Noodles containing soy protein isolate and red beans as well as preparation method of noodles

Abstract

The invention discloses noodles containing soy protein isolate and red beans as well as a preparation method of the noodles. The noodles are prepared from the following raw materials: soy protein isolate, flour, potato starch, red bean flour, lipase, vital gluten, table salt, cold water, boiling water and alcohol. The soy protein isolate and the vital gluten are added, the utilization rate of the protein is increased, an original nutrition inhibiting factor, namely, a trypsin inhibitor, in soybeans is removed from the soy protein isolate, and adverse reactions such as dyspepsia and gaseous distention can be avoided. With the adoption of a unique formula and process, the smooth taste of the noodles is increased, and the noodles cannot stick and mix during cooking, cannot age easily after being cooked, contain no alkali and have longer expiration date.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a soybean protein isolate red bean noodle and a preparation method thereof. Background technique [0002] Fresh noodles are named after the industrially produced noodle food, which has a good fresh-keeping effect. The color is white and translucent, soft and refreshing, elastic, nutritious and healthy, convenient and hygienic to eat. Fresh noodles are different from instant noodles and instant hot-dried noodles. Fresh noodles are just industrialized production of traditional hand-rolled noodles on the market to meet market demand and greatly improve their quality compared with traditional hand-rolled noodles. Although the production technology of fresh noodles was already available more than ten years ago, the retail price of such products in the market remains high (compared with other noodle foods) due to the high production cost, which greatly limits the production of fresh noo...

AI Technical Summary

Problems solved by technology

[0006] The use of soybean protein isolate and red bean powder in the production of noodles has quite good nutritional value, but its disadvantages are that the fusion of black soybean powder and flour is poor, the noodles are easy to break, and the taste is rough at the same time. Muddy soup, poor texture, high rate of broken strips

[0007] At present, no soybean protein isolate, red bean powder, flour, lipase, gluten powder, potato flour, alcohol, etc. have been used together to prepare noodles with high nutritional value, good formability, no broken layer, no beany smell, and good taste. 1. It is difficult for those skilled in the art to predict whether several raw materials can be used together to play a synergistic effect in terms of taste and nutritional value. of