CN114451519A - Camellia nitidissima colorful rice noodles and preparation method thereof - Google Patents
Camellia nitidissima colorful rice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN114451519A CN114451519A CN202210155908.4A CN202210155908A CN114451519A CN 114451519 A CN114451519 A CN 114451519A CN 202210155908 A CN202210155908 A CN 202210155908A CN 114451519 A CN114451519 A CN 114451519A
- Authority
- CN
- China
- Prior art keywords
- rice
- camellia
- colorful
- mixed
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 118
- 235000009566 rice Nutrition 0.000 title claims abstract description 118
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000012149 noodles Nutrition 0.000 title claims description 35
- 241001328788 Camellia nitidissima Species 0.000 title claims description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 117
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 235000018597 common camellia Nutrition 0.000 claims abstract description 29
- 239000003086 colorant Substances 0.000 claims abstract description 26
- 240000001548 Camellia japonica Species 0.000 claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 17
- 240000000249 Morus alba Species 0.000 claims abstract description 14
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 8
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 8
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 8
- 229940082787 spirulina Drugs 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 241001657422 Camellia petelotii Species 0.000 claims abstract description 6
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 6
- 244000042314 Vigna unguiculata Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241001523681 Dendrobium Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 27
- 230000032683 aging Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 235000020195 rice milk Nutrition 0.000 claims description 14
- 238000001125 extrusion Methods 0.000 claims description 13
- 244000025254 Cannabis sativa Species 0.000 claims description 10
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 10
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 10
- 235000009120 camo Nutrition 0.000 claims description 10
- 235000005607 chanvre indien Nutrition 0.000 claims description 10
- 239000011487 hemp Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 241000209507 Camellia Species 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013616 tea Nutrition 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000011268 mixed slurry Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 3
- 241001264786 Ceanothus spinosus Species 0.000 claims description 3
- 241000218231 Moraceae Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000027939 micturition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000002040 relaxant effect Effects 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000526900 Camellia oleifera Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001099 axilla Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210155908.4A CN114451519A (en) | 2022-02-21 | 2022-02-21 | Camellia nitidissima colorful rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210155908.4A CN114451519A (en) | 2022-02-21 | 2022-02-21 | Camellia nitidissima colorful rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114451519A true CN114451519A (en) | 2022-05-10 |
Family
ID=81415114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210155908.4A Pending CN114451519A (en) | 2022-02-21 | 2022-02-21 | Camellia nitidissima colorful rice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114451519A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
-
2022
- 2022-02-21 CN CN202210155908.4A patent/CN114451519A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750118A (en) | Anti-aging health-preserving flour and preparation method thereof | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN103891820A (en) | Fruit biscuit powder and preparation method thereof | |
| KR20090074386A (en) | Flour food including extract of rubi fructus and method of manufacturing the same | |
| CN111067020A (en) | Non-fried colorful sweet potato noodles and production process | |
| CN104431676A (en) | Health jelly and preparation method thereof | |
| CN104605257A (en) | Mushroom-curcuma aromatica yin-nourishing flour and preparation method thereof | |
| CN114451519A (en) | Camellia nitidissima colorful rice noodles and preparation method thereof | |
| CN103750149A (en) | Five-powder lemon rice cake and preparation method thereof | |
| KR20170089793A (en) | Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof | |
| CN112352911A (en) | Health-preserving glutinous rice cake and making process thereof | |
| CN105532808A (en) | Pumpkin strip lung moistening and qi benefiting health-care biscuit and preparation method thereof | |
| CN103750116A (en) | Pumpkin five-bean rice cake and preparation method thereof | |
| CN103975977B (en) | A kind of with seed of Job's tears cake of strawberry slurry making and preparation method thereof | |
| CN103932041A (en) | Persimmon Chinese chestnut noodle and preparation method thereof | |
| KR101646900B1 (en) | Wild vegetables potato cake and manufacturing method thereof | |
| CN108835191A (en) | A kind of Fig moon cake and preparation method thereof | |
| KR20140146475A (en) | Making method for cold noodles containing allium hookeri and cold noodles containing allium hookeri | |
| CN103385345B (en) | Preparation process of potato ball wrapped with white sugar pellets | |
| KR100924805B1 (en) | Thick soypaste mixed with red pepper including lotus root and preparing thereof | |
| CN107821781A (en) | A kind of pet treat ground sugar-preserved gourd and preparation method thereof | |
| CN108157799A (en) | A kind of instant noodles with healthcare function and preparation method thereof | |
| CN108029937A (en) | A kind of HERBA DENDROBII juice glutinous rice wrapped in lotus leaves and preparation method thereof | |
| CN106720073A (en) | Compound dried meat of a kind of oat guava and preparation method thereof | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |