Study On The Quality And Boil-resisting Process Of Starch Vermicelli

Starch noodle is a kind of tradition food production from starches in China. Ittastes elastic, fine elastic and smooth. In order to study non-alum vermicelli andincrease chewiness, the study focuses on quality and boil-resisting process of starchvermicelli.By texture analyzer for vermicelli adhesiveness, hardness and springiness testingbecause it is accurate and convenient. And vermicelli boil-resisting indicators includebroken bars rate, dry matter content and expansibility of swelling. The rate of broking,swelling of noodles and instrument indicators of springiness, cohesiveness, hardnessand adhesiveness had a good correlation. That six indicators measured data can besaid that the quality of noodle. The standards of good quality noodle wereadhesiveness <-0.5, hardness>261, springiness <1.67, the dry matter content>91%,the degree of swelling>700%, the pieces of breaking noodles’ rate <2.5%.Raw materials are the basis of production in the production process of starchnoodles and have a great influence on the quality of noodle starch. About the complexstarch, quality of the production vermicelli is close to mung bean starch noodle. Forincreasing the chewiness of noodle, additives were added to the production of thenoodle starch. On the basis of a single factor, orthogonal test will be doing, whichdetermine the proportion of food additives. Sweet potato starch, cassava starch andcorn starch used in this experiment, the mixing of the three starch and the best ratio ofthe raw materials is30:48:22. Sodium polyacrylate, konjac gum, xanthan gum andCMC have a certain impact on the retrogradation of starch and is favorable productionof vermicelli. The best ratio of the food additive were0.2%sodium polyacrylate,0.4%konjac gum,0.1%xanthan gum,0.3%CMC.Different raw materials have prodigious influence to the quality of noodlestarches. The physical and chemical indicators of mixing starch, DSC and rheometerwere examined. We can find out the relationship of the starch and noodle starch.These properties in the production process were used, it grabbed from the most basicraw materials and avoided the generation of unqualified noodles.