Study on Processing Technology of Special Kidney Bean Noodles

In order to further explore the nutritional and economic value of Qianjiang kidney beans, a kind of nutritious, delicious and additive-free coarse cereal noodles is prepared by using high-gluten flour and whole kidney beans as raw materials. Through a single factor experiment to study the effects of total kidney bean powder addition, water volume, water temperature, salt addition, and maturation time on the cooking characteristics and sensory of coarse cereal noodles. Three factors including kidney bean powder addition, salt addition and water temperature were screened out. A response surface experiment was conducted, and the sensory score was used as the response value, and the production process of kidney bean noodles was optimized by Box-Behnken Design response surface analysis. The research results show that the best formula for kidney bean noodles is 10% of kidney bean powder, 2.4% of table salt, and 40.0°C water temperature. The prepared kidney bean noodles have excellent cooking and texture characteristics, uniform color, smooth taste, which meet the industry standard.