How to extend fresh shelf life of wet starch products?

Starch products have huge market consumption. The production of raw materials rich features, and the production technology and the process is relatively simple, low investment costs, therefore, the country has produced many processing enterprises. But few wet starch products prone to degradation, and other quality problems, leading to such foods shelf life is shorter.
Professional research Food Preservation Technology, Jiangnan University, St. Don Food Preservation Institute of Technology researchers woolsorter that the use of "a new starch products preservative", a reasonable set of the production process, not refrigerated, at room temperature, will be able to prevent fresh wet produce starch products moldy, sour and other deterioration problems, effectively extending the fresh wet starch product shelf life.
 
Starch has good therapeutic value: 1. improve immunity. 2. can quickly provide energy for the body. 3. Chufan soothe the nerves, brain glucose consumption can be added to alleviate a variety of symptoms: fatigue, irritability, dizziness, insomnia, night sweats, distractibility, depression.
 
A lot of starch products, rice, potato starch, sweet potato starch, mung bean starch as raw materials, cleaning, grinding, separation, and pulp, drying, molding and other processing procedures, including noodles, vermicelli, vermicelli and so on. Eat fresh wet starch products mainly vermicelli, noodles, vermicelli.
 
Fresh wet vermicelli is an important category of fresh wet starch products, rice, sweet potato starch, mung bean starch, potato starch, bean starch and other raw materials made with taste soft, tender, chewy characteristics. Fresh wet vermicelli brief process: raw materials selection and pulp → → → feeding cooked (steamed) → cooling → → Cutting → vermicelli from forming → packaging.