CN113951499A - Processing method of colorful vermicelli for improving appetite of customers - Google Patents
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- CN113951499A CN113951499A CN202111037178.XA CN202111037178A CN113951499A CN 113951499 A CN113951499 A CN 113951499A CN 202111037178 A CN202111037178 A CN 202111037178A CN 113951499 A CN113951499 A CN 113951499A
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a processing method of colorful vermicelli for improving appetite of customers, which comprises the following components in percentage by mass: the morchella esculenta powder is 1-1.5%, the fresh needle mushroom powder is 3-4%, the white fungus powder is 0.05-0.15%, the dictyophora phalloidea powder is 0.03-0.07%, the xanthan gum is 0.5-1%, the iodized salt is 2-3%, the colorant is 6-15%, the vermicelli raw material is 55-65%, and the balance is water, the invention introduces the edible fungi into the vermicelli, increases the nutritive value and the health care effect of the vermicelli, and the vermicelli is added with seven colorants with different colors, and the colorants are mainly prepared by beetroot, carrot, pumpkin, spinach, cucumber and purple cabbage, are rich in a large amount of protein, folic acid, ascorbic acid, vitamin A, tocopherol and other vitamins, and are also rich in copper, iron, selenium, calcium, manganese, zinc and other mineral substances, can change the color of the vermicelli from the appearance, enable eaters to have more appetite, and can further improve the nutritive value of the vermicelli, is very worthy of popularization.
Description
Technical Field
The invention relates to the technical field of vermicelli preparation, in particular to a colorful vermicelli processing method for improving the appetite of customers.
Background
The vermicelli is a dried starch product in the shape of silk or strip made from rice, beans, potatoes and coarse cereals. Vermicelli processing has a history of thousands of years in China, is produced in all places, is gray, yellow or yellow brown and is a dry product. The former statement that the vermicelli cannot be made without alum is provided, and the tradition is broken through continuous research and development of experts in recent years. The vacuum vermicelli can be produced without using or using a small amount of alum-free food additive rib force source through vacuum treatment; self-cooked vermicelli and steamed vermicelli also have alum substitute, a strength source, and reach the national standard of real alum-free vermicelli. Safe and legal alum-free vermicelli is the development direction of vermicelli industry.
At present, the vermicelli on the market is mainly dark yellow, the raw materials mainly comprise rice, beans and potatoes, and along with the improvement of the living standard of people, the vermicelli prepared by the traditional method can not meet the eating requirements of people, so that the market urgently needs the colorful vermicelli for improving the appetite of customers.
SUMMARY OF THE PATENT FOR INVENTION
The invention aims to provide a method for processing colorful vermicelli for improving appetite of customers, and in order to achieve the aim, the invention provides the following technical scheme: the colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of bamboo fungus powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water.
Preferably, the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw material and the balance of water.
The preparation method of the colorful vermicelli for improving the appetite of customers comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting vermicelli raw materials, xanthan gum, iodized salt, mixed slurry and water into a dough mixer for kneading dough;
(4) curing: taking the kneaded dough out of the dough mixer, and standing for a period of time;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, and trimming the cut dough sheet;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, and then placing the aired vermicelli in drying equipment for drying;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
Preferably, the raw materials of the vermicelli consist of flour and dried potato powder, and the ratio of the flour to the dried potato powder is 0.05: 1.
preferably, the coloring agent mainly comprises seven colors of red, orange, yellow, green, blue and purple, the red coloring agent mainly comprises beetroot juice, the orange coloring agent mainly comprises carrot juice, the yellow coloring agent mainly comprises pumpkin juice, the green coloring agent mainly comprises spinach juice, the cyan coloring agent mainly comprises cucumber juice, the blue coloring agent mainly comprises a mixed juice of purple cabbage and baking soda, the purple coloring agent mainly comprises purple cabbage juice, and the coloring agent is any one of seven colors of red, orange, yellow, green, blue and purple.
Preferably, the kneading time in the step (3) is 5 to 8 minutes.
Preferably, the standing time in the step (4) is 10 minutes, and the ambient temperature in the standing state is 25 ℃.
Preferably, in the step (5), the rolling local gap of the pressure rolling in the tabletting process is 2mm-3mm, the tabletting process needs to be performed by adopting the tabletting-combining-tabletting process, and the process needs to be repeated for 5 times, the rolling local gap of the pressure rolling in the slicing process is 1.75mm, and the diameter of the finished vermicelli is 1.75 mm.
Preferably, the airing time in the step (6) is 10 minutes, the airing temperature is 40 ℃, the temperature of the dryer in the drying process is 60 ℃, and the drying time is 15 minutes.
Compared with the prior art, the invention has the following beneficial effects:
the invention introduces edible fungi into the vermicelli, which not only increases the nutritive value and health care efficacy of the vermicelli, but also is more smooth and delicious than the common vermicelli in edible quality, rich in elasticity and non-sticky property, and seven kinds of color agents with different colors are added into the vermicelli, and the color agents are mainly prepared from beet root, carrot, pumpkin, spinach, cucumber and purple cabbage, are rich in a large amount of vitamins such as protein, folic acid, ascorbic acid, vitamin A, tocopherol and the like, and are also rich in minerals such as copper, iron, selenium, calcium, manganese, zinc and the like, so that the color of the vermicelli can be changed from the appearance, the eater has more appetite, the nutritive value of the vermicelli can be further improved, and the vermicelli is very worthy of popularization.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments in the present invention patent, and it is obvious that the described embodiments are only a part of the embodiments of the present invention patent, and not all of the embodiments. All other embodiments obtained by a person skilled in the art based on the embodiments in the patent of the invention without any inventive work belong to the protection scope of the patent of the invention.
The colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of dictyophora phalloidea powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water; the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw material and the balance of water.
The preparation method of the colorful vermicelli for improving the appetite of customers comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting vermicelli raw materials, xanthan gum, iodized salt, mixed slurry and water into a dough mixer for kneading dough;
(4) curing: taking the kneaded dough out of the dough mixer, and standing for a period of time;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, and trimming the cut dough sheet;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, and then placing the aired vermicelli in drying equipment for drying;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
The first embodiment is as follows:
the colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of dictyophora phalloidea powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water; the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella esculenta powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora phalloidea powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw materials and the balance of water, wherein the vermicelli raw materials consist of flour and dried potato powder, and the ratio of the flour to the dried potato powder is 0.05: the color agent mainly comprises seven colors of red, orange, yellow, green, blue and purple, the main component of the red color agent is beetroot raw juice, the main component of the orange color agent is carrot juice, the main component of the yellow color agent is pumpkin juice, the main component of the green color agent is spinach juice, the main component of the cyan color agent is cucumber juice, the main component of the blue color agent is purple cabbage and baking soda mixed juice, the main component of the purple color agent is purple cabbage juice, and the color agent is any one of seven colors of red, orange, yellow, green, blue and purple.
The preparation method of the colorful vermicelli for improving the appetite of customers comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting vermicelli raw materials, xanthan gum, iodized salt, mixed slurry and water into a dough mixer for kneading dough;
(4) curing: taking the kneaded dough out of the dough mixer, and standing for a period of time;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, and trimming the cut dough sheet;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, and then placing the aired vermicelli in drying equipment for drying;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
Example two:
the colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of dictyophora phalloidea powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water; the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella esculenta powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora phalloidea powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw materials and the balance of water, wherein the vermicelli raw materials consist of flour and dried potato powder, and the ratio of the flour to the dried potato powder is 0.05: the color agent mainly comprises seven colors of red, orange, yellow, green, blue and purple, the main component of the red color agent is beetroot raw juice, the main component of the orange color agent is carrot juice, the main component of the yellow color agent is pumpkin juice, the main component of the green color agent is spinach juice, the main component of the cyan color agent is cucumber juice, the main component of the blue color agent is purple cabbage and baking soda mixed juice, the main component of the purple color agent is purple cabbage juice, and the color agent is any one of seven colors of red, orange, yellow, green, blue and purple.
The preparation method of the colorful vermicelli for improving the appetite of customers comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting the vermicelli raw material, xanthan gum, iodized salt, mixed slurry and water into a dough kneading machine for kneading dough, wherein the dough kneading time in the step (3) is 5-8 minutes;
(4) curing: taking out the kneaded dough from the dough mixer, and standing for a period of time, wherein the standing time in the step (4) is 10 minutes, and the ambient temperature in the standing state is 25 ℃, and the purpose of standing is to promote the formation of a gluten network and improve the taste of the vermicelli;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, and trimming the cut dough sheet;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, and then placing the aired vermicelli in drying equipment for drying;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
Example three:
the colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of dictyophora phalloidea powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water; the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella esculenta powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora phalloidea powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw materials and the balance of water, wherein the vermicelli raw materials consist of flour and dried potato powder, and the ratio of the flour to the dried potato powder is 0.05: the color agent mainly comprises seven colors of red, orange, yellow, green, blue and purple, the main component of the red color agent is beetroot raw juice, the main component of the orange color agent is carrot juice, the main component of the yellow color agent is pumpkin juice, the main component of the green color agent is spinach juice, the main component of the cyan color agent is cucumber juice, the main component of the blue color agent is purple cabbage and baking soda mixed juice, the main component of the purple color agent is purple cabbage juice, and the color agent is any one of seven colors of red, orange, yellow, green, blue and purple.
The preparation method of the colorful vermicelli for improving the appetite of customers comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting the vermicelli raw material, xanthan gum, iodized salt, mixed slurry and water into a dough kneading machine for kneading dough, wherein the dough kneading time in the step (3) is 5-8 minutes;
(4) curing: taking out the kneaded dough from the dough mixer, and standing for a period of time, wherein the standing time in the step (4) is 10 minutes, and the ambient temperature in the standing state is 25 ℃, and the purpose of standing is to promote the formation of a gluten network and improve the taste of the vermicelli;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, shearing the cut dough sheet, wherein the rolling gap of the press roll in the tabletting process in step (5) is 2-3 mm, tabletting needs to be carried out by adopting a tabletting-sheet combination-tabletting process in the tabletting process, the process needs to be repeated for 5 times, the rolling gap of the press roll in the slicing process is 1.75mm, the diameter of the finished vermicelli is 1.75mm, and the pressed dough sheet can be firmer by repeated pressing in the tabletting process, so that the breakage of the vermicelli in the slicing process is avoided, and the subsequent processing is influenced;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, then placing the aired vermicelli in drying equipment for drying, wherein the airing time in the step (6) is 10 minutes, the airing temperature is 40 ℃, the temperature of a dryer in the drying process is 60 ℃, and the drying time is 15 minutes;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
Although embodiments of the present patent have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the present patent, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. Improve seven various bean noodles of customer's appetite, its characterized in that: the colorful vermicelli for improving the appetite of customers comprises the following components in percentage by mass: 1-1.5% of morchella esculenta powder, 3-4% of fresh needle mushroom powder, 0.05-0.15% of tremella powder, 0.03-0.07% of bamboo fungus powder, 0.5-1% of xanthan gum, 2-3% of iodized salt, 6-15% of colorant, 55-65% of vermicelli raw material and the balance of water.
2. The pastel breading strips for improving the appetite of customers as claimed in claim 1, wherein: the colorful vermicelli for improving the appetite of customers comprises the following components in parts by weight: 1.25 parts of morchella powder, 3.5 parts of fresh needle mushroom powder, 0.1 part of tremella powder, 0.05 part of dictyophora powder, 0.6 part of xanthan gum, 2.5 parts of iodized salt, 10 parts of colorant, 60 parts of vermicelli raw material and the balance of water.
3. The method for preparing a seven-color vermicelli according to any one of claims 1 to 2 for improving the appetite of customers, comprising the steps of: the preparation method comprises the following steps:
(1) preparing raw materials: preparing raw materials in corresponding proportion according to the formula for later use;
(2) preparing slurry: mixing morchella powder, fresh needle mushroom powder, tremella powder, bamboo fungus powder and a color agent to prepare mixed slurry;
(3) kneading: putting vermicelli raw materials, xanthan gum, iodized salt, mixed slurry and water into a dough mixer for kneading dough;
(4) curing: taking the kneaded dough out of the dough mixer, and standing for a period of time;
(5) pressing noodles and cutting into strips: putting the standing dough into a noodle press for tabletting, cutting the dough sheet by using a press roll after tabletting is finished, and trimming the cut dough sheet;
(6) airing and drying: placing the vermicelli after slitting on an airing rack for natural airing, and then placing the aired vermicelli in drying equipment for drying;
(7) measurement, packaging and detection: and packaging the dried vermicelli by using an automatic packaging machine, and then discharging.
4. The method for preparing a seven-color vermicelli according to any one of claims 1 to 2 for improving the appetite of customers, comprising the steps of: the vermicelli raw materials consist of flour and dried potato powder, and the ratio of the flour to the dried potato powder is 0.05: 1.
5. the method for preparing a seven-color vermicelli according to any one of claims 1 to 2 for improving the appetite of customers, comprising the steps of: the color agent mainly comprises seven colors of red, orange, yellow, green, blue and purple, the main component of the red color agent is beetroot raw juice, the main component of the orange color agent is carrot juice, the main component of the yellow color agent is pumpkin juice, the main component of the green color agent is spinach juice, the main component of the cyan color agent is cucumber juice, the main component of the blue color agent is mixed juice of purple cabbage and baking soda, the main component of the purple color agent is purple cabbage juice, and the color agent is any one of seven colors of red, orange, yellow, green, blue and purple.
6. The method for preparing the colorful vermicelli for improving the appetite of customers according to claim 3, wherein the method comprises the following steps: the dough kneading time in the step (3) is 5-8 minutes.
7. The method for preparing the colorful vermicelli for improving the appetite of customers according to claim 3, wherein the method comprises the following steps: and (4) standing for 10 minutes, wherein the ambient temperature in the standing state is 25 ℃.
8. The method for preparing the colorful vermicelli for improving the appetite of customers according to claim 3, wherein the method comprises the following steps: and (3) in the step (5), the rolling local gap in the pressing and rolling process is 2mm-3mm, the pressing and rolling process needs to be adopted for pressing and rolling in the pressing and rolling process, the pressing and rolling process needs to be repeated for 5 times, the rolling local gap in the pressing and rolling process in the slicing process is 1.75mm, and the diameter of the finished vermicelli is 1.75 mm.
9. The method for preparing the colorful vermicelli for improving the appetite of customers according to claim 3, wherein the method comprises the following steps: and (4) airing time in the step (6) is 10 minutes, airing temperature is 40 ℃, dryer temperature in the drying process is 60 ℃, and drying time is 15 minutes.
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