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Preparation method of mung bean rice noodles

A mung bean and rice noodle technology, which is applied in the field of food processing, can solve the problems of different nutritional values, and achieve the effects of soft and smooth taste, prolonged storage time, and chewy taste

Inactive Publication Date: 2016-11-09
黔东南佳味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also many kinds of rice noodles sold on the market, and Chinese patents have also disclosed some technical solutions for rice noodles, the nutritional value of rice noodles made of different raw materials is different, and their tastes are different. Develop more rice noodles made of different raw materials to meet the needs of different demand groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of mung bean rice noodles, comprising the following steps:

[0028] (1) Wash the mung beans, drain the water, and beat the drained mung beans into noodle sauce;

[0029] (2) Add 5 times of water to the rice and soak for 2 hours at a temperature of 10°C. Drain and add mung beans with a weight ratio of 1:9 and mix them with 40% water and grind them into a slurry through a stone mill;

[0030] (3) After adding 1% rapeseed oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 100°C steam to carry out aging molding, and the moisture content of the rice noodles is controlled at 30%;

[0031] (4) Carry out strip cutting after forming;

[0032] (5) The rice noodles cut into strips are dried at a temperature of 40°C in a dryer at a humidity of 50% until the moisture content of the rice noodles is controlled at 3% for packaging.

Embodiment 2

[0034] A preparation method of mung bean rice noodles, comprising the following steps:

[0035] (1) Wash the mung beans, drain the water, and beat the drained mung beans into noodle sauce;

[0036] (2) Add 7 times of water to the rice and soak for 3 hours at a temperature of 25°C. Drain and add mung beans with a weight ratio of 3:7 and mix them with 50% water and grind them into a slurry through a stone mill;

[0037] (3) After adding 2% rapeseed oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 120°C steam to carry out aging molding, and the moisture content of the rice flour is controlled at 40%;

[0038] (4) Carry out strip cutting after forming;

[0039] (5) The rice noodles cut into strips are dried at a temperature of 50° C. in a dryer at a humidity of 55% until the moisture content of the rice noodles is controlled at 6% for packaging.

Embodiment 3

[0041] A preparation method of mung bean rice noodles, comprising the following steps:

[0042] (1) Wash the mung beans, drain the water, and beat the drained mung beans into noodle sauce;

[0043] (2) Add 10 times of water to the rice and soak for 5 hours at a temperature of 40°C. Drain and add mung beans with a weight ratio of 5:5 and mix them with 60% water and grind them into a slurry through a stone mill;

[0044] (3) After adding 3% rapeseed oil to the mixed slurry, let it flow into the face plate of the steamed flour machine and use the temperature of 140°C steam to carry out aging molding, and the moisture content of the rice flour is controlled at 50%;

[0045] (4) Carry out strip cutting after forming;

[0046] (5) The rice noodles cut into strips are dried with a drying machine at a temperature of 60° C. under an environment with a humidity of 65% until the moisture content of the rice noodles is controlled at 9% for packaging.

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PUM

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Abstract

The invention discloses a preparation method of mung bean rice noodles, and belongs to the field of food processing. The preparation process of the mung bean rice noodles includes the first step of raw material soaking, the second step of mixing and paste grinding, the third step of noodle steaming and forming, the fourth step of slitting, and the fifth step of drying and packaging. Mung beans and rice serve as raw materials of the rice noodles, the original taste and flavor of mung beans are maintained, and the mung bean rice noodles contain no pigment or edible gum or alum or additive; besides, the mung bean rice noodles prepared with the method taste chewy, soft and smooth, do not break or cake and are free of dust, and the preservation time of the mung bean rice noodles is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of mung bean rice noodles. Background technique [0002] As we all know, mung bean starch has very high nutritional value and is widely used. For example, mung bean starch has antibacterial and antibacterial effects, hypolipidemic effects, anti-tumor effects, and detoxification effects. Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactan, etc.). These oligosaccharides are difficult to digest and absorb because the human gastrointestinal tract does not have a corresponding hydrolase system, so the energy value provided by mung bean starch is lower than that of other grains, and it has an auxiliary therapeutic effect on obese and diabetic patients. Moreover, oligosaccharides are beneficial bacteria in the human intestinal tract - the proliferation factor of bifidobacteria. Regular consumption of mung bean starch can improve i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/10A23L5/10
Inventor 杨承锦
Owner 黔东南佳味源食品有限公司
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