How can potato vermicelli be processed to prevent it from breaking and achieve a better gluten-enhancing effect? **Preparing Potatoes and Extracting Starch** - Select fresh potatoes, wash them thoroughly, peel them, and then cut them into small pieces. - Use a blender or a meat grinder to grind the potato pieces into a slurry. - Filter the slurry to obtain fresh wet starch. Using wet starch to make potato vermicelli makes it easier to achieve a chewy texture. **Starch Treatment** - Mix the extracted wet starch with a small amount of water, pour it into freshly boiled hot water, and keep stirring until the starch turns transparent. - While it's still hot, add more potato starch and knead it into a dough. In this step, it is crucial to ensure that the starch is fully cooked, which is the key to making chewy potato vermicelli. **Kneading the Dough** - Mix the cooked starch with dry starch and knead it thoroughly into a smooth and delicate dough. - If the dough is sticky, add dry starch in small amounts several times to ensure that the dough is smooth and has some extensibility. **Shaping and Cooking** - Divide the dough into small portions, roll them into thin sheets using a noodle machine or by hand, and then cut them into thin strips. - Put the cut potato vermicelli into slightly boiling water and cook it. After it takes shape, separate the vermicelli to prevent sticking. - Immediately rinse the cooked potato vermicelli with cold water to increase its chewy texture. **Preservation Method** - Put the prepared potato vermicelli into a bag and store it in a vacuum. Pay attention to sealing it well during storage to prevent moisture absorption. **Relevant Information about the Compound Emulsifier and Stabilizer** **Basic Product Information** - Name: Compound Emulsifier and Stabilizer - Main Ingredients: Mono- and diglyceride fatty acid esters, microcrystalline cellulose, xanthan gum, sodium citrate, edible corn starch - Scope of Use: Starch products (such as potato vermicelli, large sheet jelly, vermicelli, rice noodles, sheet jelly, etc.) - Maximum Usage: 8g/kg (calculated based on dry powder) - Usage Method: Dissolve it directly in production water or mix it evenly with dry powder - Storage Conditions: Store in a dark, cool, and dry place - Shelf Life: 12 months **Application Scenarios and Functions** - It can regulate the content of amylose and amylopectin, make starch particles combine with proteins and penetrate into the protein network structure.
It has excellent water retention performance and a short rehydration time. - It can make rice noodles resistant to boiling and soaking, without making the soup cloudy, prevent breaking, and make the surface smooth and delicate, not easy to break or become brittle. - It can enhance the gluten strength (toughness and plasticity) of the dough, extend the stable time of the dough, and improve the gas retention and water absorption rate of the dough. - It can reduce the breakage rate of noodles and increase the gluten strength of noodles. - It can improve the whiteness of noodles and enhance the flavor of wheat. - It can keep the freshness of flour products, prevent deterioration, and extend the shelf life. Our company can provide free technical guidance for the production of starch products.
If you encounter problems such as breaking, cloudy soup, or poor water absorption during the production of starch products, you can contact us.
