Making method of stone ground mung bean vermicelli

Abstract

The invention discloses a making method of stone ground mung bean vermicelli. The stone ground mung bean vermicelli includes the following ingredients (by weight): 55-75% of stone ground wheat, 25-45% of mung bean flour, 0.5-1.5% of natural konjaku flour, 1.5-2.5% of wheat starch and 0.05-0.15% of salt. The above ingredients are mixed and then a proper amount of water is added while stirring; and finally the stone ground mung bean vermicelli is prepared by the use of a vermicelli making machine. The prepared stone ground mung bean vermicelli has effects of clearing heat and diminishing inflammation, relieving internal heat or fever and removing acne and reducing blood glucose and decreasing blood pressure, has special aroma of mung bean, and is especially suitable for people who have health defects of ''three highs'' (hypertension, hyperlipidemia and hyperglycemia). By adding the natural konjaku flour, tenacity of the vermicelli is enhanced, stretchability of the vermicelli is improved, and the vermicelli has high smoothness and has very good mouthfeel.

Description

technical field [0001] The invention relates to a method for making dried noodles, in particular to a method for making stone-ground mung bean dried noodles. Background technique [0002] At present, the vermicelli seen on the market is all tasteless vermicelli, and people feel that the taste is very light in the process of eating, and because the weather is hot, people usually use mung bean soup to cool down the heat, but because people eat the meal, the stomach is very full The inability to eat mung bean soup makes people unable to cool down the heat through mung beans. Contents of the invention [0003] The object of the present invention is just to provide a kind of preparation method of stone ground mung bean vermicelli in order to solve the above problems. [0004] The present invention achieves the above object through the following technical solutions: [0005] The present invention includes stone-ground wheat, mung bean flour, natural konjac flour, wheat starch ...

AI Technical Summary

Problems solved by technology

[0002] At present, the vermicelli seen on the market is all tasteless vermicelli, and people feel that the taste is very light in the process of eating, and because the weather is hot, people usually use mung bean soup to cool down the heat, but because people eat the meal, the stomach is very full Can't eat mung bean soup, so people can't use mung bean to cool down