CN104106762B - A kind of natural mung bean pea starch noodle - Google Patents
A kind of natural mung bean pea starch noodle Download PDFInfo
- Publication number
- CN104106762B CN104106762B CN201410132523.1A CN201410132523A CN104106762B CN 104106762 B CN104106762 B CN 104106762B CN 201410132523 A CN201410132523 A CN 201410132523A CN 104106762 B CN104106762 B CN 104106762B
- Authority
- CN
- China
- Prior art keywords
- starch
- pea
- bean vermicelli
- bean
- mung bean
- 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.)
- Active
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 198
- 239000008107 starch Substances 0.000 title claims abstract description 198
- 235000019698 starch Nutrition 0.000 title claims abstract description 198
- 240000004713 Pisum sativum Species 0.000 title claims abstract description 122
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 100
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 100
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 100
- 235000012149 noodles Nutrition 0.000 title claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 113
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 113
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 83
- 239000002002 slurry Substances 0.000 claims abstract description 71
- 238000000034 method Methods 0.000 claims abstract description 55
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 43
- 239000003651 drinking water Substances 0.000 claims abstract description 39
- 235000020188 drinking water Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 10
- 235000005072 Vigna sesquipedalis Nutrition 0.000 claims abstract description 9
- 244000090207 Vigna sesquipedalis Species 0.000 claims abstract description 9
- 235000021278 navy bean Nutrition 0.000 claims abstract description 9
- 238000004513 sizing Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims description 46
- 240000004482 Withania somnifera Species 0.000 claims description 46
- 235000001978 Withania somnifera Nutrition 0.000 claims description 46
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 23
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 23
- 239000001963 growth medium Substances 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 230000002411 adverse Effects 0.000 claims description 16
- 238000007654 immersion Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 11
- 239000001888 Peptone Substances 0.000 claims description 11
- 108010080698 Peptones Proteins 0.000 claims description 11
- 229940041514 candida albicans extract Drugs 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 239000008101 lactose Substances 0.000 claims description 11
- 235000019319 peptone Nutrition 0.000 claims description 11
- 239000012138 yeast extract Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 101
- 230000008569 process Effects 0.000 description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000010009 beating Methods 0.000 description 8
- 238000001914 filtration Methods 0.000 description 8
- 238000007873 sieving Methods 0.000 description 8
- 244000013123 dwarf bean Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000004537 pulping Methods 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 238000007885 magnetic separation Methods 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 239000011435 rock Substances 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 240000004153 Hibiscus sabdariffa Species 0.000 description 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 1
- 244000078118 Ilex latifolia Species 0.000 description 1
- 235000008706 Ilex latifolia Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 206010068052 Mosaicism Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003765 sex chromosome Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
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 kind of mung bean pea bean vermicelli, with green starch and pea starch for raw material is prepared from by following method, described preparation method comprises the steps: the drinking water mixed pulp adding green starch and pea starch dry weight sum 15 ~ 35%; The Lactobacillus plantarum bacterium liquid adding starch slurry weight 0.1 ~ 6.0% in starch slurry ferments; Add in the starch slurry of fermentation ends green starch, pea starch, 75 ~ 80 DEG C drinking water modulation powder ball; Powder ball is stirred under vacuum the air removed in powder ball material, then inserted powder discharger and make bean vermicelli, gained bean vermicelli is placed in the curing in water sizing of 90 ~ 95 DEG C; The bean vermicelli of complete slaking is carried out cool aging, drying, namely obtains wanted preparing product bean vermicelli.Bean vermicelli provided by the invention, not containing any food additives, the malleable of bean vermicelli is good, and strip-breaking rate is low, and production efficiency is high.
Description
Technical field
The invention belongs to edible bean vermicelli processing technique field, be specifically related to a kind of with mung bean and pea for raw material is by the standby bean vermicelli of fermentation.
Background technology
Bean vermicelli is a kind of traditional food of China, mainly with mung bean, broad bean, pea, corn, potato, sweet potato etc. for raw material, obtain starch through extraction process, be prepared from further by techniques such as starch gelatinization, shaping, slaking, dryings.In the raw material of all production beans vermicelli, because the water-insoluble amylose content of green starch is up to more than 35%, exceed 10% than pea, corn, potato, sweet potato starch etc., therefore green bean vermicelli has good, the not easily broken bar 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 green starch is that Raw material processing bean vermicelli often causes production cost too high, businessman and consumer are all difficult to bear, therefore, be necessary to seek performance and green starch is close, cost ratio green starch is cheap bean starch to reduce the production cost of bean vermicelli.Simultaneously, along with the raising of 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 employs food additives to some extent in the feed, such as use alum, gel etc. to improve the tough elasticity of bean vermicelli, boiling fastness and reduction strip-breaking rate etc., this just brings the edible safety sex chromosome mosaicism of bean vermicelli.
At present, existing document discloses the method utilizing pure green starch, pure pea starch to produce 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 with pure mung bean for raw material, first green starch is prepared, then prepare green bean vermicelli with green starch, 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 tapioca, glutinous rice flour, asparagus, Ba Wanghua, Laoyin tea, mushroom, honeysuckle, sugarcane top, dandelion, hawthorn, ginger, Ilex Latifolia Thunb, folium lycii, roselle, sweet osmanthus and dried orange peel except green starch, totally 17 kinds, raw material is too complicated, in order to increase the tough elasticity of bean vermicelli, in preparation process, add edible glue sodium alginate.CN102113653A discloses a kind of pure pea starch noodle and preparation method thereof, and first the method is that raw material extracts pea starch with pea, then pea starch is prepared into pea starch noodle, but adds saline solution in powder ball preparation process.Said method is when preparing green starch or pea starch, what adopt is non-circulating water static soak, this immersion way also exists that soak time is long, production efficiency is low, raw material local temperature difference is large, soak the problems such as uneven, and raw material beans soaks the problem that uneven meeting causes flour extraction low.
Summary of the invention
For the deficiency that prior art exists, first object of the present invention is to provide a kind of bean vermicelli prepared for raw material with mung bean and pea, to meet people to high-quality, high safety performance bean vermicelli demand; Second object of the present invention improves 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 that described preparation method comprises the steps: with green starch and pea starch for raw material is prepared from by following method
(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: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 0.1 ~ 6.0% in starch slurry, in 28 ~ 37 DEG C of fermentation 8 ~ 24h after mixing; Total plate count in described Lactobacillus plantarum bacterium liquid is 10
7~ 10
9cfu/mL;
(3) and slurry beat paste: the drinking water adding green starch, pea starch and 75 ~ 80 DEG C 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 starch slurry weight of fermenting, 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 the air removed in powder ball material, then it is made bean vermicelli by powder discharger, gained bean vermicelli is placed in the curing in water sizing of 90 ~ 95 DEG C;
(5) aging, dry: the bean vermicelli of complete slaking to be immersed in cold water and is cooled to less than 35 DEG C, bean vermicelli is taken out at-10 ~-19 DEG C of freezing 3 ~ 6h, then the bean vermicelli after freezing is put into water to thaw the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining being dried to water content is 10 ~ 14wt%, to obtain final product.
In technique scheme, the green starch added in step (1) and the ratio of the dry weight of pea starch are paid the utmost attention to and are controlled as 1:0.2 ~ 2.
In technique scheme, the green starch added in step (3) and the ratio of the dry weight of pea starch are paid the utmost attention to and are controlled as 1:0.2 ~ 2.
In order to realize second goal of the invention of the present invention further, 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, the mode of described immersion is that adverse current is soaked, and the initial temperature of soak is 30 ~ 45 DEG C;
(2) defibrination: the mung bean after immersion or pea are worn into slurry with after drinking water, the weight of mung bean or pea after soaking: weight=1:1.6 ~ 2.0 adding drinking water, after defibrination completes, mistake 70 ~ 150 mesh sieve obtains slurry; This process can adopt secondary pulping technique, and namely cross 70 ~ 90 mesh sieves after first time defibrination, the slurry that getting sieves obtains continues defibrination, crosses 120 ~ 150 mesh sieves, carries out fermented wintercherry to the slurry under sieve, separately deals with after being collected by the bean dregs on sieve;
(3) fermented wintercherry: add the old wintercherry water of slurry weight 10 ~ 50% and the Lactobacillus plantarum bacterium liquid of 1.0 ~ 6.0% in gained slurry, stir, at 25 ~ 35 DEG C of fermentation 12 ~ 24h, after fermentation ends, using high fermentation liquid, the old wintercherry water taken out as next fermented wintercherry uses, the starch being deposited in bottom is taken out dry, obtains green starch or pea starch; Described old wintercherry water be last time fermented wintercherry terminate after high fermentation liquid, 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 also can be 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) being placed in some steeping tanks under different water temperatures soaks, concrete operations are: in afterbody steeping tank, pass into soak, and constantly the soak in rear stage steeping tank is carried in previous stage steeping tank, discharge until soak enters after the first order soaks filling, in first order steeping tank, add mung bean or pea immersion simultaneously, mung bean previous stage soaked or pea are delivered in next stage steeping tank and soak, until mung bean or pea enter in afterbody steeping tank to soak terminate rear taking-up, to soak the soak time in filling be 1 ~ 3h at different levels for mung bean or pea, 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: by Lactobacillus plantarum strain inoculation in culture medium, is cultured to total plate count and reaches 10 in the incubator of 28 ~ 37 DEG C
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 containing glucose 16 ~ 22g, yeast extract 3 ~ 6g, peptone 8 ~ 12g, lactose 1 ~ 3g.
In technique scheme, in step (4), powder ball is paid the utmost attention to the air stirring under vacuum is the condition of-0.02 ~-0.07MPa and remove in powder ball material.
In technique scheme, in step (5), the bean vermicelli after freezing is paid the utmost attention to the water putting into 30 ~ 40 DEG C and thaw.
In technique scheme, in step (5), the bean vermicelli after draining is paid the utmost attention to and carry out drying under the condition of 50 ~ 65 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. mung bean pea bean vermicelli provided by the invention is a kind of bean vermicelli of newtype, green starch and pea starch are carried out composite, on the one hand, due to intermolecular, the interaction between molecule and supermolecule, between supermolecule etc. of variety classes starch, change the characteristic of single starch, significantly can improve the malleable of bean vermicelli, reduce strip-breaking rate; On the other hand, the cost ratio mung bean of pea is more cheap, and the two compositely can be reduced production cost, and in addition, in the process preparing bean vermicelli, do not use any food additives, 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, directly can make an addition to or ferment as adding in starch slurry after Lactobacillus plantarum (SICC1.375) cultivation of food bacterial classification, 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, make that the average degree of polymerization of amylopectin reduces, the average chain length of amylopectin shortens, thus slackened the recrystallization ability of starch, and then effectively improve the malleable of bean vermicelli and reduce strip-breaking rate.
3. the present invention is in the process preparing green starch and pea starch, have employed continuous flow upstream to circulate water and carry out adverse current immersion, soak time can be shortened 30 ~ 60% by this kind of immersion way, thus 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, improve the utilization rate of raw material, reduce production cost.
4. when the present invention adopts fermented wintercherry technique to prepare green starch and pea starch, add except old wintercherry water except in gained slurry, also add Lactobacillus plantarum bacterium liquid, accelerate the speed of fermented wintercherry, can by fermented wintercherry time shorten 20 ~ 30%.
5. the present invention have employed freezing aging technique in the process preparing mung bean pea bean vermicelli, because bean vermicelli is after curing containing a large amount of moisture, caking property is strong, poor toughness, freezingly can accelerate the aging of bean vermicelli, bean vermicelli after freezing melts (occur space) with the ice crystal in bean vermicelli when thawing between bean vermicelli, bean vermicelli scatters naturally, can promote that bean vermicelli is shaped better, have the advantages that toughness is strong, fast drying, vermicelli are straight through freezing aging bean vermicelli.
Detailed description of the invention
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 Classification system of described Lactobacillus plantarum is Lactobacillusplantarum, all can buy from domestic and international commercial channel and obtain, the preservation of microbial resources platform DSMZ of Sichuan Province has this bacterial classification, and deposit number is SICCC1.375.
Embodiment 1
(1) green starch and pea starch is extracted
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, raw material pea standard meets the requirement of GB/T10460, by raw material mung bean and pea by sieving and magnetic separation, disposes foreign material wherein, rock ballast and iron filings etc.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, steeping tank 6, the temperature of soak is 35 DEG C, concrete operations are: in the 6th grade of steeping tank, pass into drinking water as soak, soak is made while at steeping tank Inner eycle at the corresponding levels with pump, while carry in previous stage steeping tank, 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 processes Posterior circle after filtration and uses to the 6th grade of steeping tank, meanwhile, mung bean step 1. filtered out is put into first order steeping tank and is soaked about 1h, then about 1h is soaked by transport pump to second level steeping tank, circulation like this, until mung bean enter soak about 1h in the 6th grade of steeping tank after take out, 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 about 1.5h, and when having soaked, the water content of pea also reaches 25 ~ 30wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then drinking water is added, 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, second level defibrination is carried out, mistake 120 order sieves after defibrination completes to filtering the slurry obtained; The grinding method of pea and technological parameter are identical with mung bean; Fermented wintercherry pond sent into by the slurry obtained sieving, and separately deals with after being collected by bean dregs.
4. fermented wintercherry: fermentation vat sent into by the mung bean slurry obtained that second time sieved, then add in fermentation vat mung bean slurry weight 30% old wintercherry water (last time mung bean fermented wintercherry terminate after high fermentation liquid) and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 2.0%, stir, at 25 ~ 28 DEG C of about 18h that ferment, after fermentation ends, with pump, using the high fermentation liquid pump in fermentation vat, the old wintercherry water entered as next mung bean fermented wintercherry in storage tank uses, the green starch being deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is that 25 ~ 30wt% wets green starch, 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 the wet green starch and wet pea starch that 1.0:0.5 takes that step (1) obtains by green starch and the ratio of pea starch dry weight, then add the drinking water of green starch and pea starch dry weight sum 15%, mix formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. Lactobacillus plantarum bacterium liquid is prepared: add glucose 20g according in every 1L water, yeast extract 5g, peptone 10g, the ratio of lactose 2g adds glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.0 to obtain culture medium, then by gained cultivate be about 15min based on 121 DEG C of sterilizings, then be cooled to 25 ~ 35 DEG C for subsequent use.By Lactobacillus plantarum strain inoculation in above-mentioned culture medium, in the incubator of 28 ~ 31 DEG C, be 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. ferment: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 1.5% in the starch slurry that step (2) obtains, in about the 33 DEG C about 12h that ferment after mixing.
(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 80 DEG C drinking water mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by beating; The total amount that adds of described green starch and pea starch is 20% of starch slurry weight of fermenting, and the addition of drinking water is 10% of green starch and pea starch dry weight sum.
(5) powder, slaking is leaked: powder ball is put into vacuum machine, be stir to remove the air in powder ball material under the vacuum condition of-0.02MPa in vacuum, then added in extruding machine, beating by extruding machine, bean vermicelli is leaked into from the hole of powder wooden dipper, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature controlling water in curing pot is about 93 DEG C, namely realizes the complete slaking of bean vermicelli after the bean vermicelli in curing pot floats.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt to be cooled to bean vermicelli temperature in water cooling pond be less than 30 DEG C, then bean vermicelli is pulled out and hang over length and be about on the bamboo pole of 1 meter, put into the freezing about 3h of refrigerating chamber of about-19 DEG C again, bean vermicelli after freezing being put into water temperature is that the tank of about 30 DEG C thaws the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content being dried to bean vermicelli in about 60 DEG C is 12wt%, taking-up is cooled to room temperature and can packs.
Embodiment 2
(1) green starch and pea starch is extracted
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, raw material pea standard meets the requirement of GB/T10460, by raw material mung bean and pea by sieving and magnetic separation, disposes foreign material wherein, rock ballast and iron filings etc.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, steeping tank 9, the temperature of soak is 30 DEG C, concrete operations are: in the 9th grade of steeping tank, pass into drinking water as soak, soak is made while at steeping tank Inner eycle at the corresponding levels with pump, while carry in previous stage steeping tank, 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 processes Posterior circle after filtration and uses to the 9th grade of steeping tank, meanwhile, mung bean step 1. filtered out is put into first order steeping tank and is soaked about 1h, then about 1h is soaked by transport pump to second level steeping tank, circulation like this, until mung bean enter soak about 1h in the 9th grade of steeping tank after take out, 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 drinking water is added, 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, second level defibrination is carried out, mistake 130 order sieves after defibrination completes to filtering the slurry obtained; The grinding method of pea and technological parameter are identical with mung bean; Fermented wintercherry pond sent into by the slurry obtained sieving, and separately deals with after being collected by bean dregs.
4. fermented wintercherry: fermentation vat sent into by the mung bean slurry obtained that second time sieved, then add in fermentation vat mung bean slurry weight 20% old wintercherry water (last time mung bean fermented wintercherry terminate after high fermentation liquid) and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 4.0%, stir, at 28 ~ 30 DEG C of about 24h that ferment, after fermentation ends, with pump, using the high fermentation liquid pump in fermentation vat, the old wintercherry water entered as next mung bean fermented wintercherry in storage tank uses, the green starch being deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is that 25 ~ 30wt% wets green starch, 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 the wet green starch and wet pea starch that 1.0:1.0 takes that step (1) obtains by the ratio of the dry weight of green starch and pea starch, then add the drinking water of green starch and pea starch dry weight sum 20%, mix formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. Lactobacillus plantarum bacterium liquid is prepared: add glucose 22g according in every 1L water, yeast extract 6g, peptone 8g, the ratio of lactose 1g adds glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 6.8 to obtain culture medium, then by gained cultivate based on 121 DEG C of sterilizing 15min, then be cooled to 25 ~ 35 DEG C for subsequent use.By Lactobacillus plantarum strain inoculation in above-mentioned culture medium, in the incubator of 32 ~ 35 DEG C, be 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. ferment: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 1.0% in the starch slurry that step (2) obtains, in about the 35 DEG C about 12h that ferment after mixing.
(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 80 DEG C drinking water mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by beating; The total amount that adds of described green starch and pea starch is 35% of starch slurry weight of fermenting, and the addition of drinking water is 20% of green starch and pea starch dry weight sum.
(5) powder, slaking is leaked: powder ball is put into vacuum machine, it is the air stirring under the vacuum condition of-0.02MPa to remove in powder ball in vacuum, then added in extruding machine, beating by extruding machine, bean vermicelli is leaked into from the hole of powder wooden dipper, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature controlling water in curing pot is about 95 DEG C, namely realizes the complete slaking of bean vermicelli after the bean vermicelli in curing pot floats.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt to be cooled to bean vermicelli temperature in water cooling pond be less than 33 DEG C, then bean vermicelli is pulled out and hang over length and be about on the bamboo pole of 1 meter, put into the freezing about 4h of refrigerating chamber of about-15 DEG C again, bean vermicelli after freezing being put into water temperature is that the tank of about 30 DEG C thaws the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content being dried to bean vermicelli in about 55 DEG C is 12wt%, taking-up is cooled to room temperature and can packs.
Embodiment 3
(1) green starch and pea starch is extracted
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, raw material pea standard meets the requirement of GB/T10460, by raw material mung bean and pea by sieving and magnetic separation, disposes foreign material wherein, rock ballast and iron filings etc.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, steeping tank 7, the temperature of soak is 45 DEG C, concrete operations are: in the 7th grade of steeping tank, pass into drinking water as soak, soak is made while at steeping tank Inner eycle at the corresponding levels with pump, while carry in previous stage steeping tank, 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 processes Posterior circle after filtration and uses to the 7th grade of steeping tank, meanwhile, mung bean step 1. filtered out is put into first order steeping tank and is soaked about 2h, then about 2h is soaked by transport pump to second level steeping tank, circulation like this, until mung bean enter soak about 2h in the 7th grade of steeping tank after take out, 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 the soak time of pea in every one-level steeping tank is about 3h, and when having soaked, the water content of pea also reaches 45 ~ 50wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then drinking water is added, 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, second level defibrination is carried out, mistake 150 order sieves after defibrination completes to filtering the slurry obtained; The grinding method of pea and technological parameter are identical with mung bean; Fermented wintercherry pond sent into by the slurry obtained sieving, and separately deals with after being collected by bean dregs.
4. fermented wintercherry: fermentation vat sent into by the mung bean slurry obtained that second time sieved, then add in fermentation vat mung bean slurry weight 50% old wintercherry water (last time mung bean fermented wintercherry terminate after high fermentation liquid) and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 1.0%, stir, at 30 ~ 33 DEG C of about 16h that ferment, after fermentation ends, with pump, using the high fermentation liquid pump in fermentation vat, the old wintercherry water entered as next mung bean fermented wintercherry in storage tank uses, the green starch being deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is that 25 ~ 30wt% wets green starch, 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 the wet green starch and wet pea starch that 1.0:0.2 takes that step (1) obtains by green starch and the ratio of the dry weight of pea starch, then add the drinking water of green starch and pea starch dry weight sum 20%, mix formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. Lactobacillus plantarum bacterium liquid is prepared: add glucose 18g according in every 1L water, yeast extract 4g, peptone 12g, the ratio of lactose 3g adds glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.2 to obtain culture medium, then by gained cultivate based on 121 DEG C of sterilizing 15min, then be cooled to 25 ~ 35 DEG C for subsequent use.By Lactobacillus plantarum strain inoculation in above-mentioned culture medium, in the incubator of 34 ~ 37 DEG C, be 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. ferment: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 6.0% in the starch slurry that step (2) obtains, in about the 28 DEG C about 8h that ferment after mixing.
(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 75 DEG C drinking water mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by beating; The total amount that adds of described green starch and pea starch is 45% of starch slurry weight of fermenting, and the addition of drinking water is 30% of green starch and pea starch dry weight sum.
(5) powder, slaking is leaked: powder ball is put into vacuum machine, it is the air stirring under the vacuum condition of-0.07MPa to remove in powder ball in vacuum, then added in extruding machine, beating by extruding machine, bean vermicelli is leaked into from the hole of powder wooden dipper, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature controlling water in curing pot is about 90 DEG C, namely realizes the complete slaking of bean vermicelli after the bean vermicelli in curing pot floats.
(6) aging, dry: the bean vermicelli of complete slaking to be sent into by conveyer belt to be cooled to bean vermicelli temperature in water cooling pond be less than 35 DEG C, then bean vermicelli is pulled out and hang over length and be about on the bamboo pole of 1 meter, put into the freezing about 3h of refrigerating chamber of about-19 DEG C again, bean vermicelli after freezing being put into water temperature is that the tank of about 40 DEG C thaws the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content being dried to bean vermicelli in about 65 DEG C is 10wt%, taking-up is cooled to room temperature and can packs.
Embodiment 4
(1) green starch and pea starch is extracted
1. raw material screening: raw material mung bean standard meets the requirement of GB/T10462, raw material pea standard meets the requirement of GB/T10460, by raw material mung bean and pea by sieving and magnetic separation, disposes foreign material wherein, rock ballast and iron filings etc.
2. adverse current is soaked: adopt semicontinuous adverse current infusion method to soak mung bean, steeping tank 6, the temperature of soak is 35 DEG C, concrete operations are: in the 6th grade of steeping tank, pass into drinking water as soak, soak is made while at steeping tank Inner eycle at the corresponding levels with pump, while carry in previous stage steeping tank, 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 processes Posterior circle after filtration and uses to the 6th grade of steeping tank, meanwhile, mung bean step 1. filtered out is put into first order steeping tank and is soaked 1h, then in the steeping tank of the second level, 1h is soaked by transport pump, circulation like this, until mung bean enter soak 1h in the 6th grade of steeping tank after take out, 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 of pea in every one-level steeping tank is 1.5h, and when having soaked, the water content of pea also reaches 25 ~ 30wt%.
3. defibrination: by step 2. soaked mung bean add in fiberizer, then drinking water is added, 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, second level defibrination is carried out, mistake 120 order sieves after defibrination completes to filtering the slurry obtained; The grinding method of pea and technological parameter are identical with mung bean; Fermented wintercherry pond sent into by the slurry obtained sieving, and separately deals with after being collected by bean dregs.
4. fermented wintercherry: fermentation vat sent into by the mung bean slurry obtained that second time sieved, then add in fermentation vat mung bean slurry weight 10% old wintercherry water (last time mung bean fermented wintercherry terminate after high fermentation liquid) and the Lactobacillus plantarum bacterium liquid (preparation method is shown in that step (3) 1.) of mung bean slurry weight 6.0%, stir, at 32 ~ 35 DEG C of about 12h that ferment, after fermentation ends, with pump, using the high fermentation liquid pump in fermentation vat, the old wintercherry water entered as next mung bean fermented wintercherry in storage tank uses, the green starch being deposited in fermentation vat bottom is taken out, centrifugal dehydration, obtaining water content is that 25 ~ 30wt% wets green starch, 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 the wet green starch and wet pea starch that 1:2 takes that step (1) obtains by green starch and the ratio of the dry weight of pea starch, then adds the drinking water of green starch and pea starch dry weight sum 35%, mixes formation starch slurry.
(3) Lactobacillus plantarum fermentation
1. Lactobacillus plantarum bacterium liquid is prepared: add glucose 16g according in every 1L water, yeast extract 3g, peptone 12g, the ratio of lactose 3g adds glucose, yeast extract, peptone and lactose in water, and regulate its pH value to 7.0 to obtain culture medium, then by gained cultivate based on 121 DEG C of sterilizing 15min, then be cooled to 25 ~ 35 DEG C for subsequent use.By Lactobacillus plantarum strain inoculation in above-mentioned culture medium, in 28 ~ 31 DEG C of incubators, be 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. ferment: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 0.1% in the starch slurry that step (2) obtains, in about the 37 DEG C about 24h that ferment after mixing.
(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 75 DEG C drinking water mix with it, make starch cure into pasty state, then become the powder ball with certain mobility and good ductility by beating; The total amount that adds of described green starch and pea starch is 50% of starch slurry weight of fermenting, and the addition of drinking water is 35% of green starch and pea starch dry weight sum.
(5) powder, slaking is leaked: powder ball is put into vacuum machine, it is the air stirring under the vacuum condition of-0.05MPa to remove in powder ball in vacuum, then added in extruding machine, beating by extruding machine, bean vermicelli is leaked into from the hole of powder wooden dipper, and so gained bean vermicelli enters slaking sizing in curing pot, the temperature controlling water in curing pot is about 93 DEG C, namely realizes the complete slaking of bean vermicelli after the bean vermicelli in curing pot floats.
(6) aging, dry: the bean vermicelli of complete slaking to be sent in water cooling pond by conveyer belt to be cooled to bean vermicelli temperature be less than 32 DEG C, then bean vermicelli is pulled out and hang over length and be about on the bamboo pole of 1 meter, put into the freezing about 6h of refrigerating chamber of-10 DEG C again, bean vermicelli after freezing being put into water temperature is that the tank of about 35 DEG C thaws the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining is sent in tunnel drier, the water content being dried to bean vermicelli in about 50 DEG C is 14wt%, and taking-up is cooled to room temperature and can packs.
Claims (9)
1. a natural mung bean pea starch noodle, is characterized in that described preparation method comprises the steps: with green starch and pea starch for raw material is prepared from by following method
(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; Described green starch or pea starch take following method to extract:
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 immersion or pea are worn into slurry with after drinking water, the weight of mung bean or pea after soaking: weight=1:1.6 ~ 2.0 adding drinking water, after defibrination completes, mistake 70 ~ 150 mesh sieve obtains slurry;
3) fermented wintercherry: add the old wintercherry water of slurry weight 10 ~ 50% and the Lactobacillus plantarum bacterium liquid of 1.0 ~ 6.0% in gained slurry, stir, at 25 ~ 35 DEG C of fermentation 12 ~ 24h, after fermentation ends, using high fermentation liquid, the old wintercherry water taken out as next fermented wintercherry uses, the starch being deposited in bottom is taken out dry, obtains green starch or pea starch; Described old wintercherry water be last time fermented wintercherry terminate after high fermentation liquid, the total plate count in Lactobacillus plantarum bacterium liquid is 10
7~ 10
9cfu/mL;
(2) Lactobacillus plantarum fermentation: the Lactobacillus plantarum bacterium liquid adding starch slurry weight 0.1 ~ 6.0% in starch slurry, in 28 ~ 37 DEG C of fermentation 8 ~ 24h after mixing; Total plate count in described Lactobacillus plantarum bacterium liquid is 10
7~ 10
9cfu/mL;
(3) and slurry beat paste: the drinking water adding green starch, pea starch and 75 ~ 80 DEG C 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 starch slurry weight of fermenting, 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 the air removed in powder ball material, then it is made bean vermicelli by powder discharger, gained bean vermicelli is placed in the curing in water sizing of 90 ~ 95 DEG C;
(5) aging, dry: the bean vermicelli of complete slaking to be immersed in cold water and is cooled to less than 35 DEG C, bean vermicelli is taken out at-10 ~-19 DEG C of freezing 3 ~ 6h, then the bean vermicelli after freezing is put into water to thaw the ice slag removed on bean vermicelli, all be shattered into after monofilament until bean vermicelli and pull draining out, again the bean vermicelli after draining being dried to water content is 10 ~ 14wt%, to obtain final product.
2. mung bean pea bean vermicelli according to claim 1, is characterized in that the ratio of the dry weight of green starch and the pea starch added in step (1) is 1:0.2 ~ 2.
3. mung bean pea bean vermicelli according to claim 1, is characterized in that the ratio of the dry weight of green starch and the pea starch added in step (3) is 1:0.2 ~ 2.
4. mung bean pea bean vermicelli according to claim 1, it is characterized in that the mode of soaking described in step (1) is that adverse current is soaked, the initial temperature of soak is 30 ~ 45 DEG C.
5. the mung bean pea bean vermicelli according to claim arbitrary in Claims 1-4, it is characterized in that the preparation method of the Lactobacillus plantarum bacterium liquid described in step (2) is: by Lactobacillus plantarum strain inoculation in culture medium, in the incubator of 28 ~ 37 DEG C, be cultured to total plate count reach 10
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 containing glucose 16 ~ 22g, yeast extract 3 ~ 6g, peptone 8 ~ 12g, lactose 1 ~ 3g.
6. the mung bean pea bean vermicelli according to claim arbitrary in Claims 1-4, it is characterized in that the preparation method of described Lactobacillus plantarum bacterium liquid is: by Lactobacillus plantarum strain inoculation in culture medium, in the incubator of 28 ~ 37 DEG C, be cultured to total plate count reach 10
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 containing glucose 16 ~ 22g, yeast extract 3 ~ 6g, peptone 8 ~ 12g, lactose 1 ~ 3g.
7. the natural mung bean pea starch noodle according to claim arbitrary in Claims 1-4, it is characterized in that in step (4) by powder ball in vacuum be-0.02 ~-0.07MPa condition under stir the air removed in powder ball material.
8. the natural mung bean pea starch noodle according to claim arbitrary in Claims 1-4, is characterized in that the water in step (5), the bean vermicelli after freezing being put into 30 ~ 40 DEG C thaws.
9. the natural mung bean pea starch noodle according to claim arbitrary in Claims 1-4, is characterized in that, in step (5), the bean vermicelli after draining is carried out drying at 50 ~ 65 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132523.1A CN104106762B (en) | 2014-04-02 | 2014-04-02 | A kind of natural mung bean pea starch noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132523.1A CN104106762B (en) | 2014-04-02 | 2014-04-02 | A kind of natural mung bean pea starch noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104106762A CN104106762A (en) | 2014-10-22 |
| CN104106762B true CN104106762B (en) | 2016-04-13 |
Family
ID=51703907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410132523.1A Active CN104106762B (en) | 2014-04-02 | 2014-04-02 | A kind of natural mung bean pea starch noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104106762B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206958B (en) * | 2014-09-15 | 2018-03-02 | 青岛农业大学 | A kind of preparation method for strengthening 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 |
| CN104770676A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant red bean |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| 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 |
| 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 |
| 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 |
| CN115322263B (en) * | 2022-07-01 | 2023-04-07 | 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403014A (en) * | 2002-10-11 | 2003-03-19 | 栾殿省 | Aloe vermicelli and its production process |
| CN1476781A (en) * | 2002-12-09 | 2004-02-25 | 邹光友 | Production method of vermicelli (sheet jelly) containing no alum |
| CN102318790A (en) * | 2011-06-11 | 2012-01-18 | 四川光友薯业有限公司 | A kind of bean vermicelli leavening and the method for producing the fermentation bean vermicelli thereof |
-
2014
- 2014-04-02 CN CN201410132523.1A patent/CN104106762B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403014A (en) * | 2002-10-11 | 2003-03-19 | 栾殿省 | Aloe vermicelli and its production process |
| CN1476781A (en) * | 2002-12-09 | 2004-02-25 | 邹光友 | Production method of vermicelli (sheet jelly) containing no alum |
| CN102318790A (en) * | 2011-06-11 | 2012-01-18 | 四川光友薯业有限公司 | A kind of bean vermicelli leavening and the method for producing the fermentation bean vermicelli thereof |
Non-Patent Citations (1)
| Title |
|---|
| 豆类淀粉制品-粉丝的加工;未知;《农民科技培训》;20030930(第9期);第27页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104106762A (en) | 2014-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104106762B (en) | A kind of natural mung bean pea starch noodle | |
| CN101912100B (en) | Method for continuously fermenting pickle with low salt | |
| CN102318790B (en) | A kind of method of bean vermicelli leavening and production fermentation bean vermicelli thereof | |
| WO2009009988A1 (en) | A process for producing vermicelli from potato | |
| CN104886459A (en) | Making method of fermentation rice flour | |
| CN108342443A (en) | A kind of method that anti-oxidation peptide is extracted in the peony seeds dregs of rice | |
| CN103445267B (en) | Preparation method for freeze-drying vitis amurensis fruit powder | |
| CN106690252B (en) | Production process of active soy sauce | |
| CN102408965A (en) | Green bamboo rice wine and preparation method | |
| CN102972611A (en) | Method for preparing hawthorn conserve | |
| CN108740057A (en) | Bull moves continuity point sizing device and the precious dried bean curd production method using the device | |
| CN104522672A (en) | Barbary wolfberry fruit fermented product and preparation method thereof | |
| CN107410988A (en) | Infiltration technology is cooperateed with to prepare the method for mixing class pickles with positive back-pressure using fruits and vegetables Chinese medicine liquid flavor three grade fermemtation | |
| CN104336267A (en) | Preparation method of jasmine tea | |
| CN103750090B (en) | Crabapple and hawthorn jam and production technology thereof | |
| CN106434081A (en) | Black chokeberry blueberry wine and preparation method thereof | |
| CN104585827A (en) | Lotus leaf fermentation product and preparation method thereof | |
| CN106376874A (en) | Pickling and ripening method for semi-dry pickled vegetables | |
| CN105815615A (en) | Method for processing non-additive pea vermicelli | |
| CN107712523A (en) | One kind fermentation pineapple beverages underflow and preparation method thereof | |
| CN104387480A (en) | Preparation method of waxy corn modified starch capable of improving quality of frozen food | |
| CN107114689A (en) | A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon | |
| CN102648773A (en) | Method for manufacturing freeze-dried shii-take egg drop soup | |
| CN107865111A (en) | A kind of wintercherry bean curd coagulant and preparation method thereof | |
| CN107853521A (en) | A kind of rice protein lactic acid drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |