Instant refreshing wet water vermicelli and processing method thereof

Abstract

The invention provides instant refreshing wet water vermicelli and a processing method thereof. The instant refreshing wet water vermicelli comprises the following components in parts by weight: 40-50 parts of sweet potato starch, 4-10 parts of pea starch, 0.3-1 part of edible salt, 0-0.5 part of konjac glucomannan, 0-0.5 part of xanthan gum, 0.03-0.1 part of sodium polyacrylate, 0.05-0.1 part of sodium dehydroacetate and 35-45 parts of water. The wet water vermicelli refers to potato type instant refreshing wet water vermicelli which is smooth in taste and rapid to eat and can be made into bean vermicelli or vermicelli. The making process is easy to realize, the requirements of customers for the taste of the bean vermicelli and eating convenience and rapidness can be met, and the forms, types and sales market of the instant bean vermicelli are expanded.

Description

technical field [0001] The invention belongs to the field of starch product processing, and in particular relates to an instant gouache and a processing method thereof, in particular to an instant fresh-keeping wet gouache and a processing method thereof. Background technique [0002] Vermicelli has become a kind of food that consumers like with its smooth taste, flexibility, and advantages such as crystal clear appearance. And instant vermicelli has become the fast-moving consumption food that is welcomed by the masses with its convenience and quickness of eating. At present, the main component of instant vermicelli on the market is the dried powder cake, which needs to be soaked in boiling water above 90°C for about 5-6 minutes before eating. There is a big difference in sweet potato vermicelli, and consumers are more willing to accept the latter, but the latter has the disadvantages of long rehydration time and inconvenient consumption. Equally soaking and eating, the t...

AI Technical Summary

Problems solved by technology

The potato vermicelli in this patent is wet vermicelli, and the required rehydration time is the same as that of traditional instant vermicelli. Both are longer, and the rehydration conditions are not optimized.