CN104106762A - Natural mung bean and pea vermicelli - Google Patents
Natural mung bean and pea vermicelli Download PDFInfo
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- CN104106762A CN104106762A CN201410132523.1A CN201410132523A CN104106762A CN 104106762 A CN104106762 A CN 104106762A CN 201410132523 A CN201410132523 A CN 201410132523A CN 104106762 A CN104106762 A CN 104106762A
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- 238000006116 polymerization reaction Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a mung bean and pea vermicelli. The mung bean and pea vermicelli is prepared by using mung bean starch and pea starch as raw materials through a preparation method. The preparation method comprises the following steps: adding drinking water accounting for 15-35% of the sum of the dry weights of the mung bean starch and the pea starch to the mung bean starch and the pea starch, and mixing to obtain a slurry; adding a Lactobacillus plantarum liquid accounting for 0.1-6.0% of the weight of the starch slurry to the starch slurry, and fermenting; adding the mung bean starch and the pea starch to the fermented starch slurry, and mixing with 75-80DEG C drinking water to make a dough; stirring the dough under vacuum conditions to remove air in the dough, putting the dough in a vermicelli falling device to make vermicelli, and slaking and shaping the vermicelli in 90-95DEG C water; and cooling and ageing the completely slaked vermicelli, and drying to obtain the required vermicelli. The vermicelli has the advantages of no food additives, good elasticity and toughness, low broken rate and high production efficiency.
Description
Technical field
The invention belongs to edible bean vermicelli processing technique field, be specifically related to a kind of bean vermicelli that mung bean and pea prepared by fermentation as raw material of take.
Background technology
Bean vermicelli is a kind of traditional food of China, and mainly take mung bean, broad bean, pea, corn, potato, sweet potato etc. is raw material, through extraction process, obtains starch, further by starch gelatinization, moulding, slaking, the technique such as dry, is prepared from.In the raw material of all production beans vermicelli, because the insoluble amylose content of green starch is up to more than 35%, than pea, corn, potato, sweet potato starch etc., exceed 10%, so green bean vermicelli has good, not easily broken of boiling fastness, does not stick with paste soup, boils the feature that loss is little and bean vermicelli mouthfeel is good.But mung bean price is more expensive, resource is less, flour extraction is lower, simple is that Raw material processing bean vermicelli often causes production cost too high with green starch, businessman and consumer are all difficult to bear, therefore, be necessary that the bean starch of seeking performance and green starch is close, cost ratio green starch is cheap reduces the production cost of bean vermicelli.Simultaneously, raising along with economic development and the level of consumption, both at home and abroad the demand of high-quality bean vermicelli is constantly risen, in order to improve the quality of bean vermicelli, each manufacturer has been used food additives to some extent in raw material, such as using alum, gel etc. to improve tough elasticity, boiling fastness and the reduction strip-breaking rate etc. of bean vermicelli, this has just brought the edible safety problem of bean vermicelli.
At present, existing document discloses and has utilized pure green starch, pure pea starch to produce the method for bean vermicelli, but there is no green starch and the composite report for the production of bean vermicelli of pea starch.CN102187979A discloses a kind of preparation method of green bean vermicelli, CN102461803A discloses a kind of method for processing green bean vermicelli, these two kinds of methods all be take pure mung bean as raw material, first prepare green starch, then with green starch, prepare green bean vermicelli, because mung bean price is more expensive, resource is less, flour extraction is lower, causes production cost too high.CN103168986A discloses a kind of production method of green bean vermicelli, raw material also comprises except green starch that tapioca, glutinous rice flour, asparagus, overlord spend, Laoyin tea, mushroom, honeysuckle, sugarcane top, dandelion, hawthorn, ginger, Ilex Latifolia Thunb, folium lycii, roselle, sweet osmanthus and dried orange peel, totally 17 kinds, raw material is too complicated, in order to increase the tough elasticity of bean vermicelli, in preparation process, added edible glue sodium alginate.CN102113653A discloses a kind of pure pea starch noodle and preparation method thereof, and first the method take pea as raw material extracts pea starch, then pea starch is prepared into pea starch noodle, but has added saline solution in powder ball preparation process.Said method is when preparing green starch or pea starch, what adopt is the static immersion of non-circulating water, this immersion way exists that soak time is long, production efficiency is low, raw material local temperature difference is large, soak the problems such as inhomogeneous, and raw material beans is soaked inhomogeneous meeting and causes the problem that flour extraction is low.
Summary of the invention
The deficiency existing for prior art, first object of the present invention is to provide a kind of bean vermicelli that mung bean and pea prepared as raw material of take, to meet people to high-quality, high safety performance bean vermicelli demand; Second object of the present invention is to improve the production efficiency of bean vermicelli, reduces the production cost of bean vermicelli.
For first object of the present invention, natural mung bean pea starch noodle provided by the invention, is to take green starch and pea starch by following method, to be prepared from as raw material, and described preparation method comprises the steps:
(1) mixed powder slurrying: take green starch and pea starch, then add the drinking water of green starch and pea starch dry weight sum 15～35%, mix formation starch slurry;
(2) Lactobacillus plantarum fermentation: to the Lactobacillus plantarum bacterium liquid that adds starch slurry weight 0.1～6.0% in starch slurry, after mixing in 28～37 ℃ of fermentation 8～24h; Total plate count in described Lactobacillus plantarum bacterium liquid is 10
7～10
9cfu/mL;
(3) and slurry beat paste: the drinking water to adding green starch, pea starch and 75～80 ℃ in the starch slurry of fermentation ends, then mixes and is modulated into powder ball; The total amount that adds of described green starch and pea starch is 20～50% of fermentation starch slurry weight, and the addition of drinking water is 10～35% of green starch and pea starch dry weight sum;
(4) leak powder, slaking: powder ball is stirred under vacuum condition to the air of removing in powder ball material, then it is made to bean vermicelli by powder discharger, gained bean vermicelli is placed in to the curing in water sizing of 90～95 ℃;
(5) aging, dry: the bean vermicelli of complete slaking is immersed in cold water and is cooled to below 35 ℃, bean vermicelli is taken out at-10～-19 ℃ of freezing 3～6h, then the bean vermicelli after freezing is put into the ice slag that water thaws on removal bean vermicelli, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining being dried to water content is 10～14wt%, obtains.
In technique scheme, the green starch adding in step (1) is paid the utmost attention to and is controlled as 1:0.2～2 with the ratio of the dry weight of pea starch.
In technique scheme, the green starch adding in step (3) is paid the utmost attention to and is controlled as 1:0.2～2 with the ratio of the dry weight of pea starch.
In order further to realize second goal of the invention of the present invention, in technique scheme, described green starch or pea starch preferentially take following method to extract:
(1) soak: it is 25～50wt% that mung bean or pea are dipped to water content in drinking water, and the mode of described immersion is that adverse current is soaked, and the initial temperature of soak is 30～45 ℃;
(2) defibrination: the mung bean after soaking or pea are worn into slurry, the weight of mung bean or pea after soaking: add weight=1:1.6～2.0 of drinking water, after defibrination completes, mistake 70～150 mesh sieves obtain slurry after with drinking water; This process can adopt secondary pulping technique, after defibrination, crosses 70～90 mesh sieves for the first time, and the slurry that getting sieves obtains continues defibrination, crosses 120～150 mesh sieves, and the slurry under sieving is carried out to fermented wintercherry, after the bean dregs on sieve are collected, separately deals with;
(3) fermented wintercherry: add the old wintercherry water of slurry weight 10～50% and 1.0～6.0% Lactobacillus plantarum bacterium liquid in gained slurry, stir, at 25～35 ℃ of fermentation 12～24h, after fermentation ends, high fermentation liquid is taken out as the old wintercherry water of next fermented wintercherry and used, the starch that is deposited in bottom is taken out and is dried, obtain green starch or pea starch; Described old wintercherry water is the high fermentation liquid of fermented wintercherry last time after finishing, and the total plate count in Lactobacillus plantarum bacterium liquid is 10
7～10
9cfu/mL, initial old wintercherry water is aforesaid Lactobacillus plantarum bacterium liquid.
In technique scheme, it can be that full adverse current is soaked that described adverse current is soaked, and can be also that half adverse current is soaked.Described full adverse current is soaked and is referred to, soaks material (mung bean or pea) and soak reverse flow in immersion process.Described half adverse current is soaked and is referred to, in immersion process, material (mung bean or pea) is placed in to some steeping tanks to be soaked under different water temperatures, concrete operations are: in afterbody steeping tank, pass into soak, and constantly the soak in rear one-level steeping tank is carried in previous stage steeping tank, until entering after the first order is soaked filling, soak discharges, in first order steeping tank, add mung bean or pea to soak simultaneously, the mung bean that previous stage has been soaked or pea are delivered in next stage steeping tank and soak, until mung bean or pea enter in afterbody steeping tank, soak and finish rear taking-up, mung bean or the pea soak time in immersions at different levels are filled with is 1～3h, and soaking the quantity of filling with is 6～9, and described soak is the liquid of discharging in drinking water or first order steeping tank.
In technique scheme, Lactobacillus plantarum bacterium liquid is paid the utmost attention to and is taked following method to prepare: Lactobacillus plantarum bacterial classification is inoculated in culture medium, is cultured to total plate count and reaches 10 in the incubator of 28～37 ℃
7～10
9cfu/mL, the inoculum concentration of described Lactobacillus plantarum is 0.01～1% of culture medium weight; The pH value of described culture medium is 6.8～7.2, and it consists of in every 1L water and contains glucose 16～22g, yeast extract 3～6g, peptone 8～12g, lactose 1～3g.
In technique scheme, in step (4), powder ball being paid the utmost attention in vacuum is under the condition of-0.02～-0.07MPa, to stir the air of removing in powder ball material.
In technique scheme, in step (5), the bean vermicelli after freezing is paid the utmost attention to and put into the water of 30～40 ℃ and thaw.
In technique scheme, step is paid the utmost attention to the bean vermicelli after draining under the condition of 50～65 ℃ and is dried in (5).
Compared with prior art, the present invention has following beneficial effect:
1. the bean vermicelli that mung bean pea bean vermicelli provided by the invention is a kind of newtype, green starch and pea starch are carried out composite, on the one hand, interaction between intermolecular, molecule and supermolecule due to variety classes starch, between supermolecule etc., changed the characteristic of single starch, can significantly improve the malleable of bean vermicelli, reduce strip-breaking rate; On the other hand, the cost ratio mung bean of pea is more cheap, by the two composite can reducing production costs, in addition, does not use any food additives in preparing the process of bean vermicelli, and therefore the edible safety performance of bean vermicelli provided by the invention is better.
2. in the process of preparation mung bean pea bean vermicelli of the present invention, after can directly making an addition to or cultivating as the Lactobacillus plantarum (SICC1.375) of food bacterial classification, add in starch slurry and ferment, its tunning lactic acid and born of the same parents' exo-amylase can make the average degree of polymerization of amylose content and amylose increase, the average degree of polymerization reduction of amylopectin, the average chain length of amylopectin are shortened, thereby slackened the recrystallization ability of starch, and then effectively promoted the malleable of bean vermicelli and reduced strip-breaking rate.
3. the present invention is in preparing the process of green starch and pea starch, adopt continuous flow upstream to circulate water and carried out adverse current immersion, this kind of immersion way can shorten 30～60% by soak time, thereby production efficiency is improved, meanwhile, the beans homogeneity of this kind of immersion way immersion is good, can promote the flour extraction of mung bean and pea, the utilization rate that improves raw material, reduces production costs.
4. when the present invention adopts fermented wintercherry technique to prepare green starch and pea starch, except adding old wintercherry water, also add Lactobacillus plantarum bacterium liquid in gained slurry, accelerated the speed of fermented wintercherry, can be by fermented wintercherry time shorten 20～30%.
5. the present invention has adopted freezing aging technique in the process of preparing mung bean pea bean vermicelli, because bean vermicelli contains a large amount of moisture after slaking, caking property is strong, poor toughness, freezingly can accelerate the aging of bean vermicelli, bean vermicelli after freezing when thawing between bean vermicelli with bean vermicelli in ice crystal melt (occurring space), bean vermicelli scatters naturally, can promote better bean vermicelli sizing, through freezing aging bean vermicelli have that toughness is strong, fast drying, feature that vermicelli are straight.
The specific embodiment
Below by specific embodiment, the present invention is further illustrated; but can not be interpreted as it is limiting the scope of the invention; some nonessential improvement and adjustment that person skilled in art makes the present invention according to foregoing invention content, still belong to protection scope of the present invention.
In following each embodiment, the Latin formal name used at school of described Lactobacillus plantarum is Lactobacillus plantarum, from domestic and international commercial channel, all can buy and obtain, the preservation of Sichuan Province microbial resources platform DSMZ has this bacterial classification, and deposit number is SICCC1.375.
Embodiment 1
(1) extract green starch and pea starch
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, and raw material pea standard meets the requirement of GB/T10460, by sieving and magnetic separation, disposes foreign material, rock ballast and iron filings etc. wherein by raw material mung bean and pea.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, 6 of steeping tanks, the temperature of soak is 35 ℃, concrete operations are: in the 6th grade of steeping tank, pass into drinking water as soak, with pump, soak is circulated in steeping tank at the corresponding levels on one side, in previous stage steeping tank, carry on one side, every one-level steeping tank is not always the case, until soak is discharged to water tank from first order steeping tank after entering first order steeping tank, soak in water tank is circulated to after processing after filtration in the 6th grade of steeping tank and uses, meanwhile, the mung bean that 1. step is filtered out is put into first order steeping tank and is soaked about 1h, then by pump, be transported to and in the steeping tank of the second level, soak about 1h, so circulation, until entering after soaking about 1h in the 6th grade of steeping tank, takes out in mung bean, the water content of mung bean reaches 25～30wt%, the immersion process of pea and technological parameter are identical with mung bean, and difference is the soak time about 1.5h of pea in every one-level steeping tank, and while having soaked, the water content of pea also reaches 25～30wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then add drinking water, the weight of mung bean after soaking: the weight=1:1.9 of drinking water, adopt secondary pulping technique, mistake 80 order sieves after first order defibrination completes, to filtering the slurry obtaining, carry out second level defibrination, mistake 120 order sieves after defibrination completes; The grinding method of pea and technological parameter are identical with mung bean; The slurry obtaining sieving is sent into fermented wintercherry pond, after bean dregs are collected, separately deals with.
4. fermented wintercherry: the mung bean slurry obtaining sieving is for the second time sent into fermentation vat, then to adding the old wintercherry water (last time mung bean fermented wintercherry high fermentation liquid) after finishing of mung bean slurry weight 30% and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 2.0% in fermentation vat, stir, at 25～28 ℃ of about 18h of fermentation, after fermentation ends, with pump, the high fermentation liquid pump in fermentation vat being entered to the old wintercherry water as next mung bean fermented wintercherry in storage tank uses, the green starch that is deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is the wet green starch of 25～30wt%, the fermented wintercherry method of pea and technological parameter are identical with mung bean, obtain equally obtaining the wet pea starch that water content is 25～30wt%.
(2) mixed powder slurrying: be that 1.0:0.5 takes wet green starch and the wet pea starch that step (1) obtains with the ratio of pea starch dry weight by green starch, then the drinking water that adds green starch and pea starch dry weight sum 15%, mixes formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. prepare Lactobacillus plantarum bacterium liquid: according to adding glucose 20g in every 1L water, yeast extract 5g, peptone 10g, the ratio of lactose 2g is added glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.0 to obtain culture medium, then gained is cultivated based on 121 ℃ of about 15min of sterilizing, then be cooled to 25～35 ℃ standby.Lactobacillus plantarum bacterial classification is inoculated in above-mentioned culture medium, and in the incubator of 28～31 ℃, being cultured to total plate count is 10
7～10
9cfu/mL, obtains Lactobacillus plantarum bacterium liquid, and the inoculum concentration of described Lactobacillus plantarum is 0.08% of culture medium weight.
2. fermentation: in the starch slurry obtaining to step (2), add the Lactobacillus plantarum bacterium liquid of starch slurry weight 1.5%, after mixing in the about 33 ℃ about 12h that ferment.
(4) and slurry beat paste: the starch slurry of fermentation ends is put into and pulp grinder, then to pulp grinder in add wet green starch and wet pea starch (green starch is 1:0.2 with the ratio of the dry weight of pea starch), to with pulp grinder in add the drinking water of 80 ℃ to mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by whipping; The total amount that adds of described green starch and pea starch is 20% of fermentation starch slurry weight, and the addition of drinking water is 10% of green starch and pea starch dry weight sum.
(5) leak powder, slaking: powder ball is put into vacuum machine, in vacuum, be-stir to remove the air in powder ball material under the vacuum condition of 0.02MPa, then added in extruding machine, by beating of extruding machine, from the hole of powder wooden dipper, leak into bean vermicelli, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature of controlling water in curing pot is 93 ℃ of left and right, realizes the complete slaking of bean vermicelli after the bean vermicelli floating in curing pot.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt in water cooling pond, to be cooled to bean vermicelli temperature be below 30 ℃, then bean vermicelli is pulled out and hang on the bamboo pole that length is about 1 meter, put into again the freezing about 3h of refrigerating chamber of-19 ℃ of left and right, it is that the tank of 30 ℃ of left and right thaws and removes the ice slag on bean vermicelli that bean vermicelli after freezing is put into water temperature, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content that is dried to bean vermicelli in 60 ℃ of left and right is 12wt%, taking-up is cooled to room temperature and can packs.
Embodiment 2
(1) extract green starch and pea starch
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, and raw material pea standard meets the requirement of GB/T10460, by sieving and magnetic separation, disposes foreign material, rock ballast and iron filings etc. wherein by raw material mung bean and pea.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, 9 of steeping tanks, the temperature of soak is 30 ℃, concrete operations are: in the 9th grade of steeping tank, pass into drinking water as soak, with pump, soak is circulated in steeping tank at the corresponding levels on one side, in previous stage steeping tank, carry on one side, every one-level steeping tank is not always the case, until soak is discharged to water tank from first order steeping tank after entering first order steeping tank, soak in water tank is circulated to after processing after filtration in the 9th grade of steeping tank and uses, meanwhile, the mung bean that 1. step is filtered out is put into first order steeping tank and is soaked about 1h, then by pump, be transported to and in the steeping tank of the second level, soak about 1h, so circulation, until entering after soaking about 1h in the 9th grade of steeping tank, takes out in mung bean, the water content of mung bean reaches 35～40wt%, the immersion process of pea and technological parameter are identical with mung bean, and the water content of pea also reaches 35～40wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then add drinking water, the weight of mung bean after soaking: the weight=1:1.6 of drinking water, adopt secondary pulping technique, mistake 90 order sieves after first order defibrination completes, to filtering the slurry obtaining, carry out second level defibrination, mistake 130 order sieves after defibrination completes; The grinding method of pea and technological parameter are identical with mung bean; The slurry obtaining sieving is sent into fermented wintercherry pond, after bean dregs are collected, separately deals with.
4. fermented wintercherry: the mung bean slurry obtaining sieving is for the second time sent into fermentation vat, then to adding the old wintercherry water (last time mung bean fermented wintercherry high fermentation liquid) after finishing of mung bean slurry weight 20% and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 4.0% in fermentation vat, stir, at 28～30 ℃ of about 24h of fermentation, after fermentation ends, with pump, the high fermentation liquid pump in fermentation vat being entered to the old wintercherry water as next mung bean fermented wintercherry in storage tank uses, the green starch that is deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is the wet green starch of 25～30wt%, the fermented wintercherry method of pea and technological parameter are identical with mung bean, obtain equally obtaining the wet pea starch that water content is 25～30wt%.
(2) mixed powder slurrying: be that 1.0:1.0 takes wet green starch and the wet pea starch that step (1) obtains by the ratio of the dry weight of green starch and pea starch, then the drinking water that adds green starch and pea starch dry weight sum 20%, mixes formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. prepare Lactobacillus plantarum bacterium liquid: according to adding glucose 22g in every 1L water, yeast extract 6g, peptone 8g, the ratio of lactose 1g is added glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 6.8 to obtain culture medium, then gained is cultivated based on 121 ℃ of sterilizing 15min, then be cooled to 25～35 ℃ standby.Lactobacillus plantarum bacterial classification is inoculated in above-mentioned culture medium, and in the incubator of 32～35 ℃, being cultured to total plate count is 10
8～10
9cfu/mL, obtains Lactobacillus plantarum bacterium liquid, and the inoculum concentration of described Lactobacillus plantarum is 0.1% of culture medium weight.
2. fermentation: in the starch slurry obtaining to step (2), add the Lactobacillus plantarum bacterium liquid of starch slurry weight 1.0%, after mixing in the about 35 ℃ about 12h that ferment.
(4) and slurry beat paste: the starch slurry of fermentation ends is put into and pulp grinder, then to pulp grinder in add wet green starch and wet pea starch (green starch is 1.0:1.0 with the ratio of the dry weight of pea starch), to with pulp grinder in add the drinking water of 80 ℃ to mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by whipping; The total amount that adds of described green starch and pea starch is 35% of fermentation starch slurry weight, and the addition of drinking water is 20% of green starch and pea starch dry weight sum.
(5) leak powder, slaking: powder ball is put into vacuum machine, in vacuum, be-stir to remove the air in powder ball under the vacuum condition of 0.02MPa, then added in extruding machine, by beating of extruding machine, from the hole of powder wooden dipper, leak into bean vermicelli, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature of controlling water in curing pot is 95 ℃ of left and right, realizes the complete slaking of bean vermicelli after the bean vermicelli floating in curing pot.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt in water cooling pond, to be cooled to bean vermicelli temperature be below 33 ℃, then bean vermicelli is pulled out and hang on the bamboo pole that length is about 1 meter, put into again the freezing about 4h of refrigerating chamber of-15 ℃ of left and right, it is that the tank of 30 ℃ of left and right thaws and removes the ice slag on bean vermicelli that bean vermicelli after freezing is put into water temperature, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content that is dried to bean vermicelli in 55 ℃ of left and right is 12wt%, taking-up is cooled to room temperature and can packs.
Embodiment 3
(1) extract green starch and pea starch
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, and raw material pea standard meets the requirement of GB/T10460, by sieving and magnetic separation, disposes foreign material, rock ballast and iron filings etc. wherein by raw material mung bean and pea.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, 7 of steeping tanks, the temperature of soak is 45 ℃, concrete operations are: in the 7th grade of steeping tank, pass into drinking water as soak, with pump, soak is circulated in steeping tank at the corresponding levels on one side, in previous stage steeping tank, carry on one side, every one-level steeping tank is not always the case, until soak is discharged to water tank from first order steeping tank after entering first order steeping tank, soak in water tank is circulated to after processing after filtration in the 7th grade of steeping tank and uses, meanwhile, the mung bean that 1. step is filtered out is put into first order steeping tank and is soaked about 2h, then by pump, be transported to and in the steeping tank of the second level, soak about 2h, so circulation, until entering after soaking about 2h in the 7th grade of steeping tank, takes out in mung bean, the water content of mung bean reaches 45～50wt%, the immersion process of pea and technological parameter are identical with mung bean, and difference is that the soak time of pea in every one-level steeping tank is about 3h, and while having soaked, the water content of pea also reaches 45～50wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then add drinking water, the weight of mung bean after soaking: the weight=1:2.0 of drinking water, adopt secondary pulping technique, mistake 70 order sieves after first order defibrination completes, to filtering the slurry obtaining, carry out second level defibrination, mistake 150 order sieves after defibrination completes; The grinding method of pea and technological parameter are identical with mung bean; The slurry obtaining sieving is sent into fermented wintercherry pond, after bean dregs are collected, separately deals with.
4. fermented wintercherry: the mung bean slurry obtaining sieving is for the second time sent into fermentation vat, then to adding the old wintercherry water (last time mung bean fermented wintercherry high fermentation liquid) after finishing of mung bean slurry weight 50% and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 1.0% in fermentation vat, stir, at 30～33 ℃ of about 16h of fermentation, after fermentation ends, with pump, the high fermentation liquid pump in fermentation vat being entered to the old wintercherry water as next mung bean fermented wintercherry in storage tank uses, the green starch that is deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is the wet green starch of 25～30wt%, the fermented wintercherry method of pea and technological parameter are identical with mung bean, obtain equally obtaining the wet pea starch that water content is 25～30wt%.
(2) mixed powder slurrying: be that 1.0:0.2 takes wet green starch and the wet pea starch that step (1) obtains with the ratio of the dry weight of pea starch by green starch, then the drinking water that adds green starch and pea starch dry weight sum 20%, mixes formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. prepare Lactobacillus plantarum bacterium liquid: according to adding glucose 18g in every 1L water, yeast extract 4g, peptone 12g, the ratio of lactose 3g is added glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.2 to obtain culture medium, then gained is cultivated based on 121 ℃ of sterilizing 15min, then be cooled to 25～35 ℃ standby.Lactobacillus plantarum bacterial classification is inoculated in above-mentioned culture medium, and in the incubator of 34～37 ℃, being cultured to total plate count is 10
7～10
8cfu/mL, obtains Lactobacillus plantarum bacterium liquid, and the inoculum concentration of described Lactobacillus plantarum is 0.01% of culture medium weight.
2. fermentation: in the starch slurry obtaining to step (2), add the Lactobacillus plantarum bacterium liquid of starch slurry weight 6.0%, after mixing in the about 28 ℃ about 8h that ferment.
(4) and slurry beat paste: the starch slurry of fermentation ends is put into and pulp grinder, then to pulp grinder in add wet green starch and wet pea starch (green starch is 1:1.5 with the ratio of the dry weight of pea starch), to with pulp grinder in add the drinking water of 75 ℃ to mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by whipping; The total amount that adds of described green starch and pea starch is 45% of fermentation starch slurry weight, and the addition of drinking water is 30% of green starch and pea starch dry weight sum.
(5) leak powder, slaking: powder ball is put into vacuum machine, in vacuum, be-stir to remove the air in powder ball under the vacuum condition of 0.07MPa, then added in extruding machine, by beating of extruding machine, from the hole of powder wooden dipper, leak into bean vermicelli, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature of controlling water in curing pot is 90 ℃ of left and right, realizes the complete slaking of bean vermicelli after the bean vermicelli floating in curing pot.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt in water cooling pond, to be cooled to bean vermicelli temperature be below 35 ℃, then bean vermicelli is pulled out and hang on the bamboo pole that length is about 1 meter, put into again the freezing about 3h of refrigerating chamber of-19 ℃ of left and right, it is that the tank of 40 ℃ of left and right thaws and removes the ice slag on bean vermicelli that bean vermicelli after freezing is put into water temperature, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content that is dried to bean vermicelli in 65 ℃ of left and right is 10wt%, taking-up is cooled to room temperature and can packs.
Embodiment 4
(1) extract green starch and pea starch
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, and raw material pea standard meets the requirement of GB/T10460, by sieving and magnetic separation, disposes foreign material, rock ballast and iron filings etc. wherein by raw material mung bean and pea.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, 6 of steeping tanks, the temperature of soak is 35 ℃, concrete operations are: in the 6th grade of steeping tank, pass into drinking water as soak, with pump, soak is circulated in steeping tank at the corresponding levels on one side, in previous stage steeping tank, carry on one side, every one-level steeping tank is not always the case, until soak is discharged to water tank from first order steeping tank after entering first order steeping tank, soak in water tank is circulated to after processing after filtration in the 6th grade of steeping tank and uses, meanwhile, the mung bean that 1. step is filtered out is put into first order steeping tank and is soaked 1h, then by pump, be transported in the steeping tank of the second level and soak 1h, so circulation, until entering after soaking 1h in the 6th grade of steeping tank, takes out in mung bean, the water content of mung bean reaches 25～30wt%, the immersion process of pea and technological parameter are identical with mung bean, and difference is that the soak time of pea in every one-level steeping tank is 1.5h, and while having soaked, the water content of pea also reaches 25～30wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then add drinking water, the weight of mung bean after soaking: the weight=1:1.9 of drinking water water, adopt secondary pulping technique, mistake 80 order sieves after first order defibrination completes, to filtering the slurry obtaining, carry out second level defibrination, mistake 120 order sieves after defibrination completes; The grinding method of pea and technological parameter are identical with mung bean; The slurry obtaining sieving is sent into fermented wintercherry pond, after bean dregs are collected, separately deals with.
4. fermented wintercherry: the mung bean slurry obtaining sieving is for the second time sent into fermentation vat, then to adding the old wintercherry water (last time mung bean fermented wintercherry high fermentation liquid) after finishing of mung bean slurry weight 10% and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 6.0% in fermentation vat, stir, at 32～35 ℃ of about 12h of fermentation, after fermentation ends, with pump, the high fermentation liquid pump in fermentation vat being entered to the old wintercherry water as next mung bean fermented wintercherry in storage tank uses, the green starch that is deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is the wet green starch of 25～30wt%, the fermented wintercherry method of pea and technological parameter are identical with mung bean, obtain equally obtaining the wet pea starch that water content is 25～30wt%.
(2) mixed powder slurrying: be that 1:2 takes wet green starch and the wet pea starch that step (1) obtains by green starch with the ratio of the dry weight of pea starch, then add the drinking water of green starch and pea starch dry weight sum 35%, mix formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. prepare Lactobacillus plantarum bacterium liquid: according to adding glucose 16g in every 1L water, yeast extract 3g, peptone 12g, the ratio of lactose 3g is added glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.0 to obtain culture medium, then gained is cultivated based on 121 ℃ of sterilizing 15min, then be cooled to 25～35 ℃ standby.Lactobacillus plantarum bacterial classification is inoculated in above-mentioned culture medium, and in 28～31 ℃ of incubators, being cultured to total plate count is 10
8～10
9cfu/mL, obtains Lactobacillus plantarum bacterium liquid, and the inoculum concentration of described Lactobacillus plantarum is 1.0% of culture medium weight.
2. fermentation: in the starch slurry obtaining to step (2), add the Lactobacillus plantarum bacterium liquid of starch slurry weight 0.1%, after mixing in the about 37 ℃ about 24h that ferment.
(4) and slurry beat paste: the starch slurry of fermentation ends is put into and pulp grinder, then to pulp grinder in add wet green starch and wet pea starch (green starch is 1:2.0 with the ratio of the dry weight of pea starch), to with pulp grinder in add the drinking water of 75 ℃ to mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by whipping; The total amount that adds of described green starch and pea starch is 50% of fermentation starch slurry weight, and the addition of drinking water is 35% of green starch and pea starch dry weight sum.
(5) leak powder, slaking: powder ball is put into vacuum machine, in vacuum, be-stir to remove the air in powder ball under the vacuum condition of 0.05MPa, then added in extruding machine, by beating of extruding machine, from the hole of powder wooden dipper, leak into bean vermicelli, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature of controlling water in curing pot is 93 ℃ of left and right, realizes the complete slaking of bean vermicelli after the bean vermicelli floating in curing pot.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt in water cooling pond, to be cooled to bean vermicelli temperature be below 32 ℃, then bean vermicelli is pulled out and hang on the bamboo pole that length is about 1 meter, put into again the freezing about 6h of refrigerating chamber of-10 ℃, it is that the tank of 35 ℃ of left and right thaws and removes the ice slag on bean vermicelli that bean vermicelli after freezing is put into water temperature, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content that is dried to bean vermicelli in 50 ℃ of left and right is 14wt%, and taking-up is cooled to room temperature and can packs.
Claims (10)
1. a natural mung bean pea starch noodle, is characterized in that take that green starch and pea starch are prepared from by following method as raw material, and described preparation method comprises the steps:
(1) mixed powder slurrying: take green starch and pea starch, then add the drinking water of green starch and pea starch dry weight sum 15～35%, mix formation starch slurry;
(2) Lactobacillus plantarum fermentation: to the Lactobacillus plantarum bacterium liquid that adds starch slurry weight 0.1～6.0% in starch slurry, after mixing in 28～37 ℃ of fermentation 8～24h; Total plate count in described Lactobacillus plantarum bacterium liquid is 10
7～10
9c
fu/ mL;
(3) and slurry beat paste: the drinking water to adding green starch, pea starch and 75～80 ℃ in the starch slurry of fermentation ends, then mixes and is modulated into powder ball; The total amount that adds of described green starch and pea starch is 20～50% of fermentation starch slurry weight, and the addition of drinking water is 10～35% of green starch and pea starch dry weight sum;
(4) leak powder, slaking: powder ball is stirred under vacuum condition to the air of removing in powder ball material, then it is made to bean vermicelli by powder discharger, gained bean vermicelli is placed in to the curing in water sizing of 90～95 ℃;
(5) aging, dry: the bean vermicelli of complete slaking is immersed in cold water and is cooled to below 35 ℃, bean vermicelli is taken out at-10～-19 ℃ of freezing 3～6h, then the bean vermicelli after freezing is put into the ice slag that water thaws on removal bean vermicelli, after being all shattered into monofilament, bean vermicelli pulls draining out, again the bean vermicelli after draining being dried to water content is 10～14wt%, obtains.
2. mung bean pea bean vermicelli according to claim 1, is characterized in that the green starch adding in step (1) is 1:0.2～2 with the ratio of the dry weight of pea starch.
3. mung bean pea bean vermicelli according to claim 1, is characterized in that the green starch adding in step (3) is 1:0.2～2 with the ratio of the dry weight of pea starch.
4. according to the mung bean pea bean vermicelli described in arbitrary claim in claims 1 to 3, it is characterized in that the extracting method of described green starch or pea starch is as follows:
(1) soak: it is 25～50wt% that mung bean or pea are dipped to water content in drinking water;
(2) defibrination: the mung bean after soaking or pea are worn into slurry, the weight of mung bean or pea after soaking: add weight=1:1.6～2.0 of drinking water, after defibrination completes, mistake 70～150 mesh sieves obtain slurry after with drinking water;
(3) fermented wintercherry: add the old wintercherry water of slurry weight 10～50% and 1.0～6.0% Lactobacillus plantarum bacterium liquid in gained slurry, stir, at 25～35 ℃ of fermentation 12～24h, after fermentation ends, high fermentation liquid is taken out as the old wintercherry water of next fermented wintercherry and used, the starch that is deposited in bottom is taken out and is dried, obtain green starch or pea starch; Described old wintercherry water is the high fermentation liquid of fermented wintercherry last time after finishing, and the total plate count in Lactobacillus plantarum bacterium liquid is 10
7～10
9cfu/mL.
5. mung bean pea bean vermicelli according to claim 4, the mode that it is characterized in that described immersion is that adverse current is soaked, the initial temperature of soak is 30～45 ℃.
6. according to the mung bean pea bean vermicelli described in arbitrary claim in claims 1 to 3, the preparation method who it is characterized in that the Lactobacillus plantarum bacterium liquid described in step (2) is: Lactobacillus plantarum bacterial classification is inoculated in culture medium, is cultured to total plate count and reaches 10 in the incubator of 28～37 ℃
7～10
9cfu/mL, the inoculum concentration of described Lactobacillus plantarum is 0.01～1% of culture medium weight; The pH value of described culture medium is 6.8～7.2, and it consists of in every 1L water and contains glucose 16～22g, yeast extract 3～6g, peptone 8～12g, lactose 1～3g.
7. mung bean pea bean vermicelli according to claim 4, the preparation method who it is characterized in that the Lactobacillus plantarum bacterium liquid described in step (3) is: Lactobacillus plantarum bacterial classification is inoculated in culture medium, is cultured to total plate count and reaches 10 in the incubator of 28～37 ℃
7～10
9cfu/mL, the inoculum concentration of described Lactobacillus plantarum is 0.01～1% of culture medium weight; The pH value of described culture medium is 6.8～7.2, and it consists of in every 1L water and contains glucose 16～22g, yeast extract 3～6g, peptone 8～12g, lactose 1～3g.
8. according to the natural mung bean pea starch noodle described in arbitrary claim in claims 1 to 3, it is characterized in that in step (4) powder ball to stir the air of removing in powder ball material under vacuum is the condition of-0.02～-0.07MPa.
9. according to the natural mung bean pea starch noodle described in arbitrary claim in claims 1 to 3, the water that it is characterized in that in step (5), the bean vermicelli after freezing being put into 30～40 ℃ thaws.
10. according to the natural mung bean pea starch noodle described in arbitrary claim in claims 1 to 3, it is characterized in that in step (5), the bean vermicelli after draining being dried at 50～65 ℃.
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| CN104206958A (en) * | 2014-09-15 | 2014-12-17 | 青岛农业大学 | Preparation method of enhanced bean vermicelli |
| CN104585579A (en) * | 2015-01-16 | 2015-05-06 | 四川川北凉粉饮食文化有限公司 | Bean jelly and preparation method thereof |
| CN104705557A (en) * | 2015-04-13 | 2015-06-17 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea vermicelli and production method thereof |
| CN104738440A (en) * | 2015-04-13 | 2015-07-01 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea cake and preparation method thereof |
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| CN104206958A (en) * | 2014-09-15 | 2014-12-17 | 青岛农业大学 | Preparation method of enhanced bean vermicelli |
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| CN104770676A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant red bean |
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| CN104738440A (en) * | 2015-04-13 | 2015-07-01 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea cake and preparation method thereof |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
| CN111406927A (en) * | 2020-05-08 | 2020-07-14 | 何才梅 | Dried orange peel vermicelli and preparation method thereof |
| CN113455644A (en) * | 2021-07-05 | 2021-10-01 | 赵传大 | Alum-free potato vermicelli |
| CN115322263A (en) * | 2022-07-01 | 2022-11-11 | 中国农业大学 | Extraction method of high-quality pea starch |
| CN116041554A (en) * | 2023-02-02 | 2023-05-02 | 山东省食品发酵工业研究设计院 | Bean starch preparation process and application thereof |
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