CN112244271A - High-fiber low-sugar potato nutritional fresh wet vermicelli and preparation method thereof - Google Patents
High-fiber low-sugar potato nutritional fresh wet vermicelli and preparation method thereof Download PDFInfo
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- CN112244271A CN112244271A CN202010942513.XA CN202010942513A CN112244271A CN 112244271 A CN112244271 A CN 112244271A CN 202010942513 A CN202010942513 A CN 202010942513A CN 112244271 A CN112244271 A CN 112244271A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/21—Streptococcus, lactococcus
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Abstract
The invention provides high-fiber low-sugar potato nutritional fresh wet vermicelli and a preparation method thereof. The potato nutritious fresh and wet vermicelli comprises the following components in parts by weight: 35-65 parts of potato starch, 3-15 parts of potato fermentation powder, 1-15 parts of potato residue superfine powder, 1-15 parts of potato residue extrusion and puffing powder, 5-15 parts of microgel, 0-1 part of salt and water, wherein the weight ratio of the water to the other components is 60-100: 100. The invention not only overcomes the potential health hidden trouble that alum is required to be added to the traditional vermicelli to improve the quality such as boiling resistance, but also meets the special requirements of special crowds such as obesity patients and diabetes patients on foods with low glycemic index, and can play the roles of reducing blood sugar and blood fat after being eaten for a long time. The preparation method of the high-fiber-content high-tensile-strength alum-free potato nutritious fresh wet vermicelli provided by the invention is simple, high in production efficiency, low in cost and easy for industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to high-fiber low-sugar potato nutritional fresh wet vermicelli and a preparation method thereof.
Background
Potato crops such as potatoes, sweet potatoes, cassava and the like are used as important components of the grain structure in China, and have important significance on the grain safety in China. Starch is the highest content of dry matter in potatoes, accounting for about 50-80% of dry weight, and is mainly used for making products such as vermicelli in the food industry. Because pure potato vermicelli is easy to break, is not boiling-resistant and has large boiling loss, alum is often added in the traditional manufacturing process to improve the boiling quality of the pure potato vermicelli. However, alum is often added excessively, so that the aluminum content of vermicelli is excessive, which is not good for human health, is easy to damage the central nervous system, causes senile dementia and other diseases, and has attracted extensive attention of people. Therefore, alum has become a bottleneck problem which restricts the healthy development of the potato vermicelli industry.
In recent years, with the acceleration of the pace of life and the improvement of health consciousness of people, fresh wet vermicelli is favored by people because the taste is finer and smoother, and the eating is more convenient and quicker, so that the fresh wet vermicelli becomes the future development direction of the vermicelli industry. However, the vermicelli has high starch content, so that the glycemic index of a human body is too high after eating the vermicelli, the vermicelli is not beneficial to special people such as diabetics to eat, and the dietary fiber serving as a seventh nutrient has physiological functions of reducing blood sugar and blood fat and the like, and is beneficial to the health of the human body. In recent years, there have been reports on improvement of nutritional value of different kinds of edible ingredients such as pumpkin juice, konjac flour, whole kidney bean flour, and the like by adding vermicelli thereto, but the disadvantages of dependence of vermicelli on alum, excessively high glycemic index after use, and the like cannot be solved well by simply adding the above ingredients. Therefore, the research and development of the high-fiber low-sugar potato nutritional fresh and wet vermicelli product with good chewy feeling and boiling resistance and the establishment of the preparation method thereof have important significance for promoting the sustainable development of potato processing industry in China, ensuring food safety in China and improving the dietary nutrition of residents in China.
Disclosure of Invention
The invention aims to provide high-fiber low-sugar potato nutrient fresh wet vermicelli and a preparation method thereof.
In order to achieve the purpose, the invention provides a high-fiber low-sugar potato nutrient fresh and wet vermicelli which comprises the following components in parts by weight: 35-65 parts of potato starch, 3-15 parts of potato fermentation powder, 1-15 parts of potato residue superfine powder, 1-15 parts of potato residue extrusion and puffing powder, 5-15 parts of microgel, 0-1 part of salt and water, wherein the weight ratio of the water to the other components is 60-100: 100.
Preferably, the composition is prepared from the following components in parts by weight: 45-65 parts of potato starch, 5-15 parts of potato fermentation powder, 5-15 parts of potato residue superfine powder, 5-15 parts of potato residue extrusion and puffing powder, 10-15 parts of microgel, 0-0.5 part of salt and water; wherein the weight ratio of water to the rest of the components is 70-90: 100.
The potatoes are selected from at least one of potatoes, sweet potatoes, cassava, yams, taros and the like; preferably at least one of potato, sweet potato and cassava.
The potato residue is a byproduct generated in the process of producing starch by using the potatoes as raw materials. The specific manufacturing method comprises the following steps: cleaning fresh potatoes (such as sweet potato, potato and cassava), peeling, cutting into pieces, mixing with water at a weight ratio of 1:1, pulping to obtain fresh potato residue, hot air drying at 50-70 deg.C for 18-36h, pulverizing, and sieving with 100 mesh sieve to obtain potato residue powder.
The preparation method of the polysaccharide microgel comprises the following steps: uniformly mixing polysaccharide and water according to the ratio of g to mL being 1:15-30, and stirring for 8-24h at normal temperature under the condition that the rotating speed is 50-150r/min to obtain polysaccharide microgel; preferably, the polysaccharide and the water are uniformly mixed according to the ratio of g to mL to 1 to 15-25, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so that the polysaccharide microgel is obtained.
The preparation method of the protein microgel comprises the following steps: mixing protein and water at a ratio of g: mL to 1:5-20, and stirring at normal temperature at a rotation speed of 50-150r/min for 8-24h to obtain protein microgel; preferably, the protein and the water are uniformly mixed according to the ratio of g to mL to 1 to 8-15, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so as to obtain the protein microgel.
The preparation method of the polysaccharide-protein composite microgel is selected from the following scheme I or II:
scheme I: firstly, polysaccharide and protein are mixed uniformly according to the mass ratio of 1:2-15, then the mixture and water are mixed uniformly according to the proportion of g: mL to 1:15-30, and the mixture is stirred for 8-24h at normal temperature under the condition of the rotating speed of 50-150r/min to obtain polysaccharide-protein composite microgel: preferably, polysaccharide and protein are mixed uniformly according to the mass ratio of 1:3-10, then the mixture and water are mixed uniformly according to the proportion of g: mL to 1:15-20, and the mixture is stirred for 8-24h at normal temperature under the condition of the rotating speed of 80-120r/min to obtain the polysaccharide-protein composite microgel.
Scheme II:
preparing polysaccharide microgel: uniformly mixing polysaccharide and water according to the ratio of g to mL being 1:15-30, and stirring for 8-24h at normal temperature under the condition that the rotating speed is 50-150r/min to obtain polysaccharide microgel; preferably, polysaccharide and water are uniformly mixed according to the ratio of g to mL being 1:15-25, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so that polysaccharide microgel is obtained;
preparing protein microgel: mixing protein and water at a ratio of g: mL to 1:5-15, and stirring at normal temperature at a rotation speed of 50-150r/min for 8-24h to obtain protein microgel; preferably, protein and water are uniformly mixed according to the ratio of g to mL to 1 to 10-15, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so as to obtain the protein microgel;
mixing the two microgels uniformly to obtain polysaccharide-protein composite microgel; the mass ratio of polysaccharide to protein in the polysaccharide-protein composite microgel is 1: 2-15.
In the present invention, the polysaccharide is at least one selected from sodium alginate, xanthan gum, chitosan, guar gum, carrageenan, konjac gum, gum arabic, hydroxypropyl methylcellulose, microcrystalline cellulose, potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, lemon pectin, and the like; at least one of sodium alginate, xanthan gum and chitosan is preferred.
The protein is selected from at least one of gluten protein, egg white protein, soybean protein isolate, chickpea protein, pea protein, potato protein, whey protein, peanut protein, wheat protein, sweet potato protein, rice protein, lupin protein, albumin, collagen, lactoferrin, whey protein isolate, casein, whey protein concentrate, etc.; preferably at least one of gluten, egg white protein and soy protein isolate.
The preparation method of the potato fermentation powder comprises the following steps: selecting, cleaning and peeling fresh potatoes, cutting the fresh potatoes into diced potatoes with the diameter of 4-15mm, cooking the diced potatoes for 10-30min under the conditions of 110-; wherein the viable count of the streptococcus thermophilus microbial inoculum is 8.5 multiplied by 108-12.5×108cfu/g。
Preferably, the streptococcus thermophilus is CICC 6219, provided by the china industrial microbial culture collection management center.
The mashed potatoes are fermented by streptococcus thermophilus to produce acid and have better flavor, ester substances are generated, free amino acids are increased, mixed bacteria pollution is less, and the mashed potatoes are more beneficial to human health.
The preparation method of the potato residue superfine powder comprises the following steps: crushing potato residue as a raw material at room temperature for 3-5min, and sieving with a 200-mesh sieve of 100 meshes to obtain the potato residue superfine powder.
Preferably, the pulverization mode can be selected from any one of air flow type ultramicro pulverization, mechanical shearing type ultramicro pulverization, self-milling media type pulverization or ultrahigh pressure microjet stream ultramicro pulverization.
The preparation method of the potato residue extrusion puffing powder comprises the following steps: the potato residue is taken as a raw material, an extrusion swelling agent is added, the mixture is crushed at the temperature of 90-110 ℃ and the screw rotation speed of 700-plus-900 rpm, and the crushed mixture is sieved by a sieve of 100-plus-200 meshes, so that the potato residue extrusion swelling powder is obtained.
Preferably, the extrusion bulking agent is selected from at least one of sodium bicarbonate, ammonium bicarbonate and potassium bitartrate. The mass ratio of the potato residue to the extrusion swelling agent is 100-200: 1.
The grain diameters of the potato fermentation powder, the potato residue superfine powder and the potato residue extrusion and expansion powder provided by the invention are all less than 150 mu m, preferably less than 105 mu m.
In a second aspect, the invention provides a preparation method of the high-fiber low-sugar potato nutrient fresh wet vermicelli, which comprises the following steps:
1) firstly, 5 to 10 percent of potato starch is taken, added with water which is 5 to 15 times of the weight of the potato starch and is at the temperature of 50 to 80 ℃ to be prepared into powder slurry, and then stirred into starch paste in water bath at the temperature of 90 to 100 ℃;
2) preparing microgel;
3) cooling the starch paste obtained in the step 1) to 40-60 ℃, and mixing the starch paste with potato fermentation powder, potato residue superfine powder, potato residue extrusion and expansion powder, microgel, salt and residual potato starch to form uniform and smooth starch dough;
4) putting the starch dough obtained in the step 3) into a vermicelli machine, performing extrusion forming, boiling in boiling water for 0.5-3min, taking out, putting into cold water for cooling, and then refrigerating at 0-4 ℃ for 24-48h to obtain the starch vermicelli.
The addition of potato fermentation powder, potato residue superfine powder and potato residue extrusion puffing powder is the first key technical point for improving the dietary fiber content of the product, and the addition of polysaccharide microgel, protein microgel and polysaccharide-protein composite microgel is the second key technical point for improving the tensile strength and boiling resistance of the product. In the preparation process of the nutritious fresh and wet potato vermicelli, water preheated to 50-80 ℃ is used for mixing the starch slurry in the step 1) in order to accelerate the gelatinization of the starch and enable the starch to finish the process of thickening and making paste in a shorter time. The purpose of processing the starch slurry into starch paste is to provide a binder for the formation of starch dough, making the noodles more easily formable. No chemical reaction occurs between the starch paste and the microgel, but polysaccharide molecules and starch molecules can interact to form hydrogen bonds or generate physical crosslinking reaction, so that the network structure inside the vermicelli is changed, and the vermicelli is endowed with higher tensile strength and boiling resistance. The cooking in the step 4) aims to gelatinize raw starch granules in the dough to form starch gel, and then the starch gel interacts with the polysaccharide microgel, the protein microgel and the polysaccharide-protein composite microgel. The particle structure is destroyed in the starch pasting process, physical interaction such as hydrogen bond occurs between overflowed amylose and amylopectin molecules and high molecular substances such as polysaccharide and protein, or a local phase separation phenomenon is formed inside a gel structure due to thermodynamic incompatibility among different polymers, so that a network structure of vermicelli is formed. The aim of cold storage is to accelerate the aging of starch molecules, to form new interactions such as hydrogen bonds, physical crosslinking reactions and the like between amylose or amylose and polysaccharide and protein molecules, or to promote phase separation phenomena of different degrees among polymers at low temperature, so as to further improve the tensile strength and boiling resistance of the starch molecules. The potato fermentation powder, the potato residue superfine powder and the potato residue extrusion and expansion powder with the particle size smaller than 105 mu m can be wrapped in a stable network structure formed by the substances, so that the qualities of boiling resistance and the like of fresh and wet potato vermicelli can be kept, the dietary fiber content of the fresh and wet potato vermicelli can be improved, and the integral blood glucose generation index of the vermicelli product is reduced.
By the technical scheme, the invention at least has the following advantages and beneficial effects:
the potato starch vermicelli has the advantages that the polysaccharide microgel, the protein microgel and the polysaccharide-protein composite microgel are added into potato starch to improve the tensile strength and boiling resistance of the potato fresh and wet vermicelli, the defect that alum needs to be added to improve the boiling resistance and quality of the traditional vermicelli is overcome, the potato starch vermicelli has the characteristics of high tensile strength and long boiling-off time, and the requirements of consumers on healthy diet are met.
The mashed potatoes are fermented by streptococcus thermophilus to produce acid and ester substances, so that the potato has the advantages of better flavor, increased content of free amino acid, less mixed bacteria pollution and the like, and the bioavailability of potato nutrient substances can be greatly improved; the potato residue is subjected to extrusion puffing and superfine grinding pretreatment, so that the content of soluble dietary fiber can be improved, the potato residue is more beneficial to absorption and utilization by a human body, and the potato residue can be used for preparing fresh and wet potato vermicelli, so that the nutritional value and functional diversity of the potato fresh and wet vermicelli can be greatly improved.
The high-fiber low-sugar potato nutritional fresh wet vermicelli provided by the invention can improve the dietary fiber content of the fresh wet vermicelli, reduce the glycemic index of the product, and is beneficial to the consumption habits of special people such as diabetics. In addition, the fresh wet vermicelli preparation method is simple, high in production efficiency, low in cost and easy for industrial production.
Drawings
FIG. 1 is a graph showing the effect of microgel addition on tensile strength of high-fiber, low-sugar potato nutrition fresh and wet vermicelli in a preferred embodiment of the invention.
FIG. 2 is a graph showing the effect of microgel addition on the boil resistance of high-fiber, low-sugar potato nutritional fresh and wet pasta in a preferred embodiment of the invention.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.
The Streptococcus thermophilus used in the following examples is CICC 6219, supplied by the China center for Industrial culture Collection of microorganisms.
The preparation method of the potato residue comprises the following steps: cleaning fresh potatoes (such as sweet potato, potato and cassava), peeling, cutting into pieces, mixing with water at a weight ratio of 1:1, pulping to obtain fresh potato residue, hot air drying at 50-70 deg.C for 18-36h, pulverizing, and sieving with 100 mesh sieve to obtain potato residue powder.
Example 1
The embodiment provides a high-fiber low-sugar sweet potato nutritional fresh wet vermicelli which is prepared from the following components in parts by weight: 55 parts of sweet potato starch, 10 parts of sweet potato fermentation powder, 10 parts of sweet potato residue superfine powder, 10 parts of sweet potato residue extrusion and puffing powder, 15 parts of sodium alginate microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of the sweet potato fermentation powder in the embodiment comprises the following steps: selecting, cleaning and peeling fresh sweet potatoes, cutting the fresh sweet potatoes into blocks with the diameter of 10mm, steaming and boiling the blocks at the temperature of 115 ℃ and the pressure of 0.115MPa for 20min to obtain sweet potato paste, taking 8% of sweet potato paste, adding 200ug of microbial inoculum into each gram of sweet potato paste, inoculating a streptococcus thermophilus microbial inoculum into the sweet potato paste, fermenting the sweet potato paste for 20h at the temperature of 42 ℃, adding the rest of sweet potato paste, continuing to ferment for 24h, drying the sweet potato paste for 48h in a constant-temperature drying oven at the temperature of 50 ℃, crushing the sweet potato paste, and sieving the crushed sweet potato paste with a 150-mesh sieve to obtain the sweet. Wherein the viable count of the streptococcus thermophilus microbial inoculum is 11.3 multiplied by 108cfu/g。
The preparation method of the sweet potato residue superfine powder comprises the following steps: the sweet potato residue is taken as a raw material, ground for 5min at room temperature and sieved by a 150-mesh sieve to obtain the sweet potato residue superfine powder. The pulverizing mode can be selected from one of air-flow type ultramicro pulverizing, mechanical shearing type ultramicro pulverizing, self-grinding medium type pulverizing or ultrahigh pressure microjet ultramicro pulverizing.
The preparation method of the sweet potato residue extrusion puffing powder comprises the following steps: the sweet potato residue is taken as a raw material, sodium bicarbonate is added, the mass ratio of the sweet potato residue to the sodium bicarbonate is 150:1, the mixture is crushed at the temperature of 90 ℃ and the rotation speed of a screw rod of 800rpm, and the crushed mixture is sieved by a sieve of 150 meshes, so that the sweet potato residue extrusion puffing powder is obtained.
The preparation method of the sodium alginate microgel comprises the following steps: and (3) uniformly mixing sodium alginate and water according to the ratio of g to mL to 1 to 10, and stirring at the normal temperature for 12 hours at the rotating speed of 100r/min to obtain the polysaccharide microgel.
Example 2
The embodiment provides a high-fiber low-sugar potato nutritional fresh wet vermicelli which is prepared from the following components in parts by weight: 60 parts of potato starch, 12 parts of potato baking powder, 12 parts of potato residue superfine powder, 12 parts of potato residue extrusion puffing powder, 15 parts of sodium alginate microgel, 10 parts of egg white protein microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 85: 100.
The preparation method of the potato baking powder in the embodiment comprises the following steps: selecting, cleaning and peeling fresh potatoes, cutting the potatoes into dices with the diameter of 12mm, cooking the dices at the temperature of 115 ℃ and the pressure of 0.115MPa for 20min to obtain mashed potatoes, taking 8% of mashed potatoes, adding 200ug of microbial inoculum into each gram of mashed potatoes, inoculating streptococcus thermophilus microbial inoculum into the mashed potatoes, fermenting the mashed potatoes at the temperature of 42 ℃ for 24h, adding the rest mashed potatoes, continuing to ferment for 24h, drying the mashed potatoes in a constant-temperature drying oven at the temperature of 55 ℃ for 40h, crushing the mashed potatoes, and sieving the mashed potatoes with a 150-mesh sieve to obtain the potato fermented powder. Wherein the viable count of the streptococcus thermophilus microbial inoculum is 11.5 multiplied by 108cfu/g。
The preparation method of the potato residue superfine powder comprises the following steps: crushing potato residue as a raw material at room temperature for 5min, and sieving with a 150-mesh sieve to obtain potato residue superfine powder; the pulverizing mode can be selected from one of air-flow type ultramicro pulverizing, mechanical shearing type ultramicro pulverizing, self-grinding medium type pulverizing or ultrahigh pressure microjet ultramicro pulverizing.
The preparation method of the potato residue extrusion puffing powder comprises the following steps: the potato residue is taken as a raw material, ammonium bicarbonate is added, the mass ratio of the potato residue to the ammonium bicarbonate is 120:1, the potato residue and the ammonium bicarbonate are crushed under the conditions of 100 ℃ and the screw rotation speed of 850rpm, and the crushed potato residue is sieved by a 150-mesh sieve, so that the potato residue extrusion puffing powder is obtained.
The preparation method of the sodium alginate microgel comprises the following steps: and (3) uniformly mixing sodium alginate and water according to the ratio of g to mL to 1 to 15, and stirring at the normal temperature for 12 hours at the rotating speed of 100r/min to obtain the polysaccharide microgel.
The preparation method of the egg white protein microgel comprises the following steps: mixing egg white protein and water according to the ratio of g to mL to 1 to 10, and stirring at the rotation speed of 110r/min at normal temperature for 18h to obtain the egg white protein microgel.
Example 3
The embodiment provides high-fiber low-sugar potato nutrient fresh wet vermicelli which is prepared from the following components in parts by weight: 35 parts of potato starch, 25 parts of cassava starch, 10 parts of potato baking powder, 10 parts of potato residue superfine powder, 12 parts of potato residue extrusion puffing powder, 15 parts of sodium alginate-soybean protein isolate composite microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of the potato baking powder in the embodiment comprises the following steps: selecting, cleaning and peeling fresh potatoes, cutting the potatoes into blocks with the diameter of 12mm, cooking the blocks for 25min at the temperature of 110 ℃ and the high pressure of 0.115MPa to obtain mashed potatoes, taking 10% of mashed potatoes, adding 200ug of microbial inoculum into the mashed potatoes according to the amount of the mashed potatoes added per gram, inoculating the streptococcus thermophilus microbial inoculum into the mashed potatoes, fermenting the mashed potatoes at the temperature of 42 ℃ for 20h, adding the rest mashed potatoes, continuing to ferment for 24h, drying the mashed potatoes in a constant-temperature drying oven at the temperature of 48 ℃ for 40h, crushing the mashed potatoes, and sieving the smashed potatoes with a 150-mesh sieve to obtain the potato fermented powder. Wherein the viable count of the streptococcus thermophilus microbial inoculum is 11.5 multiplied by 108cfu/g。
The preparation method of the potato residue superfine powder comprises the following steps: crushing potato residue as a raw material at room temperature for 5min, and sieving with a 150-mesh sieve to obtain potato residue superfine powder; the pulverizing mode can be selected from one of air-flow type ultramicro pulverizing, mechanical shearing type ultramicro pulverizing, self-grinding medium type pulverizing or ultrahigh pressure microjet ultramicro pulverizing.
The preparation method of the cassava residue extrusion puffing powder comprises the following steps: the cassava dregs are used as raw materials, potassium hydrogen tartrate is added, the mass ratio of the cassava dregs to the potassium hydrogen tartrate is 150:1, the cassava dregs and the potassium hydrogen tartrate are crushed at 105 ℃ and the screw rotation speed of 900rpm, and the crushed cassava dregs are sieved by a 150-mesh sieve, so that the cassava dregs extrusion puffing powder is obtained.
The preparation method of the sodium alginate-soy protein isolate composite microgel comprises the following steps: firstly, uniformly mixing sodium alginate and soy protein isolate according to the mass ratio of 1:8, then uniformly mixing the mixture and water according to the ratio of g: mL to 1:20, and stirring for 18h at normal temperature under the condition that the rotating speed is 100r/min to obtain the sodium alginate-soy protein isolate composite microgel.
Example 4
The embodiment provides high-fiber low-sugar potato nutrient fresh wet vermicelli which is prepared from the following components in parts by weight: 30 parts of potato starch, 20 parts of cassava starch, 8 parts of potato baking powder, 8 parts of potato residue superfine powder, 8 parts of potato residue extrusion puffing powder, 15 parts of sodium alginate-potato protein composite microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of the potato baking powder in the embodiment comprises the following steps:selecting, cleaning and peeling fresh potatoes, cutting the potatoes into diced pieces with the diameter of 8mm, cooking the diced pieces for 25min at the temperature of 120 ℃ and the high pressure of 0.115MPa, taking 10% of mashed potatoes, adding 200ug of microbial inoculum into each gram of mashed potatoes, inoculating streptococcus thermophilus microbial inoculum into the mashed potatoes, fermenting the mashed potatoes at the temperature of 42 ℃ for 24h, adding the rest mashed potatoes, continuing to ferment for 24h, drying the mashed potatoes in a constant-temperature drying oven at the temperature of 50 ℃ for 48h, crushing the mashed potatoes, and sieving the mashed potatoes with a 150-mesh sieve to obtain the potato fermented powder. Wherein the viable count of the streptococcus thermophilus microbial inoculum is 11.5 multiplied by 108cfu/g。
The preparation method of the potato residue superfine powder comprises the following steps: crushing potato residue as a raw material at room temperature for 5min, and sieving with a 150-mesh sieve to obtain potato residue superfine powder; the pulverizing mode can be selected from one of air-flow type ultramicro pulverizing, mechanical shearing type ultramicro pulverizing, self-grinding medium type pulverizing or ultrahigh pressure microjet ultramicro pulverizing.
The preparation method of the cassava residue extrusion puffing powder comprises the following steps: the cassava dregs are used as raw materials, potassium hydrogen tartrate is added, the mass ratio of the cassava dregs to the potassium hydrogen tartrate is 150:1, the cassava dregs and the potassium hydrogen tartrate are crushed under the conditions of 100 ℃ and the rotating speed of a screw rod of 880rpm, and the crushed cassava dregs are sieved by a 150-mesh sieve, so that the cassava dregs extrusion puffing powder is obtained.
The preparation method of the sodium alginate-potato protein composite microgel comprises the following steps: firstly, preparing sodium alginate microgel: mixing sodium alginate and water at a ratio of g: mL to 1:20, and stirring at 100r/min at normal temperature for 24h to obtain polysaccharide microgel; and (3) preparing potato protein microgel: mixing potato protein and water at a ratio of g: mL to 1:10, and stirring at 100r/min at normal temperature for 12h to obtain potato protein microgel; and finally, uniformly mixing the two microgels to obtain the sodium alginate-potato protein composite microgel.
Example 5
The embodiment provides high-fiber low-sugar potato nutrient fresh wet vermicelli which is prepared from the following components in parts by weight: 25 parts of sweet potato starch, 25 parts of potato starch, 15 parts of cassava starch, 10 parts of potato fermentation powder, 10 parts of sweet potato residue superfine powder, 12 parts of cassava residue extruded and puffed powder, 10 parts of chitosan-sodium alginate composite microgel, 10 parts of gluten microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of potato baking powder in this example is the same as that in example 4.
The preparation method of the sweet potato residue superfine powder is the same as that of the example 1.
The preparation method of the cassava residue extrusion puffing powder is the same as that of the example 4.
The preparation method of the chitosan-sodium alginate composite microgel comprises the following steps: uniformly mixing chitosan and sodium alginate according to the mass ratio of 1:1, uniformly mixing the chitosan and sodium alginate with water according to the ratio of g: mL to 1:15, and stirring the mixture for 12 hours at normal temperature under the condition that the rotating speed is 100r/min to obtain the chitosan-sodium alginate composite microgel.
The preparation method of the gluten microgel comprises the following steps: uniformly mixing the gluten and water according to the ratio of g to mL to 1 to 10, and stirring for 18 hours at normal temperature under the condition of the rotation speed of 110r/min to obtain the gluten microgel.
Example 6
The embodiment provides high-fiber low-sugar potato nutrient fresh wet vermicelli which is prepared from the following components in parts by weight: 30 parts of sweet potato starch, 25 parts of cassava starch, 15 parts of sweet potato fermentation powder, 5 parts of sweet potato residue superfine powder, 5 parts of cassava residue extrusion and expansion powder, 15 parts of chitosan-sodium alginate-xanthan gum composite microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of the sweet potato fermented powder in the embodiment is the same as that in the embodiment 1.
The preparation method of the sweet potato residue superfine powder is the same as that of the example 1.
The preparation method of the cassava residue extrusion puffing powder is the same as that of the example 4.
The preparation method of the chitosan-sodium alginate-xanthan gum composite microgel comprises the following steps: uniformly mixing chitosan, sodium alginate and xanthan gum in a mass ratio of 1:1:1, uniformly mixing the chitosan, sodium alginate and xanthan gum with water in a ratio of g: mL to 1:15, and stirring the mixture for 12 hours at normal temperature under the condition that the rotating speed is 100r/min to obtain the chitosan-sodium alginate-xanthan gum composite microgel.
Example 7
The embodiment provides high-fiber low-sugar potato nutrient fresh wet vermicelli which is prepared from the following components in parts by weight: 30 parts of sweet potato starch, 15 parts of cassava starch, 15 parts of sweet potato fermentation powder, 5 parts of sweet potato residue superfine powder, 5 parts of sweet potato residue extrusion and expansion powder, 15 parts of egg white protein microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 85: 100.
The preparation method of the sweet potato fermented powder in the embodiment is the same as that in the embodiment 1.
The preparation method of the sweet potato residue superfine powder is the same as that of the example 1.
The preparation method of the cassava residue extrusion puffing powder is the same as that of the example 4.
The preparation method of the egg white protein microgel is the same as that of example 2.
In examples 1-7, the preparation method of the high-fiber low-sugar potato nutritious fresh wet vermicelli comprises the following steps:
1) firstly, 8 percent of potato starch is taken, water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ is added to prepare powder slurry, and then the powder slurry is stirred in a water bath with the temperature of 95 ℃ to form starch paste;
2) preparing microgel;
3) cooling the starch paste obtained in the step 1) to 50 ℃, and mixing the starch paste with potato fermentation powder, potato residue superfine powder, potato residue extrusion puffing powder, microgel, salt and residual potato starch to form uniform and smooth starch dough;
4) and (3) putting the starch dough obtained in the step 3) into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1.5min, taking out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 24h to obtain the finished product of the high-fiber potato nutrition fresh wet vermicelli.
Comparative example 1
The comparative example provides an alum-free sweet potato fresh wet vermicelli which comprises the following raw materials in parts by weight: 55 parts of sweet potato starch, 15 parts of sodium alginate microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 80: 100.
The preparation method of the sodium alginate microgel is the same as that of example 2.
Comparative example 2
The comparative example provides alum-free fresh and wet potato vermicelli which comprises the following raw materials in parts by weight: 60 parts of potato starch, 15 parts of sodium alginate microgel, 10 parts of egg white protein microgel, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 85: 100.
The preparation method of the sodium alginate microgel is the same as that of example 2.
The preparation method of the egg white protein microgel is the same as that of example 2.
In comparative examples 1 and 2, the preparation method of the fresh and wet potato vermicelli was as follows:
1) firstly, 8 percent of potato starch is taken, added with water which is 10 times of the weight of the potato starch and is at the temperature of 55 ℃ to be prepared into powder slurry, and then stirred into starch paste in water bath at the temperature of 98 ℃;
2) preparing microgel;
3) cooling the starch paste obtained in the step 1) to 45 ℃, and mixing the starch paste with the microgel, the salt and the residual potato starch to form uniform and smooth starch dough;
4) putting the starch dough obtained in the step 3) into a vermicelli machine, performing extrusion forming, boiling in boiling water for 1min, taking out, putting into cold water for cooling, and then refrigerating at 2 ℃ for 48h to obtain the alum-free potato fresh wet vermicelli finished product.
Comparative example 3
The comparative example provides fresh and wet potato vermicelli with alum, which comprises the following raw materials in parts by weight: 60 parts of potato starch, 0.3 part of alum, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 85: 100.
The preparation method of the fresh and wet potato vermicelli comprises the following steps:
1) firstly, 8 percent of potato starch is taken, added with water which is 10 times of the weight of the potato starch and is at the temperature of 55 ℃ to be prepared into powder slurry, and then stirred into starch paste in water bath at the temperature of 98 ℃;
2) cooling the starch paste obtained in the step 1) to 45 ℃, and mixing the starch paste with alum, salt and the rest potato starch to form uniform and smooth starch dough;
3) putting the starch dough obtained in the step 2) into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, taking out, putting into cold water for cooling, and then carrying out cold storage at 2 ℃ for 48h to obtain the finished product of the fresh wet potato vermicelli.
Comparative example 4
The comparative example provides alum potato fresh wet vermicelli with high fiber content, which comprises the following raw materials in parts by weight: 60 parts of potato starch, 15 parts of sweet potato fermentation powder, 5 parts of sweet potato residue superfine powder, 5 parts of cassava residue extrusion puffing powder, 0.3 part of alum, 0.5 part of salt and water; wherein the weight ratio of water to the remaining ingredients is 85: 100.
Wherein, the preparation method of the sweet potato fermentation powder is the same as that of the example 1.
The preparation method of the sweet potato residue superfine powder is the same as that of the example 1.
The preparation method of the cassava residue extrusion puffing powder is the same as that of the example 4.
The preparation method of the fresh and wet potato vermicelli comprises the following steps:
1) firstly, 8 percent of potato starch is taken, added with water which is 10 times of the weight of the potato starch and is at the temperature of 55 ℃ to be prepared into powder slurry, and then stirred into starch paste in water bath at the temperature of 98 ℃;
2) cooling the starch paste obtained in the step 1) to 45 ℃, and mixing the starch paste with potato fermentation powder, potato residue superfine powder, potato residue extrusion puffing powder, alum, salt and the rest potato starch to form uniform and smooth starch dough;
3) putting the starch dough obtained in the step 2) into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, taking out, putting into cold water for cooling, and then carrying out cold storage at 2 ℃ for 48h to obtain the finished product of the fresh wet potato vermicelli.
Test examples
1. The texture index, moisture content and boiling-off time (boiling resistance) of the fresh and wet potato vermicelli prepared in each example and comparative example were evaluated as follows:
(1) texture index
The texture indexes of the fresh and wet potato vermicelli are measured by a TA-XT2 type physical tester, and mainly comprise tensile strength, tensile deformation, shear strength and shear deformation;
the measurement conditions of the tensile parameters were: the distance between the probes is 10cm, the induction force is 2g, and the stretching distance is 120.00 mm; the speed before, during and after the test is respectively 2.0, 0.8 and 2.0 mm/s; the calculation formula is as follows:
tensile strength (g) maximum tensile force/cross-sectional area (mm) of vermicelli2)
Stretching deformation is stretching distance (mm)/vermicelli length (mm) × 100
The conditions for measuring the shearing parameters are as follows: the induction force is 20g, the test deformation is 90%, the test speed is 1.7mm/s, and the speed before and after the test is 2.0 mm/s; the calculation formula is as follows:
shear stress (g) maximum shear force/cross-sectional area of vermicelli (mm)2)
Shear deformation is the distance (mm) at which the maximum force is located/vermicelli diameter (mm) × 100
(2) Water content
The moisture content is measured by referring to the method of GB5009.3 determination of moisture in national food Standard for food safety.
(3) Time of boiling off
Randomly pick up 20 fresh wet potato vermicelli about 10cm long, put into 1000mL beaker containing about 800mL distilled water to boil, record the boiling time under the slightly boiling state.
The results are shown in Table 1.
Table 1 quality and texture characteristics, moisture content and boil-off time of fresh wet potato noodles of examples and comparative examples
2. The dietary fiber content of the fresh and wet potato vermicelli prepared in each example and comparative example is determined by referring to the AOAC991.43 method; starch digestion characteristics were determined according to the method of Feng et al (2020), where TDF is dietary fiber, RDS is rapidly digested starch, SDS is slowly digested starch, RS is resistant starch, and eGI is the predicted glycemic index. The results are shown in Table 2.
Table 2 dietary fiber content and starch digestion characteristics of fresh, wet potato vermicelli of examples and comparative examples
| Sample (I) | TDF(％) | RDS(％) | SDS(％) | RS(％) | eGI |
| Example 1 | 12.34±0.54 | 34.34±0.36 | 15.65±0.68 | 50.01±0.44 | 43.62±0.51 |
| Example 2 | 11.65±0.34 | 36.83±0.49 | 17.37±0.54 | 45.80±0.36 | 42.35±0.76 |
| Example 3 | 10.32±0.47 | 34.68±0.51 | 16.22±0.34 | 49.10±0.41 | 43.41±0.64 |
| Example 4 | 10.89±0.35 | 35.24±0.34 | 14.25±0.32 | 50.51±0.43 | 45.21±0.59 |
| Example 5 | 11.24±0.43 | 36.35±0.57 | 16.53±0.52 | 47.12±0.49 | 44.35±0.48 |
| Example 6 | 10.84±0.49 | 38.71±0.43 | 13.26±0.37 | 48.03±0.43 | 46.52±0.49 |
| Example 7 | 11.38±0.53 | 39.21±0.67 | 14.68±0.49 | 46.11±0.57 | 45.87±0.58 |
| Comparative example 1 | 0.42±0.08 | 46.38±0.46 | 10.21±0.35 | 43.41±0.35 | 58.91±0.48 |
| Comparative example 2 | 0.54±0.12 | 48.92±0.53 | 10.35±0.58 | 40.73±0.46 | 59.63±0.54 |
| Comparative example 3 | 0.38±0.15 | 49.57±0.41 | 8.74±0.34 | 41.69±0.51 | 56.62±0.47 |
| Comparative example 4 | 12.47±0.47 | 37.24±0.64 | 12.47±0.61 | 50.29±0.62 | 46.62±0.51 |
As can be seen from the data in tables 1 and 2, the texture indexes, the moisture contents and the breaking time of the fresh and wet potato noodles in examples 1 to 7 are slightly different from those of comparative examples 1 to 4, which shows that the addition of the potato fermentation powder, the potato residue ultrafine powder and the potato residue extrusion and puffing powder not only increases the fiber content of the fresh and wet potato noodles and reduces the starch digestion rate of the fresh and wet potato noodles, but also does not reduce the tensile strength and other texture qualities of the fresh and wet potato noodles, and the quality of each aspect is equivalent to or even higher than that of the fresh and wet potato noodles containing alum.
In conclusion, the method for adding the potato fermentation powder, the potato residue superfine powder, the potato residue extrusion and puffing powder, the polysaccharide microgel, the protein microgel or the polysaccharide-protein composite microgel, which is provided by the invention, can obviously improve the dietary fiber content in the product, further improve the starch digestion characteristic of the fresh and wet potato vermicelli, has no negative influence on the commodity values such as texture and the like, is a method for better improving the dietary fiber content of the fresh and wet potato vermicelli, is simple and easy to implement, has high stability, and is suitable for industrial popularization.
Example 8
In the embodiment, the influence of the addition amount of the microgel on the tensile strength and boiling resistance change of the high-fiber low-sugar potato nutritional fresh and wet vermicelli is examined, and the potato nutritional fresh and wet vermicelli is prepared from the following components in parts by weight: 75 parts of sweet potato starch, 5-25 parts of chitosan-sodium alginate microgel, 15 parts of sweet potato fermentation powder, 5 parts of sweet potato residue superfine powder, 5 parts of sweet potato residue extrusion and expansion powder, 0.5 part of salt and water. The preparation method comprises the following steps:
1) firstly, taking 10% of sweet potato starch, adding water which is 10 times of the mass of the sweet potato starch and is at the temperature of 55 ℃ to prepare powder slurry, and then continuously stirring the powder slurry in a water bath at the temperature of 98 ℃ to obtain starch paste;
2) respectively preparing 5, 10, 15, 20 and 25 parts of chitosan-sodium alginate microgel: respectively weighing 0.25g, 0.5g, 0.75g, 1.0g and 1.25g of chitosan and sodium alginate (the mass ratio of the chitosan to the sodium alginate is 1:1), uniformly mixing polysaccharide and water according to the ratio of g to mL to 1:20, and stirring at the rotation speed of 100r/min at normal temperature for 8 hours to obtain polysaccharide microgel;
3) cooling the starch paste obtained in the step 1) to 50 ℃, and mixing the starch paste with the polysaccharide microgel, the sweet potato fermentation powder, the sweet potato residue superfine powder, the sweet potato residue extrusion and expansion powder, the salt and the residual potato starch in the step 2) to form uniform and smooth starch dough;
4) putting the starch dough obtained in the step 3) into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, taking out, putting into cold water, cooling for 2min, and then refrigerating at 4 ℃ for 24h to obtain the potato nutritional fresh wet vermicelli finished product.
The tensile property and boiling fastness of the obtained nutritious fresh and wet potato vermicelli are tested, and the results are shown in figures 1 and 2. It can be seen that with the increase of the addition amount of the polysaccharide microgel, the tensile strength and boiling resistance of the high-fiber low-sugar potato nutritional fresh and wet vermicelli tend to increase first and then decrease, and it can be seen that when the addition amount exceeds a certain range, the quality of the potato fresh and wet vermicelli is reduced, so that the addition amount of the microgel is preferably controlled within a certain range.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. The high-fiber low-sugar potato nutritional fresh wet vermicelli is characterized by comprising the following components in parts by weight: 35-65 parts of potato starch, 3-15 parts of potato fermentation powder, 1-15 parts of potato residue superfine powder, 1-15 parts of potato residue extrusion and puffing powder, 5-15 parts of microgel, 0-1 part of salt and water, wherein the weight ratio of the water to the other components is 60-100: 100;
the microgel is selected from at least one of polysaccharide microgel, protein microgel and polysaccharide-protein composite microgel.
2. The nutritious fresh and wet potato vermicelli as claimed in claim 1, which is prepared from the following components in parts by weight: 45-65 parts of potato starch, 5-15 parts of potato fermentation powder, 5-15 parts of potato residue superfine powder, 5-15 parts of potato residue extrusion and puffing powder, 10-15 parts of microgel, 0-0.5 part of salt and water; wherein the weight ratio of water to the rest of the components is 70-90: 100.
3. The nutritious fresh and wet potato vermicelli as claimed in claim 1 or 2, wherein the potatoes are at least one selected from the group consisting of potatoes, sweet potatoes, cassava, yams and yams; preferably at least one of potato, sweet potato and cassava; the potato residue is a byproduct generated in the process of producing starch by using the potatoes as raw materials.
4. The nutritious fresh and wet potato vermicelli as claimed in claim 1 or 2, wherein the preparation method of the polysaccharide microgel comprises: uniformly mixing polysaccharide and water according to the ratio of g to mL being 1:15-30, and stirring for 8-24h at normal temperature under the condition that the rotating speed is 50-150r/min to obtain polysaccharide microgel; preferably, polysaccharide and water are uniformly mixed according to the ratio of g to mL being 1:15-25, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so that polysaccharide microgel is obtained; and/or
The preparation method of the protein microgel comprises the following steps: mixing protein and water at a ratio of g: mL to 1:5-20, and stirring at normal temperature at a rotation speed of 50-150r/min for 8-24h to obtain protein microgel; preferably, protein and water are uniformly mixed according to the ratio of g to mL to 1:8-15, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so as to obtain the protein microgel; and/or
The preparation method of the polysaccharide-protein composite microgel is selected from the following scheme I or II:
scheme I: firstly, polysaccharide and protein are mixed uniformly according to the mass ratio of 1:2-15, then the mixture and water are mixed uniformly according to the proportion of g: mL to 1:15-30, and the mixture is stirred for 8-24h at normal temperature under the condition of the rotating speed of 50-150r/min to obtain polysaccharide-protein composite microgel: preferably, polysaccharide and protein are mixed uniformly according to the mass ratio of 1:3-10, then the mixture is mixed uniformly with water according to the proportion of g: mL to 1:15-20, and the mixture is stirred for 8-24h at normal temperature under the condition of the rotating speed of 80-120r/min to obtain polysaccharide-protein composite microgel;
scheme II:
preparing polysaccharide microgel: uniformly mixing polysaccharide and water according to the ratio of g to mL being 1:15-30, and stirring for 8-24h at normal temperature under the condition that the rotating speed is 50-150r/min to obtain polysaccharide microgel; preferably, polysaccharide and water are uniformly mixed according to the ratio of g to mL being 1:15-25, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so that polysaccharide microgel is obtained;
preparing protein microgel: mixing protein and water at a ratio of g: mL to 1:5-15, and stirring at normal temperature at a rotation speed of 50-150r/min for 8-24h to obtain protein microgel; preferably, protein and water are uniformly mixed according to the ratio of g to mL to 1 to 10-15, and the mixture is stirred for 8-24 hours at normal temperature under the condition that the rotating speed is 80-120r/min, so as to obtain the protein microgel;
mixing the two microgels uniformly to obtain polysaccharide-protein composite microgel; the mass ratio of polysaccharide to protein in the polysaccharide-protein composite microgel is 1: 2-15;
wherein the polysaccharide is selected from at least one of sodium alginate, xanthan gum, chitosan, guar gum, carrageenan, konjac gum, acacia, hydroxypropyl methylcellulose, microcrystalline cellulose, potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, and lemon pectin; preferably at least one of sodium alginate, xanthan gum and chitosan;
the protein is selected from at least one of gluten protein, egg white protein, soybean protein isolate, chickpea protein, pea protein, potato protein, whey protein, peanut protein, wheat protein, sweet potato protein, rice protein, lupin protein, albumin, collagen, lactoferrin, whey protein isolate, casein and whey protein concentrate; preferably at least one of gluten, egg white protein and soy protein isolate.
5. The nutritious fresh and wet potato vermicelli as claimed in claim 1 or 2, which is prepared by the following steps: selecting, cleaning and peeling fresh potatoes, cutting the fresh potatoes into dices with the diameter of 4-15mm, cooking the dices at the temperature of 110-; wherein the viable count of the streptococcus thermophilus microbial inoculum is 8.5 multiplied by 108-12.5×108cfu/g。
6. The nutritious fresh and wet potato vermicelli as claimed in claim 1 or 2, which is characterized in that the preparation method of the ultra-fine potato dreg powder is as follows: crushing potato residue serving as a raw material at room temperature for 3-5min, and sieving with a 100-mesh and 200-mesh sieve to obtain potato residue superfine powder;
preferably, the pulverization method is selected from any one of air-flow type ultramicro pulverization, mechanical shearing type ultramicro pulverization, self-milling medium type pulverization or ultrahigh pressure microjet ultramicro pulverization.
7. The nutritious fresh and wet potato vermicelli as claimed in claim 1 or 2, which is characterized in that the preparation method of the potato residue extruded and puffed flour is as follows: the potato residue is taken as a raw material, an extrusion swelling agent is added, the mixture is crushed at the temperature of 90-110 ℃ and the screw rotation speed of 700-plus-900 rpm, and the crushed mixture is sieved by a sieve of 100-plus-200 meshes, so that the potato residue extrusion swelling powder is obtained.
8. The method for preparing nutritious fresh and wet potato vermicelli as claimed in any one of claims 1 to 7, which comprises:
1) firstly, 5 to 10 percent of potato starch is taken, added with water which is 5 to 15 times of the weight of the potato starch and is at the temperature of 50 to 80 ℃ to be prepared into powder slurry, and then stirred into starch paste in water bath at the temperature of 90 to 100 ℃;
2) preparing microgel;
3) cooling the starch paste obtained in the step 1) to 40-60 ℃, and mixing the starch paste with potato fermentation powder, potato residue superfine powder, potato residue extrusion and expansion powder, microgel, salt and residual potato starch to form uniform and smooth starch dough;
4) putting the starch dough obtained in the step 3) into a vermicelli machine, performing extrusion forming, boiling in boiling water for 0.5-3min, taking out, putting into cold water for cooling, and then refrigerating at 0-4 ℃ for 24-48h to obtain the starch vermicelli.
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