Studying On Preparation And Presentation Technology Of Fresh Vermicelli And Plant Design

Vermicelli,which owning a broad market and strong consumer base,is a traditional food in our country.With the continuous improvement of living standards of modern society,the disadvantages of traditional vermicelli products on high energy consumption,consumption of low nutritional value,food process cumbersome have a strong conflict with the modem society food consumption concept of safety,convenience and nutrition.The traditional vermicelli market has a convenient and healthy style with the appearance of fresh vermicelli.The fresh vermicelli has a better nutritional value and the feature of not to muddy soup and the smooth and delicate taste compared to the fried vermicelli.However,the fresh vermicelli has some barriers on fully flowing in the market because of its high water activity and short shelf life.In this article,we study the composite preservatives using the fresh potato vermicelli to make production safe and convenient.We also study the influence of different temperature on the shelf life of fresh vermicelli,which making qualitative identification of microorganisms,and we design the fresh vermicelli factory with an annual output of 2000 tons,developed in line with corporate standards on actual plant operation.The main results are as following:(1)Studying the relationship between the index of microorganisms,color,the rate of rupure and the fresh vermicelli storage time at 30 ℃,20 ℃ and 10 ℃ which the fresh vermicelli’s water content is 50%.Obtained respectively a comprehensive warranty of the fresh vermicelli were 10.6 d,14.3 d and 25.5 d at 30 ℃,20 ℃ and 10 ℃.(2)Making the fresh vermicelli a microbiological qualitative identification to obtain a final identification results of more Gram-negative bacterial(accounting for more than 75%),We found too few cocci and bacillus in those gram-positive bacteria.We found the Aeromonassalmonicida in more notable colonies which isolated and purified.We also found the most common mold in the total mold produced by fresh vermicelli is Aspergillus(accounting for more than 80%),followed by Rhizopus and Penicillium with the small proportion(less than 10%).(3)Studying the composite preservatives that can be applied to fresh vermicelli.According to the color,the sensory evaluation,the total number of colonies,coliforms,yeast,the total number of molds and the rate of rupure of the products,the conditions of composite preservatives were sodium dehydroacetate 0.09%,acetic acid 0.2%which the fresh vermicelli storage time is 45d.On this basis,we study the multiple composite preservatives.Ultrasound-assisted procedure was used to multiple composite composite preservatives.The actual optimum process condition were sodium dehydroacetate 0.09%,acetic acid 0.2%and citric acid 1.5%,The formula effect in the actual factory mass production has been verified,the production of fresh vermicelli at 30 ℃ can be preserved for 6 months.(4)Optimizing the process of the fresh vermicelli.In actual production,the process parameters of laboratory were prepared gravy temperature 30℃～40 ℃,dough water content 48%～50%,the degree of vacuum dough 95 kPa,steamer temperature above 90 ℃and Packing room temperature below 10 ℃.(5)The plant design of annual output of 2,000 tons.According to the technological process,we determine the production workshop layout of the fresh vermicelli processing factory with an annual output of 2000 tons;According to the process flow and the annual production capacity,the equipment type and quantity were determined;According to the annual production volume and working days every year,we estimated that 5415 kg of starch material were required for daily production of 8 tons,and 1354 t of starch material were required for the annual output of 2000 tons;According to the technological process,we estimated that water consumption of annual factory was 10250 t;According to the technological process,power of the equipment and working time,we estimated that electricity consumption of the annual factory was 279325 kwh.(6)Developing enterprise standards based on actual production plant.