Preparation method for fresh and wet vermicelli with long shelf life and preparation method thereof

The invention discloses a preparation method for fresh and wet vermicelli with long shelf life, which uses pullulanase to treat sweet potato starch so as to enhance the bonding force of internal bondsof starch particles and increase the gelatinization property and gel property. The method includes the following steps: using the starch as thickening sauce to improve the formability and cooking resistance of the vermicelli; and adding lotus root starch and cassava starch into the preparation process of the vermicelli to improve the flavor of the traditional sweet potato vermicelli, so as to ensure that the sweet potato vermicelli has good taste and toughness, and has nutritional substances such as dietary fiber, various vitamins, trace elements and the like to meet nutritional requirements.The invention further abandons the use of aluminum-containing additives, adds xanthan gum and the like into the composite starch, and starts from four aspects of cooling, aging, freezing and freezingstorage, so as to enable t