Pea noodles and preparation technology thereof

Abstract

The invention discloses pea noodles and a preparation process thereof, and the preparation process comprises the following steps: a pea seedling cultivation step: taking pre-screened peas as seed beans, soaking the seeds in a pre-prepared seed soaking solution for 12-18 hours, and sowing the seeds in a seedling raising tray until the pea seedlings grow out; a pea pulp preparation step: crushing and pulping fresh pea seedlings to obtain pea pulp for later use; pea meal preparation: peas are peeled and finely ground to obtain pea meal; preparing mixed flour: uniformly stirring and mixing pea flour, oat flour, wheat flour, coarse rice flour and buckwheat flour to obtain the mixed flour for later use; a dough preparation step: taking mixed flour, pea pulp, vital gluten, egg white, edible salt, beta-cyclodextrine and edible sodium carbonate, uniformly mixing and stirring, and preparing uniform and consistent dough in vacuum dough kneading equipment; and preparing the noodles. The nutritional structure of the noodles is optimized, so that the noodles can be suitable for more people to use, and are suitable for diabetics to eat.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to pea noodles and a preparation process thereof. Background Art

[0002] At present, most noodles on the market are made from wheat. However, this type of noodles, which is mainly made from starch, is not suitable for some people due to its single nutritional composition and high starch content. It is not suitable for diabetics to eat too much. Peas are rich in protein, vitamins and essential lysine for the human body. They can promote human development, enhance immune function, and are very beneficial for preventing and treating middle-aged and elderly diseases such as hypertension, heart disease, diabetes, kidney disease, obesity, and vascular sclerosis. Therefore, using peas as a raw material for noodles is a new direction for product improvement. Summary of the invention

[0003] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a pea noodle and a preparation process thereof, which has the advantages of optimizing the nutritional structure of the noodles and being suitable for use by diabetic people.

[0004] The purpose of the present invention is achieved by the following technical solutions:

[0005] According to a first aspect of an embodiment of the present disclosure, a process for preparing pea noodles is provided, comprising:

[0006] Pea seedling cultivation steps: soak the pre-screened peas as seed beans in a pre-prepared seed soaking solution for 12 to 18 hours, take out the seed beans, clean them, sow them in a seedling tray, germinate them in the dark, cultivate them under light at a temperature of 18 to 25° C. and a humidity of 80% to 90% until pea seedlings are grown, and harvest them for later use;

[0007] The preparation steps of pea milk are as follows: fresh pea seedlings are chopped as pulping raw materials, a suspension is prepared according to a weight ratio of the pulping raw materials to water of 1: (2-5), and pea milk is obtained after crushing and beating for use;

[0008] The steps of preparing pea flour are as follows: peeling peas and grinding them into small pieces, then adding purified water to soak for 6-8 hours, taking out, drying and then finely grinding to obtain pea flour;

[0009] Mixed flour preparation steps: taking 60-85 parts of pea flour, 12-18 parts of oat flour, 50-70 parts of wheat flour, 15-18 parts of brown rice flour, and 8-12 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use;

[0010] Dough preparation steps: taking 30-50 parts of mixed flour, 25-40 parts of pea milk, 0.2-0.5 parts of gluten, 4-8 parts of egg white, 1-1.8 parts of edible salt, 0.04-0.08 parts of β-cyclodextrin, and 0.12-0.15 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making uniform dough in a vacuum dough mixing device;

[0011] Noodle preparation steps: After the dough is subjected to a primary ripening treatment, it is pressed through a calendering device to obtain a dough band, and the dough band is subjected to a secondary ripening treatment and then cut into pieces to obtain noodles.

[0012] The above technical scheme is implemented by soaking the seed beans so as to absorb the trace elements in the soaking liquid, so that the obtained pea seedlings contain a higher concentration of trace elements, thereby ensuring the trace element content in the pea pulp, and by preparing mixed flour, ensuring that the nutrition of the noodles is more balanced. Using pea flour as one of the main ingredients can effectively increase the vitamin and lysine content in the noodles, and replacing pure water with pea pulp can make the noodles have a higher content of trace elements, thereby optimizing the nutritional structure of the noodles, so that they can be suitable for use by more people. For diabetics, due to the reduction of the single starch content and the blood sugar lowering effect of peas, they can also be eaten like normal people.

[0013] In some exemplary embodiments, the seed soaking solution includes: a Na2SeO3 aqueous solution with a concentration of 0.05-0.06%, a ZnSO 4 or ZnCl 2 Aqueous solution or 0.3-0.6% FeSO 4 Aqueous solution.

[0014] By implementing the above technical solution, corresponding trace elements can be specifically supplemented into the noodles by selecting different soaking solutions to obtain selenium-rich noodles, zinc-rich noodles or iron-rich noodles.

[0015] In some exemplary embodiments, before preparing pea milk, fresh pea sprouts are soaked in light salt water for 2-3 hours, and then washed and chopped.

[0016] Implementing the above technical solution can play a certain role in sterilization and disinfection.

[0017] In some exemplary embodiments, when preparing pea flour, pea crushed grains are added to purified water at 25-30° C. and soaked.

[0018] In some exemplary embodiments, when preparing the mixed flour, stirring is continued in a stirring device for 10-20 minutes until the flour is fully mixed.

[0019] In some exemplary embodiments, in the dough preparation step, the vacuum degree of the vacuum dough kneading equipment is controlled to be 0.05-0.1 MPa, pre-mixing is performed for 60-120 seconds until the dough is evenly mixed, and then the dough is kneaded for 8-10 minutes to form a uniform dough.

[0020] The implementation of the above technical solution allows various processed raw materials to be mixed more evenly, thereby improving the performance of the dough.

[0021] In some exemplary embodiments, when the dough is subjected to the initial ripening treatment, the dough is sealed and placed in a constant temperature and humidity chamber for ripening at 20-30° C. for 20-40 minutes.

[0022] In some exemplary embodiments, when the dough strip is subjected to a secondary aging treatment, the dough strip is sealed and placed in a constant temperature and humidity chamber at 20-30° C. for aging for 15-30 min.

[0023] In some exemplary embodiments, after the noodles are cut, they are further dehydrated to control the moisture content of the noodles to 20-24%.

[0024] Implementing the above technical solution is beneficial to extending the shelf life of noodles and reducing noodle breakage.

[0025] According to the second aspect of the embodiment of the present disclosure, there is provided pea noodles, which are prepared by the preparation process described in the first aspect.

[0026] In summary, compared with the prior art, the present invention has the following beneficial effects:

[0027] The embodiment of the present invention provides pea noodles and a preparation process thereof, wherein the preparation process comprises: a pea seedling cultivation step: soaking pre-screened peas as seed beans in a pre-prepared seed soaking solution for 12 to 18 hours, taking out the seed beans, cleaning them, sowing them in a seedling tray, germinating them in the dark, and then culturing them under light at a temperature of 18 to 25° C. and a humidity of 80% to 90% until pea seedlings are grown, and harvesting them for later use; a pea slurry preparation step: chopping fresh pea seedlings as pulping raw materials, preparing a suspension slurry at a weight ratio of pulping raw materials to water of 1: (2-5), and crushing and beating to obtain pea slurry for later use; a pea powder preparation step: peeling the peas and coarsely grinding them into crumbs, then adding purified water to soak for 6 to 8 hours, taking out, drying, and finely grinding to obtain pea powder; mixed flour preparation step: The method comprises the following steps: taking 60-85 parts of pea flour, 12-18 parts of oat flour, 50-70 parts of wheat flour, 15-18 parts of brown rice flour and 8-12 parts of buckwheat flour by weight, stirring and mixing them uniformly in a container to obtain mixed flour for later use; the method comprises the following steps: taking 30-50 parts of mixed flour, 25-40 parts of pea slurry, 0.2-0.5 parts of gluten powder, 4-8 parts of egg white, 1-1.8 parts of edible salt, 0.04-0.08 parts of beta-cyclodextrin and 0.12-0.15 parts of edible sodium carbonate by weight, stirring and mixing them uniformly, and then forming uniform dough in a vacuum dough mixing device; and the method comprises the following steps: performing a primary maturation treatment on the dough, performing a pressing treatment on the dough by a calendering device to obtain a dough band, performing a secondary maturation treatment on the dough band and then cutting the dough band to obtain noodles. By soaking the seed beans, they absorb the trace elements in the soaking liquid, so that the obtained pea seedlings contain a higher concentration of trace elements, thereby ensuring the trace element content in the pea pulp. By preparing mixed flour, the nutrition of the noodles is guaranteed to be more balanced. Using pea flour as one of the main ingredients can effectively increase the vitamin and lysine content in the noodles. Replacing pure water with pea pulp can make the noodles have a higher content of trace elements, optimizing the nutritional structure of the noodles, so that they can be used by more people. For diabetics, due to the reduction of single starch content and the blood sugar lowering effect of peas, they can also be eaten like normal people. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a process flow chart of the preparation process of pea noodles in an embodiment of the present invention. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] like Figure 1 As shown, the first aspect of the present invention provides a preparation process of pea noodles, comprising:

[0031] S100, pea seedling cultivation step: soaking the pre-screened peas as seed beans in a pre-prepared seed soaking solution for 12 to 18 hours, taking out the seed beans, cleaning them, sowing them in a seedling tray, germinating them in the dark, and then cultivating them under light at a temperature of 18 to 25° C. and a humidity of 80% to 90% until pea seedlings are grown, and harvesting them for later use.

[0032] The pea pre-screening standards are: harvested in the current year, free of mildew, damage, impurities, and full grains. The soaking solution includes: a 0.05-0.06% Na2SeO3 (sodium selenite) aqueous solution, a 0.4-0.75% ZnSO 4 (Zinc Sulfate) or ZnCl 2 (Zinc chloride) aqueous solution or 0.3-0.6% FeSO 4 (ferric sulfate) aqueous solution, by selecting different soaking solutions, the corresponding trace elements can be specifically added to the noodles to obtain selenium-rich noodles, zinc-rich noodles or iron-rich noodles; of course, in some embodiments, other types of soaking solutions can also be selected, which is not limited here. When soaking seeds, the weight ratio of the beans to the soaking solution is usually controlled to be 1: (1.5-3), and the temperature of the soaking solution is preferably controlled to be 30-40°C,

[0033] Seedling trays can be filled with peat, vermiculite, perlite, biomass and other seedling substrates to provide sufficient nutrients for breeding. During germination, the seedling trays can be covered with shading materials such as shade nets, black shade cloths or shade films to create dark conditions, or the seedling trays can be placed in a dark room for cultivation. During germination, the temperature should be controlled at 20-30℃ and the humidity at 70-85℃. The germination time is usually 1-3 days depending on the needs.

[0034] During light cultivation, sunlight or LED light source can be used. The cultivation time is usually 10-15 days, the light duration is 12-15h / day, and the light intensity is preferably controlled at 120-150μmol·m -2 ·s -1 .

[0035] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension according to the weight ratio of pulping raw materials to water of 1: (2-5), and obtain pea pulp after crushing and beating for use.

[0036] Before preparing pea milk, soak the fresh pea sprouts in light salt water for 2-3 hours, then wash and chop them to achieve a certain sterilization and disinfection effect. The suspension can usually be placed in a wall breaking machine for crushing and pulping. After pulping, filter paper, filter membrane, filter cloth, etc. can be used for filtering to remove the precipitate.

[0037] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water to soak for 6-8 hours, take out, dry and grind them into small pieces to obtain pea flour.

[0038] Among them, the peas used to prepare the pea flour are also screened according to the standards of annual production, no mildew, no damage, no impurities and full particles. When preparing the pea flour, the pea crushed particles are soaked in pure water at 25-30°C. The drying process can be completed by sun exposure or by oven drying. The fine grinding process controls the particle size of the pea flour to 80-120 meshes. Of course, in order to ensure that the pea flour reaches a sufficient fineness, screening can also be performed to remove larger particles therein.

[0039] S400, mixed flour preparation step: taking 60-85 parts of pea flour, 12-18 parts of oat flour, 50-70 parts of wheat flour, 15-18 parts of brown rice flour, and 8-12 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0040] Specifically, when preparing the mixed flour, the flour is continuously stirred in a stirring device for 10-20 minutes until it is fully mixed.

[0041] S500, dough preparation step: taking 30-50 parts of mixed flour, 25-40 parts of pea milk, 0.2-0.5 parts of gluten, 4-8 parts of egg white, 1-1.8 parts of edible salt, 0.04-0.08 parts of β-cyclodextrin, and 0.12-0.15 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0042] Among them, in the dough preparation step, the vacuum degree condition of the vacuum dough mixing equipment is controlled to be 0.05-0.1Mpa, and the dough is pre-mixed for 60-120s until it is evenly mixed, and then the dough is mixed for 8-10min to make a uniform dough, so that various types of processed raw materials are mixed more evenly and the performance of the dough is improved. The vacuum dough mixing equipment adopts existing vacuum dough mixing machines and other equipment. When performing vacuum dough mixing, it can be first stirred at a high speed of 80r / min for 4-5min, and then stirred at a low speed of 60r / min for 6-8min to form a uniform dough flocculent, which must meet the requirements of uniform color, no dry powder, and no lumps.

[0043] S600, noodle preparation step: after the dough is subjected to primary ripening treatment, it is pressed by a calendering device to obtain a dough band, and the dough band is subjected to secondary ripening and then cut to obtain noodles.

[0044] Specifically, when the dough is subjected to the initial maturation treatment, the dough is sealed and placed in a constant temperature and humidity chamber and matured at 20-30° C. for 20-40 minutes to obtain matured dough. Preferably, the temperature of the constant temperature and humidity chamber is set to 25° C. and the maturation time is 30 minutes. The specific parameters can be set according to actual processing requirements.

[0045] When pressing the dough strip, the thickness of the dough strip is usually controlled to be 10-12 mm. When the dough strip is subjected to secondary aging treatment, the dough strip is sealed and placed in a constant temperature and humidity chamber for aging at 20-30° C. for 15-30 min. Preferably, the temperature of the constant temperature and humidity chamber is set to 25° C. and the aging time is 25 min. The specific parameters can be set according to actual processing requirements.

[0046] During slitting, the dough strips are usually slit into noodles of 1-1.5 mm, fixed length and fixed weight. Furthermore, after the noodles are obtained by slitting, the noodles are also dehydrated to control the moisture content of the noodles to 20-24%, so as to extend the shelf life of the noodles and reduce noodle breakage. The dehydration process can adopt the existing pasteurization setting, which can simultaneously realize medium-temperature pasteurization and low-temperature dehydration.

[0047] By soaking the seed beans, they absorb the trace elements in the soaking liquid, so that the obtained pea seedlings contain a higher concentration of trace elements, thereby ensuring the trace element content in the pea pulp. By preparing mixed flour, the nutrition of the noodles is guaranteed to be more balanced. Using pea flour as one of the main ingredients can effectively increase the vitamin and lysine content in the noodles. Replacing pure water with pea pulp can make the noodles have a higher content of trace elements, optimizing the nutritional structure of the noodles, so that they can be used by more people. For diabetics, due to the reduction of single starch content and the blood sugar lowering effect of peas, they can also be eaten like normal people.

[0048] A second aspect of an embodiment of the present invention provides pea noodles, which are prepared using the preparation process described in the first aspect.

[0049] The specific implementation modes of the present invention are described below by means of specific examples. It should be understood that the following examples are only used to illustrate the present invention so that those skilled in the art can understand the present invention more specifically, and do not limit the scope of the present invention in any way.

[0050] Example 1

[0051] A pea noodle is prepared by the following preparation process, comprising:

[0052] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a 0.05% Na2SeO3 aqueous solution for 12 hours, take out the seed beans, clean them, sow them in a seedling tray, germinate them in the dark, and cultivate them under light at a temperature of 18° C. and a humidity of 80% until pea seedlings are grown, and harvest them for later use.

[0053] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:2, and obtain pea pulp after crushing and beating for use.

[0054] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water and soak them for 6 hours, take them out, dry them and grind them into small pieces to obtain pea flour with a particle size of 80 mesh.

[0055] S400, mixed flour preparation step: taking 60 parts of pea flour, 12 parts of oat flour, 50 parts of wheat flour, 15 parts of brown rice flour, and 8 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0056] S500, dough preparation step: taking 30 parts of mixed flour, 25 parts of pea milk, 0.2 parts of gluten, 4 parts of egg white, 1 part of edible salt, 0.04 parts of β-cyclodextrin, and 0.12 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0057] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 20° C. for 20 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 20° C. for 20 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 20%.

[0058] Example 2

[0059] A pea noodle is prepared by the following preparation process, comprising:

[0060] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a 0.06% Na2SeO3 aqueous solution for 12 hours, take out the seed beans, clean them, sow them in a seedling tray, germinate them in the dark, and then cultivate them under light at a temperature of 25° C. and a humidity of 90% until pea seedlings are grown, and harvest them for later use.

[0061] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:5, and obtain pea pulp after crushing and beating for use.

[0062] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water and soak them for 8 hours, take them out, dry them and grind them into small pieces to obtain pea flour with a particle size of 120 mesh.

[0063] S400, mixed flour preparation step: taking 85 parts of pea flour, 18 parts of oat flour, 70 parts of wheat flour, 18 parts of brown rice flour, and 12 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0064] S500, dough preparation step: taking 50 parts of mixed flour, 40 parts of pea milk, 0.5 parts of gluten, 8 parts of egg white, 1.8 parts of edible salt, 0.08 parts of β-cyclodextrin, and 0.15 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0065] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 30° C. for 40 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 12 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 30° C. for 30 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1.5 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 24%.

[0066] Example 3

[0067] A pea noodle is prepared by the following preparation process, comprising:

[0068] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a 0.055% Na2SeO3 aqueous solution for 15 hours, take out the seed beans, clean them, sow them in a seedling tray, germinate them in the dark, and then cultivate them under light at a temperature of 20° C. and a humidity of 85% until pea seedlings are grown, and harvest them for later use.

[0069] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:3, and obtain pea pulp after crushing and beating for use.

[0070] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water and soak them for 8 hours, take them out, dry them and grind them into small pieces to obtain pea flour with a particle size of 100 mesh.

[0071] S400, mixed flour preparation step: taking 70 parts of pea flour, 16 parts of oat flour, 60 parts of wheat flour, 16 parts of brown rice flour, and 10 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0072] S500, dough preparation step: taking 40 parts of mixed flour, 30 parts of pea milk, 0.4 parts of gluten, 6 parts of egg white, 1.5 parts of edible salt, 0.06 parts of β-cyclodextrin, and 0.13 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0073] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 28° C. for 35 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 11 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 28° C. for 20 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1.2 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 22%.

[0074] Example 4

[0075] A pea noodle is prepared by the following preparation process, comprising:

[0076] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a 0.6% ZnSO 4 After 15 hours in the aqueous solution, the seed beans were taken out and cleaned, and sown in a seedling tray. After germination in the dark, they were cultivated under light at a temperature of 20°C and a humidity of 85% until pea seedlings were grown, and then harvested for later use.

[0077] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:3, and obtain pea pulp after crushing and beating for use.

[0078] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water to soak for 6 hours, take out, dry and grind them into small pieces to obtain pea flour with a particle size of 100 mesh.

[0079] S400, mixed flour preparation step: taking 70 parts of pea flour, 15 parts of oat flour, 65 parts of wheat flour, 16 parts of brown rice flour, and 10 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0080] S500, dough preparation step: taking 40 parts of mixed flour, 35 parts of pea milk, 0.4 parts of gluten, 6 parts of egg white, 1.5 parts of edible salt, 0.06 parts of β-cyclodextrin, and 0.12 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0081] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 30 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 25 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 24%.

[0082] Example 5

[0083] A pea noodle is prepared by the following preparation process, comprising:

[0084] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a ZnCl solution with a concentration of 0.65% 2 After 15 hours in the aqueous solution, the seed beans were taken out and cleaned, and sown in a seedling tray. After germination in the dark, they were cultivated under light at a temperature of 20°C and a humidity of 85% until pea seedlings were grown, and then harvested for later use.

[0085] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:3, and obtain pea pulp after crushing and beating for use.

[0086] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water to soak for 6 hours, take out, dry and grind them into small pieces to obtain pea flour with a particle size of 100 mesh.

[0087] S400, mixed flour preparation step: taking 65 parts of pea flour, 15 parts of oat flour, 60 parts of wheat flour, 16 parts of brown rice flour, and 12 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0088] S500, dough preparation step: by weight, take 40 parts of mixed flour, 35 parts of pea milk, 0.4 parts of gluten, 5 parts of egg white, 1.2 parts of edible salt, 0.05 parts of β-cyclodextrin, and 0.13 parts of edible sodium carbonate, mix and stir evenly, and make a uniform dough in a vacuum dough mixing equipment.

[0089] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 30 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 25 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 22%.

[0090] Example 6

[0091] A pea noodle is prepared by the following preparation process, comprising:

[0092] S100, pea seedling cultivation step: soak the pre-screened peas as seed beans in a 0.5% FeSO 4 After 15 hours in the aqueous solution, the seed beans were taken out and cleaned, and sown in a seedling tray. After germination in the dark, they were cultivated under light at a temperature of 20°C and a humidity of 85% until pea seedlings were grown, and then harvested for later use.

[0093] S200, pea pulp preparation step: chop fresh pea sprouts as pulping raw materials, prepare suspension pulp at a weight ratio of pulping raw materials to water of 1:3, and obtain pea pulp after crushing and beating for use.

[0094] S300, pea flour preparation step: peel peas and grind them into small pieces, add purified water to soak for 6 hours, take out, dry and grind them into small pieces to obtain pea flour with a particle size of 100 mesh.

[0095] S400, mixed flour preparation step: taking 65 parts of pea flour, 18 parts of oat flour, 55 parts of wheat flour, 16 parts of brown rice flour, and 10 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0096] S500, dough preparation step: taking 45 parts of mixed flour, 40 parts of pea milk, 0.3 parts of gluten, 6 parts of egg white, 1.2 parts of edible salt, 0.05 parts of β-cyclodextrin, and 0.12 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0097] S600, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 30 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 25 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 22%.

[0098] Comparative Example 1

[0099] A pea noodle is prepared by the following preparation process, comprising:

[0100] S100, pea flour preparation step: peel peas and grind them into small pieces, add purified water to soak for 6 hours, take out, dry and grind them into small pieces to obtain pea flour with a particle size of 100 mesh.

[0101] S200, mixed flour preparation step: taking 65 parts of pea flour, 18 parts of oat flour, 55 parts of wheat flour, 16 parts of brown rice flour, and 10 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0102] S300, dough preparation step: taking 45 parts of mixed flour, 40 parts of water, 0.3 parts of gluten, 6 parts of egg white, 1.2 parts of edible salt, 0.05 parts of β-cyclodextrin, and 0.12 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0103] S400, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 30 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 25 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 22%.

[0104] Comparative Example 2

[0105] A pea noodle is prepared by the following preparation process, comprising:

[0106] S100, mixed flour preparation step: taking 18 parts of oat flour, 120 parts of wheat flour, 16 parts of brown rice flour, and 10 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use.

[0107] S200, dough preparation step: taking 45 parts of mixed flour, 40 parts of water, 0.3 parts of gluten, 6 parts of egg white, 1.2 parts of edible salt, 0.05 parts of β-cyclodextrin, and 0.12 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making a uniform dough in a vacuum dough mixing equipment.

[0108] S300, noodle preparation step: sealing the dough and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 30 minutes, performing a primary ripening treatment to obtain a ripened dough, pressing it through a calendering device to obtain a noodle band with a thickness of 10 mm, sealing the noodle band and placing it in a constant temperature and humidity chamber for ripening at 25° C. for 25 minutes, performing a secondary ripening to obtain a ripened noodle band, then cutting it to obtain 1 mm thick noodles, and then performing a low-temperature dehydration treatment to control the moisture content of the noodles to 22%.

[0109] The characteristic comparison table of each embodiment of the present invention and comparative example is as follows:

[0110]

[0111] It can be seen from the above table that the pea noodles of the embodiment of the present invention greatly reduce the single starch content, increase the protein content, and effectively improve the corresponding trace element content, so that the nutrition of the noodles is more balanced.

[0112] The above embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which are equivalent modifications and improvements made to the above embodiments based on the essential technology of the present invention, and all of them belong to the protection scope of the present invention.

Claims

1. A process for preparing pea noodles, characterized in that: include: Pea seedling cultivation steps: soak the pre-screened peas as seed beans in a pre-prepared seed soaking solution for 12 to 18 hours, take out the seed beans, clean them, sow them in a seedling tray, germinate them in the dark, cultivate them under light at a temperature of 18 to 25° C. and a humidity of 80% to 90% until pea seedlings are grown, and harvest them for later use; The preparation steps of pea milk are as follows: fresh pea seedlings are chopped as pulping raw materials, a suspension is prepared according to a weight ratio of the pulping raw materials to water of 1: (2-5), and pea milk is obtained after crushing and beating for use; The preparation steps of pea flour are as follows: peeling peas and grinding them into small pieces, then adding purified water to soak for 6-8 hours, taking out, drying and fine grinding to obtain pea flour; Mixed flour preparation steps: taking 60-85 parts of pea flour, 12-18 parts of oat flour, 50-70 parts of wheat flour, 15-18 parts of brown rice flour, and 8-12 parts of buckwheat flour by weight, stirring and mixing in a container to obtain mixed flour for later use; Dough preparation steps: taking 30-50 parts of mixed flour, 25-40 parts of pea milk, 0.2-0.5 parts of gluten, 4-8 parts of egg white, 1-1.8 parts of edible salt, 0.04-0.08 parts of β-cyclodextrin, and 0.12-0.15 parts of edible sodium carbonate by weight, mixing and stirring evenly, and making uniform dough in a vacuum dough mixing device; Noodle preparation steps: After the dough is subjected to a primary ripening treatment, it is pressed through a calendering device to obtain a dough band, and the dough band is subjected to a secondary ripening treatment and then cut into pieces to obtain noodles.

2. The preparation process of pea noodles according to claim 1, characterized in that: The seed soaking solution includes: a Na2SeO3 aqueous solution with a concentration of 0.05-0.06%, a ZnSO4 or ZnCl2 aqueous solution with a concentration of 0.4-0.75%, or a FeSO4 aqueous solution with a concentration of 0.3-0.6%.

3. The preparation process of pea noodles according to claim 1, characterized in that: Before preparing pea milk, soak the fresh pea sprouts in light salt water for 2-3 hours, then wash and chop.

4. The preparation process of pea noodles according to claim 1, characterized in that: When preparing pea flour, soak the pea crushed grains in purified water at 25-30°C.

5. The preparation process of pea noodles according to claim 1, characterized in that: When preparing mixed flour, continue stirring in a mixing device for 10-20 minutes until fully mixed.

6. The process for preparing pea noodles according to claim 1, characterized in that: In the dough preparation step, the vacuum degree of the vacuum dough kneading equipment is controlled to be 0.05-0.1Mpa, pre-mixing is performed for 60-120 seconds until the dough is evenly mixed, and then the dough is kneaded for 8-10 minutes to form a uniform dough.

7. The process for preparing pea noodles according to claim 1, characterized in that: When the dough is first ripened, the dough is sealed and placed in a constant temperature and humidity chamber at 20-30°C for 20-40 minutes.

8. The process for preparing pea noodles according to claim 1, characterized in that: When the dough strip is subjected to secondary ripening treatment, the dough strip is sealed and placed in a constant temperature and humidity chamber at 20-30°C for ripening for 15-30 minutes.

9. The process for preparing pea noodles according to claim 1, characterized in that: After the noodles are cut, they are dehydrated to control the moisture content of the noodles to 20-24%.

10. A pea noodle, characterized in that: The method is prepared by the preparation process described in any one of claims 1 to 9.

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