CN109221932A - A kind of purple rice chicken bone vermicelli of the baked flavor of Yan and preparation method thereof - Google Patents
A kind of purple rice chicken bone vermicelli of the baked flavor of Yan and preparation method thereof Download PDFInfo
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- CN109221932A CN109221932A CN201810954507.9A CN201810954507A CN109221932A CN 109221932 A CN109221932 A CN 109221932A CN 201810954507 A CN201810954507 A CN 201810954507A CN 109221932 A CN109221932 A CN 109221932A
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- parts
- bone
- purple rice
- chicken bone
- vermicelli
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 98
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- 235000009566 rice Nutrition 0.000 title claims abstract description 65
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 55
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 68
- 150000003839 salts Chemical class 0.000 claims abstract description 67
- 235000013312 flour Nutrition 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 244000078782 Brassica arvensis Species 0.000 claims abstract description 39
- 241000218231 Moraceae Species 0.000 claims abstract description 34
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- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 33
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- 235000021307 Triticum Nutrition 0.000 claims abstract description 31
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000661 sodium alginate Substances 0.000 claims abstract description 29
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 29
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 29
- 229940036811 bone meal Drugs 0.000 claims abstract description 20
- 239000002374 bone meal Substances 0.000 claims abstract description 20
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 13
- 239000011734 sodium Substances 0.000 claims abstract description 13
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims 1
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims 1
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses purple rice chicken bone vermicelli of the baked flavor of a kind of Yan and preparation method thereof.The method combined is ground with mechanical crushing and traditional stone mill by high temperature and pressure cooking process first and produces chick bone powder, the oily fishy smell of bone can not only be removed, and remain the baked flavor of chicken bone Yan and nutritional ingredient；It is used for preparing the purple rice chicken bone vermicelli of the baked flavor of Yan, including the following raw material: wheat flour, purple rice powder, Salt roasted chicken bone meal, salt, sodium alginate, violet cabbage, mulberries, blueberry, V againC, D-araboascorbic acid sodium and water.The present invention be prepared the baked flavor purple rice chicken bone vermicelli attractive color of Yan, it is full of nutrition and have the baked flavor of unique Yan and healthcare function, meet pursuit of the consumer to Flour product in terms of nutrient health, edible quality and taste flavor, great value of exploiting and utilizing.
Description
Technical field
The invention belongs to food processing technology fields.Purple rice chicken bone vermicelli more particularly, to a kind of baked flavor of Yan and
Preparation method.
Background technique
Noodles are that a kind of flour with cereal or beans adds water to be kneaded into dough, later or pressure or roll be made piece cut again or
Pressure, or using stranding, the means such as draw, pinch, the food of strip (narrow or wide flat or round) or strip is made, is that China has
Traditional staple food with a long history.However as the development of science and technology, variation of people's consumption view considering eating habit, people
Increasingly pay attention to influence of the diet to health, the consumption of Flour product is started from having enough to eat and wear to well-to-do levelization, nutrient laden, functionalization, guarantor
Strongization transformation.Simple cereal or the noodle product nutritive value of beans processing are low, for a long time as staple food, nutrition can be caused uneven
Weighing apparatus, malnutrition.Therefore, certain food materials containing specific functionality ingredient are appropriately added in noodles, prepare a kind of color
Tempting, nutrient health and delicious vermicelli it is significant.
Salt roasted chicken is the Hakkas's dish that Guangdong has long enjoyed a good reputation, and appearance is orange glossy, and chicken perfume (or spice) is pure, and it is fragrant without
It is greasy, it is suitable for people of all ages.The effect of frequent eat is moisturized with cool blood, nourshing kidney defaecation, warm spleen warm stomach.Existing Salt roasted chicken manufacture craft
On the basis of inheriting tradition, eliminate the process of the baked system of Yong Yan, directly with a variety of spices and seasoning infusion at thick gravy
Carry out stew in soy sauce.Chicken nugget obtained in this way is although full of nutrition, has the special baked flavor of Yan, but usually requires to repair by certain
Sale could be packed by cutting process.Chicken bone is as one of the leftover pieces generated in trimming process, 80 tons of Salt roasted chicken of general every processing
13.5 tons or so of pigeon breast bone can be generated.Nutritional ingredient rich in animal skeleton, such as protein, minerals, it is great
Value of exploiting and utilizing.Wherein chicken bone protein content is 16.3%, is the soluble protein of more full price, and biological value is high, can
As good protein sources；Chicken bone fat content is 14.5%, and fatty acid is abundant, ratio is suitable for, and containing human body is necessary must
Need fatty acid；Largely there are the minerals such as calcium, phosphorus, magnesium, sodium, iron, potassium, villiaumite in chicken bone, calcium content is 40 times of milk, calcium
Phosphorus ratio is 2.68:1, the ideal value absorbed close to human body stomach.In addition, also containing a large amount of other needed by human in chicken bone
Nutrient, such as the various amino acid of Phospholipids, phosphoprotein and vitamin A, D, Bl, Bl2.Wherein, Phospholipids and phosphoprotein are big
The indispensable substance of brain can prevent aging and reinforce the ossein and chondroitin of cortical cell metabolism, can promote the egg of liver function
Adnosine deaminase.
But the processing and utilization attention degree of most Salt roasted chicken processing enterprise Dui Salt roasted chicken bones is inadequate at present, has every year big
The chicken bone of amount is wasted or is processed into the very low product of added value.Therefore, how rationally to carry out Salt roasted chicken bone processing and
It utilizes, is problem in the urgent need to address.
Currently, there is not yet the technical solution for making vermicelli in flour, a side are directly added into as ingredient using Salt roasted chicken bone meal
Face is some limitations as present on bone meal processing method, such as applicable elements, cost factor；It on the other hand is chick bone powder
The control problem of additive amount, when the additive amount of chick bone powder is few, the additional amount of water will be relatively more, influence the quality of noodles, face
The Cuisine loss rate of item also can be relatively high.When the additive amount of chick bone powder is excessive, chick bone powder is difficult to completely mixed with flour
It closes, causes the formation of gluten to be obstructed, Cuisine loss rate can also increase therewith.
Summary of the invention
And color flavor list low the technical problem to be solved by the present invention is to overcome nutritive value in conventional noodles process
One the problem of and existing Salt roasted chicken by-product chicken bone processing and utilization, are insufficient, added value is not high, there are offices for bone meal processing method
Sex-limited and chick bone powder additive amount is not easy the defect and deficiency of control, provides a kind of preparation method of the chick bone powder of baked flavor of Yan,
And be added in flour with this, be aided with the ingredients such as purple rice powder, violet cabbage production vermicelli, greatly improve noodles healthcare function and
Nutritive value.
The object of the present invention is to provide a kind of chick bone powders and preparation method thereof of the baked flavor of Yan.
A second object of the present invention is to provide purple rice chicken bone vermicelli of the baked flavor of a kind of Yan and preparation method thereof.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of Salt roasted chicken bone meal, comprising the following steps: high temperature and pressure steaming will be carried out after Salt roasted chicken frame piecemeal
Boil and sterilize, then by after boiling bone and flesh and water-oil separating, bone and flesh drying after carry out break process, broken chicken bone and water
It mixes and is ground with stone mill, filter to obtain filter residue, drying, broken chick bone powder to obtain the final product.
Preferably, the condition of the boiling is 110~130 DEG C of 30~90min of boiling.
It is highly preferred that the condition of the boiling is 121 DEG C of boiling 60min.
Preferably, the time that stone mill is ground is 60~120min.
It is highly preferred that the time that the graphite is ground is 90min.
Preferably, the chick bone powder that the method is prepared crosses 80 mesh~120 meshes.
It is highly preferred that the chick bone powder that the method is prepared sieves with 100 mesh sieve.
Preferably, the degree of bone and flesh drying is dry becomes fragile and surface is without being charred.
Preferably, the drying degree of chick bone powder is uniform color and nothing is charred, and feel is fine and smooth, not easy to knot groups.
Meanwhile Salt roasted chicken bone meal prepared by the above method, it also should be within protection scope of the present invention.
In addition, being based on this, the present invention also provides a kind of purple rice chicken bone vermicelli of the baked flavor of Yan, including following parts by weight
The constitutive material of (kilogram): 100~120 parts of wheat flour, 6~12 parts of 4~12 parts of, Salt roasted chicken bone meal of purple rice powder, 1~3 part of salt,
0.1~0.5 part of sodium alginate, 6~14 parts of violet cabbage, 2~5 parts of mulberries, 3~6 parts of blueberry.
Preferably, the purple rice chicken bone vermicelli include the constitutive material of following parts by weight (kilogram): 110 parts of wheat flour, purple
8~10 parts of 4~8 parts of, Salt roasted chicken bone meal of rice flour, 1.5~2.5 parts of salt, 0.2~0.3 part of sodium alginate, 8~12 parts of violet cabbage,
2~4 parts of mulberries, 3~5 parts of blueberry.
Preferably, the purple rice chicken bone vermicelli preparation method the following steps are included:
S1. violet cabbage, blueberry and mulberries are cleaned into removal of impurities, is put into togerther with blueberry and mulberries containing Vc after violet cabbage stripping and slicing
With after blanching, cooling treatment in the boiling water of D-araboascorbic acid sodium plus 1.5~4 times water mashing, filtering, slagging-off after stay slurries,
It refrigerates spare；
S2. wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are uniformly mixed, addition wheat flour weight 10%~
Slurries obtained by 30% step S1 carry out and face；Gained dough is rolled into noodles through curing back roller bundle；
S3. by noodles stoving, product is obtained.
Wherein, in step S1, the piecemeal is divided into the fritter of 2cm × 3cm.
Preferably, the content of vitamin C and D-araboascorbic acid sodium is 0.1%~0.5% in the boiling water of step S1.
It is highly preferred that the concentration of Vc and D-araboascorbic acid sodium is 0.2%~0.4% in boiling water in the step S1.
Preferably, in step S1, the time of blanching is 10~15s.
Preferably, in step S1, the amount for being beaten water used is 2~3 times of violet cabbage, blueberry and mulberries total amount.
Preferably, slurries need to remove the gred through 80~120 mesh filtered through gauze in step S1.
It is highly preferred that slurries need to remove the gred through 100 mesh filtered through gauze in step S1.
Preferably, the dosage of slurries is the 18%~27% of wheat flour weight in step S2.
It is highly preferred that the dosage of slurries is the 22%~27% of wheat flour weight in step S2.
Preferably, in step S2 and face is using dough mixing machine device, and the time controls in 8~15min.
It is highly preferred that mixing time control is in 10min in step S2.
Preferably, the condition cured in step S2 is that heat preservation stands 15~20min of curing at 20~25 DEG C.
It is highly preferred that the condition cured in step S2 is that heat preservation stands curing 15min at 20 DEG C.
Preferably, control plane tape thickness is in 1.2~1.6mm during step S2 central roll pressure is prolonged, then with noodles machine-cut
Item molding.
Preferably, the temperature dried in step S3 is 50~60 DEG C.
Preferably, noodles water content 8%~14% is dried in step S3.
Preferably, the noodles after drying in step S3 require slitting, packaging according to product length, obtain finished product.
, Salt roasted chicken processing byproduct chicken osteotrophy is abundant in the solution of the present invention, removes protein rich in, fat
And outside the minerals such as calcium, phosphorus, magnesium, sodium, iron, potassium, villiaumite, also containing a large amount of other nutrients needed by human, as Phospholipids,
Phosphoprotein and various amino acid and vitamin A, D, Bl, Bl2 etc..Wherein, Phospholipids and phosphoprotein can prevent aging and reinforce skin
The ossein and chondroitin of confluent monolayer cells metabolism, can promote the egg adnosine deaminase of liver function.More importantly it is special to assign noodles
The baked flavor of Yan.Contain a large amount of anthocyanidin substance in purple cereal and fruits and vegetables, there is anti-aging, pre- anti-cancer and enhances memory
Effect.Furthermore the content of mineral substances such as cellulose and selenium, iron are abundant in purple rice, to iron, prevention of arterial hardening is mended, prevent colorectal cancer from having
Benefit.The minerals such as anthocyanidin, cellulose and selenium rich in, iron in purple rice, violet cabbage, mulberries and blueberry, by them
Be used for noodle production as ingredient, can not only assign noodles tempting color, also make it have it is certain it is anti-oxidant, anti-aging,
Pre- anti-cancer and the effect for enhancing memory.In addition, preventing colorectal cancer from also benefiting to iron, prevention of arterial hardening is mended.Greatly
Improve the healthcare function and nutritive value of noodles.In addition, be the loss of above-mentioned juice pigment during avoiding noodle production,
The present invention has carried out color protection treatment to it.
Salt roasted chicken bone, purple rice are processed powdering by the present invention, are then added in noodles, are processed full of nutrition, color and lure
People and the high calcium chicken bone face with the baked flavor of Yan；Sodium alginate is added, viscoplasticity, the transparency of noodles can be increased, and improve extension
The smooth degree in face.Purple rice, mulberries, is rich in anthocyanidin in blueberry at violet cabbage, has extremely strong anti-oxidant, anti-aging, pre- anti-cancer
Disease and the effect for enhancing memory.Furthermore the content of mineral substances such as cellulose and selenium, iron also very abundant, to mending iron, prevention of arterial
Hardening prevents colorectal cancer helpful.
The invention has the following advantages:
The present invention produces chicken by the way that high temperature and pressure cooking process is ground the method combined with mechanical crushing and traditional stone mill
Bone meal can retain the baked flavor of chicken bone Yan and nutritional ingredient well and obtain the chick bone powder of fine, make it dissolve
Property, adsorptivity and mobility enhancing.It is added to the manufacturing process of noodles according to suitable proportion, so as to improve the mouth of vermicelli
Sense, is also beneficial to absorption of human body.In addition, the oily fishy smell of bone can also be removed in process of lapping, it is easier to be accepted.
The present invention enables the nutritional ingredient in chicken bone adequately to retain, mentions by the way that Salt roasted chicken bone meal is added in flour
Make vermicelli that there is special Yan baked flavor while high vermicelli nutritive value；The present invention carries out violet cabbage, blueberry, mulberries etc.
Color protection treatment can inhibit the color variation of fresh fruit of vegetables in process, then make raw material and face with its slurries.This
Outside, the minerals such as anthocyanidin, cellulose and selenium rich in, iron in purple rice, violet cabbage, mulberries and blueberry, have extremely strong
Anti-oxidant, anti-aging, pre- anti-cancer and enhance memory effect；To iron, prevention of arterial hardening is mended, prevent colorectal cancer from also having
Benefit.Therefore filtered fruits and vegetables slurries are used for and face, can make up using wheat flour be the noodles of raw material in nutrition mouthfeel, protect
The deficiency of health-care function and color etc..
The present invention processes the baked flavor purple rice chicken bone vermicelli of high calcium salt prepared full of nutrition, attractive color and has uniqueness
The baked flavor of salt and healthcare function, meet consumer to Flour product in terms of nutrient health, edible quality and taste flavor
It pursues, great value of exploiting and utilizing.
Detailed description of the invention
The preparation method of the purple rice chicken bone vermicelli of the baked flavor of Fig. 1 Wei Yan.
Specific embodiment
The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
It limits in any form.Unless stated otherwise, the present invention uses reagent, method and apparatus routinely try for the art
Agent, method and apparatus.
Unless stated otherwise, following embodiment agents useful for same and material are commercially available.
Embodiment 1
1, the purple rice chicken bone vermicelli of the baked flavor of a kind of Yan, the constitutive material including following parts by weight (kilogram): wheat flour 110
Part, 8 parts of 6 parts of, Salt roasted chicken bone meal of purple rice powder, 1.5 parts of salt, 0.2 part of sodium alginate, 8 parts of violet cabbage, 2 parts of mulberries, 3 parts of blueberry.
2, the preparation method of the purple rice chicken bone vermicelli of the baked flavor of the Yan, comprising the following steps:
(1) Salt roasted chicken frame is divided into after fritter and carries out high temperature infusion and sterilization, 121 DEG C of boiling 1h, then decompression is vented certainly
So 90 DEG C or less are cooled to boil；
(2) raw material after infusion is subjected to bone and flesh and water-oil separating, dries bone and flesh, harrows and be crushed into mixing crusher,
Broken chicken bone is mixed with water, then grinds 90min with stone mill；Gained slurries are filtered with four layers of gauze, and filter residue is dried with baking oven
Through the omnipotent broken crusher machine of high speed after dry, powder is sieved with 100 mesh sieve up to chick bone powder；
(3) violet cabbage, blueberry, mulberries are cleaned removal of impurities, violet cabbage stripping and slicing, and is put into the vitamin C that concentration is 0.2%
It is cooling with cold water with taking-up after blanching 15s in D-araboascorbic acid sodium boiling water, will be hot after violet cabbage, blueberry, mulberries and phase
It polishes when the water in 2 times of three's gross weight is put into beater, slurries refrigerate spare after the slagging-off of 100 mesh filtered through gauze；
(4) wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are weighed by formula, and are homogenously mixed together,
Addition is equivalent to that slurries obtained in the step of wheat flour weight 25% (3) carry out and face, mixing time are controlled in 10min.With
At the end of face, dough is in loose fine granularity, and holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy, will
Heat preservation stands curing under the conditions of dough is placed in 20 DEG C, and curing time 15min unfolds so that mucedin sufficiently absorbs water；
(5) roller pressure is carried out to the dough after curing to prolong, repeatedly be rolled with pasta machine for domestic use, formed smooth, without pimple
Face band, and control plane tape thickness cuts molding in 1.2mm or so, then with flour stranding machine；
(6) noodles are placed in 50 DEG C of oven drying, make the control of noodles final moisture 8%~14%；By product length
It is required that being cut to dried noodles, pack to get finished product.
Embodiment 2
1, the purple rice chicken bone vermicelli of the baked flavor of a kind of Yan, the constitutive material including following parts by weight (kilogram): wheat flour 110
Part, 8.5 parts of 7 parts of, Salt roasted chicken bone meal of purple rice powder, 1.75 parts of salt, 0.22 part of sodium alginate, 9 parts of violet cabbage, 2.5 parts of mulberries, indigo plant
3.5 parts of the certain kind of berries.
2, the preparation method of the purple rice chicken bone vermicelli of the baked flavor of the Yan, comprising the following steps:
(1) Salt roasted chicken frame is divided into after fritter and carries out high temperature infusion and sterilization, 121 DEG C of boiling 1h, then decompression is vented certainly
So 90 DEG C or less are cooled to boil；
(2) raw material after infusion is subjected to bone and flesh and water-oil separating, dries bone and flesh, harrows and be crushed into mixing crusher,
Broken chicken bone is mixed with water, then grinds 90min with stone mill；Gained slurries are filtered with four layers of gauze, and filter residue is dried with baking oven
Through the omnipotent broken crusher machine of high speed after dry, powder is sieved with 100 mesh sieve up to chick bone powder；
(3) violet cabbage, blueberry, mulberries are cleaned removal of impurities, violet cabbage stripping and slicing, and is put into the vitamin that concentration is 0.25%
Taking-up is cooling with cold water after blanching 15s in C and D-araboascorbic acid sodium boiling water, will be hot after violet cabbage, blueberry, mulberries and phase
It polishes when the water in 2 times of three's gross weight is put into beater, slurries refrigerate spare after the slagging-off of 100 mesh filtered through gauze；
(4) wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are weighed by formula and are homogenously mixed together,
Addition is equivalent to that slurries obtained in the step of wheat flour weight 15% (3) carry out and face, mixing time are controlled in 10min.With
At the end of face, dough is in loose fine granularity, and holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；It will
Heat preservation stands curing under the conditions of dough is placed in 20 DEG C, and curing time 16min unfolds so that mucedin sufficiently absorbs water；
(5) roller pressure is carried out to the dough after curing to prolong, repeatedly be rolled with pasta machine for domestic use, formed smooth, without pimple
Face band, and control plane tape thickness cuts molding in 1.3mm or so, then with flour stranding machine；
(6) noodles are placed in 50 DEG C of oven drying, make the control of noodles final moisture 8%~14% or so；By product
Length requirement cuts dried noodles, packs to get finished product.
Embodiment 3
1, the purple rice chicken bone vermicelli of the baked flavor of a kind of Yan, the constitutive material including following parts by weight (kilogram): wheat flour 110
Part, 9 parts of 8 parts of, Salt roasted chicken bone meal of purple rice powder, 2.0 parts of salt, 0.24 part of sodium alginate, 10 parts of violet cabbage, 3 parts of mulberries, blueberry 4
Part.
2, the preparation method of the purple rice chicken bone vermicelli of the baked flavor of the Yan, comprising the following steps:
(1) Salt roasted chicken frame is divided into after fritter and carries out high temperature infusion and sterilization, 121 DEG C of boiling 1h, then decompression is vented certainly
So 90 DEG C or less are cooled to boil；
(2) raw material after infusion is subjected to bone and flesh and water-oil separating, dries bone and flesh, harrows and be crushed into mixing crusher,
Broken chicken bone is mixed with water, then grinds 90min with stone mill；Gained slurries are filtered with four layers of gauze, and filter residue is dried with baking oven
Through the omnipotent broken crusher machine of high speed after dry, powder is sieved with 100 mesh sieve up to chick bone powder；
(3) violet cabbage, blueberry, mulberries are cleaned removal of impurities, violet cabbage stripping and slicing, and is put into the vitamin C that concentration is 0.3%
It is cooling with cold water with taking-up after blanching 15s in D-araboascorbic acid sodium boiling water, will be hot after violet cabbage, blueberry, mulberries and phase
When the water in 2.5 times of three's gross weight is incorporated in beater, slurries refrigerate spare after the slagging-off of 100 mesh filtered through gauze；
(4) wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are weighed by formula and are homogenously mixed together,
Addition is equivalent to that slurries obtained in the step of wheat flour weight 25% (3) carry out and face, mixing time are controlled in 10min.With
At the end of face, dough is in loose fine granularity, and holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；It will
Dough keeps the temperature standing curing at 20 DEG C, and curing time 17min unfolds so that mucedin sufficiently absorbs water；
(5) roller pressure is carried out to the dough after curing to prolong, repeatedly be rolled with pasta machine for domestic use, formed smooth, without pimple
Face band, and control plane tape thickness cuts molding in 1.4mm or so, then with flour stranding machine；
(6) noodles are placed in 55 DEG C of oven drying, make the control of noodles final moisture 8%~14% or so；By product
Length requirement cuts dried noodles, packs to get finished product.
Embodiment 4
1, the purple rice chicken bone vermicelli of the baked flavor of a kind of Yan, the constitutive material including following parts by weight (kilogram): wheat flour 110
Part, 9.5 parts of 9 parts of, Salt roasted chicken bone meal of purple rice powder, 2.25 parts of salt, 0.26 part of sodium alginate, 11 parts of violet cabbage, 3.5 parts of mulberries,
4.5 parts of blueberry.
2, the preparation method of the purple rice chicken bone vermicelli of the baked flavor of the Yan, comprising the following steps:
(1) meat for being easier to reject adhered in chicken rack is rejected, carries out high temperature infusion and sterilization after chicken rack is divided into fritter,
121 DEG C of boiling 1h, then decompression exhaust naturally cools to 90 DEG C or less and boils；
(2) raw material after infusion is subjected to bone and flesh and water-oil separating, dries bone and flesh, harrows and be crushed into mixing crusher,
Broken chicken bone is mixed with water, then grinds 90min with stone mill；Gained slurries are filtered with four layers of gauze, and filter residue is dried with baking oven
Through the omnipotent broken crusher machine of high speed after dry, powder is sieved with 100 mesh sieve up to chick bone powder；
(3) violet cabbage, blueberry, mulberries are cleaned removal of impurities, violet cabbage stripping and slicing, and is put into the vitamin that concentration is 0.35%
Taking-up is cooling with cold water after blanching 15s in C and D-araboascorbic acid sodium boiling water, will be hot after violet cabbage, blueberry, mulberries and phase
When the water in 2.5 times of three's gross weight is incorporated in beater, slurries refrigerate spare after the slagging-off of 100 mesh filtered through gauze；
(4) wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are weighed by formula and are homogenously mixed together,
Addition is equivalent to that slurries obtained in the step of wheat flour weight 30% (3) carry out and face, mixing time are controlled in 10min, and
At the end of face, dough is in loose fine granularity, and holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；It will
Dough keeps the temperature standing curing at 20 DEG C, and curing time 18min unfolds so that mucedin sufficiently absorbs water；
(5) roller pressure is carried out to the dough after curing to prolong, repeatedly be rolled with pasta machine for domestic use, formed smooth, without pimple
Face band, and control plane tape thickness cuts molding in 1.5mm or so, then with flour stranding machine；
(6) noodles are placed in 55 DEG C of oven drying, make the control of noodles final moisture 8%~14% or so；By product
Length requirement cuts dried noodles, packs to get finished product.
Embodiment 5
1, the purple rice chicken bone vermicelli of the baked flavor of a kind of Yan, the constitutive material including following parts by weight (kilogram): wheat flour 110
Part, 10 parts of 10 parts of, Salt roasted chicken bone meal of purple rice powder, 2.5 parts of salt, 0.28 part of sodium alginate, 12 parts of violet cabbage, 4 parts of mulberries, blueberry
5 parts.
2, the preparation method of the purple rice chicken bone vermicelli of the baked flavor of the Yan, comprising the following steps:
(1) Salt roasted chicken frame is divided into after fritter and carries out high temperature infusion and sterilization, 121 DEG C, boiling 1h, then decompression is vented certainly
So 90 DEG C or less are cooled to boil；
(2) raw material after infusion is subjected to bone and flesh and water-oil separating, dries bone and flesh, harrows and be crushed into mixing crusher,
Broken chicken bone is mixed with water, then grinds 90min with stone mill；Gained slurries are filtered with four layers of gauze, and filter residue is dried with baking oven
Through the omnipotent broken crusher machine of high speed after dry, powder is sieved with 100 mesh sieve up to chick bone powder；
(3) violet cabbage, blueberry, mulberries are cleaned removal of impurities, violet cabbage stripping and slicing, and is put into the vitamin C that concentration is 0.4%
It is cooling with cold water with taking-up after blanching 15s in D-araboascorbic acid sodium boiling water, will be hot after violet cabbage, blueberry, mulberries and phase
When the water in 3 times of three's gross weight is incorporated in beater, slurries refrigerate spare after the slagging-off of 100 mesh filtered through gauze；
(4) wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are weighed by formula and are homogenously mixed together,
Addition is equivalent to that slurries obtained in the step of wheat flour weight 30% (3) carry out and face, mixing time are controlled in 10min.With
At the end of face, dough is in loose fine granularity, and holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；It allows
Dough keeps the temperature standing curing at 20 DEG C, and curing time 20min unfolds so that mucedin sufficiently absorbs water；
(5) roller pressure is carried out to the dough after curing to prolong, repeatedly be rolled with pasta machine for domestic use, formed smooth, without pimple
Face band, and control plane tape thickness cuts molding in 1.6mm or so, then with flour stranding machine；
(6) noodles are placed in 60 DEG C of oven drying, make the control of noodles final moisture 8%~14%；By product length
It is required that being cut to dried noodles, pack to get finished product.
Embodiment 6
1, method
The purple rice chicken bone vermicelli that Examples 1 to 5 prepares the baked flavor of Yan are compared, mainly progress color, apparent
Six state, palatability, viscoplasticity, slickness, food flavor sensory evaluation scores experiments, it is 200 big in Agriculture In South China to participate in having for scoring
As a result randomly selected potential consumer in school takes its average value respectively (full marks are 10 points)；And Major Nutrient composition
Measurement.
2, result
(1) sensory score result is as shown in table 1.
The sensory score result of the baked flavor purple rice chicken bone vermicelli of 1 Yan of table
| Color | Apparent state | Palatability | Viscoplasticity | Slickness | Food flavor | |
| Embodiment 1 | 8.3 | 8.4 | 8.2 | 8.9 | 8.7 | 8.3 |
| Embodiment 2 | 8.5 | 8.9 | 9.5 | 8.5 | 9.4 | 8.5 |
| Embodiment 3 | 8.4 | 9.2 | 9.1 | 9.0 | 8.3 | 9.3 |
| Embodiment 4 | 9.1 | 9.0 | 8.7 | 9.2 | 9.2 | 8.9 |
| Embodiment 5 | 9.5 | 8.3 | 8.5 | 8.7 | 8.5 | 9.1 |
The result shows that: by Examples 1 to 5 the method be prepared the baked flavor purple rice chicken bone vermicelli of Yan color,
The subjective appreciation of apparent state, palatability, viscoplasticity, slickness, food flavor etc. all obtains preferable effect.In addition, technique
Regulation also have a certain impact to the organoleptic indicator of noodles, the baked flavor purple rice chicken bone of the salt being prepared by embodiment 2 is hung
Face is more smooth with respect to the vermicelli surface that other embodiments are prepared；The vermicelli mode of appearance obtained by embodiment 3 receives
Most people is liked；The vermicelli viscoplasticity that embodiment 4 is prepared is relatively best；It is prepared by 5 the method for embodiment
Not only attractive color, food flavor effect also achieve relatively optimal effect to the vermicelli arrived.
(2) Major Nutrient Determination of composition and calculated result are as shown in table 2
The Major Nutrient Determination of composition and calculated result of the baked flavor purple rice chicken bone vermicelli of 2 Yan of table
The result shows that the prepared baked flavor purple rice chicken bone vermicelli of Yan contain protein, anthocyanidin, diet from nutritional ingredient
The effect of fiber and calcium, iron, selenium element are abundant, and fat content is very low, can reach nutrition and health care.Result also table simultaneously
Bright, the regulation of technique also has a certain impact to the nutrition content of noodles, is prepared by 5 the method for embodiment
The baked flavor purple rice chicken bone vermicelli of Yan with respect to other embodiments contain richer protein, anthocyanidin, dietary fiber and calcium,
Iron, selenium element.
Comprehensively consider above each index parameter, the baked flavor purple rice chicken bone vermicelli of Yan are prepared in 5 the method for embodiment
Opposite other embodiments, which prepare the baked flavor purple rice chicken bone vermicelli of Yan, has more preferably effect.
Embodiment 7
1, influence of the salt additive amount to noodles organoleptic properties
(1) method
Parts by weight (kilogram) proportion for keeping its raw material is 110 parts of wheat flour, 10 parts of 8 parts of, Salt roasted chicken bone meal of purple rice powder, sea
0.28 part of mosanom, 12 parts of violet cabbage, 4 parts of mulberries, 5 parts of blueberry.Curing time is 20min, and drying temperature is 60 DEG C, and noodles are thick
Degree is about 1.7mm, and concrete operation method is identical with embodiment 5.By change salt additive amount, respectively 1,1.5,2,
2.5,3 parts by weight (kilogram), five levels are tested, and carry out sensory evaluation with reference to the noodles standard of SB/T 10137-93.
(2) result
The Analyses Methods for Sensory Evaluation Results carried out by the above method is as shown in table 3 below.
Influence of the 3 salt additive amount of table to noodles organoleptic properties
As can be seen from Table 3: noodles made of 1 parts by weight (kilogram) salt are partially soft, and elasticity is inadequate, 3 parts by weight salt (kilogram)
Manufactured noodles influence the formation of gluten since the amount of salt is on the high side, reduce the extensibility of dough, so noodles are somewhat soft, elasticity
It reduces instead, influences sense organ flavor；1.5, noodles made of 2,2.5 parts by weight (kilogram) salt are neither too hard, nor too soft, also have certain
Elasticity, sensory evaluation are preferable；And from scoring as can be seen that noodles sensory evaluation made of the salt of 1.5 parts by weight (kilogram) is slightly higher.
2, influence of the chick bone powder additive amount to noodles organoleptic properties
(1) method
Parts by weight (kilogram) proportion for keeping its raw material is 110 parts of wheat flour, 10 parts of purple rice powder, 1.5 parts of salt, sodium alginate
0.28 part, 12 parts of violet cabbage, 4 parts of mulberries, 5 parts of blueberry.Curing time is 20min, and drying temperature is 60 DEG C, and noodles thickness is general
For 1.7mm, concrete operation method is identical with embodiment 5.By changing the additive amount of chick bone powder, respectively 4,6,8,10,12 weights
Amount part (kilogram) five levels are tested, and carry out sensory evaluation with reference to the noodles standard of SB/T 10137-93
(2) result
The Analyses Methods for Sensory Evaluation Results carried out by the above method is as shown in table 4 below.
Influence of the 4 chick bone powder additive amount of table to noodles organoleptic properties
As shown in Table 4: chick bone powder additive amount is to the color of noodles, apparent state, palatability, viscoelasticity, slickness, food flavor
All it is affected.This is because chick bone powder contains fat, minerals, is free of mucedin, is in yellow, there is chicken flavor.When adding
When the chick bone powder entered is very few, do not have chicken flavor if the noodles of 4 parts by weight (kilogram) chick bone powders；But when the chick bone powder being added
When excessive, the generation of gluten is influenced, reduces the elasticity and slickness of noodles, surface is also more coarse, can also feel when edible
It is not smooth enough to there is slag sense, wherein noodles Thickleaf Croton Root taste made of 12 parts by weight (kilogram) chick bone powders is overweight, it is contained in chick bone powder
Fat allow it is humanoid at greasy feeling.As can be seen that the additive amount of 8 parts by weight (kilogram) chick bone powders scores most from sensory evaluation scores table
Height, existing chicken flavor and soft or hard be suitable for, have certain viscoplasticity.
3, influence of the sodium alginate additive amount to noodles organoleptic properties
(1) method
Parts by weight (kilogram) proportion for keeping its raw material is 110 parts of wheat flour, 1.5 parts of 10 parts of purple rice powder, salt, Salt roasted chicken bones
8 parts of powder, 12 parts of violet cabbage, 4 parts of mulberries, 5 parts of blueberry.Curing time is 20min, and drying temperature is 60 DEG C, and noodles thickness is general
For 1.7mm, concrete operation method is identical with embodiment 5.By change sodium alginate additive amount, respectively 0.1,0.2,0.3,
0.4,0.5 parts by weight (kilogram), five levels are tested, and carry out sensory evaluation with reference to the noodles standard of SB/T 10137-93.
(2) result
The Analyses Methods for Sensory Evaluation Results carried out by the above method is as shown in table 5 below.
Influence of the 5 sodium alginate additive amount of table to noodles organoleptic properties
As shown in Table 5: 0.1, noodles made of 0.2 parts by weight (kilogram) sodium alginate are slightly soft, and elasticity is not enough；0.4,0.5
Noodles made of parts by weight (kilogram) sodium alginate are partially hard, and noodles made of especially 0.5 parts by weight (kilogram) sodium alginate are hard
Degree of spending, agreeable to the taste sexual deviation；The sensory evaluation scores of noodles made of 0.2~0.4 parts by weight (kilogram) sodium alginate are relatively good, and
0.3, preferably, toughness is stronger for the elasticity of noodles made of 0.4 parts by weight (kilogram) sodium alginate, and whole sensory evaluation scores are also very
It is close.
4, influence of the slurries additive amount to noodles organoleptic properties
(1) method
Parts by weight (kilogram) proportion for keeping its raw material is 110 parts of wheat flour, 1.5 parts of 10 parts of purple rice powder, salt, Salt roasted chicken bones
8 parts of powder, 12 parts of violet cabbage, 4 parts of mulberries, 5 parts of blueberry.Curing time is 20min, and drying temperature is 60 DEG C, and noodles thickness is general
For 1.7mm, concrete operation method is identical with embodiment 5.By changing the additive amount of slurries, respectively 15,20,25,30,35 weights
Amount part (kilogram) five levels are tested, and carry out sensory evaluation with reference to the noodles standard of SB/T 10137-93.
(2) result
The Analyses Methods for Sensory Evaluation Results carried out by the above method is as shown in table 6 below.
Influence of the 6 water additive amount of table to noodles organoleptic properties
As can be seen from Table 6: slurries additive amount influences less the food flavor of noodles, to apparent state, palatability, glutinous bullet
Property, slickness, color are affected.With the increase of slurries amount, organoleptic quality increases, when adding to a certain extent,
Quality is declined.When slurry hypervolia, will increase during noodle production and roll system, the difficulty of slitting, and at dough
Grain is big, and short texture, mobility is big, and stickiness is excessive, and elasticity is bad, and topsheet surface is rough；When slurry hypovolia, and at face
Group's particle is too broken, is not easy agglomerating, and gluten not sufficiently forms during rubbing, the topsheet surface structure of extrusion is uneven, it is coarse,
Mouthfeel is really up to the mark, energy consumption increases, noodles poor flexibility.From scoring as can be seen that 25~30 parts by weight (kilogram) slurries (i.e. slurries dosages
For wheat flour weight 22~27%) system noodles sensory evaluation scores it is slightly higher.
5, influence of the multifactor to noodles organoleptic properties
(1) method
Based on above-mentioned single factor experiment result, with slurries additive amount, chick bone powder additive amount, salt additive amount, seaweed
Sour sodium additive amount is the factor of participating in the experiment, and carries out the test of four factors, three horizontal quadrature.
7 multifactor orthogonal experiments of table
From orthogonal experiments as can be seen that scoring the size order of the influential factor on product sensory are as follows: A > B > D >
C, i.e. slurries additive amount > chick bone powder additive amount > sodium alginate additive amount > salt additive amount.Scheme after orthogonal optimization is tested number
4, A2B1C2D3, i.e. 30 parts by weight (kilogram) of water additive amount, 6 parts by weight (kilogram) of chick bone powder additive amount, 2 weight of salt additive amount
Part (kilogram), 0.3 parts by weight of sodium alginate additive amount (kilogram) are that optimal level combines.
Comprehensively consider above each index parameter, the baked flavor purple rice chicken bone vermicelli of Yan are prepared in 5 the method for embodiment
Opposite other embodiments, which prepare the baked flavor purple rice chicken bone vermicelli of Yan, has more preferably effect.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of Salt roasted chicken bone meal, which comprises the following steps: will be carried out after Salt roasted chicken frame piecemeal high
Warm autoclaving and sterilization, then by after boiling bone and flesh and water-oil separating, bone and flesh drying after carry out break process, it is broken
Chicken bone is mixed with water and is ground with stone mill, filters to obtain filter residue, drying, broken chick bone powder to obtain the final product.
2. preparation method according to claim 1, which is characterized in that the condition of the boiling be 110~130 DEG C of boilings 30~
90 min。
3. preparation method according to claim 1, which is characterized in that the time that stone mill is ground is 60~120 min.
4. Salt roasted chicken bone meal is prepared in any the method according to claim 1~3.
5. a kind of purple rice chicken bone vermicelli of baked flavor of Yan, which is characterized in that the constitutive material including following parts by weight (kilogram): small
100~120 parts of flour, 6~12 parts of 4~12 parts of, Salt roasted chicken bone meal of purple rice powder, 1~3 part of salt, 0.1~0.5 part of sodium alginate,
6~14 parts of violet cabbage, 2~5 parts of mulberries, 3~6 parts of blueberry.
6. purple rice chicken bone vermicelli according to claim 5, which is characterized in that the composition including following parts by weight (kilogram) is former
Material: 110 parts of wheat flour, 8~10 parts of 4~8 parts of, Salt roasted chicken bone meal of purple rice powder, 1.5~2.5 parts of salt, sodium alginate 0.2~0.3
Part, 8~12 parts of violet cabbage, 2~4 parts of mulberries, 3~5 parts of blueberry.
7. wanting the 5 or 6 purple rice chicken bone vermicelli according to right, which is characterized in that preparation method includes the following steps:
S1. violet cabbage, blueberry and mulberries are cleaned into removal of impurities, be put into togerther with blueberry and mulberries after violet cabbage stripping and slicing containing Vc and
Slurries are stayed after adding 1.5~4 times of water mashing, filtering, slagging-off in the boiling water of D-araboascorbic acid sodium after blanching, cooling treatment, it is cold
It hides spare；
S2. wheat flour, purple rice powder, chick bone powder, salt, sodium alginate are uniformly mixed, wheat flour weight 10%~30% is added
Slurries obtained by step S1 carry out and face, and gained dough is rolled into noodles through curing back roller bundle；
S3. by noodles stoving, product is obtained.
8. purple rice chicken bone vermicelli according to claim 7, which is characterized in that in the step S1, vitamin C and D- in boiling water
The mass concentration of sodium isoascorbate is 0.1%~0.5%.
9. purple rice chicken bone vermicelli according to claim 7, which is characterized in that in step S1, it is purple sweet for being beaten the amount of water used
2~3 times of blue, blueberry and mulberries total amount.
10. the preparation method of vermicelli according to claim 7, which is characterized in that in the step S2, the curing time be 15~
20 min。
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