Vermicelli and production method thereof

Abstract

The invention relates to vermicelli which comprises the following components in parts by weight: 55-65 parts of sweet potato starch,10-14 parts of potato starch, 7-9 parts of corn starch, 1.4-1.8 parts of vermicelli opening agent and proper amount of water, wherein the vermicelli opening agent is the vermicelli opening agent containing no alum in another patent application of the applicant. The invention further discloses a production method of the vermicelli. The production method comprises the following steps of: ingredient mixing, stirring, powder processing, powder cutting, natural aging, soaking, vermicelli bulking, cleaning, dehydrating and drying, powder selecting and weight, drying, natural moisture absorbing and regaining and the like, and finally a finished product is prepared. With the production method for producing, the process flow is smooth, the aging time is short, the vermicelli bulking is easy, the production effect is improved, the labor productivity is improved, the product performance is improved, the prepared vermicelli can not stick together, can not break, can not make soup muddy, has no odor, and is glittering and translucent, the color of the vermicelli can be adjusted randomly from taupe to white according to requirements, all the minor ingredients an be purchased from the market, the vermicelli has no toxic and side effects, has production cost, and is suitable for industrialized production or small-scale production.

Description

Technical field: [0001] The invention relates to an alum-free vermicelli and a production method thereof. Background technique: [0002] Traditional vermicelli is made of sweet potato starch, potato starch, cornstarch, powder-opening agent. During the production process of vermicelli, a powder-opening agent is added to the powder slurry, that is, alum is added as an anti-sticking agent. The added alum and the powder slurry condense together and rarely separate. content increased. As a traditional additive, alum is added mainly to make vermicelli non-sticky, continuous, and not muddy soup. The powder contains a large amount of Al, and the poison of aluminum to the human body is various. After excessive consumption of aluminum, people will suffer from loss of appetite, indigestion, unresponsiveness, mental decline, senile dementia, and affect the absorption of iron and calcium, leading to osteoporosis, anemia and other symptoms. [0003] There are vermicelli made by adding...

AI Technical Summary

Problems solved by technology

[0003] There are vermicelli made by adding edible vegetable oil and hypochlorite-containing compounds on the market without adding alum. Due to heat gelatinization, hot air drying and other processes in the process of processing vermicelli, vermicelli is easy to oxidize and absorb during storage, and the odor of the finished product is very prominent, and the peculiar smell of vermicelli after soaking in water is very prominent