CN114451519A - Camellia nitidissima colorful rice noodles and preparation method thereof - Google Patents
Camellia nitidissima colorful rice noodles and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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
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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
- 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
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
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- 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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Abstract
The invention discloses a golden camellia colorful rice flour and a preparation method thereof, wherein the golden camellia colorful rice flour has five colors of yellow, red, green, black and purple, and is composed of the following raw materials in parts by weight: 50-80 parts of rice, 1-2 parts of golden camellia, 0.6-0.8 part of dragon fruit, 0.6-0.8 part of tea, 5-8 parts of black rice, 0.6-0.8 part of spirulina, 0.6-0.8 part of dendrobium, 1-2 parts of cowpea, 0.8-1 part of mulberry, 0.4-0.8 part of vegetable oil and 0.4-0.6 part of egg liquid. According to the invention, the camellia chrysantha, the dragon fruits, the tea leaves, the black rice, the spirulina, the dendrobe, the cowpea, the mulberry and the egg liquid are organically added into the rice flour, so that various nutritional ingredients are fused into the rice flour, and the rice flour has extremely high nutritional value; the invention does not contain any food additive, is green and healthy and ensures the edible safety; the invention also has certain health care function, can effectively reduce the blood sugar and the blood pressure of a user, and has the effects of clearing away heat and toxic materials, relaxing bowels and promoting urination.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a nutritious food preparation technology, and particularly relates to golden camellia colorful rice flour and a preparation method thereof.
Background
Camellia nitidissima belongs to Theaceae and Camellia, and is a twin sister together with tea, camellia, Camellia nanensis, Camellia oleifera, Camellia sinensis, etc., and is one of the first-class protective plants in China. Golden camellia has golden yellow flowers and dazzling eyes, is glittering and glossy as if a layer of wax is coated, and has a semitransparent feeling. The golden camellia is singly born in the axilla of a leaf, has a cup shape, a pot shape or a bowl shape when flowers bloom, and is delicate, beautiful and elegant. Is known as "panda in plant world" and "queen of tea family". The authority test shows that: the camellia nitidissima belongs to a nontoxic grade, contains more than 400 nutrient substances, and has the health-care effects of reducing high blood pressure, high blood sugar and high blood fat and the like on a human body.
The rice flour is a special snack which is popular with consumers in southern China, the rice flour takes rice as a raw material, and is made into strip-shaped and thread-shaped rice products through the working procedures of soaking, stewing, layering and the like, the rice flour is flexible in texture and rich in elasticity, the rice flour does not stick to soup when being boiled in water, the rice flour is not easy to break when being dry-fried, and various dish codes or soup bases are matched for boiling or dry-frying, so that the rice flour is smooth and tasty. However, the rice flour has single nutrient component, and the rice flour on the current market has more additives, so that the health of a human body can be damaged by frequent eating. Therefore, the application provides the camellia nitidissima colorful rice flour and the preparation method thereof by combining the taste of southern consumers and the nutritional characteristics of camellia nitidissima
Disclosure of Invention
The invention aims to provide a golden camellia colorful rice flour with rich nutrition and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a multi-color golden camellia rice flour with five colors of yellow, red, green, black and purple is composed of the following raw materials in parts by weight: 50-80 parts of rice, 1-2 parts of golden camellia, 0.6-0.8 part of dragon fruit, 0.6-0.8 part of tea, 5-8 parts of black rice, 0.6-0.8 part of spirulina, 0.6-0.8 part of dendrobium, 1-2 parts of cowpea, 0.8-1 part of mulberry, 0.4-0.8 part of vegetable oil and 0.4-0.6 part of egg liquid.
A preparation method of golden camellia colorful rice noodles comprises the following preparation steps:
s1, preparing raw materials, namely cleaning the camellia chrysantha, drying and crushing to obtain camellia chrysantha powder for later use; cleaning red heart dragon fruit pulp, squeezing and filtering to obtain dragon fruit juice for later use; cleaning fresh green tea, spirulina, herba Dendrobii and semen Vignae sinensis, drying, sterilizing at low temperature, and pulverizing at room temperature to obtain mixed green powder; cleaning fresh mulberries, draining, freeze-drying, and crushing to obtain mulberry powder for later use; washing rice and fructus Zizaniae Caduciflorae, soaking for 5-8 hr and 6-9 hr, and draining for 30 min;
s2, grinding, namely dividing the drained rice into 5 parts, adding the golden flower tea powder, the dragon fruit juice, the mixed green powder, the mulberry powder and the black rice respectively, and grinding respectively to obtain yellow mixed rice pulp, red mixed rice pulp, green mixed rice pulp, purple mixed rice pulp and black mixed rice pulp;
s3, stirring, adding egg liquid and vegetable oil into the mixed rice milk of the five colors, and stirring for 8-15min until the mixture is uniformly mixed;
s4, extrusion molding, namely standing the mixed slurry for 2-5h, putting the mixed slurry into an extruder, extruding 5 strip rice noodles with alternate colors, rapidly cooling, cutting to obtain vermicelli with required finished product length, and putting the vermicelli on a vermicelli frame;
s5, aging, pushing the cut rice flour into an aging chamber, and setting the aging temperature and time;
s6, loosening and twisting, washing and loosening the aged vermicelli with various colors, and twisting a plurality of vermicelli with different colors into hemp ropes by a rope twisting machine or manually;
s7, drying, namely placing the hemp rope-shaped rice flour in a baking room, and drying to obtain the camellia nitidissima colorful rice flour with the water content of less than 10%.
As a preferred technical scheme: in the step S4, a plurality of extrusion cavities are arranged in the extruder, each extrusion cavity shares a discharge port, and different extrusion cavities are used for placing mixed rice milk with different colors.
As a preferred technical scheme: in step S1, the preparation process of the golden camellia powder is as follows: cleaning Camellia Chysantha, centrifuging, dewatering, blanching with 100 deg.C steam for 1-2min, feeding into freeze drying cabin, drying at-15 deg.C-30 deg.C for 10-12 hr, and pulverizing when water content is 5%.
As a preferred technical scheme: in step S1, the preparation process of the mulberry powder is: soaking fresh Mori fructus in 2% mixed solution of salt and sodium bicarbonate at a weight ratio of 1.5:1 for 15-30min, cleaning with clear water for 2-3 times, draining, freeze drying, and pulverizing.
As a preferred technical scheme: in the step S2, the weight adding proportion of the rice and the black rice in the black mixed rice milk is 4-5: 1.
as a preferred technical scheme: in step S4, the temperature in the press machine is 40-60 ℃.
As a preferred technical scheme: in step S5, the indoor temperature of the aging room is 30-40 ℃, and the aging time is kept at 18-20 h.
As a preferred technical scheme: in step S6, the curing barn is provided with three temperature areas of a low temperature area, a high temperature area and a cooling area, a flowing drying mode is adopted, and the drying process is as follows: the set temperature of the low-temperature area is 23-26 ℃, the surface water of the rice flour is removed in drying for 3-4h → the set temperature of the high-temperature area is 38-42 ℃, the internal water of the rice flour is removed in drying for 4-6h → the cooling area is at room normal temperature, and the rice flour is naturally cooled for 2-3 h.
Compared with the prior art, the invention has the beneficial effects that: by organically adding the camellia chrysantha, the dragon fruits, the tea leaves, the black rice, the spirulina, the dendrobium, the cowpea, the mulberry and the egg liquid into the rice flour, various nutritional ingredients are fused into the rice flour, the nutritional value is extremely high, and the problem that the traditional rice flour can only provide carbohydrate and is single in nutrition is solved; the invention does not contain any food additive, is green and healthy and ensures the edible safety; the rice flour prepared by the application has various colors such as white, yellow, red, green, black and purple, gives visual stimulation to consumers, and meanwhile, through various nutrient substances, the taste of the consumers is improved, the appetite of the consumers is stimulated, and the absorption of the nutrient substances is enhanced; the invention also has certain health care function, can effectively reduce the blood sugar and the blood pressure of a user, and has the effects of clearing away heat and toxic materials, relaxing bowels and promoting urination.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a view showing the structure of an extrusion chamber of an extruder.
In the figure: 1. an extrusion chamber; 2. and (4) a discharge port.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
A method for preparing colorful rice flour containing Camellia Chysantha comprises cleaning Camellia Chysantha, centrifuging for dewatering, blanching with 100 deg.C steam for 1-2min, transferring into freeze drying cabin, drying at-15 deg.C to-30 deg.C for 10-12h, and pulverizing when water content is 5% to obtain Camellia Chysantha powder; cleaning red heart dragon fruit pulp, squeezing juice and filtering to obtain dragon fruit juice for later use; cleaning fresh green tea, spirulina, dendrobium and cowpea, drying, sterilizing at low temperature, and crushing at normal temperature to obtain mixed green powder for later use; putting fresh mulberries into a mixed solution of salt with the concentration of 2% and baking soda, wherein the weight ratio of the salt to the baking soda is 1.5:1, soaking for 15-30min, washing with clear water for 2-3 times, draining, freeze-drying, and crushing for later use; washing rice and fructus Zizaniae Caduciflorae, soaking for 5-8 hr and 6-9 hr, and draining for 30 min.
Example 1:
putting 10kg of drained rice and 1kg of golden camellia powder into a grinder to grind to obtain yellow mixed rice pulp, putting 10kg of drained rice and 0.6kg of dragon fruit juice into the grinder to grind to obtain red mixed rice pulp, putting 10kg of drained rice and 2.8kg of mixed green powder into the grinder to grind to obtain green mixed rice pulp, putting 10kg of drained rice and 0.8kg of mulberry powder into the grinder to grind to obtain purple mixed rice pulp, putting 10kg of drained rice and 5kg of black rice into the grinder to grind to obtain black mixed rice pulp; adding egg liquid 0.4kg and vegetable oil 0.4kg into the mixed rice milk of the above five colors, respectively, stirring for 8min, and mixing well; standing for 2h, respectively placing into different extrusion cavities 1 in an extruder, keeping the temperature in the extruder at 40 deg.C, extruding 5 kinds of color-alternated strip rice noodles via a discharge port 2, rapidly cooling, cutting to required length, and placing onto a noodle shelf; pushing the cut rice noodles into an aging room, setting the indoor temperature of the aging room at 30 ℃, and aging for 18 h; washing the aged vermicelli with various colors with water, loosening the vermicelli, and twisting a plurality of vermicelli with different colors into a hemp rope shape by a rope twisting machine; placing the hemp rope-shaped rice noodles in a baking room, adopting a flowing drying mode, firstly placing the rice noodles in a low-temperature region with the set temperature of 23 ℃, drying for 3 hours to remove the surface moisture of the rice noodles, then transferring to a high-temperature region with the set temperature of 38 ℃, drying for 4 hours to remove the internal moisture of the rice noodles, finally placing in a normal-temperature cooling region, and naturally cooling for 2 hours to obtain the golden camellia colorful rice noodles with the water content of 10 percent and five colors of yellow, red, green, black and purple.
Example 2
Putting 16kg of drained rice and 2kg of golden camellia powder into a grinder to grind to obtain yellow mixed rice pulp, putting 16kg of drained rice and 0.8kg of dragon fruit juice into the grinder to grind to obtain red mixed rice pulp, putting 16kg of drained rice and 4.4kg of mixed green powder into the grinder to grind to obtain green mixed rice pulp, putting 16kg of drained rice and 1kg of mulberry powder into the grinder to grind to obtain purple mixed rice pulp, putting 16kg of drained rice and 8kg of black rice into the grinder to grind to obtain black mixed rice pulp; adding egg liquid 0.6kg and vegetable oil 0.8kg into the mixed rice milk of the above five colors, respectively, stirring for 15min, and mixing well; standing for 5h, respectively placing into different extrusion cavities 1 in an extruder, keeping the temperature in the extruder at 60 ℃, extruding 5 color-alternate strip rice noodles through a discharge port 2, rapidly cooling, cutting to required finished product length, and placing the noodles on a noodle frame; pushing the cut rice noodles into an aging room, setting the indoor temperature of the aging room at 40 ℃, and aging for 20 hours; washing the aged vermicelli with various colors with water, loosening the vermicelli, and twisting a plurality of vermicelli with different colors into a hemp rope shape by a rope twisting machine; placing the hemp rope-shaped rice noodles in a baking room, adopting a flowing drying mode, firstly placing the rice noodles in a low-temperature region with the set temperature of 26 ℃, drying for 4 hours to remove the surface moisture of the rice noodles, then transferring to a high-temperature region with the set temperature of 42 ℃, drying for 6 hours to remove the internal moisture of the rice noodles, finally placing in a normal-temperature cooling region, and naturally cooling for 3 hours to obtain the golden camellia colorful rice noodles with the water content of 9 percent and five colors of yellow, red, green, black and purple.
Example 3
Putting 13kg of drained rice and 1.5kg of golden flower tea powder into a grinder to grind to obtain yellow mixed rice milk, putting 13kg of drained rice and 0.7kg of dragon fruit juice into the grinder to grind to obtain red mixed rice milk, putting 13kg of drained rice and 3.6kg of mixed green powder into the grinder to grind to obtain green mixed rice milk, putting 13kg of drained rice and 0.9kg of mulberry powder into the grinder to grind to obtain purple mixed rice milk, putting 13kg of drained rice and 6.5kg of black rice into the grinder to grind to obtain black mixed rice milk; adding egg liquid 0.5kg and vegetable oil 0.6kg into the mixed rice milk of the above five colors, respectively, stirring for 11min, and mixing well; standing for 3.5h, respectively placing into different extrusion cavities 1 in an extruder, keeping the temperature in the extruder at 50 ℃, extruding 5 color-alternate strip rice noodles through a discharge port 2, rapidly cooling, cutting to required finished length, and placing on a noodle frame; pushing the cut rice noodles into an aging room, setting the indoor temperature of the aging room to be 35 ℃, and aging for 20 hours; washing the aged vermicelli with various colors with water, loosening the vermicelli, and twisting a plurality of vermicelli with different colors into a hemp rope shape by a rope twisting machine; placing the hemp rope-shaped rice noodles in a baking room, adopting a flowing drying mode, firstly placing the rice noodles in a low-temperature region with the set temperature of 24 ℃, drying for 3.5 hours to remove the surface moisture of the rice noodles, then transferring to a high-temperature region with the set temperature of 40 ℃, drying for 5 hours to remove the internal moisture of the rice noodles, finally placing in a normal-temperature cooling region, and naturally cooling for 2.5 hours to obtain the golden camellia colorful rice noodles with the water content of 9 percent and five colors of yellow, red, green, black and purple.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (10)
1. The golden camellia colorful rice flour is characterized by comprising the following raw materials in parts by weight: 50-80 parts of rice, 1-2 parts of golden camellia, 0.6-0.8 part of dragon fruit, 0.6-0.8 part of tea, 5-8 parts of black rice, 0.6-0.8 part of spirulina, 0.6-0.8 part of dendrobium, 1-2 parts of cowpea, 0.8-1 part of mulberry, 0.4-0.8 part of vegetable oil and 0.4-0.6 part of egg liquid.
2. The Camellia nitidissima colorful rice flour as claimed in claim 1, wherein the Camellia nitidissima colorful rice flour has five colors of yellow, red, green, black and purple.
3. The preparation method of the golden camellia colorful rice noodles is characterized by comprising the following preparation steps:
s1, preparing raw materials, namely cleaning the camellia chrysantha, drying and crushing to obtain camellia chrysantha powder for later use; cleaning red heart dragon fruit pulp, squeezing juice and filtering to obtain dragon fruit juice for later use; cleaning fresh green tea, spirulina, herba Dendrobii and semen Vignae sinensis, drying, sterilizing at low temperature, and pulverizing at room temperature to obtain mixed green powder; cleaning fresh mulberries, draining, freeze-drying, and crushing to obtain mulberry powder for later use; washing rice and fructus Zizaniae Caduciflorae, soaking for 5-8 hr and 6-9 hr, and draining for 30 min;
s2, grinding, namely dividing the drained rice into 5 parts, adding the golden flower tea powder, the dragon fruit juice, the mixed green powder, the mulberry powder and the black rice respectively, and grinding the mixture in a grinder to obtain yellow mixed rice pulp, red mixed rice pulp, green mixed rice pulp, purple mixed rice pulp and black mixed rice pulp;
s3, stirring, adding egg liquid and vegetable oil into the mixed rice milk of the five colors, and stirring for 8-15min until the mixture is uniformly mixed;
s4, extrusion molding, namely standing the mixed slurry for 2-5h, putting the mixed slurry into an extruder, extruding 5 strip rice noodles with alternate colors, rapidly cooling, cutting to obtain vermicelli with required finished product length, and putting the vermicelli on a vermicelli frame;
s5, aging, pushing the cut rice flour into an aging chamber, and setting the aging temperature and time;
s6, loosening and twisting, washing and loosening the aged vermicelli with various colors, and twisting a plurality of vermicelli with different colors into hemp ropes by a rope twisting machine or manually;
s7, drying, namely placing the hemp rope-shaped rice flour in a baking room, and drying to obtain the camellia nitidissima colorful rice flour with the water content of less than 10%.
4. The preparation method of colorful golden camellia rice noodles as claimed in claim 3, wherein in step S4, a plurality of extrusion cavities (1) are arranged in the extruder, each extrusion cavity (1) shares one discharge port (2), and different extrusion cavities (1) are used for placing mixed rice milk with different colors.
5. The preparation method of Camellia nitidissima colorful rice flour as claimed in claim 3, wherein in step S1, the preparation process of Camellia nitidissima powder is as follows: cleaning Camellia Chysantha, centrifuging, dewatering, blanching with 100 deg.C steam for 1-2min, feeding into freeze drying cabin, drying at-15 deg.C-30 deg.C for 10-12 hr, and pulverizing when water content is 5%.
6. The preparation method of Camellia nitidissima colorful rice flour as claimed in claim 3, wherein in step S1, the mulberry powder is prepared by the following steps: soaking fresh Mori fructus in 2% mixed solution of salt and sodium bicarbonate at a weight ratio of 1.5:1 for 15-30min, cleaning with clear water for 2-3 times, draining, freeze drying, and pulverizing.
7. The preparation method of Camellia nitidissima colorful rice flour as claimed in claim 3, wherein in step S2, the weight adding ratio of rice to black rice in the black mixed rice milk is 4-5: 1.
8. the method for preparing Camellia nitidissima colorful rice noodles as claimed in claim 3, wherein in step S4, the temperature of the pressurizing machine is 40-60 ℃.
9. The method for preparing Camellia nitidissima colorful rice noodles as claimed in claim 3, wherein in step S5, the indoor temperature of the aging chamber is 30-40 ℃, and the aging time is maintained at 18-20 h.
10. The preparation method of colorful golden camellia rice noodles as claimed in claim 3, wherein in step S6, the baking room is provided with three temperature zones, namely a low temperature zone, a high temperature zone and a cooling zone, and a flowing drying mode is adopted, wherein the drying process is as follows: the set temperature of the low temperature area is 23-26 ℃, the surface water of the rice flour is removed in drying for 3-4h → the set temperature of the high temperature area is 38-42 ℃, the internal water of the rice flour is removed in drying for 4-6h → the cooling area is indoor normal temperature, and the rice flour is naturally cooled for 2-3 h.
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CN107484945A (en) * | 2017-08-10 | 2017-12-19 | 新兴县微丰农业科技有限公司 | A kind of purple rice row ground rice and preparation method thereof |
CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
CN210445494U (en) * | 2019-09-11 | 2020-05-05 | 哈尔滨博泰包装有限公司 | Multifunctional bag for mounting flower, noodles and vermicelli |
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CN103583963A (en) * | 2013-11-20 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Five-color fresh rice noodles and preparation method thereof |
CN106360268A (en) * | 2016-08-15 | 2017-02-01 | 上官青松 | Special tea rice noodle with tea leaves as ingredient, and production method of special tea rice noodle |
CN107484945A (en) * | 2017-08-10 | 2017-12-19 | 新兴县微丰农业科技有限公司 | A kind of purple rice row ground rice and preparation method thereof |
CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
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