The Research On Improving Of The Quality Of The Fresh Wet Sweet Potato Vermicelli

Vermicelli is a kind of traditional food in China with a long history and vast market.With the improvement of people’s living standards, less and less time can be invested in the foodpreparation and processing and the freshwetinstant vermicelli has gradually become the productsIn line with the trend of the future market development. This study aims to research thepreservation of fresh wet sweet potato vermicelli and the research content includes followingseveral aspects: determining the fresh wet sweet potato vermicelli processing and preservationtechnology, usage of alum in vermicelli, the effects of additive on quality of vermicelli in thestorage and analyzing the reasons.(1) This study determined the optimal processing and preservation processes of fresh wet sweetpotatovermicelli with indicators of sensory, texture and broken bars rate by single factor andorthogonal experiments. The optimum processing and preservation technology for thepreservation of vermicelli were gotten: Qian paste, adding40%,4%water mixing into the group,98℃aging around7S, after cooling, soaking for5min in1.50%of the lactic acid in dilutesolutions, sealed packaging after microwave sterilization for50s, cold for4h at4℃, frozen at-8℃for10h, and then fresh wet sweet potato vermicelli was gotten with good quality of Sensory andtexture.(2) The effects of additive on quality of vermicelli was studied by single factor test and centralcomposite design to study the effects on the sensory quality of fresh wet sweet potato vermicelli.And response surface analysis was to determine the optimum adding parameters for best quality offresh wet sweet potato vermicelli. The optimum adding parameters were as follows: konjac gumfor0.,2%, xanthan gum for0.28%, curdlan for0.36%, and this ratio could be adapted to producethe vermicelli with color uniformity, pure flavor, soft texture and medium viscoelasticity afterripening. At the same time, Comprehensive weighted score was120.1, the sensory evaluationscore of92.5points consistenting with the predicted value, and the resulting stress and strain tensile, shear stress and strain, the number of broken of vermicelli were close to adding alumvermicelli.(3) Fresh wet sweet potato vermicelli gradually increased the hardness, deteriorated theviscoelasticity, significantly increased the number of broken and lost luster, texture, flavorflexibility and during storage with the extension of storage time. The following phenomenon:shear force, texture parameters, increasing with the tensile strength decreasing significantly, theuse of additives to extend the time of deterioration, the additive compound better than a singleadditive, could be accounted for by following reasons that the additives could interact withamylose in the starch molecules and slow the retro gradation of starch.