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Mung bean instant noodle and production method thereof

A noodle and mung bean technology, which is applied in food preparation, food science, application, etc., can solve the problems of poor viscosity and difficult molding, and achieve the effects of long shelf life, enhanced elasticity and boiling resistance, and smooth taste

Inactive Publication Date: 2011-05-11
HUBEI SANJIE AGRI INDZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the invention is to provide a mung bean instant noodle and its production method. The mung bean instant noodle has a high content of mung bean, is resistant to boiling, is convenient to eat, and has the functions of detoxification, cooling, heat-clearing and detoxification; the method is used to produce mung bean instant noodles. Noodles can overcome the disadvantages of mung bean's poor viscosity and not easy to shape during production, and increase the mung bean content in noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The invention discloses mung bean instant noodles, the raw materials of which are mung bean powder, cornstarch, wheat flour, edible baking soda, soybean oil, salt, and water, and the weight ratio of each ingredient is 30:58:5:0.5:1:1:60 according to the preceding sequence.

[0018] A production method of mung bean instant noodles, said mung bean instant noodles are produced according to the following steps:

[0019] (1) Get 30 kilograms of mung bean flour, 58 kilograms of corn starch and 5 kilograms of wheat flour, and mix the three evenly to obtain mixed powder;

[0020] (2) Take 0.5 kg of edible baking soda and dissolve it in 40 kg of warm boiled water to obtain edible baking soda solution;

[0021] (3) Add edible baking soda solution to the mixed powder, and stir evenly to obtain a wet mix;

[0022] (4) Get 1 kilogram of table salt and dissolve it in 20 kilograms of warm boiled water to obtain a table salt solution;

[0023] (5) Add common salt solution to the wet ...

Embodiment 2

[0028] The invention discloses mung bean instant noodles, the raw materials of which are mung bean powder, cornstarch, wheat flour, edible baking soda, soybean oil, salt and water, and the weight ratio of each component is 65:29:8:1.5:2:2:80 according to the preceding sequence.

[0029] A production method of mung bean instant noodles, said mung bean instant noodles are produced according to the following steps:

[0030] (1) Get 65 kilograms of mung bean flour, 29 kilograms of corn starch and 8 kilograms of wheat flour, and mix the three evenly to get mixed powder;

[0031] (2) Take 1.5 kg of edible baking soda and dissolve it in 60 kg of warm boiled water to obtain edible baking soda solution;

[0032] (3) Add edible baking soda solution to the mixed powder, and stir evenly to obtain a wet mix;

[0033] (4) Get 2 kilograms of table salt, dissolve it with 20 kilograms of warm boiled water to obtain a table salt solution;

[0034] (5) Add common salt solution to the wet mixtu...

Embodiment 3

[0039] A kind of mung bean instant noodles, its raw materials are mung bean powder, cornstarch, wheat flour, edible baking soda, soybean oil, salt, water, the weight ratio of each ingredient is 55:35:6:1:1.5:1.5:70 according to the previous sequence.

[0040] A production method of mung bean instant noodles, said mung bean instant noodles are produced according to the following steps:

[0041] (1) Get 55 kilograms of mung bean flour, 35 kilograms of corn starch and 6 kilograms of wheat flour, and mix the three evenly to get mixed powder;

[0042] (2) Take 1 kg of edible baking soda and dissolve it in 50 kg of warm boiled water to obtain edible baking soda solution;

[0043] (3) Add edible baking soda solution to the mixed powder, and stir evenly to obtain a wet mix;

[0044] (4) Get 1.5 kilograms of salt and dissolve it in 20 kilograms of warm water to obtain a salt solution;

[0045] (5) Add common salt solution to the wet mixture, stir evenly to obtain flour paste;

[004...

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Abstract

The invention discloses green-bean instant noodles made of green-bean powder, corn starch, wheat powder, edible saleratus, soybean oil, salt and water which are sequentially matched by the weight ratio of 30 to 65 : 58 to 29 : 5 to 8 : 0.5 to 1.5 : 1 to 2 : 1 to 2 : 60 to 80. The green-bean instant noodles is prepared as the following steps: the green-bean powder, corn starch and wheat powder areadopted as the prescription and evenly mixed together to obtain the mixed powder; the required amount of the edible saleratus is adopted and dissolved with warm water to obtain the edible saleratus solution; the edible saleratus solution is added into the mixed powder and the mixture is stirred equally to obtain the wet mixed material; the required amount of salt is adopted and dissolved with warm water to obtain the salt solution; the salt solution is added into the wet mixed material and then the material is stirred equally to obtain the powder slurry; then the required soybean oil is addedinto the powder slurry and the slurry is stirred well to obtain the noodle raw material; the noodle raw material is put into a noodle machine and heated for maturing and then the raw material is extruded for shaping to obtain the finished green-bean noodles.

Description

technical field [0001] The present invention relates to a kind of food and its production method, especially a kind of noodle and its production method. Background technique [0002] Mung bean, also known as green bean, is a traditional bean food of our people. The protein content of mung bean is almost 3 times that of japonica rice, and there are more inorganic salts such as multivitamins, calcium, phosphorus, iron, etc. than japonica rice. Therefore, it not only has good edible value, but also has very good medicinal value. Cooling, heat-clearing and detoxifying effects. When people make noodles, mung bean powder is usually added to noodles as an addition of mung bean ingredients. However, due to the poor viscosity of mung bean powder itself, if the content of mung bean powder in noodles is too large, the produced noodles will not be easy to shape. When it is broken or dissolved, it cannot meet the requirements of cooking. Therefore, the addition of mung bean flour in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/162A23L11/00A23L7/113
Inventor 李长金
Owner HUBEI SANJIE AGRI INDZATION
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