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What are the difficulties in processing sweet potato vermicelli?
I. Reasons for the dull gray color of vermicelli: Sweet potatoes are pulped, separated, and settled to obtain starch, commonly called crude starch. Crude starch contains impurities, phenolic substances, and many pigments, and is grayish-white. The phenolic substances in it oxidize and brown very easily, so the finished vermicelli is bound to turn black. Solution: refine the starch. Method: add 2 to 3 times the amount of water to the crude starch, stir, add an appropriate amount of sweet potato starch decolorizing agent, and after about 20 minutes, filter through a 120-mesh nylon screen. After the filtrate settles for 4 to 6 hours, remove the upper clear water, then add water and stir