Vermicelli manufacturing method

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0016] Such as figure 1 As shown, in the method for making vermicelli provided by the embodiment of the present invention, the raw material is 100% potato starch, and the making process includes:

[0017] S1: Use water at 65-75°C to beat potato starch and make it into a dough. The temperature of the water is preferably 70°C.

[0018] S2: Extrude the dough into vermicelli. Specifically, it is usually extruded by a vermicelli machine.

[0019] S3: Cook the vermicelli.

[0020] S4: Put the cooked vermicelli into water at 6-10°C for cooling, where the temperature of the water is preferably 8°C. Specifically, the cooling water should be replaced in time during use, or the air conditioner compressor coil should be directly passed into the cooling water to maintain a stable low temperature.

[0021] The method for making vermicelli provided by the embodiments of the present invention uses 100% potato starch to produce vermicelli without adding any additives or other auxiliary materials, and by controlling the temperature of key production links and achieving a rapid solidification effect, it can replace alum in the traditional vermicelli production process. Play the role of improving toughness and brightness. After continuous production tests and comparisons with traditional vermicelli products on the market one by one, the method of making vermicelli provided by the embodiments of the present invention produces vermicelli with not hard, soft and continuous tendons, smooth entrance, and excellent toughness, taste and gloss. It is not different from traditional products in terms of degree, etc., and it is a green and healthy food with confidence.

[0022] Therefore, the method for making vermicelli provided by the present invention uses physical methods to improve the quality of the product, so that the vermicelli has good toughness, taste and gloss, and solves the current problems of hidden health hazards and high costs in the production of vermicelli. Food safety provides a fundamental solution and meets the national requirements for food safety.

[0023] As a preferred solution, the material selection index of potato starch is: whiteness is greater than 92, viscosity is greater than 1300BU, SO 2 Less than 8ppm, purity less than 2.5, ash content less than 0.4, gelatinization temperature 60-65°C.

[0024] Selecting potato starch with the above indicators as the raw material can further improve the quality of the noodles by controlling the physical indicators of the potato starch, so that it has better toughness, taste and gloss, without adding alum or other additives.

[0025] Of course, the method for making vermicelli provided by the embodiments of the present invention can also be used to make vermicelli. There is no essential difference between vermicelli and vermicelli, except that the thickness is different. In the above-mentioned manufacturing method, only the thickness of the vermicelli is changed in step S2. .

[0026] The above are only specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention. All should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.