Processing Technology of Bean Starch Noodles without Alum
WANG Yang
ZHANG Zhao-li
Abstract：In the paper, the author used the mung bean starch as raw material, in order to ensure toughness and boiling of mung bean noodles by compound phosphate instead of alum, free alum vermicelli made from mung beans for making health and nutrition. By mechanical properties of noodles as reference index, the factors which included the addition of phosphate complex, keeping time, and preservation temperature were studied. Results indicated that addition of phosphate complex 0.8%, keeping time 25min, preservation temperature 50℃, and pulling stress of mung bean starch noodles 63.68g, tensile length 20.33mm. It could significantly improve the processing performance and product quality.
Keywords：Phosphate complexMung bean starch noodlequality
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 26-29,33 )