extrusion and puffing, crush and pass through an 80-mesh sieve to obtain mung bean cooked powder with a particle size of 50 μm-600 μm;

[0041] Mung bean micropowder is prepared according to the following steps:

[0042] The mung beans are graded and crushed in 50 grades, and the millet flour is passed through a 325-2500-mesh sieve to obtain mung bean micropowder with a particle size of 5 μm-20 μm;

[0043] The mung bean flour is passed...

Embodiment 2

[0061] Embodiment 2, measurement of light transmittance of mung bean raw powder, cooked powder, and micropowder vermicelli noodle soup

[0062] 1) Make dried noodles according to the following steps:

[0063] Such as image 3 As shown, mung bean raw powder, mung bean cooked powder or mung bean micropowder were mixed with wheat flour (that is, Shiluan flour), water and salt according to different additions respectively, followed by kneading, proofing for 30 minutes, and pressing the dough. Strips are cut into 2mm wide noodles and dried to obtain dried noodles.

[0064] Wherein, the addition of water is 35% of the total mass of wheat flour, mung bean cooked powder and mung bean micropowder;

[0065] The addition amount of salt is 2% of the total mass of wheat flour, mung bean cooked powder and mung bean micropowder.

[0066] The dough kneading steps are: knead the dough slowly for 2 minutes, then knead the dough for 2 minutes quickly, and finally knead the dough for 2 minutes...

Embodiment 3

[0077] Example 3, sensory evaluation of mung bean raw powder, cooked powder, and finely powdered dried noodles

[0078] Using the scoring system of 7 members of the group, in the sensory evaluation, the color, surface condition, hardness, toughness, viscosity, palatability, smoothness, and comprehensive evaluation (points) of the dried noodles obtained in Example 2 are scored, and the comprehensive evaluation is drawn. Evaluation score comparison chart.

[0079] Noodle scoring items and score distribution are shown in Table 2: refer to SB / T10137-93, the total score is 100 points, of which: 10 points for color, 10 points for appearance, 20 points for palatability (soft and hard), 25 points for toughness, and 25 points for stickiness 5 points for smoothness and 5 points for taste.

[0080] Table 2. Noodle tasting items and scoring criteria

[0081]

[0082] The result is as Figure 4 shown.

[0083] Figure 4 The content of raw mung bean powder, cooked mung bean powder o...

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Abstract

The present invention discloses green bean vermicelli and a manufacturing method thereof. The manufacturing method of the green bean vermicelli comprises the following steps: 1) crushing green beans into particles with the size of 10mum-250mum, adding water to a moisture content of 16%, extruding for puffing in an extruder, and then crushing into particles with the size of 50mum-600mum to obtain green bean cooked flour; 2) gradually crushing the green beans into particles with the size of 5mum-20mum to obtain green bean micro powder; 3) mixing the green bean cooked flour obtained by the step 1) and the green bean micro powder obtained by the step 2) with wheat flour, water and edible salt, and successively kneading, proofing, cutting and drying to obtain the green bean vermicelli. The flavor and the nutritional quality of the green bean vermicelli are improved, and the green bean vermicelli meets the people's growing healthy diet, nutrition and diverse requirements to some extent.

Description

technical field [0001] The invention belongs to the field of food and relates to mung bean dried noodles and a preparation method thereof. Background technique [0002] At present, the research on miscellaneous grains and miscellaneous bean noodles in my country is mainly divided into three categories. One is to directly add miscellaneous soy flour to the flour to make miscellaneous bean noodles. Shape the noodles. The second category is to mix miscellaneous grains and miscellaneous beans with flour to make extruded noodles. The principle is to use the gelatinization properties of starch after extrusion to shape the noodles and have viscoelasticity. The third category is to pre-gelatinize miscellaneous grains and miscellaneous soybean flour, and then mix it with flour to make noodles, which utilizes the properties of gluten and the gelatinization of starch. According to different gelatinization methods, it is divided into extrusion gelatinization and traditional gelatinizat...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/20
Inventor 沈群沈静任欣陈静
Owner CHINA AGRI UNIV
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