Natural mung bean and pea vermicelli

Abstract

The invention discloses a mung bean and pea vermicelli. The mung bean and pea vermicelli is prepared by using mung bean starch and pea starch as raw materials through a preparation method. The preparation method comprises the following steps: adding drinking water accounting for 15-35% of the sum of the dry weights of the mung bean starch and the pea starch to the mung bean starch and the pea starch, and mixing to obtain a slurry; adding a Lactobacillus plantarum liquid accounting for 0.1-6.0% of the weight of the starch slurry to the starch slurry, and fermenting; adding the mung bean starch and the pea starch to the fermented starch slurry, and mixing with 75-80DEG C drinking water to make a dough; stirring the dough under vacuum conditions to remove air in the dough, putting the dough in a vermicelli falling device to make vermicelli, and slaking and shaping the vermicelli in 90-95DEG C water; and cooling and ageing the completely slaked vermicelli, and drying to obtain the required vermicelli. The vermicelli has the advantages of no food additives, good elasticity and toughness, low broken rate and high production efficiency.

Description

technical field [0001] The invention belongs to the technical field of edible vermicelli processing, and in particular relates to vermicelli prepared by fermentation using mung beans and peas as raw materials. Background technique [0002] Vermicelli is a traditional food in my country. It is mainly made of mung bean, broad bean, pea, corn, potato, sweet potato, etc., and starch is obtained through extraction process, which is further prepared through starch gelatinization, molding, curing, drying and other processes. Among all the raw materials for producing vermicelli, mung bean vermicelli has good cooking resistance, is not easy to break, It has the characteristics of non-paste soup, small boiling loss and good taste of vermicelli. However, mung bean is more expensive, less resources, and lower powder yield, purely using mung bean starch as raw material to process vermicelli often leads to high production costs, which are difficult for merchants and consumers to bear. B...

AI Technical Summary

Problems solved by technology

CN102187979A discloses a kind of preparation method of mung bean vermicelli, and CN102461803A discloses a kind of mung bean vermicelli processing method, these two methods all take pure mung bean as raw material, first prepare mung bean starch, then prepare mung bean vermicelli with mung bean starch, because mung bean is more expensive, Fewer resources, lower powder yield, resulting in high production costs

When the above method is used to prepare mung bean starch or pea starch, static soaking in non-flowing water is used. This soaking method has problems such as long soaking time, low production efficiency, large local temperature difference of raw materials, uneven soaking, and uneven soaking of raw beans. Will lead to the problem of low powder yield