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Mung bean noodles and preparation method thereof

A technology for noodles and mung bean, which is applied in the field of noodle processing, can solve the problems of low nutrition and poor noodle taste, and achieve the effect of strong taste and good edible toughness.

Inactive Publication Date: 2016-06-01
青岛君盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a kind of mung bean noodles and its preparation method, which solves the problems of poor taste and low nutrition of noodles

Method used

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  • Mung bean noodles and preparation method thereof
  • Mung bean noodles and preparation method thereof
  • Mung bean noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Such as figure 1 , figure 2 Shown, a kind of method for preparing mung bean noodles, comprises the following steps:

[0028] 1) Get 45 parts by weight of mung bean flour, 20 parts by weight of wheat flour, 6 parts by weight of eggs, 0.1 parts by weight of monoglyceride, 0.1 parts by weight of edible alkali, 2 parts by weight of table salt, 0.2 parts by weight of sodium carboxymethylcellulose, 20 parts by weight of Water is fed to the mixing material of the feeding device, and at 30°C, the mixed material is sent to the dough mixing device for stirring for 15 minutes, and the mixing material is kneaded into dough after stirring;

[0029] 2) The dough is transported by the conveyor belt to the compound pressing device, and rolled into a primary dough sheet, and the primary dough sheet is sent to the curing device at a temperature of 25 ° C for 10 to 15 minutes, and then sent to the continuous pressing device for binding Sheets, the thickness of the formed dough sheet is...

Embodiment 2

[0032] Such as figure 1 , figure 2 Shown, a kind of method for preparing mung bean noodles, comprises the following steps:

[0033] 1) Get 50 parts by weight of mung bean flour, 25 parts by weight of wheat flour, 9 parts by weight of eggs, 0.2 parts by weight of monoglyceride, 0.2 parts by weight of edible alkali, 2.5 parts by weight of table salt, 0.3 parts by weight of sodium carboxymethylcellulose, 25 parts by weight of Water is fed to the mixing material of the feeding device, and at 30°C, the mixed material is sent to the dough mixing device for stirring for 15 minutes, and the mixing material is kneaded into dough after stirring;

[0034] 2) The dough is transported by the conveyor belt to the compound pressing device, and rolled into a primary dough sheet, and the primary dough sheet is sent to the curing device at a temperature of 25 ° C for 10 to 15 minutes, and then sent to the continuous pressing device for binding Sheets, the thickness of the formed dough sheet ...

Embodiment 3

[0037] Such as figure 1 , figure 2 Shown, a kind of method for preparing mung bean noodles, comprises the following steps:

[0038]1) Get 55 parts by weight of mung bean flour, 30 parts by weight of wheat flour, 12 parts by weight of eggs, 0.3 parts by weight of monoglyceride, 0.3 parts by weight of edible alkali, 3 parts by weight of table salt, 0.4 parts by weight of sodium carboxymethylcellulose, 30 parts by weight of Water is fed to the mixing material of the feeding device, and at 30°C, the mixed material is sent to the dough mixing device for stirring for 15 minutes, and the mixing material is kneaded into dough after stirring;

[0039] 2) The dough is transported by the conveyor belt to the compound pressing device, and rolled into a primary dough sheet, and the primary dough sheet is sent to the curing device at a temperature of 25 ° C for 10 to 15 minutes, and then sent to the continuous pressing device for binding Sheets, the thickness of the formed dough sheet is...

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Abstract

The invention provides mung bean noodles and a preparation method thereof, and solves the problem that the mouth feel of the noodles is poor, and the nutrient value is low. The mung bean noodles are prepared from the following raw materials in parts by weight: 45-55 parts of mung bean powder, 20-30 parts of wheat flour, 6-12 parts of eggs, 0-0.3 part of monoglycerides, 0.1-0.3 part of dietary alkali, 2-3 parts of table salt, 0.2-0.4 part of sodium carboxymethyl cellulose and 20-30 parts of water. According to the mung bean noodles and the preparation method thereof disclosed by the invention, the mung bean powder is used as the raw materials, main and auxiliary materials are added to be in a reasonable compounding ratio, and a curing device is additionally arranged in the production technology; rollers in n-shaped arrangement are arranged in the curing device, so that dough sheets are sufficiently fermented by the curing device; crude starch in the mung bean noodles is converted into alpha starch easy to absorb, and after the crude starch is cured, the mouth feel is chewy, the edible toughness is good, and the nutrient components of mung beans are maintained; the mung bean noodles are lubricious and refreshing, and have the efficacies of clearing heat, removing toxicity, benefiting and invigorating premordial energy, adjusting five internal organs, preventing diseases and health caring.

Description

technical field [0001] The invention relates to a processing of noodles, in particular to a method for preparing mung bean noodles. Background technique [0002] Noodles are one of the most common foods in the Chinese catering industry. The noodles that are often eaten are mainly wheat flour. Wheat flour has high sugar content, poor taste, and low nutritional content. Mung beans are rich in protein, high in nutritional content, and have the effect of clearing away heat and detoxifying , but make noodles with pure mung beans, it is not easy to form during processing, it is easy to break, and the taste is not good, and the noodle production process is all kneading, calendering, cutting, packaging, and the noodles produced are all raw noodles. Starch and raw starch cannot be digested and absorbed by humans. Only when it is cooked can raw starch be converted into α-starch, which can be digested and absorbed by humans. This kind of raw noodles is also a major deficiency of noodle...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30
Inventor 张君
Owner 青岛君盛食品股份有限公司
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