Bean vermicelli processing method
A processing method and technology of vermicelli, which is applied in the field of processing plant starch vermicelli, can solve the problems of high processing cost and the effect of pine silk to be further improved, and achieve the effects of improved toughness, good appearance, and no toxic side effects
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Embodiment 1
[0007] Example 1: The specific production method is:
[0008] (1) Kneading dough: weigh vegetable starch starch and sodium polyacrylate in proportion, add warm water and stir. The addition of sodium polyacrylate is 0.15% of the weight of vegetable starch, and vegetable starch is sweet potato starch. When kneading the dough, the temperature of the warm water is 40°C, and the water content of the kneaded suspension is controlled within the range of 48-50%;
[0009] (2) Extrusion aging: the mixed starch suspension is directly extruded by a screw extruder to complete the aging. The starch suspension should be filtered before entering the extruder. The diameter of the orifice of the extruder is 1.2mm, and the temperature inside the extruder is 130-170°C;
[0010] (3) Vermicelli cutting: place the vermicelli on the specified wooden board and cut it with scissors;
[0011] (4) Aging: Place the cut vermicelli on a specified wooden board for room temperature cooling, and after cool...
Embodiment 2
[0017] The adding amount of sodium polyacrylate is 0.1% of the weight of vegetable starch, and vegetable starch is the mixture of sweet potato starch and kudzu root starch. Other steps are the same as in Example 1.
Embodiment 3
[0019] The adding amount of sodium polyacrylate is 0.2% of the vegetable starch weight, and vegetable starch is the mixture of sweet potato starch and fern root starch.
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