In the field of potato vermicelli production, how to make potato vermicelli tough, elastic, and resistant to breaking even after long cooking has always been a focus of attention for numerous producers and food enthusiasts. Today, let's unveil the technical secrets behind it.
Selection of High-quality Raw Materials
The quality of raw materials is the foundation for the toughness of potato vermicelli. Select potatoes with a high starch content and that are fresh and free from deterioration. Potatoes with a high starch content can provide an abundant source of starch for potato vermicelli. Starch plays a crucial role in forming the structure of potato vermicelli and is the material basis for its tough texture. Screen potatoes strictly and remove the sprouted and rotten parts to ensure that each potato meets the high-quality standard and safeguard the quality of potato vermicelli from the source.
Unique Starch Extraction Process
Adopt an advanced physical extraction method to fully extract the starch from potatoes in a low-temperature environment. Low temperature can effectively reduce the oxidation and damage of starch and retain the natural properties of starch to the greatest extent. Through multiple filtration processes, remove impurities to obtain pure and fine potato starch, providing high-quality raw materials for making tough potato vermicelli.
Scientific Proportioning and Use of Additives
Reasonably add food-grade gluten enhancers and quality improvers to the starch. For example, add an appropriate amount of vital wheat gluten, which can interact with potato starch to form a tighter network structure and enhance the toughness of potato vermicelli. At the same time, add quality improvers such as sodium alginate, which can improve the water retention of potato vermicelli, making it less likely to lose water and break during the cooking process and maintaining a good taste.
Innovative Vermicelli-making Process
Precisely control the water content and stirring time during dough kneading to allow the starch to fully absorb water and expand, forming a uniform dough structure. During the extrusion molding stage, use specific pressure and temperature parameters to enable the potato vermicelli to form a dense internal structure during the extrusion process. In the subsequent ripening process, quickly steam it using steam, which not only retains the nutritional components of the potato vermicelli but also further enhances its toughness.
Strict Drying and Packaging
Adopt a low-temperature drying technology to slowly remove the water in the potato vermicelli and prevent damage to the internal structure of the potato vermicelli due to rapid drying. Seal and package the dried potato vermicelli to avoid moisture absorption and oxidation, extend its shelf life, and always maintain its tough quality.
It is precisely the organic combination of these technical solutions that creates high-quality potato vermicelli that is tough, elastic, and resistant to breaking even after long cooking, bringing a perfect eating experience to consumers.
Henan Xiangyi Food Technology Co., Ltd. is a professional technology research and development manufacturer specializing in starch product improvers. It is a production enterprise with an annual output of over 1,500 tons, mainly providing services and technical support to domestic and foreign starch product processing enterprises.
If you encounter problems such as gluten enhancement of noodles, noodle breakage, dull noodles, cloudy soup, and poor water absorption during the production process, you can add the following technical WeChat to obtain free technical guidance.
