What color is good for fans?

What are the colors and characteristics of sweet potato vermicelli?

Real pure sweet potato vermicelli has the following characteristics:

1. From the appearance, the colors of a batch of pure sweet potato vermicelli are not necessarily the same, some are slightly black, some are slightly brown, and some are slightly yellow and white, which is related to the phenols, protein, amino acids, sugars, vitamins A, B, C, E, and potato residue contained in sweet potato vermicelli. It is also related to the maturity of fans. The more cooked the vermicelli, the darker and whiter it becomes. Related to sweet potato varieties; It is related to the length of processing time and technological process. Fake sweet potato vermicelli made of other starches (generally corn starch and cassava starch) must be added with various pigments in the same color, otherwise it will be white, because starch does not contain phenols, protein, amino acids, sugars, vitamins A, B, C, E and potato residue.

2. After drying, the pure sweet potato vermicelli is brittle, the moisture content is lower than 12%, the sweet potato vermicelli is easy to break, and the fake sweet potato vermicelli has good toughness and less broken vermicelli.

3. Pure sweet potato vermicelli is resistant to cooking and not easy to break. Generally, it needs to be soaked in boiling water (8 minutes). It's smooth and elastic after soaking. Fake sweet potato vermicelli can be soaked in cold water, which is hard and inelastic.

4. Because the gelatinization temperature of sweet potato starch is 76 degrees, it has high thermal viscosity, difficult processing and high processing cost, and the price of pure sweet potato vermicelli is high; However, the gelatinization temperature of other starch powders is below 70 degrees, which has low thermal viscosity, low processing difficulty, easy sorting, low processing cost and low cost of other starches, so the price of fake sweet potato vermicelli is low.

5. Sweet potato starch has the strongest water absorption and the biggest water absorption and swelling. Therefore, the cooked pure sweet potato vermicelli can easily absorb excess water in the bowl after being left for a period of time; However, other starches have weak water absorption and small water absorption and expansion.

How to identify good or bad fans?

The elasticity is just right. It's a good vermicelli. If the stew is not rotten, or the aluminum exceeds the standard, that is, if alum is added too much, the model will go bad if you eat too much. You can soak it in water first. If it looks like a rubber band, be sure to put glue. Worst of all, you put a plasticizer, such as some years of rice noodles-plastic noodles. If the outside is loose, buy less and do some experiments. Too white, too dark and too transparent is not good. It better be a little yellow. 2. Smell it when it burns. Sound is glue, sound is too much water. If there is no smell, it is good to have special noise. After the bubble is opened, observe whether the stretching is moderate or not. Otherwise, go to the supermarket to buy some protection from regular manufacturers, so that aluminum pot in those days will not suffer now.

What is a good fan?

Vermicelli and vermicelli are filamentous or strip-shaped dry starch products made from beans, potatoes and miscellaneous grains, and their raw materials determine the quality of vermicelli. The colors of vermicelli produced by different raw materials are different.

The color of mung bean vermicelli is white and smooth, and it is translucent under direct sunlight.

Although broad bean vermicelli is also white and smooth, it is not as delicate and tough as mung bean vermicelli;

The cereal vermicelli made of corn and sorghum is light yellow;

In potato vermicelli, the color of potato powder is white and transparent; The quality of sweet potato powder is white and transparent, but a little black. Generally, sweet potatoes are light yellow or brown, and have the unique taste of sweet potato powder. Cassava starch is generally not used for vermicelli processing. In some places, in order to reduce the cost, cassava starch and corn starch are mixed and made as sweet potato powder, which tastes good, but this kind of vermicelli is not resistant to cooking.

Normal vermicelli and vermicelli are slightly yellow in color, close to the primary color of starch.

It is best not to buy vermicelli with particularly bright colors, especially bright white or black hair.

(2) Organizational status?

Sensory identification of the texture state of vermicelli is through direct observation, and then bending by hand to perceive its toughness and elasticity. ?

Good vermicelli-uniform in thickness (uniform in vermicelli thickness), without drawing or breaking, flexible and elastic to the touch, and without impurities. There are irregular bubbles in pure potato vermicelli. ?

Poor vermicelli-uneven thickness, broken wire drawing, poor flexibility and elasticity, and a small amount of general impurities. ?

Inferior vermicelli-there are a lot of broken strips, mildew spots, a lot of impurities or malignant impurities.

(3) Smell and taste?

In sensory identification of the smell and taste of vermicelli, you can smell the sample directly, then soak the vermicelli in hot water for a while, and then smell its smell; Chew the soft vermicelli in your mouth and taste it carefully. ?

Good vermicelli-the smell and taste are normal, without any peculiar smell. ?

Poor fans-bland or slightly smelly. ?

Inferior vermicelli-has musty, sour, bitter and other peculiar smells, and the taste is sandy.

(4) Fire combustion method

Light vermicelli with fire, watch the flames, smell the smell and identify the residue after burning. Generally, vermicelli with flour or other low-value fillers is easy to produce protein burning smell and smoke after burning. Vermicelli with talcum powder or without refined starch is not easy to paste, and the residue is easy to agglomerate. Flames with rubber vermicelli are prone to crackle and smoke, and vermicelli with too much water is prone to hiss.

(5) Light detection method

Examine the vermicelli with light to observe the internal structure of vermicelli. Generally, vermicelli with different color points is impure and uneven in structure. White vermicelli is usually made with flour. High-quality sweet potato flour has dense and fine bubbles, and the incision of vermicelli is neat and clean without residue. Breaking the vermicelli hard can make a crisp sound and the section is bright and clear. Generally, corn flour or flour is added to inferior vermicelli. Their cell molecules are small, their water-holding capacity is low, their tissues are dense or even hard, the surface of vermicelli is not smooth, the sound of broken vermicelli is dull and the section is black.

(6) Taste method:

The cooked vermicelli generally tastes crisp, and the vermicelli is crisp when eaten in the mouth. No matter how long it is cooked or even broken into pieces, most of them are crisp and have no soft and firm feeling. The taste of high-quality vermicelli is as soft and tough as that of homemade vermicelli.

(7) Price method:

The high-quality sweet potato starch in the market is generally in 2.4 yuan/kg, while some vermicelli retailers only buy 2 yuan/kg, and discerning people will find the problems. Generally, the vermicelli in small workshops has low power consumption because of tax evasion, squeezing workers' wages, simple equipment and workshops, and no inspection and control, and the operating cost is obviously lower. On the other hand, in order to reduce the price, flour and 200-400 mesh black-hearted talcum powder are added to the raw materials. Flour is certainly cheaper than sweet potato starch. On the other hand, reducing the quality to improve the product output and shoddy to reduce the price will make the vermicelli cheaper, but it will also affect human health.

How to judge the quality of fans

[Edit this paragraph] Common knowledge of fan recognition: (1) color

Vermicelli and vermicelli are filamentous or strip-shaped dry starch products made from beans, potatoes and miscellaneous grains, and their raw materials determine the quality of vermicelli. The colors of vermicelli produced by different raw materials are different.

The color of mung bean vermicelli is white and smooth, and it is translucent under direct sunlight.

Although broad bean vermicelli is also white and smooth, it is not as delicate and tough as mung bean vermicelli;

The cereal vermicelli made of corn and sorghum is light yellow;

In potato vermicelli, the color of potato powder is white and transparent; The quality of sweet potato powder is white and transparent, but a little black. Generally, sweet potatoes are light yellow or brown, and have the unique taste of sweet potato powder. Cassava starch is generally not used for vermicelli processing. In some places, in order to reduce the cost, cassava starch and corn starch are mixed and made as sweet potato powder, which tastes good, but this kind of vermicelli is not resistant to cooking.

Normal vermicelli and vermicelli are slightly yellow in color, close to the primary color of starch.

It is best not to buy vermicelli with particularly bright colors, especially bright white or black hair.

(2) Organizational status?

Sensory identification of the texture state of vermicelli is through direct observation, and then bending by hand to perceive its toughness and elasticity. ?

Good vermicelli-uniform in thickness (uniform in vermicelli thickness), without drawing or breaking, flexible and elastic to the touch, and without impurities. There are irregular bubbles in pure potato vermicelli. ?

Poor vermicelli-uneven thickness, broken wire drawing, poor flexibility and elasticity, and a small amount of general impurities. ?

Inferior vermicelli-there are a lot of broken strips, mildew spots, a lot of impurities or malignant impurities.

(3) Smell and taste?

In sensory identification of the smell and taste of vermicelli, you can smell the sample directly, then soak the vermicelli in hot water for a while, and then smell its smell; Chew the soft vermicelli in your mouth and taste it carefully. ?

Good vermicelli-the smell and taste are normal, without any peculiar smell. ?

Poor fans-bland or slightly smelly. ?

Inferior vermicelli-has musty, sour, bitter and other peculiar smells, and the taste is sandy.

(4) Fire combustion method

Light vermicelli with fire, watch the flames, smell the smell and identify the residue after burning. Generally, vermicelli with flour or other low-value fillers is easy to produce protein burning smell and smoke after burning. Vermicelli with talcum powder or without refined starch is not easy to paste, and the residue is easy to agglomerate. Flames with rubber vermicelli are prone to crackle and smoke, and vermicelli with too much water is prone to hiss.

(5) Light detection method

Examine the vermicelli with light to observe the internal structure of vermicelli. Generally, vermicelli with different color points is impure and uneven in structure. White vermicelli is usually made with flour. High-quality sweet potato flour has dense and fine bubbles, and the incision of vermicelli is neat and clean without residue. Breaking the vermicelli hard can make a crisp sound and the section is bright and clear. Generally, corn flour or flour is added to inferior vermicelli. Their cell molecules are small, their water-holding capacity is low, their tissues are dense or even hard, the surface of vermicelli is not smooth, the sound of broken vermicelli is dull and the section is black.

(6) Taste method:

The cooked vermicelli generally tastes crisp, and the vermicelli is crisp when eaten in the mouth. No matter how long it is cooked or even broken into pieces, most of them are crisp and have no soft and firm feeling. The taste of high-quality vermicelli is as soft and tough as that of homemade vermicelli.

(7) Price method:

The high-quality sweet potato starch in the market is generally in 2.4 yuan/kg, while some vermicelli retailers only buy 2 yuan/kg, and discerning people will find the problems. Generally, the vermicelli in small workshops has low power consumption because of tax evasion, squeezing workers' wages, simple equipment and workshops, and no inspection and control, and the operating cost is obviously lower. On the other hand, in order to reduce the price, flour and 200-400 mesh black-hearted talcum powder are added to the raw materials. Flour is certainly cheaper than sweet potato starch. On the other hand, reducing the quality to improve the product output and shoddy to reduce the price will make the vermicelli cheaper, but it will also affect human health.

Common sense of fans:

The whiter the fans, the better?

Normal vermicelli and vermicelli are slightly yellow in color, close to the primary color of starch.

It is best not to buy vermicelli with particularly bright colors, especially bright white or black hair.

The darker the vermicelli is cooked, the better the quality?

Generally, the surface color of vermicelli is not correct, even too enchanting and unnatural, and it becomes darker and darker when cooked. Theoretically, such fans are ... >>

What kind of vermicelli is good?

White is light yellow after sulfur fumigation, and vermicelli itself is this color. If the yellow color is heavy, it is estimated that a little bit of bone powder has been added. Black ones have more impurities when they are scoured. Lou pig sees for himself. Want grapes?

What color is the vermicelli after burning?

If burned in an open flame, it will be black.

If it is cooked, it should be light yellow and transparent.

What kind of vermicelli is delicious? How to choose vermicelli?

How to identify the quality of fans;

1, look at the color:

The vermicelli leaked from pure sweet potatoes is very dark in color. At first glance, it's dark, dark and even in thickness, but occasionally there are small white pimples. The fake sweet potato vermicelli is light and transparent.

2. Manual folding:

Pure sweet potato vermicelli is made of pure sweet potato starch, which is very brittle after drying, and can be broken with a gentle break by hand, and it is not easy to regain moisture after drying; The so-called pure sweet potato powder sold in the market will not break in the sun 10 day, because they put an edible gum in it.

3. Smell:

Soak the vermicelli in hot water for a while and then smell it. The smell and taste of pure sweet potato vermicelli are normal, without any peculiar smell, and the water does not change color. Fake or poor quality vermicelli often has musty, sour and other odors, and it is easy to change color when it meets water.

4. Use fire:

Pure sweet potato vermicelli bubbles into white ash after burning, while mixed vermicelli does not bubble into black ash after burning.

5. Boil in water:

Pure sweet potato vermicelli is crystal clear after cooking, full of vigor, not easy to boil, smooth in taste and poor in quality.

Precautions:

Many fake sweet potato vermicelli are added with practical glue, which is not only nutritious, but also harmful. Buy fans must choose authentic pure sweet potato fans.

What kind of vermicelli is good? How to buy sweet potato fans

At present, some sweet potato vermicelli on the market are added with alum, gelatin and other substances, which look beautiful in appearance, but do great harm to the body, so we should polish our eyes and truly distinguish high-quality sweet potato vermicelli.

The color of sweet potato powder is natural dark yellow-green, which is darker and not particularly smooth. If it is too white or too yellow and too smooth, it is bleached or dyed. High quality sweet potato vermicelli has low moisture content and is easy to break, while sweet potato vermicelli with additives has good toughness and is not easy to break. High quality sweet potato vermicelli has no peculiar smell. Don't buy it if it tastes sour and moldy. In addition, when cooking sweet potato powder, high-quality sweet potato powder is relatively resistant to cooking, not easy to break and elastic. The inferior sweet potato powder is still hard and inelastic after being cooked for a long time.

What color are the real potato vermicelli?

White, transparent

What's the difference between handmade sweet potato vermicelli and ordinary vermicelli?

What are the characteristics of handmade sweet potato vermicelli, what are the characteristics of general mechanical vermicelli, and what is the difference between them? Hand-processed pure sweet potato vermicelli tastes very good, tastes refreshing and sticky, and will not rot after being cooked for a long time, but it will not feel raw and it is really not greasy to eat. Eating more is good for your health. However, there are a few defective products in the production process, so the cost is higher and the sales price will be higher than that of vermicelli on the market. The pure sweet potato vermicelli processed by machinery is almost inferior in taste, relatively hard, not too sticky and not completely cooked. There will be no defective products in the production process, with low cost and low price. However, the real machine has adulterated ingredients, and the style made is particularly beautiful, and it is unparalleled in all aspects. Now this kind of similar products are basically on the market. It is difficult to find real pure sweet potato vermicelli from farmers' markets to large supermarkets, let alone hand-processed pure sweet potato vermicelli.