Research On The Development And Preservation Of Alum Free Fresh Vermicelli With Spirulina

Vermicelli is a traditional food made from starch such as potatoes and legumes,which is gelatinized at high temperature,then dried and matured into a filamentous or strip-shaped shape.According to the difference in moisture content of noodles,they are divided into dry powder and fresh wet powder.Compared to dry noodles,fresh vermicelli have advantages such as small packaging volume,convenient carrying,and short cooking time,which are more in line with consumer needs.At present,most vermicelli making still uses alum as a food additive to improve the toughness of the noodle and reduce the phenomenon of broken noodle soup.However,alum contains aluminum,which can lead to osteoporosis and affect the transmission of the nervous system if consumed for a long time.In addition,the main component of vermicelli is starch polysaccharide,which can not meet people’s demand for nutrients.Therefore,this study uses Potato starch and spirulina as the main raw materials,Carrageenan and artemisia gum as alum substitutes to produce alum free vermicelli,and on this basis,its fresh-keeping technology is studied.The main research findings are as follows(1)Through single factor and response surface optimization experiments,it was found that when the addition amount of Carrageenan was 0.3%,the addition amount of artemisia sphaerocephala gum was 0.4%,the ratio of material to liquid was 1:72,and the addition amount of spirulina was 2%,the quality of fresh wet noodles was the closest to the quality of 0.3% alum,which could be used as a substitute for alum for making noodles.The optimal process for producing alum free fresh and wet spirulina vermicelli is to cook for 1.5 minutes and refrigerate for 12 hours.At this time,the texture and microstructure of fresh and wet potato vermicelli are good,and the breakage rate is low.(2)On the basis of the optimal process,the effects of sterilization methods such as ozone water treatment,microwave treatment,and ozone water microwave combination treatment on the storage quality of potato fresh vermicelli were studied,using untreated fresh wet noodles as a control.The results showed that the quality of fresh potato vermicelli treated with ozone water and microwave combined treatment was superior to other groups,and the shelf life of vermicelli could be extended to 12 days.