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Research progress on the application of fresh and wet vermicelli processing technology, food additives and preservatives in China
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Sheng-Hai HU1, 2, Mei LI1, 2, *, Jia-Chun TIAN1, 2, Xia GE1, 2, Feng ZHANG1, 2
Journal of Food Safety & Quality | 2025, 16(14) : 245 - 250
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Journal of Food Safety & Quality | 2025, 16(14): 245-250
• Food Processing and Technology •
Research progress on the application of fresh and wet vermicelli processing technology, food additives and preservatives in China
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Sheng-Hai HU1, 2, Mei LI1, 2, *, Jia-Chun TIAN1, 2, Xia GE1, 2, Feng ZHANG1, 2
Affiliations
  • 1 Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
  • 2 Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Lanzhou 730070, China
Published: 2025-07-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250327002
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Fresh wet vermicelli, as an emerging product in the development of the food processing industry in recent years, is becoming more and more popular among consumers because of its greater ease of consumption and freshness. This paper summarized the current status of the production and processing of fresh and wet vermicelli, the research and application of food additives (alum substitutes) and anticorrosive and preservative agents in China. The processing technology covered the core steps of raw material selection (mainly sweet potato and potato starch), thickening, mixing, molding, aging, cutting, packaging and sterilizing. Food additives used polysaccharides, phosphates, proteins, etc. as improved quality. Peservative research focused on the application of chemical (potassium sorbate, citric acid, etc.) and biological preservatives (streptococcus lactis, natamycin, etc.) as well as compounding technology. And in response to the lack of preservative limit standards, high energy consumption of traditional processes and insufficient green preservation technology in the current production of fresh and wet vermicelli, propose the future needed to focus on natural preservatives to increase efficiency, intelligent packaging and cleaner production of the proposal for the development of China’s fresh and wet vermicelli to put forward higher requirements to enhance market competitiveness, to meet consumer demand for high-quality food.

fresh and wet vermicelli  /  processing technology  /  food additives  /  preservatives
Sheng-Hai HU, Mei LI, Jia-Chun TIAN, Xia GE, Feng ZHANG. Research progress on the application of fresh and wet vermicelli processing technology, food additives and preservatives in China[J]. Journal of Food Safety & Quality, 2025 , 16 (14) : 245 -250 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250327002
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Year 2025 volume 16 Issue 14
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250327002
  • Receive Date：2025-03-27
  • Online Date：2026-01-07
  • Published：2025-07-25
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  • Received：2025-03-27
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Affiliations
    1 Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
    2 Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Lanzhou 730070, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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