Degreased pure milk potato vermicelli and preparation method thereof

Abstract

The invention discloses degreased pure milk potato vermicelli which is prepared from the following raw materials in proportion: 60-80g of potato starch, 20-40ml of degreased pure milk and 3-5g of egg white. The invention further discloses a preparation method of the vermicelli, the defatted pure milk is used as an alum substitute for making the vermicelli, the pursuit of modern people for healthy food is better met, the prepared vermicelli is richer and softer in taste, the milk flavor is added, the vermicelli is more delicious and tasty, and the vermicelli has a good taste. The skim pure milk is rich in nutritional ingredients such as protein, calcium and the like, the nutritional value of the vermicelli is also improved by adding the skim pure milk, so that consumers can take more nutrition while enjoying delicious food, and meanwhile, the color of the vermicelli is changed into milk white by adding the skim pure milk, and the color is brighter.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to defatted pure milk potato vermicelli and a preparation method thereof. Background Art

[0002] Potato vermicelli (potato flour) is a long and thin strip of food made by a series of processes including making starch paste, kneading dough, draining flour, cooking, cooling, scooping flour, packaging and storage. It is mostly white in color. It contains minerals such as phosphorus, iron, potassium, etc., has a smooth taste, is suitable for all ages, and has the effects of harmonizing the stomach, regulating the middle, strengthening the spleen, and invigorating qi. The cellulose contained in potatoes is relatively tender, and contains a large amount of mucus protein that has a protective effect on the stomach. It has no irritating effect on the gastrointestinal mucosa, relieves pain, reduces gastric acid secretion, and harmonizes the stomach and spleen.

[0003] As a traditional food in my country, potato vermicelli is widely loved by consumers and is usually used for frying, boiling, stewing or making cold dishes. Vermicelli is transparent, soft and elastic after cooking.

[0004] Due to the low content of amylose in potato starch, the produced vermicelli is not easy to shape, easy to break, easy to muddy soup, and poor taste. At present, the production of potato vermicelli mainly solves the above problems by adding alum. This is because the aluminum ions in alum (mainly potassium alum, [KAl(SO4)2·12H2O]) can enhance the gel properties of starch, thereby improving the gluten properties of vermicelli, reducing the breaking rate and cooking loss, etc., and improving the water holding capacity of vermicelli. However, alum has certain toxicity. Aluminum is a non-essential element for the human body and is a low-toxic element in toxicology. Excessive intake is harmful to human health. The state strictly controls foods containing aluminum. (GB2760-2014) stipulates that the residual aluminum content in vermicelli shall not exceed 200 mg / kg dry sample. In order to reduce or replace the use of alum and other aluminum-containing additives in vermicelli, improving the edible quality of vermicelli while ensuring the edible safety of vermicelli is the main direction of the future development of vermicelli food. Summary of the invention

[0005] The object of the present invention is to provide a defatted pure milk potato vermicelli, and providing a preparation method thereof is the second invention object of the present invention.

[0006] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical scheme:

[0007] In the first aspect, the present invention discloses skimmed pure milk potato vermicelli, which is made of the following raw materials in proportion: 60-80g potato starch, 20-40ml skimmed pure milk, and 3-5g egg white. The skimmed pure milk used in the present invention is pure milk after fat is removed, and the fat content is significantly reduced, with lower calories. Although the fat is removed, other nutrients in the milk, such as protein, calcium and vitamins, are still retained. Therefore, it still provides protein and other important nutrients. In the present invention, the milk protein in the skimmed pure milk can form a complex with potato starch, which can enhance the texture and taste of the food. This complex can increase the elasticity and ductility of the vermicelli, improve the taste and chewiness, and at the same time increase the nutritional value of the food.

[0008] As a further preferred embodiment of the present invention, the potato starch has a crystalline luster, an ash content of ≤0.30 g / 100 g, a whiteness of ≤92.0 (457 nm blue light reflectivity) / %, and a fineness of ≥99.90 mesh.

[0009] As a second aspect of the present invention, the present invention discloses a method for preparing the defatted pure milk potato vermicelli, comprising the following steps:

[0010] S1. Mix 1 / 9-2 / 9 potato starch and skimmed pure milk and stir until a non-Newtonian fluid mixture is formed;

[0011] S2, heating the non-Newtonian fluid mixture obtained in step S1 in a water bath, and continuously stirring until a transparent starch paste is formed;

[0012] S3, the starch paste of step S2 and the remaining potato starch are put into a dough mixer and stirred thoroughly until a dough with uniform color and texture is formed, and the egg white is evenly applied to the surface of the dough and then allowed to stand;

[0013] S4, putting the dough from step S3 into a vermicelli machine, taking a small amount of edible oil to rub the spiral shaft of the vermicelli machine, then starting the vermicelli machine, pouring the dough into it, and under the thrust of the spiral shaft, extruding the dough from the vermicelli sieve plate into shape and placing it in boiling water for cooking;

[0014] S5. Take out the vermicelli cooked in step S4, place the vermicelli in deionized water to cool, then take it out, absorb excess water with absorbent paper to obtain the vermicelli of the present invention, and then pack it in a fresh-keeping bag and store it for fresh-keeping.

[0015] As a further preferred embodiment of the present invention, in step S2, the water bath heating temperature is 60-90° C. and the heating time is 1-5 min.

[0016] As a further preferred embodiment of the present invention, in step S3, the dough is left to stand for 2-8 minutes.

[0017] As a further preferred embodiment of the present invention, in step S4, the temperature of boiling water for cooking vermicelli is above 90°C, the amount of boiling water is 800-1500ml, and the cooking time is 1-5min.

[0018] As a further preferred embodiment of the present invention, in step S5, the mass of deionized water is 200-800 ml, the temperature of deionized water is 2-10° C., and the temperature of the fresh-keeping room is 2-8° C.

[0019] The concept of the present invention is that the present invention uses skimmed pure milk to replace water in the traditional process, replaces the need for alum in the production of vermicelli, and at the same time improves the toughness, elasticity and boiling resistance of the vermicelli. By rationally designing the ratio of skimmed pure milk and potato starch and the processing technology, including seven process steps of heating skimmed pure milk to make starch, kneading dough, extrusion molding, hot water boiling, cooling, packaging, and freezing, the prepared product significantly improves the nutritional value and product characteristics of the vermicelli.

[0020] Compared with the prior art, the present invention has the following technical effects:

[0021] 1. The present invention uses the innovative function of using skimmed pure milk as a substitute for alum, a specific raw material ratio, and related production process conditions to prepare skimmed pure milk potato vermicelli. The product does not contain any alum additives, has a milky white and translucent color, a tough and boiling-resistant taste, a milky aroma, and efficient use of nutrients. It also has a long shelf life and meets people's needs for nutrition, health, and food safety. It is suitable for consumption by men, women, old and young, and is especially suitable for promoting children's growth and development. It has great market potential and good economic and social benefits.

[0022] 2. The present invention makes full use of the nutritional differences between potato starch and skimmed pure milk to make milk vermicelli, so that the nutritional components of vermicelli are more comprehensive, more balanced and more suitable for human needs. At the same time, the vermicelli is milky white and translucent, chewy and resistant to cooking, and has a good texture, a fresh milky fragrance, and a high utilization rate of nutrients. DETAILED DESCRIPTION

[0023] The technical scheme of the present invention will be described clearly and completely below in conjunction with specific embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the protection scope of the present invention. The present invention discloses a method for preparing defatted pure milk potato vermicelli.

[0024] Example 1

[0025] The defatted pure milk potato vermicelli of the present embodiment is made from the following raw materials in proportion: 80g of potato starch, 20ml of defatted pure milk, and 5g of egg white.

[0026] The preparation method thereof comprises the following steps:

[0027] S1. First, weigh 10 g potato starch and 20 ml skim milk, mix them and stir them evenly until they become a non-Newtonian fluid.

[0028] S2, place in a water bath at 80°C and stir continuously for 2 minutes until the mixture presents a transparent high-viscosity gelatinous body, at which time the starch paste is ready;

[0029] S3, pour the remaining potato starch into the container in batches and mix it with the starch paste, use a dough mixer to knead the dough until the dough is evenly smooth and soft, and then evenly spread 5g of egg white on the dough, and let it stand at room temperature for 2min;

[0030] S4, then put the dough into the vermicelli machine, take a small amount of edible oil to wipe the spiral shaft of the vermicelli machine, and then start the vermicelli machine, so that the dough is extruded from the vermicelli screen plate under the thrust of the spiral shaft, take 1000ml of deionized water and put it into the pot, set the cooking temperature to 95℃, put the extruded vermicelli into the pot for cooking, and after 2 minutes, when the vermicelli becomes transparent and floats on the water surface, it can be taken out of the pot;

[0031] S5. Use a scoop to scoop out the cooked vermicelli and place it in 500 ml of 4°C deionized water to cool. After cooling for 2 minutes, take out the vermicelli and place it in a room temperature environment. Use absorbent paper to absorb excess surface moisture. After standing for 10 minutes, use a plastic bag to vacuum pack the vermicelli and store the finished product in a 4°C cold storage.

[0032] Example 2

[0033] The defatted pure milk potato vermicelli of the present embodiment is made from the following raw materials in proportion: 75g potato starch, 25ml defatted pure milk, and 4.5g egg white.

[0034] The preparation method thereof comprises the following steps:

[0035] S1. First, weigh 10 g of potato starch and mix with 25 ml of skim milk, and stir until it becomes a non-Newtonian fluid;

[0036] S2. Place the mixture in a water bath at 80°C for heating and gelatinization while stirring continuously for 2 minutes until the mixture becomes a transparent high-viscosity gelatinous body. At this time, the starch paste is ready.

[0037] S3, pour the remaining potato starch into a container and mix it with the starch paste, use a dough mixer to knead the dough until the dough is evenly smooth and soft, and then evenly spread 4.5g of egg white on the dough, and let it stand at room temperature for 2min;

[0038] S4. Put the dough into the vermicelli machine, take a small amount of edible oil to wipe the spiral shaft of the vermicelli machine, and then start the vermicelli machine to allow the dough to be squeezed out from the vermicelli screen plate under the thrust of the spiral shaft, take 1000ml of deionized water and put it into the pot, set the cooking temperature to 95℃, put the extruded vermicelli into the pot for cooking, and after 2 minutes, when the vermicelli becomes transparent and floats on the water surface, it can be taken out of the pot;

[0039] S5. Use a scoop to scoop out the cooked vermicelli and place it in 500 ml of 4°C deionized water to cool. After cooling for 2 minutes, take out the vermicelli and place it in a room temperature environment. Use absorbent paper to absorb excess surface moisture. After standing for 10 minutes, use a plastic bag to vacuum pack the vermicelli and store the finished product in a 4°C cold storage.

[0040] Example 3

[0041] The defatted pure milk potato vermicelli of the present embodiment is made from the following raw materials in proportion: 70g of potato starch, 30ml of defatted pure milk, and 4g of egg white.

[0042] The preparation method thereof comprises the following steps:

[0043] S1 first weighed 10g of potato starch and mixed it with 30ml of skim milk, and stirred it evenly until it became a non-Newtonian fluid;

[0044] S2 was placed in a water bath at 80°C for heating and gelatinization, and stirred continuously for 2 minutes until the mixture showed a transparent high-viscosity gelatinous body. At this time, the starch paste was prepared;

[0045] S3 Then pour the remaining potato starch into the container in batches and mix it with the starch paste, use a dough mixer to knead the dough until the dough is evenly smooth and soft, and then evenly spread 4g of egg white on the dough, and let it stand at room temperature for 2 minutes.

[0046] S4 puts the dough into the vermicelli machine, and allows the dough to be extruded from the vermicelli screen plate under the thrust of the screw shaft, takes 1000ml of deionized water and puts it into the pot, sets the cooking temperature to 95℃, puts the extruded vermicelli into the pot for cooking, and after 2 minutes, when the vermicelli becomes transparent and floats on the water surface, it can be taken out of the pot;

[0047] S5 After cooking, the vermicelli is scooped out with a scoop and placed in 500 ml of 4°C deionized water for cooling. After cooling for 2 minutes, the vermicelli is taken out and placed in a room temperature environment. Excess surface moisture is absorbed with absorbent paper. After standing for 10 minutes, the vermicelli is vacuum-packed in a plastic bag and the finished product is stored in a cold storage at 4°C.

[0048] Example 4

[0049] The defatted pure milk potato vermicelli of the present embodiment is made from the following raw materials in proportion: 65g potato starch, 35ml defatted pure milk, and 3.5g egg white.

[0050] The preparation method thereof comprises the following steps:

[0051] S1 first weighed 10g of potato starch and mixed it with 35ml of skim milk, and stirred it evenly until it became a non-Newtonian fluid;

[0052] S2 was placed in a water bath at 80°C for heating and gelatinization, and stirred continuously for 2 minutes until the mixture showed a transparent high-viscosity gelatinous body. At this time, the starch paste was prepared;

[0053] S3: Pour the remaining potato starch into the container in batches and mix with the starch paste, use a dough mixer to knead the dough until the dough is uniform, smooth, and moderately hard, then evenly apply 3.5g of egg white on the dough and let it stand at room temperature for 2 minutes;

[0054] S4 puts the dough into the vermicelli machine, and allows the dough to be extruded from the vermicelli screen plate under the thrust of the screw shaft, takes 1000ml of deionized water and puts it into the pot, sets the cooking temperature to 95℃, puts the extruded vermicelli into the pot for cooking, and after 2 minutes, when the vermicelli becomes transparent and floats on the water surface, it can be taken out of the pot;

[0055] S5 After cooking, the vermicelli is scooped out with a scoop and placed in 500 ml of 4°C deionized water for cooling. After cooling for 2 minutes, the vermicelli is taken out and placed in a room temperature environment. Excess surface moisture is absorbed with absorbent paper. After standing for 10 minutes, the vermicelli is vacuum-packed in a plastic bag and the finished product is stored in a cold storage at 4°C.

[0056] Example 5

[0057] The defatted pure milk potato vermicelli of the present embodiment is made from the following raw materials in proportion: 60g of potato starch, 40ml of defatted pure milk, and 3g of egg white.

[0058] The preparation method thereof comprises the following steps:

[0059] S1 first weighed 10g of potato starch and 40ml of skim milk, mixed them and stirred them evenly until they became a non-Newtonian fluid;

[0060] S2 was placed in a water bath at 80°C for heating and gelatinization, and stirred continuously for 2 minutes until the mixture showed a transparent high-viscosity gelatinous body. At this time, the starch paste was prepared;

[0061] S3 Pour the remaining potato starch into the container in batches and mix it with the starch paste. Use a dough mixer to knead the dough until the dough is evenly smooth and has a moderate hardness. Then spread 3g of egg white evenly on the dough and let it stand at room temperature for 2 minutes.

[0062] S4 puts the dough into the vermicelli machine, and allows the dough to be extruded from the vermicelli screen plate under the thrust of the screw shaft, takes 1000ml of deionized water and puts it into the pot, sets the cooking temperature to 95℃, puts the extruded vermicelli into the pot for cooking, and after 2 minutes, when the vermicelli becomes transparent and floats on the water surface, it can be taken out of the pot;

[0063] S5 After cooking, the vermicelli is scooped out with a scoop and placed in 500 ml of 4°C deionized water for cooling. After cooling for 2 minutes, the vermicelli is taken out and placed in a room temperature environment. Excess surface moisture is absorbed with absorbent paper. After standing for 10 minutes, the vermicelli is vacuum-packed in a plastic bag and the finished product is stored in a cold storage at 4°C.

[0064] Comparative Example 1

[0065] The difference between this comparative example 1 and example 2 is that: in comparative example 1, no skimmed pure milk is added, and the skimmed pure milk is replaced with an equal amount of deionized water, and no alum is added.

[0066] Comparative Example 2

[0067] The difference between Comparative Example 2 and Example 2 is that: in Comparative Example 2, no skimmed pure milk is added, and the skimmed pure milk is replaced with an equal amount of deionized water, and 0.2 g of alum is added. The alum is added in step S2, and the alum is added during stirring.

[0068] Effect experiment example

[0069] 1. Texture characteristics and effects test

[0070] Parameter setting: pre-test rate 2mm / s, test rate 1mm / s, post-test rate 2mm / s, test deformation 50%; probe is P / 36R, test sample hardness, elasticity, adhesiveness and cohesion, test results are shown in Table 1.

[0071] Table 1 Test results of texture characteristics of vermicelli prepared in Examples 1-5 and Comparative Examples 1-2

[0072] Hardness / g Elasticity / mm Adhesion / g Responsiveness Example 1 <![CDATA[631±9 e ]]> <![CDATA[3.77±0.12 b ]]> <![CDATA[622±13 c ]]> <![CDATA[0.42±0.02 a ]]> Example 2 <![CDATA[836±14 a ]]> <![CDATA[3.86±0.03 b ]]> <![CDATA[664±19 c ]]> <![CDATA[0.37±0.01 a ]]> Example 3 <![CDATA[777±5 b ]]> <![CDATA[3.74±0.10 b ]]> <![CDATA[773±6 b ]]> <![CDATA[0.36±0.01 b ]]> Example 4 <![CDATA[725±7 c ]]> <![CDATA[3.94±0.08 a ]]> <![CDATA[791±10 a ]]> <![CDATA[0.34±0.01 b ]]> Example 5 <![CDATA[686±12 d ]]> <![CDATA[4.10±0.19 a ]]> <![CDATA[799±11 a ]]> <![CDATA[0.33±0.01 b ]]> Comparative Example 1 <![CDATA[504±6 f ]]> <![CDATA[2.67±0.07 d ]]> <![CDATA[442±7 e ]]> <![CDATA[0.41±0.01 a ]]> Comparative Example 2 <![CDATA[621±13 e ]]> <![CDATA[2.99±0.16 c ]]> <![CDATA[467±4 d ]]> <![CDATA[0.41±0.01 a ]]>

[0073] As shown in Table 1, Example 2 is significantly better than Comparative Examples 1-2 in terms of hardness, elasticity and adhesiveness, with higher hardness, better elasticity and stronger adhesiveness, indicating that the vermicelli structure of the present invention is more compact, with better toughness and chewing feeling. The gradual reduction of resilience can shorten the cooking time of vermicelli, which is more suitable for the production of high-quality vermicelli. By adding skimmed pure milk, the texture characteristics of vermicelli can be effectively improved.

[0074] 2. Color difference measurement

[0075] sample L* a* b* Example 1 <![CDATA[95.43±0.06 ab ]]> <![CDATA[-0.48±0.21 a ]]> <![CDATA[2.13±0.16 e ]]> Example 2 <![CDATA[94.70±0.36 cd ]]> <![CDATA[-0.50±0.31 b ]]> <![CDATA[2.93±0.06 d ]]> Example 3 <![CDATA[96.97±0.21 a ]]> <![CDATA[-0.57±0.21 b ]]> <![CDATA[4.90±0.10 c ]]> Example 4 <![CDATA[97.17±0.21 bc ]]> <![CDATA[-0.30±0.17 b ]]> <![CDATA[6.10±0.10 b ]]> Example 5 <![CDATA[98.10±0.61 d ]]> <![CDATA[-0.10±0.05 b ]]> <![CDATA[7.80±0.10 a ]]> Comparative Example 1 <![CDATA[98.30±0.21 cd ]]> <![CDATA[1.80±0.10 a ]]> <![CDATA[7.88±0.17 a ]]> Comparative Example 2 <![CDATA[98.41±0.21 cd ]]> <![CDATA[1.97±0.21 a ]]> <![CDATA[7.90±0.17 a ]]>

[0076] The L* values ​​of Examples 1-5 are generally higher, with excellent brightness, and the a* values ​​are closer to neutral, with more natural colors. The b* values ​​gradually increase, making the vermicelli turn to creamy yellow, with a balanced color. The a* values ​​of Comparative Examples 1-2 are too reddish, with poor color performance, and the overall quality is inferior to that of Example 2.

[0077] 2. Sensory evaluation

[0078] Sensory evaluation The products of Examples 1-5 and Comparative Examples 1-2 were evaluated on four indicators. Twenty trained sensory assessors scored the color, texture, flavor, and taste of the vermicelli. The full score for each indicator was 10 points, and the worst score was 1 point. The evaluation criteria for each indicator and the corresponding scores are shown in Table 3. The evaluation results of each sensory value are shown in Table 2.

[0079] Table 2 Sensory evaluation standards of vermicelli

[0080]

[0081] Table 3 Sensory evaluation data

[0082] color texture Flavor Taste Example 1 <![CDATA[8.00±0.05 b ]]> <![CDATA[8.10±0.13 b ]]> <![CDATA[7.60±0.05 b ]]> <![CDATA[7.20±0.06 b ]]> Example 2 <![CDATA[8.10±0.12 b ]]> <![CDATA[8.30±0.12 a ]]> <![CDATA[8.20±0.10 a ]]> <![CDATA[8.20±0.05 a ]]> Example 3 <![CDATA[8.10±0.10 b ]]> <![CDATA[8.15±0.13 a ]]> <![CDATA[8.15±0.13 a ]]> <![CDATA[8.00±0.10 a ]]> Example 4 <![CDATA[8.45±0.08 a ]]> <![CDATA[8.00±0.12 b ]]> <![CDATA[8.15±0.10 a ]]> <![CDATA[7.95±0.08 a ]]> Example 5 <![CDATA[8.65±0.10 a ]]> <![CDATA[8.00±0.12 b ]]> <![CDATA[8.10±0.12 a ]]> <![CDATA[8.00±0.05 a ]]> Comparative Example 1 <![CDATA[7.40±0.11 c ]]> <![CDATA[7.40±0.13 c ]]> <![CDATA[7.20±0.18 b ]]> <![CDATA[7.07±0.10 b ]]> Comparative Example 2 <![CDATA[7.50±0.08 c ]]> <![CDATA[7.50±0.10 c ]]> <![CDATA[7.30±0.15 b ]]> <![CDATA[7.15±0.10 b ]]>

[0083] As can be seen from Table 3, there are significant differences in color and flavor between skimmed pure milk potato vermicelli and alum vermicelli. Examples 1-5 are generally better than Comparative Examples 1-2 in terms of flavor and taste acceptance, especially Example 2, which has high flavor and taste acceptance. It is more popular in terms of overall sensory perception, showing better comprehensive quality, especially the improvement in taste, which is more in line with consumers' expectations for high-quality vermicelli. In contrast, the flavor and taste of Comparative Examples 1-2 are relatively general.

[0084] In summary, the present invention not only improves the nutritional value of vermicelli by adding skim pure milk instead of alum, but also avoids the health risks of aluminum residue, further meeting the needs of modern healthy food. It has better performance in texture and sensory perception, and also has advantages in health and safety, especially the product prepared in Example 2.

[0085] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any person skilled in the art can use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A defatted pure milk potato vermicelli, characterized in that: It is made from the following raw materials in proportion: 60-80g potato starch, 20-40ml skimmed pure milk, and 3-5g egg white.

2. The defatted pure milk potato vermicelli according to claim 1, characterized in that: The potato starch has a crystalline luster, an ash content of ≤0.30 g / 100 g, a whiteness of ≤92.0 (457 nm blue light reflectivity) / %, and a fineness of ≥99.90 meshes.

3. The method for preparing the defatted pure milk potato vermicelli according to any one of claims 1-2, characterized in that: The following steps are involved: S1. Mix 1 / 9-2 / 9 potato starch and skimmed pure milk and stir until a non-Newtonian fluid mixture is formed; S2, heating the non-Newtonian fluid mixture obtained in step S1 in a water bath, and continuously stirring until a transparent starch paste is formed; S3, the starch paste of step S2 and the remaining potato starch are put into a dough mixer and stirred thoroughly until a dough with uniform color and texture is formed, and the egg white is evenly applied to the surface of the dough and then allowed to stand; S4, putting the dough from step S3 into a vermicelli machine, pouring in the dough, and extruding the dough from the vermicelli sieve plate under the thrust of the spiral shaft and placing it in boiling water for cooking; S5. Take out the vermicelli cooked in step S4, place the vermicelli in deionized water to cool, then take it out, absorb excess water with absorbent paper to obtain the vermicelli of the present invention, and then pack it in a fresh-keeping bag and store it for fresh-keeping.

4. The method for preparing defatted pure milk potato vermicelli according to claim 3, characterized in that: In step S2, the water bath heating temperature is 60-90°C and the time is 1-5 min.

5. The method for preparing defatted pure milk potato vermicelli according to claim 3, characterized in that: In step S3, the dough is left to stand for 2-8 minutes.

6. The method for preparing defatted pure milk potato vermicelli according to claim 3, characterized in that: In step S4, the temperature of boiling water for cooking vermicelli is above 90°C, the amount of boiling water is 800-1500ml, and the cooking time is 1-5min.

7. The method for preparing the defatted pure milk potato fresh wet vermicelli according to claim 3, characterized in that: In step S5, the mass of deionized water is 200-800 ml, the temperature of deionized water is 2-10° C., and the temperature of the fresh-keeping room is 2-8° C.

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