CN104938942A - Method for preparing nutritive noodles by using mung bean processing precook liquid - Google Patents
Method for preparing nutritive noodles by using mung bean processing precook liquid Download PDFInfo
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- CN104938942A CN104938942A CN201510424970.9A CN201510424970A CN104938942A CN 104938942 A CN104938942 A CN 104938942A CN 201510424970 A CN201510424970 A CN 201510424970A CN 104938942 A CN104938942 A CN 104938942A
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- mung bean
- noodles
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- precook
- compressing tablet
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 60
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 42
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 42
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 42
- 239000007788 liquid Substances 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000012545 processing Methods 0.000 title claims abstract description 15
- 230000000050 nutritive effect Effects 0.000 title abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 10
- 238000009835 boiling Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000523 sample Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012935 Averaging Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Noodles (AREA)
Abstract
The invention relates to a method for preparing nutritive noodles by using mung bean processing precook liquid. The mung bean processing precook liquid, flour, salt and additives serve as raw materials, and the noodles are obtained through the steps of pretreatment of the raw materials, powder mixing, cooking, sheet compressing and cutting forming. The reasonable use of mung bean resources is achieved through the addition of the mung bean processing precook liquid, and waste is avoided; through the optimizing of production technology, the prepared noodles are good in taste and higher in nutrient value.
Description
Technical field
The present invention relates to and a kind of the method for twice laid is carried out to mung bean processing liquid of precooking, particularly relate to a kind of method utilizing mung bean to process to precook liquid to make alimentary paste.
Background technology
Mung bean is a kind of nutrition comparatively comprehensively food, not only containing protein, starch, lipid and the nutritional labeling such as multivitamin and mineral matter, also containing various active compositions such as flavonoids, active enzyme, Polyphenols and alkaloids, there are higher nutrition and food therapy value, are worth development and utilization.Since ancient times, our people just has the custom of eating mung bean.Now, edible way variation, not only directly eats, is also processed into beans filling, various staple and non-staple food, sweetened bean paste, cake or cold drink, as the inserts of the goods such as red bean custard, chocolate, smashed bean bun, red bean soup and substitute etc.The output that liquid of precooking processed by mung bean is very large, and enterprise carries out process discharge with the form of waste water to it usually, if can be used, can not only improve raw material availability, can also economize on resources and protection of the environment.
Noodles have the long history in 2 over thousands of years, because of its make simple, instant, the cooking is quick, economical and practical and become China and some other modal traditional wheaten food in countries and regions of Asia.Since ancient times, it just with the numerous in variety and feature and being world-famous for such as to appeal to both the more and the less cultured, not only occupies important chapter, but also in the history of world's cooking culture, sends magnificent radiance in Chinese cooking history.
Summary of the invention
The present invention's liquid that is intended to mung bean to precook is made mung bean alimentary paste and it is effectively used, and products obtained therefrom has the effect that clearing heat and detoxicating, clear heat quenches one's thirst, and adds the nutritive value of daily bread, low input high production, has wide market prospects.
To achieve these goals, this invention takes following technological means:
Utilize mung bean to process to precook liquid to make the method for alimentary paste, it is characterized in that, precook liquid, flour, salt, additive for raw material with mung bean processing, through pretreatment of raw material, adjust powder, slaking, compressing tablet, slitting to be shaped and to obtain noodles.
Concrete operations are as follows:
(1) pretreatment of raw material: take flour and additive, sieve after mixing, salt is dissolved in mung bean and precooks in liquid;
(2) adjust powder: the flour after sieving is put into Stainless steel basin, add mung bean and to precook liquid, liquid temp of precooking is 30 DEG C, and manual and face 5min, makes material base hold agglomerating, after rubbing gently, still can become loose particle-surface bulk;
(3) slaking: by the double-deck wet gauze moisturizing slaking 30min of dough;
(4) compressing tablet: carry out compressing tablet with hand oodle maker; First roller space is carried out compressing tablet close sheet process from being adjusted to 2mm place, and then roller space from being adjusted to 3.5mm, from 3.5mm, close sheet once after, noodles are ironed to 1mm place gradually, and common compressing tablet 8 times, finally goes out compressing tablet at 1mm place;
(5) slitting is shaped: the dough sheet pressed is cut into the noodles bundle that 3mm is wide, and noodles bundle is cut into the sample of a fixed length.Wherein, relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 30mL-45mL, 1g-3g.
The present invention has following advantage:
(1) achieve Appropriate application mung bean being processed to liquid of precooking, improve resource utilization, avoid waste.
(2) the obtained not easily broken bar of noodles, mouthfeel is good, and noodles are milky white, and structure is moist, and noodles are flexible when chewing, and do not stick to one's teeth; And also there is the effect that clearing heat and detoxicating, clear heat quenches one's thirst, suitable especially summer eats.
Detailed description of the invention
Embodiment 1
(1) pretreatment of raw material: take flour and additive, sieve after mixing, salt is dissolved in mung bean and precooks in liquid;
(2) adjust powder: the flour after sieving is put into Stainless steel basin, add mung bean and to precook liquid, liquid temp of precooking is 30 DEG C, and manual and face 5min, makes material base hold agglomerating, after rubbing gently, still can become loose particle-surface bulk;
(3) slaking: by the double-deck wet gauze moisturizing slaking 30min of dough;
(4) compressing tablet: carry out compressing tablet with hand oodle maker; First roller space is carried out compressing tablet close sheet process from being adjusted to 2mm place, and then roller space from being adjusted to 3.5mm, from 3.5mm, close sheet once after, noodles are ironed to 1mm place gradually, and common compressing tablet 8 times, finally goes out compressing tablet at 1mm place;
(5) slitting is shaped: the dough sheet pressed is cut into the noodles bundle that 3mm is wide, and noodles bundle is cut into the sample of a fixed length.Wherein, relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 35mL, 2g.
Embodiment 2
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 30mL, 1g.Other processing steps and parameter identical with embodiment 1.
Embodiment 3
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 45mL, 3g.Other processing steps and parameter identical with embodiment 1.
Embodiment 4
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 30mL, 2g.Other processing steps and parameter identical with embodiment 1.
Embodiment 5
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 35mL, 3g.Other processing steps and parameter identical with embodiment 1.
Embodiment 6
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 30mL, 3g.Other processing steps and parameter identical with embodiment 1.
Embodiment 7
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 45mL, 1g.Other processing steps and parameter identical with embodiment 1.
Embodiment 8
Relative to 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 45mL, 2g.Other processing steps and parameter identical with embodiment 1.
Comparative example 1
Preparation method is identical with embodiment 1, but for 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 35mL, 0.
Comparative example 2
Preparation method is identical with embodiment 1, but for 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 35mL, 4g.
Comparative example 3 preparation method is identical with embodiment 1, but for 100g flour, liquid of precooking processed by mung bean, the addition of salt is respectively 0mL, 2g.
Interpretation of result
Noodles index determining
1. water absorption rate (%): water absorption rate=amount of water/Mian grain weight Liang ╳ 100%
2. tensile elongation L
1: L
1=L
a-30
3. contracted length L
2: L
2=L
a-L
b
4. extension-contraction ration K:K=L
2/ L
1
5. the sensory evaluation of noodles
The mensuration of the best cooking time of noodles: get 10 grams of noodles and put into 500 milliliters of boiling distillated waters, after boiling 1 minute, provoke noodles and check whether the white core in the middle of it disappears, and carries out once every 10 seconds, till white core in the middle of noodles disappears, record the time and be the best cooking time of noodles.
The mensuration of water absorption rate: get 10 grams of noodles and put into 500 milliliters of boiling distillated waters, until best cooking time, pull noodles immediately out and evenly spread out on filter paper, under room temperature, drain 2 minutes, precise, is calculated as follows: water absorption rate %=(boiling bar-10 below)/10 ╳ 100
The mensuration of noodles extension-contraction ration: noodles bundle is cut into 30 centimeter length, gets 12 noodles and tests.Get noodles one, a hand pins one end of noodles, and another pulls the other end stretching noodles noodles, until break.In stretch breaking process, the length L of noodles when breaking be noted
aand the length L overlapped again after breaking
b, make a record.Repeat above process, until finish 10 noodles, get the mean value calculation (other two as subsequent use, can mend when running into special circumstances and draw) of 10 times.
The mensuration of percentage elongation: cut 10 long noodles of 15 centimetres, put into the distilled water of boiling, boil to best cooking time, pull out and cool 30 seconds in cold water, drain rear measurement noodles length, average, be calculated as follows: percentage elongation %=(boiling bar length average-15 below)/15 ╳ 100
The mensuration of strip-breaking rate: get 10 long noodles, put into the distilled water of boiling, boil to best cooking time, pull out, count disconnected number, be calculated as follows: strip-breaking rate %=breaks number/10 ╳ 100%
TPA tests: each be positioned on article carrying platform by 5 noodles levels, certain interval to be had between noodles, parallel with the side of article carrying platform. 6 parallel laboratory tests are done to per sample (p.s.). data processing adopts removes maximum and minimum of a value, the method for averaging.The Texture instrument probe that experiment adopts is Pasta Firmness/Stickiness Rig Code HDP/PFS.Be placed in parallel on objective table at every turn 5 vertical levels of noodles, between noodles, certain interval will be had.TPA experiment is carried out to each sample.Each instrument parameter process adopts removes maximum and minimum of a value, the method for averaging.
The sensory evaluation scores table of noodles
Table 1 sensory evaluation scores table
Analysis result shows: the impact of salt content on noodles sensory evaluation score and cooking property is remarkable.Along with the raising of salt content, noodles sensory evaluation score significantly raises, and eater increases the favorable rating of noodles, improves noodle quality.Along with the raising of salt content, noodles water absorption rate significantly reduces, and this may be because salt hinders the imbibition of mucedin, impels gluten to strengthen, reduces water absorption rate.In noodles, salt content is higher, and noodles internal penetration pressure is also larger, and the speed that hydrone enters in noodles is faster, noodles is absorbed water faster, and make noodles more easily ripe, sodium chloride can promote the water absorption and swelling of noodles in digestion process, accelerates its maturation.But when salt adding amount is 3g, noodles are over-salty.The precook interpolation of liquid of mung bean can make the brew time of noodles extend, and water absorption rate increases, and percentage elongation increases, and extension-contraction ration reduces.For 100g flour, mung bean precook liquid consumption 30-45ml, salt consumption be the water absorption rate of 1-3 gram of gained noodles, percentage elongation, extension-contraction ration, strip-breaking rate and sense organ all can accept.Wherein embodiment 1 gained noodles brew time is 115s, water absorption rate 70.0%, percentage elongation 17.35%, extension-contraction ration 56%, strip-breaking rate 0%, and sensory evaluation scores 93.5 points, effect is best.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., be all included within protection scope of the present invention.
Claims (4)
1. utilize mung bean to process to precook liquid to make the method for alimentary paste, it is characterized in that, precook liquid, flour, salt, additive for raw material with mung bean processing, through pretreatment of raw material, adjust powder, slaking, compressing tablet, slitting to be shaped and to obtain noodles.
2. according to claim 1ly utilize mung bean to process to precook liquid to make the method for alimentary paste, it is characterized in that: add 35ml mung bean in every 100g flour and to precook liquid and 2g salt.
3. according to claim 1 and 2ly utilize mung bean to process to precook liquid to make the method for alimentary paste, it is characterized in that: concrete operations are as follows:
(1) pretreatment of raw material: take flour and additive, sieve after mixing, salt is dissolved in mung bean and precooks in liquid;
(2) adjust powder: the flour after sieving is put into Stainless steel basin, add mung bean and to precook liquid, liquid temp of precooking is 30 DEG C, and manual and face 5min, makes material base hold agglomerating, after rubbing gently, still can become loose particle-surface bulk;
(3) slaking: by the double-deck wet gauze moisturizing slaking 30min of dough;
(4) compressing tablet: carry out compressing tablet with hand oodle maker; First roller space is carried out compressing tablet close sheet process from being adjusted to 2mm place, and then roller space from being adjusted to 3.5mm, from 3.5mm, close sheet once after, noodles are ironed to 1mm place gradually, and common compressing tablet 8 times, finally goes out compressing tablet at 1mm place;
(5) slitting is shaped: the dough sheet pressed is cut into the noodles bundle that 3mm is wide, and noodles bundle is cut into the sample of a fixed length.
4. a mung bean alimentary paste, is characterized in that obtaining according to the method described in any one of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424970.9A CN104938942A (en) | 2015-07-19 | 2015-07-19 | Method for preparing nutritive noodles by using mung bean processing precook liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424970.9A CN104938942A (en) | 2015-07-19 | 2015-07-19 | Method for preparing nutritive noodles by using mung bean processing precook liquid |
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| CN104938942A true CN104938942A (en) | 2015-09-30 |
Family
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| CN201510424970.9A Pending CN104938942A (en) | 2015-07-19 | 2015-07-19 | Method for preparing nutritive noodles by using mung bean processing precook liquid |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942191A (en) * | 2016-05-20 | 2016-09-21 | 苏州穗儿食品科技有限公司 | Heart-shaped walnut noodles and production method thereof |
| CN105942190A (en) * | 2016-05-20 | 2016-09-21 | 苏州穗儿食品科技有限公司 | Apple-flavored B-shaped pasta and production method thereof |
| CN105995506A (en) * | 2016-05-20 | 2016-10-12 | 苏州穗儿食品科技有限公司 | Mange-flavor petal noodles and method for producing same |
| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
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| KR950012609B1 (en) * | 1993-02-16 | 1995-10-19 | 송점순 | Processing method of noodle that uses seaweeds |
| CN1528181A (en) * | 2003-09-27 | 2004-09-15 | 申成果 | Industrialized production of bean starch and comprehensive utilization process thereof |
| CN103039849A (en) * | 2011-10-14 | 2013-04-17 | 王新强 | Vegetable fine dried noodle |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
-
2015
- 2015-07-19 CN CN201510424970.9A patent/CN104938942A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950012609B1 (en) * | 1993-02-16 | 1995-10-19 | 송점순 | Processing method of noodle that uses seaweeds |
| CN1528181A (en) * | 2003-09-27 | 2004-09-15 | 申成果 | Industrialized production of bean starch and comprehensive utilization process thereof |
| CN103039849A (en) * | 2011-10-14 | 2013-04-17 | 王新强 | Vegetable fine dried noodle |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
Non-Patent Citations (2)
| Title |
|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942191A (en) * | 2016-05-20 | 2016-09-21 | 苏州穗儿食品科技有限公司 | Heart-shaped walnut noodles and production method thereof |
| CN105942190A (en) * | 2016-05-20 | 2016-09-21 | 苏州穗儿食品科技有限公司 | Apple-flavored B-shaped pasta and production method thereof |
| CN105995506A (en) * | 2016-05-20 | 2016-10-12 | 苏州穗儿食品科技有限公司 | Mange-flavor petal noodles and method for producing same |
| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
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Application publication date: 20150930 |