The role of food-grade sodium alginate in vermicelli

　　Addition method High-calcium nutritional vermicelli is characterized in that starch is used as the main material, and food-grade sodium alginate and anhydrous calcium chloride are used as additives instead of alum to ensure the processability and toughness of vermicelli; The formula in parts by weight is: 100 parts of starch, 100-120 parts of water, 1- 3 parts of sodium alginate (viscosity 400-500) and 0.1-1 part of anhydrous calcium chloride.

　　The vermicelli containing seaweed is a kind of vermicelli containing seaweed (sodium alginate), which is characterized by mixing sodium alginate and starch in a certain proportion, steaming, drying, and finally cutting into required vermicelli and vermicelli products. This product is rich in trace elements necessary for human body, especially contains more iodine and calcium. It is effective in preventing and treating diseases such as thyroid and iodine deficiency. It is a health food with delicious taste, convenient eating and storage, and high nutritional value for all ages.
　

　　Solutions to the difficulties in processing sweet potato vermicelli "broken strips", "foaming", "white chaff core" and "drawing" often appear in the processing of sweet potato vermicelli. The reasons are as follows:

　　I. Broken bars: The specific reasons are as follows

　　1. The quality of starch is poor, even moldy, and the original starch loses its proper paste, especially when it is beaten with inferior starch, it is easier to break strips.

　　2. The dough is left behind for too long, which reduces the dough temperature and causes the dough to thicken gradually, which affects the ductility of the dough.

　　Solution:

　　1. Never use inferior starch to thicken.

　　2. If the dough has a high moisture content and a low moisture content, a part of the dough with a low moisture content can be mixed in the pot. If the dough has a high moisture content, add some dry starch appropriately, and then continue to leak powder after the test is normal. Wise consumers should never indulge themselves to eat these foods and drinks with low nutri tional value just because some foods are labeled as "sugar-free". Some sugar-free foods, such as sugar-free milk, are derived from animal foods, and the sugar content is low, which generally does not cause the rise of blood sugar, and can be ingested according to a certain amount. Healthy people who pursue low-sugar fashion don't need to blindly choose sugar-free foods. Just be careful not to eat too many sweets in their daily lives.

　　3. In the continuous powder leakage, in addition to keeping the dough warm, some dough with high water content can be taken from the mixed dough in another jar and re-kneaded.

　　4. In order to prevent slipping, you can take 8-10% of the dough, apply a small amount of warm water on it, and place it in a heat preservation place. When slipping occurs, mix it in immediately.

　　5. If the cooking is not heavy, you can take a small amount of dough (about 1.5 kg) from the pot, dip it in the boiling pot with leaking powder, and put it back into the cooking pot. Do this for several times, then mix it evenly again, and then leak it after the test is normal. This is called increasing cooking.

　　6. Some salt can be properly added when the dough is thickened, and it can be melted with hot water together with 0.3%-0.5% sodium alginate. The salt content is 0.5%-1.0%, and the coarse powder takes a low value, and the fine powder takes a high value, which can increase the extensibility of the dough.

　　7. Add 0.3%-0.5% of sodium alginate as toughening agent. 2. Foaming: The main reason is that the water temperature is low when the powder leaks, and the vermicelli can't be cooked in time, which leads to semi-paste foaming, especially the starch with poor quality is more prone to foaming.

　　Solution: Choose the right starch and raise the water temperature appropriately to make the starch out of the pot quickly. If it foams, it can temporarily stop leaking powder, remove the foaming and impurities with a strainer, and add a small amount of defoaming agent to make the foam disappear quickly.

　　Three, white hair chaff: that is, some white hair chaff appears in freezing and drying and is fragile in transportation and storage. The main reasons are the poor quality of starch, low density and poor toughness of dough containing impurities without evacuation, improper freezing or excessive freezing, or excessive addition of malt powder in the powder fishing pool, which affects the aging degree.

　　Solution:

　　1. Purify the poor quality starch.

　　2. Seal the freezer, freezing is urgent.

　　3. There should not be too much malt powder in the old powder pool.

　　4. Sodium alginate can be added according to the starch condition when thickening, and the dosage is 0.3%-0.5%. 4. Drawing: The reason is that the dough has less thickening, more water content, the water temperature in the cooling and old powder pool is high, and the amount of malt powder is less, which leads to the inability to remove the thin starch paste around the cooked formed vermicelli, and these thin pastes are "combined" with each other.

　　Solution: master the ratio of glutinous rice flour to water and material, and add malt powder with three ten thousandths of water in the old powder pool.