CN101912088A - Method for preparing mixed bean dried noodles - Google Patents
Method for preparing mixed bean dried noodles Download PDFInfo
- Publication number
- CN101912088A CN101912088A CN2010102279529A CN201010227952A CN101912088A CN 101912088 A CN101912088 A CN 101912088A CN 2010102279529 A CN2010102279529 A CN 2010102279529A CN 201010227952 A CN201010227952 A CN 201010227952A CN 101912088 A CN101912088 A CN 101912088A
- Authority
- CN
- China
- Prior art keywords
- mixed
- beans
- bean
- dried noodles
- bean milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The invention belongs to the technical field of the preparation of instant foods and discloses a method for preparing mixed bean dried noodles. According to the technical scheme, the method comprises the following steps of: removing soil clods, pebbles, weeds and molded grains in mixed beans by picking and cleaning; then injecting water for soaking the mixed beans to ensure that the saturation moisture absorbency of the mixed beans reaches the expanding extent of the mixed beans; grinding the expanded mixed beans into bean milk; directly mixing the bean milk and ingredients for making dough; curing, pressing and cutting the dough into strips sequentially; and finally drying and packaging the noodles to prepare the mixed bean dried noodles with rich nutriments and convenient use. In the method, high-concentration bean milk can be prepared by grinding the soaked mixed beans; and the prepared nutrient dried noodles can be ensured to have high-content mixed beans by making the dough directly from the bean milk, so that the nutrient dried noodles are veritable nutrient mixed bean dried noodles. The mixed bean dried noodles prepared by directly making the dough from the bean milk remain all the nutritional ingredients of the mixed beans such as mung beans, small red beans and the like and have the characteristics of good mouthfeel, bright color and easy digestion and absorption.
Description
Technical field
The invention belongs to the instant food preparing technical field, relate in particular to a kind of preparation method of mixed bean dried noodles.
Background technology
In China, vermicelli are a kind of traditional foods, have characteristics nutritious, easy to use.At present broken the situation of having only the wheat flour vermicelli, the nutrition fine dried noodles that utilizes assorted beans such as mung bean, soya bean, red bean to be made into continues to bring out.But the preparation method of these assorted beans nutrition fine dried noodles on the preparation technology or on the nutrition fine dried noodles of prepared one-tenth all in various degree exist defective.
China Patent No. provides a kind of freezing coarse cereals instant noodle and production method thereof for 200410007198.2 application for a patent for invention, this preparation method be with the dried whole-egg of the soy meal of the Gluten of the absolute altitude gluten flour of the coarse cereals flour of 10-40%, 50-80%, 0.5-2%, 2-8% and 2-5 through evenly mix, configuration salt buck, stirring and face, compound compressing tablet, make bar, boil face, operations such as washing and dry packing make.Because this preparation method's prerequisite is that the assorted beans of coarse cereals are processed into flour, the process of processing and pulverizing is the process of a high-temperature process, therefore comprise that the various nutritional labelings of Cobastab, vitamin A are destroyed in the assorted beans of coarse cereals, the nutritive value of beans flour noodle is embodied fully.
China Patent No. provides a kind of packed soy milk vermicelli and preparation method thereof for 200610129316.6 application for a patent for invention, and this preparation method comprises bean or pea immersion, defibrination, pour into after boiling and be processed into the noodles dry packing after stirring in the flour.Utilize this method to be prepared into soy milk vermicelli, one is owing to be that the bean or pea of soaking are worn into the soya-bean milk that can boil, and and in 50 kilograms flour, add the ripe soya-bean milk of 1-1.25 kilogram during face, so content of the beans matter composition in the flour of prepared one-tenth extremely low (not surpassing 0.1%), this vermicelli can only be to have the vermicelli that beans are waken up and distinguished the flavor of, and can not satisfy people's edible needs; Its two because the soya-bean milk worn into has not only increased processing cost through boiling back and face, the more important thing is that Cobastab contained in the bean or pea, vitamin A are destroyed, make the nutritive value of nutrition fine dried noodles of prepared one-tenth have a greatly reduced quality equally.
Summary of the invention
Purpose of the present invention just provides the preparation method of the mixed bean dried noodles that a kind of beans matter component content height, nutritional labeling can preserve comprehensively.
To achieve these goals, the preparation method's of the mixed bean dried noodles of the present invention's employing technical scheme is:
A kind of preparation method of mixed bean dried noodles comprises the following steps:
The first step, assorted beans cleaning and dipping
Remove soil block, stone, weed seed and moldy kernel, and clean with clear water;
In second step, soak;
Assorted beans after cleaning are inserted in the clear water soak;
The 3rd step, defibrination
Assorted beans after soaking are ground;
The 4th step, batching and face
The soya-bean milk that grinds is mixed stirring and face with wheat flour;
The 5th step, slaking
The 6th step, compressing tablet, slitting, drying, packing.
In addition, the soak time of described assorted beans is 6-10 hour; Described assorted beans grinding step is, the 55-65 mesh sieve is crossed in first road, and the 85-100 mesh sieve is crossed in second road, and the thick earlier back of slurry is thin, and final discharging particle diameter is controlled at the 0.2-0.3 millimeter; Described assorted beans grinding step adds clear water when grinding.
The preparation method of mixed bean dried noodles provided by the present invention compared with prior art has the following advantages:
---owing in the preparation method's of mixed bean dried noodles batching and face operation, directly the soya-bean milk that grinds is mixed stirring and face with flour, at first, guarantee that effectively soya-bean milk has kept the various nutritional labelings in the assorted beans, for preparing the nutrition fine dried noodles assurance that provides the foundation; Secondly, utilize raw soya-bean milk to close face and can make full use of enzyme in the living beans, this fermentoid has the effect of strengthening gluten, just can not add in the prepared like this noodles or reinforcement agent less, makes on its quality safer.
---because in the preparation method's of mixed bean dried noodles grinding step, the assorted beans that directly will soak grind, can prepare the soya-bean milk of high concentration, and utilize this soya-bean milk to carry out dough making, therefore can guarantee to have in the prepared nutrition fine dried noodles that goes out the assorted beans of high-load, make nutrition fine dried noodles become genuine assorted beans nutrition fine dried noodles.
Description of drawings
As figure is a kind of preparation method's of mixed bean dried noodles schematic flow sheet.
The specific embodiment
Be described in further details below in conjunction with the flow process of accompanying drawing the preparation method of mixed bean dried noodles provided by the invention.
As shown in the figure, be the preparation method's of a kind of mixed bean dried noodles provided by the invention schematic flow sheet.The technological process that promptly prepares mixed bean dried noodles comprises picks 1: remove soil block, stone, weeds, moldy kernel in the assorted beans; Clean 2: the assorted beans after will selecting inject clear water and clean; Soak 3: the assorted beans after will cleaning are put into clear water and are soaked 6-10 hour (time according to different kind such as mung bean, red bean, soya bean, cowpea or different place of production immersion is variant slightly, soak the needs that can satisfy defibrination between 6 hours to 10 hours), make its saturated suction reach the degree of expansion distending as far as possible; Defibrination 4: the assorted beans after will soaking grind by colloid mill, are ground to the material particle diameter and are controlled at below 0.3 millimeter; Batching and face 5: the soya-bean milk that grinds is mixed stirring and face with wheat flour; The face that to become reconciled can be prepared into through overcuring, compressing tablet, slitting, drying, packaging process again has mixed bean dried noodles nutritious, easy to use.
In the preparation method's of above-mentioned mixed bean dried noodles grinding defibrination operation, slurry temperature improves in order to prevent to grind, at first, the beans of will mixing soak fully, make its water content reach 100%, and the adding suitable quantity of water is diluted in the defibrination process, smooth and easy to guarantee discharging.
Defibrination is arranged to corase grind and fine grinding two procedures---first road corase grind makes the bean cotyledon granularity reach the 55-65 order, the second road fine grinding makes the granularity of bean cotyledon reach 85-100 purpose standard, final discharging particle diameter is controlled at below 0.3 millimeter, and is consistent with the granularity of wheat flour to guarantee.
In the preparation method of above-mentioned mixed bean dried noodles, its water absorption was identical with the weight of assorted beans after assorted beans soaked the expansion distending, and promptly water absorption rate is 100%.This moment is defibrination directly, but in order to improve defibrination efficient, guarantee that promptly assorted beans soya-bean milk discharging is smooth and easy, the clear water that when defibrination, in the assorted beans of soaked distending, adds 0.1-5 times of (preferably 2 times) weight of assorted beans weight, both can satisfy the pulp efficient of defibrination, and can adjust the soya-bean milk of variable concentrations again, the soya-bean milk of variable concentrations can directly mix and face with flour, and need not to add again clear water, to satisfy the mixed bean dried noodles of producing different bean flour content.
Embodiment 1
Then get 102 kilograms mung bean, remove 2 kilograms sandy soil, stone and soil block and the inferior beans that goes mouldy of quality; Utilize clear water to clean and pull out; The clear water that adds 100 kilogram weights again in the mung bean of pulling out soaked 6 hours; Wear into the 55-65 order with colloid mill by corase grind then, wear into 85-100 purpose slurry through fine grinding again, in the process of defibrination, adds 100 kilograms clear water, the assurance defibrination is smooth and easy, and to make the concentration of the mung bean milk that grinds be 29%; Then above-mentioned soya-bean milk is joined in 203 kilograms the flour, by with operations such as face, slaking, compressing tablet, slitting, drying, packing, can prepare the mung bean vermicelli that mung bean content is 30% ratio.
Then get 104 kilograms soya bean, remove 4 kilograms sandy soil, stone and soil block and the inferior beans that goes mouldy of quality; Utilize clear water to clean and pull out; The clear water that adds 100 kilogram weights again in the soya bean of pulling out soaked 8 hours; Wear into the 55-65 order with colloid mill by corase grind then, wear into 85-100 purpose slurry through fine grinding again, in the process of defibrination, adds 50 kilograms clear water, the assurance defibrination is smooth and easy, and to make the concentration of the soya bean soya-bean milk that grinds be 35%; Then above-mentioned soya-bean milk is joined in 130 kilograms the flour, by with operations such as face, slaking, compressing tablet, slitting, drying, packing, can prepare soya bean content is the soya bean vermicelli of 40% ratio.
Embodiment 3
Then get 103 kilograms cowpea, remove 4 kilograms sandy soil, stone and soil block and the inferior beans that goes mouldy of quality; Utilize clear water to clean and pull out; The clear water that adds 100 kilogram weights again in the cowpea of pulling out soaked 10 hours; Wear into the 55-65 order with colloid mill by corase grind then, wear into 85-100 purpose slurry through fine grinding again, in the process of defibrination, adds 250 kilograms clear water, the assurance defibrination is smooth and easy, and to make the concentration of the cowpea soya-bean milk that grinds be 19%; Then above-mentioned soya-bean milk is joined in 780 kilograms the flour, by with operations such as face, slaking, compressing tablet, slitting, drying, packing, can prepare beans content is the cowpea vermicelli of 10% ratio.
Embodiment 4
Then get 101 kilograms pea, remove 1 kilogram sandy soil, stone and soil block and the inferior beans that goes mouldy of quality; Utilize clear water to clean and pull out; The clear water that adds 100 kilogram weights again in the pea of pulling out soaked 9 hours; Wear into the 55-65 order with colloid mill by corase grind then, wear into 85-100 purpose slurry through fine grinding again, in the process of defibrination, adds 500 kilograms clear water, the assurance defibrination is smooth and easy, and to make the concentration of the pea soya-bean milk that grinds be 15%; Then above-mentioned soya-bean milk is joined in 1650 kilograms the flour, by with operations such as face, slaking, compressing tablet, slitting, drying, packing, can prepare beans content is the pea mixed bean dried noodles of 5% ratio.
Embodiment 5
Then get 102 kilograms mung bean, remove 2 kilograms sandy soil, stone and soil block and the inferior beans that goes mouldy of quality; Utilize clear water to clean and pull out; The clear water that adds 100 kilogram weights again in the mung bean of pulling out soaked 9 hours; Wear into the 55-65 order with colloid mill by corase grind then, wear into 85-100 purpose slurry through fine grinding again, in the process of defibrination, adds 10 kilograms clear water, the assurance defibrination is smooth and easy, and to make the concentration of the soya-bean milk that grinds be 41%; Then above-mentioned soya-bean milk is joined in 87 kilograms the flour, adds an amount of clear water again, by with operations such as face, slaking, compressing tablet, slitting, drying, packing, can prepare mung bean content is the mung bean mixed bean dried noodles of 50% ratio.But after the content of assorted bean flour in the mixed bean dried noodles reached more than 40%, because the problem of its gluten, the problem of disconnected bar appearred in meeting in traditional dry run of slinging, and therefore must adopt the drying mode that keeps flat picking-up.
In the above-described embodiments, the water content of assorted beans is calculated by 13%, but this water content of 13% does not count when soaking.
In preparation during mixed bean dried noodles, determine the concentration of the soya-bean milk that will prepare according to the content ratio of the beans of mixing in the mixed bean dried noodles that will prepare.Utilize soya-bean milk to carry out dough making, the concentration of control soya-bean milk can be saved the problem that adds water with face the time again in flour, makes the fermented bean drink composition more can mix with flour.
Utilize the soya-bean milk technology that carries out dough making, kept whole nutritional labelings of assorted beans such as mung bean, red bean, increased gluten, need not add any food additives, the mixed bean dried noodles mouthfeel of producing is good, bright in colour, easily digest and assimilate.
Claims (4)
1. the preparation method of a mixed bean dried noodles comprises the following steps:
The first step, assorted beans cleaning and dipping
Remove soil block, stone, weed seed and moldy kernel, and clean with clear water;
In second step, soak;
To soak in the assorted beans implantation clear water after cleaning;
The 3rd step, defibrination
Assorted beans after soaking are ground;
The 4th step, batching and face
The soya-bean milk that grinds is mixed stirring and face with wheat flour;
The 5th step, slaking
The 6th step, compressing tablet, slitting, drying, packing.
2. the preparation method of a kind of mixed bean dried noodles according to claim 1, it is characterized in that: the soak time of described assorted beans is 6-10 hour.
3. the preparation method of a kind of mixed bean dried noodles according to claim 1 is characterized in that: described assorted beans grinding step is, the 55-65 mesh sieve is crossed in first road, and the 85-100 mesh sieve is crossed in second road, and the thick earlier back of slurry is thin, and final discharging particle diameter is controlled at the 0.2-0.3 millimeter.
4. according to the preparation method of claim 1 or 3 described a kind of mixed bean dried noodles, it is characterized in that: described assorted beans grinding step adds clear water when grinding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102279529A CN101912088A (en) | 2010-07-13 | 2010-07-13 | Method for preparing mixed bean dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102279529A CN101912088A (en) | 2010-07-13 | 2010-07-13 | Method for preparing mixed bean dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101912088A true CN101912088A (en) | 2010-12-15 |
Family
ID=43319880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102279529A Pending CN101912088A (en) | 2010-07-13 | 2010-07-13 | Method for preparing mixed bean dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101912088A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN111264766A (en) * | 2020-03-04 | 2020-06-12 | 南京农业大学 | Pea pulp fine dried noodles and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091594A (en) * | 1993-03-03 | 1994-09-07 | 郭佩增 | Corn dried noodle and processing method thereof |
| CN1125524A (en) * | 1994-12-31 | 1996-07-03 | 刘跃粮 | Fresh-retaining noodles mixed with multi-grains |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1316199A (en) * | 2001-02-28 | 2001-10-10 | 张云堂 | Health-care buckwheat noodles as snack |
| CN1537434A (en) * | 2003-10-05 | 2004-10-20 | 蒋才国 | Wheat flour food with nutrition health-care flesh of fruit and nutrition vegetables |
| CN101069546A (en) * | 2007-06-11 | 2007-11-14 | 杨继如 | Poria-cocos eight-treasures noodles and preparing method |
| CN101112229A (en) * | 2005-02-08 | 2008-01-30 | 蒋才国 | Bean milk-vegetable juice-egg alimentary rice noodle |
-
2010
- 2010-07-13 CN CN2010102279529A patent/CN101912088A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091594A (en) * | 1993-03-03 | 1994-09-07 | 郭佩增 | Corn dried noodle and processing method thereof |
| CN1125524A (en) * | 1994-12-31 | 1996-07-03 | 刘跃粮 | Fresh-retaining noodles mixed with multi-grains |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1316199A (en) * | 2001-02-28 | 2001-10-10 | 张云堂 | Health-care buckwheat noodles as snack |
| CN1537434A (en) * | 2003-10-05 | 2004-10-20 | 蒋才国 | Wheat flour food with nutrition health-care flesh of fruit and nutrition vegetables |
| CN101112229A (en) * | 2005-02-08 | 2008-01-30 | 蒋才国 | Bean milk-vegetable juice-egg alimentary rice noodle |
| CN101069546A (en) * | 2007-06-11 | 2007-11-14 | 杨继如 | Poria-cocos eight-treasures noodles and preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 《软饮料工艺学》 20060331 高愿军 4.磨浆 中国轻工业出版社 258 1-4 , 第1版 1 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107048188B (en) * | 2017-01-17 | 2019-11-01 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN111264766A (en) * | 2020-03-04 | 2020-06-12 | 南京农业大学 | Pea pulp fine dried noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103181526B (en) | Mixed-grain convenient nutritional granular wheaten food and method for producing same | |
| CN101715990A (en) | Sophora flower-containing moon cake stuffing and making method thereof | |
| CN103494069B (en) | Levigated glutinous rice flour | |
| CN102028146B (en) | Bone meal nutritious fresh wet noodle and making method thereof | |
| CN108201908A (en) | A kind of instant corn powder, preparation method thereof | |
| CN116456833A (en) | Enhanced aerobic fermentation process for producing edible fungal mycelium blended meat and meat analogue compositions | |
| CN105104989B (en) | High cyanine vegetarian noodles and preparation method thereof | |
| CN104686678A (en) | Processing method of fermented bean curd | |
| CN101912088A (en) | Method for preparing mixed bean dried noodles | |
| CN114208891A (en) | Preparation method of soybean milk powder | |
| CN101292718A (en) | Nourishing rice flour and method of preparing the same | |
| CN106360133A (en) | Floating feed for bighead carps and preparation method of floating feed | |
| CN105361027A (en) | Kiwi berry leisure food preparation method | |
| CN101273767A (en) | Mung bean rice-flour noodles | |
| CN103416683B (en) | Germinated brown rice noodles and production method thereof | |
| CN107810785A (en) | A kind of mushroom bacteria stick | |
| CN102038249A (en) | Processing method of digestible Chinese chestnut-lotus root composite beverage | |
| CN100521966C (en) | Nutritious green rice mixed with fruits and vegetables | |
| CN104872511A (en) | Preparation method of high-nutritional-value coarse rice powder | |
| CN104824532A (en) | Making method of brown rice powder with high nutritive value | |
| CN104872236A (en) | Nutritious cake with aging delaying function and making method thereof | |
| CN103609954A (en) | Five-grain rice and preparation method thereof | |
| CN104824530A (en) | Making method of brown rice powder with high nutritive value | |
| CN104824534A (en) | Making method of brown rice powder with high nutritive value | |
| CN105309835A (en) | Waxberry slag feed for promoting growth of lobsters and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101215 |