CN108450775A - A kind of beans noodles and preparation method thereof - Google Patents
A kind of beans noodles and preparation method thereof Download PDFInfo
- Publication number
- CN108450775A CN108450775A CN201611134185.0A CN201611134185A CN108450775A CN 108450775 A CN108450775 A CN 108450775A CN 201611134185 A CN201611134185 A CN 201611134185A CN 108450775 A CN108450775 A CN 108450775A
- Authority
- CN
- China
- Prior art keywords
- noodles
- mung bean
- noodle
- water
- saline
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 16
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 16
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 16
- 244000013123 dwarf bean Species 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical group 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 230000001007 puffing effect Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000219843 Pisum Species 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000243 solution 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
Abstract
The present invention discloses a kind of beans noodles, water content is 25 ~ 40% in the green bean noodle, its raw material be made of 20 ~ 60% water of mung bean 5 ~ 60%, wheat flour 10 ~ 70%, pea 5 ~ 60%, starch 5 ~ 20%, alkali 0.1 ~ 0.5%, the proportioning composition of salt 0.5 ~ 5% and proportioning Ingredient Wt, dried, be vacuum-packed by powder processed, the saline and alkaline aqueous solution of preparation, knead dough, extrusion forming, hanging, disinfected and etc. green bean noodle product is made.The green bean noodle of the present invention has more excellent characteristics with conventional noodles compared with, existing easy molding, flexible, special taste, it is full of nutrition the features such as, and have many advantages, such as to preserve and convenient, the not mixed soup of cooking noodle.
Description
Technical field
The invention belongs to field of food, in particular to a kind of beans noodles and preparation method thereof.
Background technology
But with the improvement that people live, the requirement to wheaten food is higher and higher, not only requires in good taste, and wants nutrition rich
Richness, wheaten food made of single wheat flour have been difficult the needs for meeting people, and there is an urgent need to a kind of i.e. nice and nutritious by people
Flour-made food.
Invention content
The object of the invention for solve the deficiency of the prior art provide it is a kind of there is alimentary health-care function, convenient,
The green bean noodle for the problems such as there is no mixed soup.
The present invention also provides a kind of methods preparing above-mentioned green bean noodle.
In order to achieve the above objectives, technical solution provided by the invention is：
A kind of beans noodles, water content is 20~60% by weight in the green bean noodle, and raw material is by following by weight hundred
The composition and water composition of component meter proportioning：
The proportioning composition of mung bean 5 ~ 60%, wheat flour 10 ~ 70%, pea 5 ~ 60%, starch 5 ~ 20%, alkali 0.1 ~ 0.5%, salt 0.5 ~ 5%
With 20 ~ 60% water composition of proportioning Ingredient Wt.
The weight of water is the 20~60% of said ratio Ingredient Wt.
The method for preparing a kind of above-mentioned beans noodles, includes the following steps：
A, mung bean and pea are ground into mung bean flour and peameal；
B, salt, alkali are fabricated to saline and alkaline aqueous solution；
C, mung bean flour, peameal and wheat flour, starch are mixed, water and saline and alkaline aqueous solution is added later, and at dough；
D, puffing screw machine is added in above-mentioned dough and is extruded into noodles, airing 10~24 hours finally makes water content in green bean noodle
For 20~60% by weight.
Specific implementation mode
Mung bean 5kg wheat flour 10kg peas 5kg
Starch 5kg alkali 0.1kg salt 0.5kg
Water 20kg；
A kind of preparation method of beans noodles, includes the following steps：
A, 5kg mung beans and 5kg peas are ground into mung bean flour and peameal；
B, it is fabricated to saline and alkaline aqueous solution with suitable water and 0.5kg salt, 0.1kg alkali；
C, mung bean flour, peameal and 10kg wheat flour 5kg starch are mixed, remaining water and saline and alkaline aqueous solution are added later,
With at dough；
D, puffing screw machine is added in above-mentioned dough and is extruded into noodles, airing 10~24 hours finally makes water content in green bean noodle
For 20~60% by weight.
Claims (2)
1. a kind of beans noodles, it is characterised in that in the green bean noodle water content be by weight 20~60%, raw material by
Following composition composition：Mung bean 5kg wheat flour 10kg pea 5kg starch 5kg alkali 0.1kg salt 0.5kg
Water 20kg；Described green bean noodle is prepared by the following steps：
A, mung bean and pea are ground into mung bean flour and peameal；
B, it is fabricated to saline and alkaline aqueous solution with suitable water and salt, alkali；
C, mung bean flour, peameal and wheat flour, starch are uniformly mixed, are added remaining water and saline and alkaline aqueous solution later, and at
Dough；
D, puffing screw machine is added in above-mentioned dough and is extruded into noodles, airing 10~24 hours finally makes water content in green bean noodle
For 20~60% by weight.
2. the method for preparing a kind of beans noodles described in claim 1, it is characterised in that be prepared by the following steps：
A, mung bean and pea are ground into mung bean flour and peameal；
B, it is fabricated to saline and alkaline aqueous solution with suitable water and salt, alkali；
C, mung bean flour, peameal and wheat flour, starch are uniformly mixed, are added remaining water and saline and alkaline aqueous solution later, and at
Dough；
D, puffing screw machine is added in above-mentioned dough and is extruded into noodles, airing 10~24 hours finally makes water content in green bean noodle
For 20~60% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134185.0A CN108450775A (en) | 2016-12-10 | 2016-12-10 | A kind of beans noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134185.0A CN108450775A (en) | 2016-12-10 | 2016-12-10 | A kind of beans noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450775A true CN108450775A (en) | 2018-08-28 |
Family
ID=63221503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611134185.0A Pending CN108450775A (en) | 2016-12-10 | 2016-12-10 | A kind of beans noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450775A (en) |
-
2016
- 2016-12-10 CN CN201611134185.0A patent/CN108450775A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180828 |
|
| WD01 | Invention patent application deemed withdrawn after publication |