Study on Processing Technology and Quality of Purple Sweet Potato Vermicelli
In order to meet the demand of consumers for nutrition and healthy food,a kind of nutritional vermicelli with purple potato flavor and without additives had been developed.Purple sweet potato powder and sweet potato starch were used as raw materials.Using sensory score as evaluation index,the effects of purple sweet potato powder addition amount,gelatinization time,cooking time and drying temperature on the quality of purple sweet potato vermicelli were investigated.This study optimized the processing technology of purple sweet potato starch vermicelli through single factor experiments and response surface methodology.The results showed that the optimal processing conditions were as follows:Purple sweet potato powder addition amount 12%,gelatinization time 60 s,cooking time 120 s and drying temperature 65℃.The vermicelli made by this process had full toughness,not easy to break,good cooking resistance,and the unique flavor of purple potato.Purple sweet potato starch vermicelli had a moisture content of 14.15 g/100 g,ash content of 0.70 g/100 g,starch content of 79.2 g/100 g,the polysaccharide content was 2.3 mg/100 g,the flavonol content was 17 mg/100 g,the anthocyanin content was 7.0 mg/100 g,broken bar rate was 10%,swelling degree was 287%,cooking loss was 9.33%,the light transmittance was 83.6.