A kind of bean starch preparation process and application thereof

Abstract

The present invention belongs to the technical field of starch and vermicelli preparation, and specifically relates to a bean starch preparation process and its application. The present invention proposes a bean starch preparation process for the first time, that is, by first subjecting the raw material mung beans to water bath heat treatment, not only can the soaking time be shortened, but the prepared starch also exhibits higher coagulation and swelling properties than the starch prepared by the existing process, and the processed bean starch products such as vermicelli and vermicelli have better quality and improve production efficiency, so it has good practical application value.

Description

Technical Field

[0001] The invention belongs to the technical field of preparation of starch and bean starch products, and in particular relates to a preparation process of bean starch and application thereof. Background Art

[0002] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention, and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] Vermicelli is a traditional Chinese food with a delicate, smooth and chewy texture. It not only has a good market in China, but is also very popular internationally. Mung bean starch, pea starch, sweet potato starch and potato starch are the raw materials for traditional vermicelli processing. It is generally recognized that vermicelli produced by mung bean starch has the best quality. The internal structure of mung bean starch particles is compact, has good sedimentation properties, is easy to regenerate, has a large gel strength, and the vermicelli produced has good elasticity and is not easy to become mushy. The physicochemical properties of starch raw materials are highly correlated with the quality of vermicelli, so the quality of vermicelli produced can be indirectly evaluated by the properties of starch (Hong Yan, Gu Zhengbiao, Research on the structure and properties of starch for vermicelli, Food and Fermentation Industry, 2006, 32 (1): 28-32). Starch has a high degree of aging during the preparation of vermicelli and can generate more resistant starch, making it an optimal raw material for making vermicelli.

[0004] When producing starch from mung beans or peas, whether it is the traditional acid pulp starch separation process or the widely used centrifugal starch separation process, the raw beans are generally soaked in water in advance, and then ground after sufficient water absorption, filtered to separate the bean dregs, and then starch separation is performed. Water soaking is generally carried out at room temperature using drinking water. In winter, the soaking time is longer, 16-20 hours, because the room temperature is lower, and in summer, the soaking time is shorter, about 10-16 hours, in order to allow the mung beans to fully absorb water. Long-term soaking not only takes up a lot of equipment, but also increases the growth of bacteria in the soaking liquid, which seriously affects the subsequent separation of starch and protein. Summary of the invention

[0005] In view of the problems existing in the above-mentioned prior art, the purpose of the present invention is to provide a process for preparing bean starch and its application. In order to shorten the soaking time, the inventor previously subjected the raw beans to a boiling water bath treatment, and unexpectedly discovered that after the raw beans were heat-treated in a water bath, not only the soaking time could be greatly shortened, but also the properties of the prepared starch were changed. After further research, the inventor proposed a new process for preparing bean starch that can improve the starch properties. The starch produced by this process shows higher coagulation and lower swelling than the starch produced by the existing process, and the quality of processed bean starch products such as vermicelli and noodles is better. Based on the above research results, the present invention was completed.

[0006] In order to achieve the above technical objectives, the technical solution provided by the present invention is as follows:

[0007] The first aspect of the present invention provides a process for preparing bean starch, the preparation process comprising: adding beans to a hot water bath and keeping them warm for 1-10 minutes, ensuring that the temperature is maintained at 95-105°C during the hot water bath, taking them out and then soaking them in normal temperature water until the raw beans fully absorb water and swell, and then separating the starch.

[0008] Among them, the beans can be mung beans, peas or red beans, etc. Since the content of amylose in mung bean and pea starch is relatively high and easy to regenerate, a stronger gel can be produced. The obtained bean starch products such as vermicelli and noodles have strong tensile strength and will not break or become mushy after long cooking. Therefore, mung beans are preferred, followed by peas.

[0009] The starch separation can be carried out by using conventional starch separation processes known in the art, such as an acid starch separation process or a centrifugal starch separation process.

[0010] The second aspect of the present invention provides application of the above-mentioned bean starch preparation process in the preparation of bean starch products.

[0011] The bean starch product can be bean starch processed products such as vermicelli, rice noodle and rice noodle skin. In a specific embodiment of the present invention, the bean starch product is rice noodle. Specifically, the application includes:

[0012] (a) Improve the quality of bean starch products;

[0013] (b) Shorten the preparation process time of bean starch products and improve the preparation efficiency.

[0014] Among them, in said (a), improving the quality of bean starch products is at least manifested in improving the tensile strength of vermicelli.

[0015] Beneficial technical effects of one or more of the above technical solutions:

[0016] The above technical scheme proposes for the first time a process for preparing bean starch, that is, by subjecting the raw beans to water bath heat treatment, not only can the soaking time be shortened, but the starch prepared by this process also exhibits higher coagulation and lower swelling than the starch prepared by the existing process, and the processed bean starch products such as vermicelli and noodles are of better quality, and therefore have good practical application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solution of the embodiment of the present invention, the drawings required for use in the description of the embodiment will be briefly introduced below. Obviously, the drawings in the following description are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0018] Figure 1 The difference in swelling degree between the starch prepared by water-bath heat-treating raw mung beans and the starch prepared by untreated mung beans in Example 1 of the present invention;

[0019] Figure 2 Comparison of the retrogradation properties of starch prepared by water bath heat treatment of raw mung beans and starch prepared by untreated mung beans in Example 1 of the present invention;

[0020] Figure 3 The relative crystallinity of starch granules prepared by water-bath heat-treating raw mung beans and starch granules prepared by untreated mung beans in Example 1 of the present invention;

[0021] Figure 4 The starch granules prepared from the raw mung beans by water bath heat treatment and the starch granules prepared from the untreated mung beans in Example 1 of the present invention were observed by scanning electron microscope (SEM) (1×2000) and (2×10000), and polarized light observation (PLM) (4×400); wherein NH is the starch prepared from the mung beans without water bath heat treatment, and the starch prepared from the mung beans by water bath heat treatment for 1-5 min are named H1-H5, and the suffixes 1 and 2 represent scanning electron microscope (SEM) images; 3 and 4 represent polarized light (PLM) images;

[0022] Figure 5 The retrogradation property of starch prepared by water bath heat treatment of peas in Example 2 of the present invention;

[0023] Figure 6 Comparison of the retrogradation properties of starch prepared by water bath heat treatment of mung beans and steam heat treatment in Example 3 of the present invention;

[0024] Figure 7 This is the effect of dry heat treatment of mung beans on the retrogradation of starch prepared therefrom in Example 4 of the present invention. DETAILED DESCRIPTION

[0025] It should be noted that the following detailed descriptions are all illustrative and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0026] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0027] As mentioned above, when producing starch from mung beans or peas, whether it is the traditional acid pulp starch separation process or the current centrifugal starch separation process, the raw beans are generally soaked in water in advance, and then ground after sufficient water absorption, filtered to separate the bean dregs, and then starch separation is performed. Water soaking is generally carried out at room temperature using drinking water, the purpose is to allow the raw beans to fully absorb water, and increasing the soaking temperature can shorten the soaking time. Previous studies have found that pre-treating the raw beans in a boiling water bath can shorten the soaking time by 1 / 2-1 / 3, but the effect of treating the raw beans in a boiling water bath on the properties of the final prepared bean starch has not been reported.

[0028] In view of this, in a specific embodiment of the present invention, a process for preparing bean starch is provided, the preparation process comprising: adding beans to a hot water bath and keeping warm for 1-10 minutes, ensuring that the temperature is maintained at 95-105°C during the water bath, taking out and then soaking in normal temperature water until the raw beans fully absorb water and swell, and then separating the starch.

[0029] Among them, the beans refer to mung beans, peas or red beans that are rich in starch and can be used for starch production. Since the content of amylose in mung bean and pea starch is relatively high and easy to regenerate, a stronger gel can be produced. The resulting bean starch products such as vermicelli have better tensile strength, do not break or become mushy after long cooking, and are smooth and chewy. Therefore, mung beans are preferred, followed by peas.

[0030] The water bath treatment heat preservation time is controlled to be 2-10min. By controlling the water bath heat treatment time and temperature, the bean starch prepared subsequently shows higher settling property and lower swelling degree, etc., and the quality of bean starch products such as vermicelli prepared using the bean starch is better. Of course, the water bath treatment heat preservation time is also related to the bean particle size. The water bath heat treatment time of a smaller particle size (such as mung bean) can be relatively short, and the longest can be processed for 5min (therefore the water bath treatment time can be 1-5min, further including 2-5min, such as 2min, 3min, 4min and 5min), and the water bath time of a larger particle size (such as peas) can be appropriately extended to 10min (therefore the water bath treatment time can be 1-10min, including 2-10min, further including 5-10min, such as 5min, 6min, 7min, 8min, 9min and 10min). Those skilled in the art can make appropriate adjustments according to actual conditions.

[0031] For ease of operation, the hot water bath may be a boiling water bath, and only the heat preservation time needs to be controlled.

[0032] The starch separation can be carried out by conventional starch separation processes known in the art, such as a sour starch separation process or a centrifugal starch separation process. In a specific embodiment of the present invention, a centrifugal starch separation process is used for starch separation. Specifically, the centrifugal starch separation process comprises: grinding the raw beans after being fully soaked in a boiling water bath with water in a certain proportion, screening and washing to fully remove the dregs, centrifuging the starch slurry to separate the clear liquid, washing the starch with water to separate the protein and residual dregs fiber, and collecting the starch and drying it at low temperature until the moisture content is less than 10%.

[0033] In another specific embodiment of the present invention, there is provided application of the above-mentioned bean starch preparation process in the preparation of bean starch products.

[0034] The bean starch product can be vermicelli, rice noodle and rice noodle skin. In a specific embodiment of the present invention, the bean starch product is rice noodle. The bean starch prepared by the above process is very suitable for the production of bean starch products such as vermicelli, rice noodle and the like, and can effectively improve the product quality.

[0035] Therefore, specifically, the application includes:

[0036] (c) Improving the quality of bean starch products;

[0037] (d) Shorten the preparation process time of bean starch products and improve the preparation efficiency.

[0038] Among them, in said (a), improving the quality of bean starch products is at least manifested in improving the tensile strength of vermicelli.

[0039] The present invention is further described below in conjunction with examples. The present invention is further described below by way of examples, but the present invention is not limited to the scope of the embodiments described. Based on the embodiments in the present invention, any variation of the present invention by those skilled in the art without making a creative premise all belongs to the protection scope of the present invention. Meanwhile, in the embodiments of the present invention, unless otherwise specified, all preparation raw materials are commercially available products well known to those skilled in the art.

[0040] Example 1

[0041] 1. Raw Materials

[0042] The mung beans, peas and the like used in the present invention are purchased from the market.

[0043] 2 Methods

[0044] 2.1 Starch preparation

[0045] Preparation of raw starch by water bath heat treatment: After simple washing, take mung beans (or peas, red beans) and put them in a hot water bath for a certain period of time (1-10 minutes). Control the ratio of mung beans to water and ensure that the temperature is maintained at 95-105°C during the water bath. After the water bath, take them out and soak them in normal temperature water until the raw beans fully absorb water and swell. Then use conventional processes to separate starch: add water to grind, screen and wash thoroughly to remove bean dregs, centrifuge the starch slurry to separate the clear liquid, and then wash the starch with water to separate the protein and residual bean dregs fiber. Collect the starch and dry it at low temperature until the moisture content is less than 10%.

[0046] Conventional starch preparation: After simple washing of mung beans (or peas, red beans, etc.), add 2-3 times of drinking water and soak at room temperature until the raw beans fully absorb water and swell. Then use conventional processes to separate starch: add water to grind, screen and fully wash to remove dregs, centrifuge the starch slurry to separate the clear liquid, then wash the starch with water to separate the protein and residual dregs fiber, collect the starch and dry it at low temperature until the moisture content is less than 10%.

[0047] 2.2 Analysis of starch characteristics

[0048] 2.2.1 Expansion

[0049] A certain amount of mung bean starch prepared by the above method (denoted as m) was prepared into a starch solution with a concentration of 2%, gelatinized in a water bath at 80°C for 30 minutes, and then centrifuged at 3000r / min for 20 minutes. The supernatant was placed in a plate and dried at 105°C to a constant weight, which was denoted as m1; the wet weight of the precipitate was denoted as m2; the swelling degree was calculated as follows:

[0050]

[0051] 2.2.2 Sedimentation

[0052] Weigh different starch samples to prepare 1% starch solution, heat and stir in a boiling water bath for 30 minutes until completely gelatinized, then place a certain volume of starch paste in a graduated colorimetric tube, leave it at room temperature to observe the stratification of starch paste, and record the starch lake sedimentation volume and supernatant volume (mL) after 0, 2, 4, 6, 8, 10, 12, 24, and 48 hours. The formula for calculating the coagulation property is as follows:

[0053]

[0054] 2.2.3 X-ray diffraction (XRD) analysis

[0055] The starch granules were taken and the crystal structure of the sample was determined using an X-ray diffractometer.

[0056] 2.2.4 Polarized light microscope observation

[0057] Use a polarizing microscope to observe starch granules. Take an appropriate amount of starch granules to make a suspension and drop it on a glass slide. After covering it with a coverslip, observe the starch granule morphology and polarization cross under bright field and polarized field.

[0058] 2.2.5 Scanning electron microscopy observation

[0059] The starch samples were evenly distributed on the double-sided adhesive and fixed on the stage for gold spraying. The microscopic morphology of the samples was observed using a scanning electron microscope.

[0060] 2.2.6 Gel properties

[0061] The sample to be tested was prepared into a 10% (W / V) starch solution, which was heated and stirred in a boiling water bath for 30 min until completely gelatinized. The starch paste was cooled to room temperature and then placed at 4°C for 24 h. The gel properties were measured by a texture analyzer.

[0062] 2.2.7 Determination of amylose content

[0063] Weigh the starch sample (0.1 g) and place it in a 100 ml clean conical flask, add 1 ml 95% ethanol and 9 ml 1M NaOH to disperse evenly, boil in a water bath for 10 min, transfer to a 100 ml volumetric flask after cooling and dilute to volume with distilled water. Then mix the starch solution (5 mL) with iodine solution (0.2%) and dilute to 100 mL with distilled water, mix evenly and place in a dark place to react for 10 minutes, then measure the absorbance at 620 nm. Use the standard amylose solution to draw a standard curve and calculate the amylose content in the sample.

[0064] 3. Results and Analysis

[0065] 3.1 Effect of water bath heat treatment of raw beans on the swelling degree of prepared starch

[0066] The starch swelling degree of the mung bean starch (NH) prepared without water bath heat treatment and the starch prepared with water bath heat treatment for 1-5 min (H1-H5) at 80°C is shown in the attached figure. Figure 1 The results show that the swelling degree of starch prepared by water-bath heat treatment of mung beans is lower than that of starch prepared by unheat-treated mung beans. Heat treatment of mung beans may enhance the interaction between starch chains, form a denser internal structure, and inhibit particle swelling.

[0067] 3.2 Effect of water bath heat treatment of raw beans on the retrogradation of prepared starch

[0068] The retrogradation of starch refers to the water-paste stratification phenomenon of starch paste after cooling. The retrogradation ability of starch can be evaluated intuitively by observing the water-paste stratification rate and the final stratification volume of starch paste. The faster the growth rate or the larger the proportion per unit time, the stronger the starch retrogradation ability. The retrogradation of starch prepared from mung beans without water bath heat treatment (NH) and starch prepared from mung beans after water bath heat treatment for 1-5 minutes (H1-H5) is shown in the attached figure. Figure 2 As shown. The starch paste prepared from mung beans without water bath heat treatment reaches the maximum value after being placed for about 9 hours, and the resolubility is about 70%. The resolubility of starch prepared from raw beans after water bath heat treatment is significantly improved, reaching a maximum value of 80% in about 7 hours. The water bath heat treatment time has no obvious effect on the resolubility of starch. The resolubility of starch treated for 2-5 minutes is similar, and the resolubility of starch treated for 1 minute is slightly lower. The resolubility of starch is an intuitive manifestation of the retrogradation of starch paste. Water bath heat treatment of raw mung beans will increase the resolubility rate of starch, indicating that the effect of hydrothermal pretreatment of raw mung beans on improving the starch retrogradation characteristics is significant.

[0069] Starch products such as vermicelli, rice noodle, and rice noodle skin are made by utilizing the retrogradation characteristics of starch. Improving the starch retrogradation speed can save the production time of vermicelli and other products, and improve product output and work efficiency. Therefore, water bath heat pretreatment of mung beans and other raw materials has great application value in the process of starch-based products such as vermicelli, rice noodle, and rice noodle skin.

[0070] 3.3 Effect of water bath heat treatment of raw beans on the crystallization properties of prepared starch

[0071] The structure of starch granules consists of two parts: the crystalline region and the amorphous region. Starch crystallinity is an important parameter to characterize the crystalline properties of starch granules. X-ray diffraction (XRD) is one of the most commonly used methods to determine the crystallinity of starch granules. Relative crystallinity (RC) can intuitively indicate the degree of crystallinity of starch granules. The X-ray diffraction spectra and relative crystallinity (RC) of starch prepared from mung beans without water bath heat treatment (NH) and starch prepared from mung beans after water bath heat treatment for 1-5 minutes (H1-H5) are shown in the attached figure. Figure 3As shown. Both natural mung bean and mung bean starch extracted by heat pretreatment have diffraction peaks at 15°, 17°, 18° and 23° (2θ), showing a typical A-type crystal structure. Water bath heat treatment of raw mung beans did not change the crystal structure of its starch granules. The RC of starch prepared from mung beans without water bath heat treatment was 34.5%. The relative crystallinity of the starch prepared after heat treatment increased, and its RC increased from 35.7% to 43.5% with the extension of heat treatment time, indicating that water bath heat treatment of raw mung beans increased the internal crystallization area of ​​starch granules.

[0072] 3.4 Effect of water bath heat treatment of raw beans on the morphology of prepared starch granules

[0073] The morphology of starch granules prepared from mung beans without water bath heat treatment (NH) and starch granules prepared from mung beans after water bath heat treatment for 1-5 min (H1-H5) was observed by scanning microscopy (SEM), polarizing microscopy, and optical microscopy. Figure 4 As shown. SEM images show that mung bean starch granules all have typical legume starch characteristics such as elliptical and kidney-shaped, with complete granules and smooth surfaces. There is no obvious difference in the surface of starch granules prepared from mung beans after water bath heat treatment and starch granules prepared without treatment. Polarized light observation showed no difference in the birefringence intensity of starch granules prepared from heat-treated raw materials and unheat-treated raw materials. This shows that the short water bath heat treatment of raw mung beans did not damage the overall structure of starch granules.

[0074] 3.5 Effect of water bath heat treatment of raw beans on the texture of starch gel preparation

[0075] The properties of starch gels greatly affect the characteristics of starch-based products. The texture parameters of starch gels of mung bean starch (NH) prepared without water bath heat treatment and starch prepared with mung bean starch treated with water bath for 1-5 min (H1-H5) are shown in Table 1. The results showed that water bath heat treatment of mung bean starch had a great influence on the gel strength and chewiness of its starch, and the hardness and chewiness of starch gel increased with the extension of water bath time. The hardness of starch gel prepared by mung bean without water bath heat treatment was 181.0, and the hardness of starch gel prepared by mung bean starch treated with water bath for 5 min was 274.0, the hardness increased by more than 50%, and the chewiness also increased by nearly 50%, showing a good correlation between chewiness and hardness.

[0076] Table 1 Texture properties of starch extracted from natural mung bean and hydrothermally pretreated mung bean

[0077]

[0078]

[0079] 3.6 Effect of water-bath heat treatment of raw beans on the amylose content of prepared starch

[0080] The amylose content of starch prepared from natural and heat-treated mung beans is shown in Table 2. The amylose content of starch prepared from natural mung beans is 30%, and the amylose content of starch extracted after heat pretreatment of mung beans increases. As the heat pretreatment time increases, the amylose content of H5 is the highest. The reason for this is that heating causes the degradation of part of the amylopectin, which increases the amylose content. The rearrangement of starch molecules causes the transition from amorphous regions to crystalline states, and the structural changes lead to an increase in crystallinity, which is consistent with the result of increased crystallinity of starch granules.

[0081] Table 2 Amylose (AC) content of starch extracted from natural mung bean and hydrothermally pretreated mung bean

[0082]

[0083] Example 2 Effect of water bath heat treatment on the retrogradation of pea starch

[0084] The same method was used to treat the raw peas in a boiling water bath for 5 minutes and 8 minutes, and then fully soaked in drinking water at room temperature to obtain pea starch according to the conventional process. The starch obtained by directly soaking the peas in drinking water at room temperature was used as a control. The coagulation properties of the starch prepared by the water bath heat treatment peas and the starch prepared by the non-water bath heat treatment peas are compared as shown in the attached figure. Figure 5 It can be seen that the coagulation rate of pea starch obtained by water bath heat treatment is similar to that of mung bean, and the final supernatant volume is also larger. The coagulation rate of boiling water bath for 8 minutes is faster than that of 5 minutes. The gel texture properties of pea starch are shown in Table 3. Similar to the results of water bath heat treatment of mung bean, the gel hardness and chewiness of pea starch prepared by heat treatment are improved.

[0085] Table 3 Texture characteristics of starch extracted from peas after water bath heat treatment

[0086]

[0087] Example 3 Comparison of Retrogradation Properties of Starch Prepared by Heat-treating Mung Beans in Water Bath and Steam

[0088] Table 4 Water content of mung beans after water bath heat treatment for different time

[0089]

[0090] First, the water content of mung beans after different boiling water bath times was determined (Table 4), and then the water content of mung beans soaked at room temperature for different times was determined (Table 5). By adjusting the soaking time, the water content of mung beans was similar to that of the mung beans treated in boiling water bath for 3min and 5min. Then, two portions of mung beans were steamed at 100℃ for 3min and 5min, and then starch was prepared according to conventional operations (P3, P5). The results of starch coagulation of mung beans heat-treated in water bath and steam heat-treated with water-containing mung beans are shown in the attached Figure 6 The results showed that starches P3 and P5 prepared by first soaking mung beans to similar water contents and then heating the raw mung beans with steam at the same temperature had better settling properties than starches prepared without heat treatment, but not as good as starches prepared by water bath heat treatment of the raw materials.

[0091] Table 5 Water content of mung beans soaked at room temperature for different times

[0092]

[0093] Example 4 Effect of dry heat treatment of mung beans on the retrogradation of prepared starch

[0094] The raw mung beans were directly placed in a 100°C oven and heated for 3 min and 5 min, and then soaked in water at room temperature to prepare starch (GH3, GH5). The results of the retrogradation properties are shown in the attached Figure 7 The results showed that the starch retrogradation properties of the raw mung beans prepared by dry heat treatment were less different from those of the untreated mung beans, which was significantly different from the results of water bath heat treatment.

[0095] Example 5 Effect of starch prepared from raw soybeans by water bath heat treatment on vermicelli properties

[0096] Measure 100ml of pure water and heat it to 55℃ and keep it warm. Weigh 45g of starch sample and add it to the water. Stir it thoroughly to prepare a starch slurry with a starch content of 45% (W / V). Place the starch slurry in a 55℃ water bath to keep it warm. Take an appropriate amount of 55℃ starch slurry and pour it into a gelatinization dish and spread it flat (the slurry thickness is about 1.0-1.5mm), then put it in a boiling water steamer and steam it for 2-3min until it is transparent. Take it out and quickly put it in cold water to cool it. Carefully take out the formed vermicelli and place it at 4℃ for aging for 4 hours. Cut it into strips with a width of about 5mm, dry it at 40℃, and measure the tensile strength of the vermicelli after aging and drying. The dried vermicelli needs to be heated in boiling water for 5-10 minutes before the measurement until it fully absorbs water and softens. The results are shown in Table 6 and Table 7. The results show that the tensile strength of the vermicelli made from starch prepared from raw beans treated by water bath heat treatment after aging and drying is better than that of the control sample.

[0097] Table 6 Comparison of tensile strength of vermicelli after aging

[0098]

[0099] Table 7 Comparison of tensile strength of dried vermicelli

[0100]

[0101]

[0102] It should be noted that the above examples are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention is described in detail with reference to the given examples, those skilled in the art may modify or replace the technical solution of the present invention as needed without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. A process for preparing bean starch, characterized in that: The preparation process comprises: adding beans to a hot water bath for 2-4 minutes to keep warm, ensuring that the temperature is maintained at 95-105°C during the water bath, and then soaking the raw beans in water at room temperature until the raw beans fully absorb water and swell, and then separating starch; The hot water bath is specifically a boiling water bath; The beans are mung beans; The starch separation adopts a centrifugal starch separation process; The specific method of the centrifugal starch separation process includes: adding water to grind, screening, fully washing to remove dregs, centrifuging the starch slurry to separate the clear liquid, then fully washing the starch with water to separate protein and residual dregs fiber, collecting the starch and drying it at low temperature until the moisture content is less than 10%.

2. Application of the bean starch preparation process according to claim 1 in the preparation of bean starch products.

3. The use according to claim 2, characterized in that: Bean starch products include vermicelli, rice noodles and rice paper.

4. The use according to claim 3, characterized in that: The bean starch product is vermicelli.

Images