Preparation method of sweet potato vermicelli with low breaking rate and cooking loss rate

[0056] (1) Stir 1500g potato starch, 100g oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;

[0057] (2) adding a small amount of potato starch of total amount 500g in batches to the prepared slurry under stirring to obtain non-sticky noodles;

[0058] (3) Add the prepared flour into the powder leakage tray, and squeeze out vermicelli from the bottom hole of the powder leakage tray;

[0059] (4) The extruded vermicelli falls into the powder cooking pot, and the powder is boiled in boiling water for 2 minutes;

[0060] (5) Cool the cooked vermicelli in 20°C cold water for 2 minutes, drain and transfer to -12°C freezer until frozen;

[0061] (6) Take out the vermicelli and thaw naturally at 25°C for 5 hours;

[0062] (7) Dry naturally at 25°C to reduce the water content of vermicelli to 10-12%;

[0063] (8) Cut off and pack.

[0065] The difference between embodiment 2 and embodiment 1 is that oat starch has been centrifuged and ultrasonically treated, and the rest are the same as embodiment 1.

[0066] (1) Stir 1500g potato starch, 100g oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;

[0067] (2) After heating the above slurry to 80°C, centrifuge at a high speed of 20,000r / min for 10min, and then ultrasonicate for 30min at an ultrasonic frequency of 40KHz and an ultrasonic frequency of 500W;

[0068] (3) adding a small amount of potato starch of a total amount of 500g in batches to the slurry after the above-mentioned treatment under stirring, to obtain non-sticky noodles;

[0069] (4) Add the prepared flour into the powder leakage tray, and extrude vermicelli from the bottom hole of the powder leakage disk;

[0070] (5) The extruded vermicelli falls into the powder cooking pot, and boils the powder for 2 minutes;

[0071] (6) Cool the cooked vermicelli in ...

[0076] The difference between embodiment 3 and embodiment 1 is that oat starch has been modified, and the rest are the same as embodiment 1.

[0077] (1) Disperse 100g of oat starch in 200g of ethanol, add 20g of adienedioic acid and 0.8g of 98% concentrated sulfuric acid after heating to 60°C, continue to heat to reflux and keep warm for 5h, after the reaction, distill and recover the ethanol, and distill the remaining The mixture was dried under vacuum at 70°C for 5 hours and then crushed into powder to obtain modified oat starch;

[0078] (2) Stir 1500g potato starch, 100g modified oat starch and 800g water at a rotating speed of 800r / min for 15min to obtain a slurry;

[0079] (3) adding a small amount of potato starch of total amount 500g in batches to the prepared slurry under stirring to obtain non-sticky noodles;

[0080] (4) Add the prepared flour into the powder leakage tray, and extrude vermicelli from the bottom hole of the powder leakage disk;

[0081] (5) The ex...