Study On The Processing Technology And Fresh Keeping Of Fresh And Wet Miscellaneous Bean Noodle

The Miscellaneous beans are rich in nutrients such as protein,fat and carbohydrates,and contains bioactive substances like polyphenols and flavonoids.There are many kinds of miscellaneous beans crops in China.Inner Mongolia Autonomous Region is one of the three major producing areas of the whole country.It has natural planting advantages,wide distribution,large area and good quality.Therefore,the determination,analysis,processing and utilization of local miscellaneous beans in Inner Mongolia,and the development of soybeans products can not only improve the utilization rate of soybeans,but also increase the industrial advantages.The raw material characteristics and bioactive substance content of five kinds of peas,adzuki bean,mung bean,red kidney bean and lentil in Inner Mongolia were determined.The noodles were made from red bean flour,mung bean flour and wheat flour,sensory quality,cooking loss rate,cutting rate and texture characteristics were used as evaluation indexes,the technology and formula of fresh and wet soybean noodles were optimized by single factor test and orthogonal test.The fresh and wet noodles were treated with acid and alcohol,and stored at different temperatures.During the storage period,the microbial growth,water activity and color of noodles were measured and analyzed to determine the shelf life of fresh and wet noodles.The results are as follows:The starch content of mung bean was 31.84-41.65 g/100g,the protein content was 17.63-23.65 g/100g,the lentil content was the highest,the fat content was 0.83-2.54 g/100g,the mung bean content was the highest,the ash content was 2.11-3.47 g/100g,and the water content was 9.29-10.8 g/100g.The results showed that the content of polyphenols was 14.44-99.45 mg/100g,the highest content was adzuki bean(99.45 mg/100g),the content of flavonoids was 1.40-2.67 mg/g,the content of saponins was 5.61-10.60 mg/g,and adzuki bean was rich in dietary fiber,the content was 29-39.7 g/100g.Through single factor test and orthogonal test,the best formula of fresh and wet soybean noodles is as follows:25%of red soybean flour,25%of mung bean flour,50%of wheat flour,44%of water,1.5%of salt,0.15%of ?-cyclodextrin;the best technology is:the particle size of soybean flour is 150 ? m,the mixing time is 14 minutes,the waking time is 25 minutes,and the rolling times are 5 times.Determination of shelf life of fresh and wet soybean noodles:through microbiological examination,water activity and color analysis of noodles stored at different temperatures,it can be seen that fresh and wet noodles treated with alcohol can be stored for 10 days at 4? and 4 days at 25?;fresh and wet noodles treated with citric acid and lactic acid can be stored for 8 days at 4? and 4 days at 25?.