Sweet potato noodle in the production process, the majority of added alum, but the aluminum alum great harm to humans, experimental scientific nature of the production process from starting, through experimental study results do not add alum sweet potato vermicelli processing conditions: dough moisture content of 50%, with 40% of the amount of gravy, add water temperature is 50 ℃. Experimental confirmation of additives, it is determined of mung bean starch with 5%, 0.3% of the phosphate compound and 0.4% of xanthan gum to the sweet potato verm...
