Fully-nutritive vigna radiata noodles and making method thereof

A technology of complete nutrition and mung bean, which is applied in the field of food processing, can solve the problems of poor quality and low content of nutrient elements in noodles, and achieve the effect of rich nutrition, rich functional substances and improved processing characteristics

Inactive Publication Date: 2018-12-07
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a kind of full-nutrition mung bean noodles and its preparation method, which are used to solve the problems of low nutritional element content and poor quality of noodles in the prior art.

Method used

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  • Fully-nutritive vigna radiata noodles and making method thereof
  • Fully-nutritive vigna radiata noodles and making method thereof
  • Fully-nutritive vigna radiata noodles and making method thereof

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Embodiment 1

[0038] A full-nutrition mung bean noodle comprises the following raw materials: full-nutrition mung bean powder, high-gluten flour and salt. The weight ratio of the full-nutrition mung bean powder to the flour is 2:98, and the weight of the salt is 0.5% of the total weight of the full-nutrition mung bean powder and the flour.

[0039] Such as figure 1 Shown is the flow chart of the production process of the whole nutritional mung bean powder of the present embodiment.

[0040] The mung bean powder preparation method of the present embodiment comprises the steps:

[0041]1) Select mung bean varieties with plump grains and high flavonoid content as mung bean raw materials, remove impurities in the raw materials and grains transformed by diseases and insect pests, wash and dry at low temperature until the water content is below 14wt%.

[0042] 2) Coarsely crush the mung bean raw material, pass through a 60-mesh sieve, and then balance the water content to 16wt%. Specifically, p...

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Abstract

The invention provides fully-nutritive vigna radiata noodles and a making method thereof. The noodles comprise the raw materials of flour, and fully-nutritive vigna radiata powder which is subjected to pregelatinizing treatment, wherein the weight of the fully-nutritive vigna radiata powder is 2-12% of the total weight of the fully-nutritive vigna radiata powder and the flour. According to the noodles disclosed by the invention, the fully-nutritive vigna radiata powder is used as the raw material, extruding and puffing are performed for pre-gelatinizing treatment, and then a high-frequency vibration mill is used for fining treatment on the vigna radiata powder, so that the mouth feel of the materials can be effectively improved; and besides, the processing characteristics of the powder canbe improved, so that rich nutrients can be obtained. The made vigna radiata noodles are fine and smooth in mouth feel, are loved by users, and have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a full-nutrition mung bean noodle and a preparation method thereof. Background technique [0002] Mung bean (Vignaradiata (Linn.) Wilczek), also known as green bean, plant bean, etc., is a plant of the genus Vigna of the angiosperm family Fabaceae, and is a traditional bean food in my country. Mung bean is rich in nutrition, not only high in protein content, but also contains a variety of vitamins and mineral elements needed by the human body. It is a high-protein, medium-starch, and low-fat food. It has the functions of lowering blood sugar, anti-tumor, and preventing cancer. It is said to be "the food valley that helps the world". [0003] The dietary and health functions of mung bean mainly come from the seed coat. Mung bean skin is rich in dietary fiber, flavonoids and other biologically active chemical components, which have important physiological functions in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23P30/34
CPCA23L7/109A23L11/05A23P30/34
Inventor 张玲高飞虎张雪梅李雪梁叶星杜成章杨世雄张欢欢
Owner CHONGQING ACAD OF AGRI SCI
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