Study On Processing Technology Of Potato Alum-free Wet Vermicelli

Potato wet vermicelli is a traditional food in Western China,but at present,the wet vermicelli sold in the market are generally made by adding alum.Because of immature technology and high cost,Alum-free Wet Vermicelli account for a very low proportion in the market.In this paper,potato starch was used as raw material,and a certain amount of konjac powder and food additives were added to make Alum-free Wet Vermicelli.Sensory evaluation,broken rate and total bacterial count were used as main indexes to optimize the addition amount of konjac powder and food additives,flour blending process and sterilization process.The results showed that:1.The best addition of konjac powder was 0.41%,sodium alginate was 0.32%,xanthan gum was 0.30%,and soybean polysaccharide was 0.79‰.2.Vacuum dough making time is 10 min,Vacuum dough making pressure is-0.06 Mpa,mixing speed is 50 r/min,cooking time is 45 s,the quality of noodles is good.3.The best sterilization time is 10 min,the best sterilization temperature is 70?,and Secondary sterilization(12 hours interval)can extend the shelf life of vermicelli by1-2 days to 12 days.4.The sensory and broken rate of the Alum-free Wet Vermicelli made by this technology all meet the requirements of the national standard,and there is no significant difference with the commercially available Alum Wet Vermicelli.