Vermicelli and its production process

[0045] Examples of alum-free vermicelli opening powder are shown in Table 1:

[0046] Table 1:

[0047] See chart 2 for examples of non-alum vermicelli

[0048] Table 2:

[0049] The production method of the alum-free vermicelli in the above embodiments is to add the sweet potato starch, potato starch, corn starch, alum-free vermicelli opener and appropriate amount of tap water into a mixer for 15 minutes; then add the mixture to the milling machine. Inside the machine, the milling temperature is controlled to 95°C (it can also be 90°C or 100°C, etc.), and the diameter of the sieve plate is φ=0.5mm, (the vermicelli must not have flour); the cutting length is 42-45cm. Naturally age for 17 hours; soak in the soaking tank for 20-30 minutes (when 80% of the powder section can be separated by hand kneading); put the soaked powder section into the loosening machine and use the one-time loosening method to loosen the silk; Wash the noodles in the washing machine (washing time is 2 to 3 minutes); put the washed vermicelli into the spin dryer for spin-drying. The dehydration time is 6-8 seconds; sort and weigh the dried vermicelli after dehydration. The main line moisture loss along the way is 50% of the weight of the dehydrated powder) is put into the former, transported and dried. Use low-temperature drying method for drying. The technical parameters are: the temperature range of the cold air fixing section and the shaping section is 35-42℃; the temperature control range of the medium temperature dehumidification section is 52-58℃; the temperature control range of the high temperature drying section is 64-75℃ (the drying line needs 30 meters). Naturally absorb moisture and regain moisture for 24 hours and enter the packaging production line. The qualified rate of finished products is 99.6%. The rehydration time of the finished product is 5 minutes, and there is no obvious melting phenomenon over 12 minutes. The taste is smooth, tough and elastic, not muddy, continuous, and has good edibility.

[0050] The starch in the above embodiments is refined from crude starch. The high-temperature gelatinization silk-out time is 3 minutes; the pH value of the mixture is 4.5.

[0051] The above-mentioned alum-free vermicelli opener is mixed according to the distribution ratio of each embodiment group given in Table 1.