CN107183673A - A kind of preparation method without the additive-free fresh wet potato vermicelli of alum - Google Patents
A kind of preparation method without the additive-free fresh wet potato vermicelli of alum Download PDFInfo
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses one kind without the additive-free fresh wet potato vermicelli preparation method of alum, it is related to technical field of agricultural product process.It by farina is single raw material to be, by size mixing thickening soup and face, extruding boil powder, elution, quenched immersion, it is ultraviolet air-dry, packaging, pasteurize, the technique such as low temperature aging are prepared from.The present invention uses low temperature aging, and with reference to distinctive preservation technology, it can produce that low strip-breaking rate, resistant to cook non muddy soup, viscoplasticity is good, color brilliant white high-quality is without the fresh wet potato vermicelli of alum, under conditions of without any preservative, it can be deposited 3 months in normal temperature, and color, mouthfeel can keep preferable state, eating method is simple, it is edible that boiling water blanching 3min or boiling water, which cook 1min, the dry powder bar process that immersion is cooked for a long time is eliminated, fast pace people's life requirement can be more met.Simple production process of the present invention, is suitable for industrialized production and small lot is manually operated.
Description
Technical field
The present invention relates to technical field of agricultural product process, more particularly, to one kind without the additive-free fresh wet potato vermicelli of alum
Preparation method.
Background technology
Potato vermicelli are the elongated strip foods being made with farina by series of process, are China
A kind of traditional food, its is with a long history, is loved by people in northern area.Traditional potato vermicelli use bright always in making
Alum has the saying of " no alum is not into powder " as quality improver.Studies have found that, long-term consumption alum influence mineral
Matter, which absorbs, causes osteoporosis, and influences neural cell development and cause feeblemindedness, so as to trigger the symptoms such as senile dementia.
There is preparation of many research and probes without alum horse bell dry powder bar at present.Useful composite phosphate, glue class or other beans
Starch substitutes the method that alum carries out vermicelli processing, and its principle is as follows：
Alum：Alum forms aluminium hydroxide under hydrolysis, can form water insoluble cotton-shaped under certain conditions
Colloid, this colloid has very strong suction-operated, so as to form solid gel entity.Added in bean vermicelli making bright
Alum, playing makes bean vermicelli shinny, boils and does not paste soup, and mouthfeel plays the role of biceps, makes bean vermicelli unbroken noodles, not stick.
Composite phosphate：Because phosphate has " key bridge " effect to glucose group, connect the carbochain of part amylopectin
It is long, the crosslinking of starch molecule is formed, so that bean vermicelli resistant to cook, and the viscoelasticity characteristic of starch-hydrocolloid can be kept.Meanwhile, phosphate
Also Hydrolyzed Protein characteristic, plays the role of to increase starch water absorbing capacity, forms good network structure.
Glue class：With extremely strong tackness and water imbibition, the expansion of starch system is promoted to absorb water, the gel network of formation,
The crosslinking winding of amylopectin can be promoted during starch retrogradation, strengthens the hardness and malleable of bean vermicelli.
Bean starch：Amylose containing higher proportion, inter-molecular binding force is strong, the vermicelli good toughness produced.
But this kind of Alum substitute is largely used as food additives, itself there is certain insecurity, it is unsuitable
Widely promoted the use of.And bean starch substitutes part farina production vermicelli, cost is higher；Also there is research from work
Skill angle, the method that Flour product and face calendering technology and crystal vermicelli curing aging technique is combined, instead of traditional
Extruding or the mode of leakage powder, to improve the pliability of potato vermicelli, but this method complex process, and are directly added into boiling water
Dried starch neutral plane, easily causes dough gelatinization inequality, ultimately results in the unstable phenomenon of vermicelli quality.
For general starch food, aging is not intended to.It is hardened, is cooked as bread staling can lose flexibility
Noodles aging can follow the string.And the production technology of bean-noodle formally dexterously make use of the aging characteristics of starch, vermicelli
Rapid gelatinisation is cooled down at once after shaping, to reduce the chance concluded between the combination of hydroxyl and hydrone in starch, increase starch,
Also for being conducive to age of starch；The vermicelli being cooked can not be dried at once, but park one under appropriate temperature and humidity
The fixed time, or in order to promote the aging of starch.Powdery-truit disease excellent maximum feature in Longkou is that sparkling and crystal-clear white bright, toughness is resistance to by force
Boil, smooth in taste, this reason just because of age of starch in bean vermicelli.Therefore, vermicelli best in quality are obtained, just must be
Felicity condition is created in technique makes the abundant aging of starch.
At present on the research without alum potato vermicelli, substantially in terms of composition of raw materials (addition glue class, phosphate etc.)
Improved, and be only limited to dry powder bar product.It is time saving and fresh wet potato vermicelli can save dry powder bar rehydration immersion process
It is laborsaving, it is deep to be liked by catering industry and Modern Family, but the fresh-keeping common alum of potato vermicelli is exceeded, vermicelli turn to be yellow at present,
Addition preservative, the shelf-life is short and the problems such as needing cold chain accumulating, has had a strong impact on its sales range.Therefore one kind is developed without bright
Alum without any additive and can the fresh wet potato vermicelli of normal temperature storage there is the broader market space.
The content of the invention
The invention aims to the limitation for overcoming prior art, there is provided a kind of fresh wet potato additive-free without alum
Vermicelli preparation method, the fresh-cut lettuce is cooked without immersion for a long time, can be directly used for mutton cooked in a chafing pot, stew, simple and convenient, and food
With safety.
The technical scheme is that：
One kind is without the additive-free fresh wet potato vermicelli preparation method of alum, by farina for the preparation of single raw material
Into its preparation method is as follows：
(1) size mixing thickening soup：The farina that weight is A is taken, the cold water mix for being B with weight is sized mixing；Then to mixing up
Slurries in add weight be C boiling water, stirring make its in homogeneous transparent Gorgon euryale paste it is standby；Wherein farina, cold water, boiling
Water weight ratio A:B:C=1:1~2:6~10；
And face (2)：The farina that weight is D is added while stirring into the Gorgon euryale paste prepared by step (1), after stirring
Powder ball is kneaded into, wherein farina weight compares A:D=1:11~17；
(3) powder is boiled in extruding：Powder ball prepared by above-mentioned steps (2) is placed in pressure mill, the powder of shaping is made by extruding
Bar is fallen directly into the boiling water below pressure mill, is pulled out vermicelli after cooking 30~60s；
(4) elute：It is placed directly within stable cold water and elutes after vermicelli prepared by above-mentioned steps (3) are pulled out；
(5) quenched immersion：Vermicelli obtained by above-mentioned steps (4) are placed in the H that pH is 3.8~4.52O2- Compound-acid bactericidal liquid
Middle immersion, Compound-acid therein is lactic acid, acetic acid, malic acid, the compound of citric acid, H2O2With the mass ratio of Compound-acid for 2~
3:1, the mass ratio of Compound-acid is lactic acid:Acetic acid:Malic acid:Citric acid=10~8:9~7:4~2:1；
(6) it is ultraviolet to air-dry：By the vermicelli draining obtained by above-mentioned steps (5), be placed in Clean room it is ultraviolet air-dry, air-dry after vermicelli
Central temperature is down to 30 DEG C~40 DEG C, and vermicelli moisture is 60%~70%；
(7) pack：Vermicelli obtained by above-mentioned steps (6) are packed in Clean room；
(8) pasteurize：Above-mentioned steps (7) packaged vermicelli are placed in 80 DEG C~85 DEG C water-baths and heat sterilization；
(9) low temperature aging：By the hot vermicelli obtained by above-mentioned steps (8) in 1~2min quickly cooling to 0 DEG C~4 DEG C, aging 1h
~2h, you can obtain without the fresh wet potato vermicelli product of alum.
It is preferred that technological parameter have：
Step (6) is ultraviolet to be air-dried and the progress under clean environment of step (7) packaging, and the clean environment condition includes dirt
Angstrom maximum allowable number：Every cubic metre is more than or equal to 0.5 micron of population and must not exceed 3500000, micro- more than or equal to 5
The population of rice must not exceed 20000；Microorganism maximum allowable number：Bacterium number of swimming must not exceed 500 every cubic metre, sedimentation
Bacterium number must not exceed 10 per culture dish.
Step (1) and the temperature of step (4) described cold water are 0-15 DEG C.
Step (1) stirring stirs 1-2min for 200-300rpm.
Step (2) stirring stirs 10-20min for 100-200rpm.
It is 10-20s that the time is eluted under step (4) described cold water.
Step (5) described soak time is 20min~40min.
Step (6) the ultraviolet air-dry time of Clean room that is placed in is 10min~30min.
Step (8) sterilizing time that heated in 80 DEG C~85 DEG C water-baths is 30min~50min.
Wherein, step (1) size mixing thickening soup when first with after a part of farina and cold water mix, then add boiling water thickening soup,
Avoid and uneven, caking phenomenon directly plus caused by boiling water Gorgon euryale is mixed in conventional method；
Step (4) elution is that vermicelli are carried out with appropriate cooling, quickly drops to less than 60 DEG C, starch is quickly entered aging
Stage, and eluting can prevent vermicelli inter-adhesive, drafting phenomenon occur；
Step (9) low temperature aging, makes vermicelli be in suitable temperature section and carries out aging, so that the surface of vermicelli has
More preferable smooth feeling, inside has more preferable pliability, and vermicelli boiling fastness is good, and strip-breaking rate is low；
Microbicide solution pH used in step (5) quenched immersion is between 3.8~4.5, in the interval sense organs of this pH without obvious
Tart flavour, and step (8) pasteurize is combined, it can effectively suppress the growth of microorganism, it is ensured that product safety.
The beneficial effects of the present invention are：
1st, the present invention is using two sections of agings, and starch burn degree is higher, and the congruent point between molecule is fewer, and aging speed is also
It is slower；Gelatinization degree is low, then aging speed is fast.Vermicelli are just drawn out pot after 97~98 DEG C of water Short Time Heating, through subcooled water
After elution, the chance combined between such starch at most, is just easiest to aging.In addition, the vermicelli low temperature aging temperature of the present invention is 0
DEG C~4 DEG C, in starch optimum aging temperature.The present invention can make vermicelli aging more complete using the aging that progressively cools is segmented,
Texture is closer, is difficult to paste soup broken strip in boiling process.
2nd, the present invention is using Cold Boiling water alternating thickening soup, and gelatinized corn starch mainly plays " muscle " when leaking powder, but if directly
Boiling water is added into starch, gelatinized corn starch can be caused uneven, it is impossible to gelatinization completely, so that the bean vermicelli thickness spilt is uneven,
Occur bar-shaped.The gelatinized corn starch good fluidity that Cold Boiling water alternating thickening soup is made, and it is homogeneous.
3rd, the present invention uses pH to be acidified vermicelli for 3.8~4.5 composite organic acid immersion, subsequently further through 80 DEG C~85 DEG C
30min~50min is sterilized, can not only effectively ensure product microbial safety, and product special flavour is soft, and tart flavour is failed to understand
It is aobvious.
4th, raw material of the present invention only has farina, old using low temperature without adding the materials such as alum, glue class, phosphate
Change mode, and combine distinctive preservation technology, you can produce that low strip-breaking rate, resistant to cook non muddy soup, viscoplasticity is good, color brilliant white
High-quality without the fresh wet potato vermicelli of alum.
5th, fresh wet potato vermicelli eating method produced by the invention is simple, and boiling water blanching 3min or boiling water cooking 1min are
Edible, eliminates the dry powder bar process that immersion is cooked for a long time, can more meet fast pace people's life requirement.
6th, the present invention uses low temperature aging, and combines distinctive preservation technology, can produce that strip-breaking rate is low, resistant to cook is not muddy
Soup, viscoplasticity are good, the high-quality of color brilliant white without the fresh wet potato vermicelli of alum, can under conditions of without any preservative
Deposited 3 months in normal temperature, and color, mouthfeel can keep preferable state, production method simply, be suitable for industrialized production and
Small lot is manually operated.
Embodiment
With reference to embodiment and comparative example, the present invention is specifically described.
Embodiment 1
(1) size mixing thickening soup：Take 1kg farinas, be mixed with 1kg 0 DEG C of cold water size mixing it is standby；Then to mixing up
Slurries in add 6kg boiling water, 200rpm stirring 2min make its in homogeneous transparent Gorgon euryale paste it is standby；
And face (2)：Add 11kg farinas, 100rpm stirrings while stirring into the Gorgon euryale paste prepared by step (1)
Powder ball is kneaded into after 20min；
(3) powder is boiled in extruding：Powder ball prepared by above-mentioned steps (2) is placed in pressure mill, the powder of shaping is made by extruding
Bar is fallen directly into the boiling water pot below pressure mill, is pulled out vermicelli after cooking 30s；
(4) elute：Vermicelli prepared by above-mentioned steps (3) are placed under 0 DEG C of cold water and elute 10s；
(5) quenched immersion：Vermicelli obtained by above-mentioned steps (4) are placed in the H that pH is 3.82O2Soaked in-Compound-acid bactericidal liquid
Steep 20min, wherein H2O2Ratio with Compound-acid is 2:1, Compound-acid be lactic acid, acetic acid, malic acid, the compound of citric acid, than
Example is lactic acid：Acetic acid：Malic acid：Citric acid=9:8:3:1；
(6) it is ultraviolet to air-dry：Vermicelli obtained by above-mentioned steps (5) are drained the water, the ultraviolet air-dried 10min of Clean room, wind is placed in
Vermicelli central temperature is down to 40 DEG C after dry, and vermicelli moisture is 70%；
(7) pack：Vermicelli obtained by above-mentioned steps (6) are packed in Clean room.
(8) pasteurize：Above-mentioned steps (7) packaged vermicelli are placed in heating sterilization 50min in 85 DEG C of water-baths；
(9) low temperature aging：By quickly cooling in the vermicelli 2min obtained by above-mentioned steps (8) to 0 DEG C, aging 1h, you can obtain without alum
Fresh wet potato vermicelli product.
Embodiment 2
(1) size mixing thickening soup：Take 1kg farinas, be mixed with 1.5kg 7 DEG C of cold water size mixing it is standby；Then to tune
8kg boiling water is added in good slurries, 250rpm stirrings 1.5min makes it standby in the Gorgon euryale paste of homogeneous transparent；
And face (2)：14kg farinas, 150rpm rotating speeds are added while stirring into the Gorgon euryale paste prepared by step (1)
Powder ball is kneaded into after lower stirring 10min；
(3) powder is boiled in extruding：Powder ball prepared by above-mentioned steps (2) is placed in pressure mill, the powder of shaping is made by extruding
Bar is fallen directly into the boiling water pot below pressure mill, is pulled out vermicelli after cooking 45s；
(4) elute：Vermicelli prepared by above-mentioned steps (3) are placed under 7 DEG C of cold water and elute 15s；
(5) quenched immersion：Vermicelli obtained by above-mentioned steps (4) are placed in the H that pH is 4.12O2Soaked in-Compound-acid bactericidal liquid
Steep 30min, wherein H2O2Ratio with Compound-acid is 2.5:1, Compound-acid be lactic acid, acetic acid, malic acid, the compound of citric acid,
Wherein lactic acid：Acetic acid：Malic acid：Citric acid=10:9:4:2；
(6) it is ultraviolet to air-dry：Vermicelli obtained by above-mentioned steps (5) are drained the water, the ultraviolet air-dried 20min of Clean room, wind is placed in
Vermicelli central temperature is down to 35 DEG C after dry, and vermicelli moisture is 65%；
(7) pack：Vermicelli obtained by above-mentioned steps (6) are packed in Clean room.
(8) pasteurize：Above-mentioned steps (7) packaged vermicelli are placed in heating sterilization 40min in 83 DEG C of water-baths；
(9) low temperature aging：2 DEG C, aging 1.5h will be cooled in vermicelli 1.5min obtained by above-mentioned steps (8), you can obtain nothing
The fresh wet potato vermicelli product of alum.
Embodiment 3
(1) size mixing thickening soup：The farina that weight is 1kg is taken, 15 DEG C of mixing of the cold water for being 2kg with weight are sized mixing；So
The boiling water that weight is 10kg is added in the slurries mixed up backward, stirring 300rpm stirrings 1min makes it standby in the Gorgon euryale paste of homogeneous transparent
With；
And face (2)：The farina that weight is 17kg is added while stirring into the Gorgon euryale paste prepared by step (1),
Powder ball is kneaded into after stirring 10min under 200rpm rotating speeds；
(3) powder is boiled in extruding：Powder ball prepared by above-mentioned steps (2) is placed in pressure mill, the powder of shaping is made by extruding
Bar is fallen directly into the boiling water below pressure mill, is pulled out vermicelli after cooking 60s；
(4) elute：It is placed directly within after vermicelli prepared by above-mentioned steps (3) are pulled out at 15 DEG C of cold water and elutes 20s；
(5) quenched immersion：Vermicelli obtained by above-mentioned steps (4) are placed in pH4.5 H2O2Soaked in-Compound-acid bactericidal liquid
40min, Compound-acid therein is lactic acid, acetic acid, malic acid, the compound of citric acid, H2O2Mass ratio with Compound-acid is 3:1,
The mass ratio of Compound-acid is lactic acid:Acetic acid:Malic acid:Citric acid=8:7:2:1；
(6) it is ultraviolet to air-dry：By the vermicelli draining obtained by above-mentioned steps (5), the ultraviolet air-dried 30min of Clean room is placed in, is air-dried
Vermicelli central temperature is down to 40 DEG C afterwards, and vermicelli moisture is 70%；
(7) pack：Vermicelli obtained by above-mentioned steps (6) are packed in Clean room；
(8) pasteurize：Above-mentioned steps (7) packaged vermicelli are placed in heating sterilization 50min in 80 DEG C of water-baths；
(9) low temperature aging：By the hot vermicelli obtained by above-mentioned steps (8) in 1min quickly cooling to 4 DEG C, aging 2h, you can
Without the fresh wet potato vermicelli product of alum.
In above-described embodiment 1~3, step (6) is ultraviolet to be air-dried and the progress under clean environment of step (7) packaging, described
Clean environment condition includes dust maximum allowable number：Every cubic metre of population for being more than or equal to 0.5 micron must not exceed
3500000, the population more than or equal to 5 microns must not exceed 20000；Microorganism maximum allowable number：Bacterium number swim not
It must settle bacterium number more than 500 every cubic metre and must not exceed 10 per culture dish.
Comparative example 1
In comparative example, respectively with alum and Alum substitute, done according to traditional production technology production potato
Vermicelli, its process route is：Gorgon euryale processed --- and --- extruding is boiled powder --- low temperature aging --- and dried, and then soaks dry powder bar in face
Bubble obtains wet potato vermicelli after cooking, and it is contrasted with the present invention without alum fresh wet potato vermicelli progress mouthfeel and quality.
100kg farinas are taken, 0.6kg alum is added thereto, horse is made according to above-mentioned traditional vermicelli production technology
Bell potato dry powder bar.
Comparative example 2
Preparation method takes 100kg farinas, 5kg green starch, 2kg composite phosphates, pressed with comparative example 1
Potato flour bar is made according to above-mentioned traditional vermicelli production technology.
Test case 1：Vermicelli flavor evaluation
(1) vermicelli subjective appreciation
Comparative example 1 and the dry powder bar obtained by comparative example 2 is taken to cook 10min in boiling water and pull out respectively, together
When Example 1~3 in each sample 1min cooked in boiling water pull out, 5 samples are subjected to sensory test simultaneously, sense organ is commented
Calibration is accurate as shown in table 1, and evaluation result is as shown in table 2.
The potato vermicelli subjective appreciation standard of table 1
(2) vermicelli paste soup transparency is determined
Take comparative example 1 and the dry powder bar 5g obtained by comparative example 2 to be placed in 100g boiling water respectively to cook
10min, while each 10g of sample is placed in 100g boiling water and cooks 1min in Example 1~3, takes supernatant under wavelength 650nm
The light transmittance of its solution is determined with 1cm cuvettes, blank uses distilled water.It is repeated 3 times, averages, the evaluation result such as institute of table 2
Show.
Light transmittance is higher, and it is lower that ground rice tells slurry value, and paste soup gets over not serious.
(3) vermicelli strip-breaking rate is determined
It is that the dry powder bar obtained by 20cm comparative example 1 and comparative example 2 is placed in boiling water to take 20 length respectively
Pulled out after middle cooking 10min, while taking sample in the embodiment 1~3 that 20 length are 20cm to be placed in boiling water after cooking 1min
Pull out, then filter off moisture, its complete strips number of number calculates strip-breaking rate.Result of calculation is as shown in table 2.
(4) viscoplasticity：Utilize instrumental test viscoplasticity.Test result is as shown in table 2.
The potato vermicelli flavor evaluation result of table 2
From above-mentioned vermicelli flavor evaluation result, according to technical solution of the present invention prepare without the fresh wet dehydrated potato powder of alum
Bar, its subjective appreciation score, cooking loss rate, strip-breaking rate, viscoplasticity can reach even better than traditional alum dehydrated potato powder
The level of bar, better than adds green starch and phosphatic vermicelli.And the potato vermicelli brew time of the invention is short, more
Modern's fast pace life demand can be met.The invention raw material is only farina, passes through different aging techniques and technique
Route, you can prepare that low strip-breaking rate, resistant to cook non muddy soup, viscoplasticity is good, color brilliant white high-quality is without the fresh wet dehydrated potato powder of alum
Bar.
Test case 2：Shelf-life tests
The present invention fresh wet potato vermicelli under conditions of without preservative can normal temperature storage (table 3 accelerates reality within 3 months
Test result can verify that).And the fresh wet potato vermicelli eating method is simple, boiling water blanching 3min or boiling water cooking 1min are
Can, the dry powder bar process that immersion is cooked for a long time is eliminated, fast pace people's life requirement can be more met.
3 37 DEG C of insulating box accelerating storages of table potato vermicelli flavor evaluation result after 1 month
| Sample | Subjective appreciation score | Paste soup transparency | Strip-breaking rate (%) | Viscoplasticity (s) |
| Embodiment 1 | 4.76 | 86.1 | 4.6 | 0.537 |
| Embodiment 2 | 4.81 | 88.4 | 4.5 | 0.546 |
| Embodiment 3 | 4.74 | 85.8 | 4.8 | 0.549 |
From the test result of table 3 can be seen that the invention production fresh wet potato vermicelli after Acceleration study, mouthfeel
Substantially original quality is maintained.
Claims (9)
1. one kind without the additive-free fresh wet potato vermicelli preparation method of alum, it is characterised in that by farina be single original
Material is prepared from, and its preparation method is as follows：
(1) size mixing thickening soup：The farina that weight is A is taken, the cold water mix for being B with weight is sized mixing；Then to the slurry mixed up
The boiling water that weight is C is added in liquid, stirring makes it standby in the Gorgon euryale paste of homogeneous transparent；Wherein farina, cold water, boiling water weight
Amount compares A:B:C=1:1~2:6~10；
And face (2)：The farina that weight is D is added while stirring into the Gorgon euryale paste prepared by step (1), is kneaded into after stirring
Powder ball, wherein farina weight compare A:D=1:11~17；
(3) powder is boiled in extruding：Powder ball prepared by above-mentioned steps (2) is placed in pressure mill, makes the vermicelli of shaping straight by extruding
Connect and fall into the boiling water below pressure mill, pull vermicelli out after cooking 30~60s；
(4) elute：It is placed directly within stable cold water and elutes after vermicelli prepared by above-mentioned steps (3) are pulled out；
(5) quenched immersion：Vermicelli obtained by above-mentioned steps (4) are placed in the H that pH is 3.8~4.52O2Soaked in-Compound-acid bactericidal liquid
Bubble, Compound-acid therein is lactic acid, acetic acid, malic acid, the compound of citric acid, H2O2Mass ratio with Compound-acid is 2~3:1,
The mass ratio of Compound-acid is lactic acid:Acetic acid:Malic acid:Citric acid=10~8:9~7:4~2:1；
(6) it is ultraviolet to air-dry：By the vermicelli draining obtained by above-mentioned steps (5), be placed in Clean room it is ultraviolet air-dry, air-dry after vermicelli center
Temperature is down to 30 DEG C~40 DEG C, and vermicelli moisture is 60%~70%；
(7) pack：Vermicelli obtained by above-mentioned steps (6) are packed in Clean room；
(8) pasteurize：Above-mentioned steps (7) packaged vermicelli are placed in 80 DEG C~85 DEG C water-baths and heat sterilization；
(9) low temperature aging：By the hot vermicelli obtained by above-mentioned steps (8) in 1~2min quickly cooling to 0 DEG C~4 DEG C, aging 1h~
2h, you can obtain without the fresh wet potato vermicelli product of alum.
2. preparation method according to claim 1, it is characterised in that ultraviolet air-dry of step (6) exists with step (7) packaging
Carried out under clean environment, the clean environment condition includes dust maximum allowable number：Every cubic metre is more than or equal to 0.5 micron
Population must not exceed 3500000, and the population more than or equal to 5 microns must not exceed 20000；Microorganism is maximum allowable
Number：Bacterium number of swimming must not exceed 500 every cubic metre, and sedimentation bacterium number must not exceed 10 per culture dish.
3. preparation method according to claim 1, it is characterised in that step (1) and the temperature of step (4) described cold water are
0-15℃。
4. preparation method according to claim 1, it is characterised in that step (1) stirring stirs 1- for 200-300rpm
2min。
5. preparation method according to claim 1, it is characterised in that step (2) stirring is 100-200rpm stirrings
10-20min。
6. preparation method according to claim 1, it is characterised in that the time that eluted under step (4) described cold water is 10-
20s。
7. preparation method according to claim 1, it is characterised in that step (5) described soak time be 20min~
40min。
8. preparation method according to claim 1, it is characterised in that step (6) is described to be placed in the ultraviolet air-dry time of Clean room
For 10min~30min.
9. preparation method according to claim 1, it is characterised in that step (8) is described to be heated in 80 DEG C~85 DEG C water-baths
Sterilizing time is 30min~50min.
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| CN112244271A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-fiber low-sugar potato nutritional fresh wet vermicelli and preparation method thereof |
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| CN112244273A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength purple sweet potato nutritional fresh wet vermicelli and preparation method thereof |
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