How to process sweet potato vermicelli
1. Raw Material Proportioning: To make the product, fresh sweet potatoes with white flesh are used, and a quantity of 320 to 360 kg is required. In addition, 10 to 20 kg of broad beans or green beans should be added. If using sweet potato, it must be dry and have a white color. After peeling, it should be soaked in clear water. The mung beans or green beans should be clean, free from impurities, and of good quality. The ratio of sweet potato to bean should be between 80% to 90% for sweet potato and 10% to 20% for broad bean or mung bean.
2. Starch Preparation: The sweet potato and broad beans are ground together with green beans. After dilution with clean water, the mixture is filtered three times. The combined filtrates are left to settle in a water tank. The sedimentation time varies depending on the season: about 3 hours in summer, 8 hours in spring and autumn, and up to 24 hours in winter. Once settled, the soaking water is drained, and any impurities at the bottom of the slurry are removed. Then, clean water is added, the starch slurry is stirred evenly, and allowed to settle again. This process is repeated 2 to 3 times. Finally, the pure white starch is collected and dried for use.
3. Dusting with Ash Powder: A small amount of ash powder, around 3% to 4%, is mixed with the dry starch. It is then made into a thin slurry with 95% water content. This slurry is reconstituted into a paste using boiling water and blended with the remaining 96% to 97% of the dried starch. Additionally, 1% alum and an appropriate amount of clean water are added. The mixture is kneaded by hand until a smooth starch dough is formed, which should have a moisture content of approximately 46%.
4. Cooking Process: The cooked starch dough is scooped one by one and carefully poured into a pot of boiling water. As it cooks, the dough becomes transparent and floats to the surface. It is quickly stirred with bamboo sticks to prevent clumping, then transferred to cold water for rinsing. After thorough washing, the product is dried completely.
5. Packaging and Quality Control: When packaging the finished product, the weight loss during the process should not exceed 6%. The packaging grade is determined based on the requirements of the purchasing unit, ensuring that the final product meets quality standards before being sold.
Introduction and application of plant Extract
Psyllium Husk Extract are chemical substances with biological activity extracted from plants, including nutrients, active ingredients, pigments, fragrances, acids and bases in plants.
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In the field of health care products: plant extracts can be used to prepare health care products, such as the use of grape seed extract to prepare antioxidant health care products, the use of yeast extract to prepare immunity-enhancing health care products, etc. The natural properties and biological activities of plant extracts make them have a wide application prospect in health care products.
In conclusion, plant extracts have a wide range of application prospects to meet people's pursuit of natural, healthy and green lifestyles.
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