CN109845968A - A kind of colour macaroni and preparation method thereof - Google Patents
A kind of colour macaroni and preparation method thereof Download PDFInfo
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Abstract
To solve the deficiencies in the prior art, the present invention provides a kind of preparation methods of colored macaroni, comprising the following steps: S1. prepares the colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is the 20-40% of colorized flour quality.S2. flour, dilution are dissolved in mixing machine and are pre-mixed 5~10 minutes, obtain premix.S3. premix carries out closing face operation, the dough got togather twice.First time conjunction face carries out under normal temperature and pressure.Second of conjunction face operates in -0.075 to -0.086MPa environment and carries out.S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most obtain the colored macaroni through macaroni drying line afterwards.The colored macaroni that the present invention is prepared, preparation process do not have to the macaroni production system for changing existing maturation without adding pigment additive, and in preparation process.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of colour macaroni and preparation method thereof.
Background technique
Macaroni is Hesperian famous wheaten food, is divided into solid and hollow.Also known as macaroni is referred to as wheat card in the world
Buddhist nun sieve is a kind of using wheat flour as the Flour product of raw material.Macaroni juice can stay in hollow macaroni, taste than less
It is easy dry.
Wheat flour is a kind of common wheat processing product, the prior art be usually dialogue skin wheat processed to obtain it is small
Flour rarely has to red wheat processing technology related to triticale, on the one hand main cause is that existing processing technology processing is red
It will appear lighter after wheat and triticale or even tend to white, it is difficult to obtain consumer's approval.Further aspect is that existing
Processing technology is difficult to retain the nutriment of red wheat and triticale, it may appear that apparent nutrition content decline.Therefore, existing
There is the macaroni in technical foundation using the preparation of pure wheat flour usually white or faint yellow, partially joined the macaroni of egg
Yellow can be presented.If colored macaroni is prepared, it usually needs pigment is added, product can not be by consumer very
Good receiving.
Summary of the invention
In view of the problems of the existing technology the present invention, provides a kind of preparation method of colored macaroni, including following
Step:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is
The 20-40% of colorized flour quality.
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 5~10 minutes, obtain premix.
S3. premix carries out closing face operation, the dough got togather twice.For the first time close face under normal temperature and pressure into
Row.Second of conjunction face operates in -0.075 to -0.086MPa environment and carries out.
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most
The colored macaroni is obtained by macaroni drying line.
Further, in terms of mass fraction, gluten content described in step S1 includes: colored small greater than 31% colorized flour
60-80 parts of flour, 20-30 parts of Strong flour.
Further, colorful wheat powder described in step S1 is prepared by the following method:
Step 1 prepares red wheat, white wheat, yellow wheat, at least two kinds of in black wheat respectively.
The ready wheat of step 1 is carried out sour water washing respectively by step 2 or buck is washed, dry after washing
For use.
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 100-120 mesh, broken will finish later each
Color wheat flour obtains colorful wheat powder after mixing in proportion.
Further, the method for the washing of sour water described in step 2 or buck washing includes: clear using sour water to red wheat
Washing lotion carries out spray cleaning, and scavenging period is 5-10 seconds.Buck cleaning solution is used to white wheat, yellow wheat, black wheat
Spray cleaning is carried out, scavenging period is 5-10 seconds.
Further, the sour water cleaning solution are as follows: the edible organic acid aqueous solution of mass concentration 0.3-0.8%.The alkali
Aqueous cleaning are as follows: the edible inorganic base aqueous solution of mass concentration 0.6-1.2%.
Further, the edible organic acid are as follows: one or both of citric acid, acetic acid compounding.It is described eat it is inorganic
Alkali are as follows: at least one of sodium hydroxide, sodium bicarbonate, soda.
Further, the edible organic acid are as follows: citric acid.The edible inorganic base are as follows: sodium bicarbonate.
Further, the wheat after spray cleaning is respectively put into the sour water cleaning solution or buck of 1.5-1.8 times of wheat volume
It is impregnated 15-30 minutes in cleaning solution.Then be separated by solid-liquid separation, solid-phase component carry out subsequent drying and powder processed operation, liquid phase at
Divide according to mass ratio, sour water cleaning solution: being used as conjunction face solution after the mixing of buck cleaning solution=1:1.2-1.5 ratio.
Further, method dry described in step 2 includes:
(1) wheat that washing finishes is placed in the drying receptacle of sealing, and the temperature in drying receptacle is adjusted to
35-40℃。
(2) it after being passed through the humid air in dry air displacement drying container in drying receptacle, adjusts in drying receptacle
Pressure to -0.07 to -0.09MPa, and maintain negative pressure state 3-5min.
(3) after being passed through the humid air in dry carbon dioxide gas displacement drying container in drying receptacle, continue
It is passed through dry carbon dioxide gas and adjusts pressure in drying receptacle to 1.5-2 atmospheric pressure, and maintain pressurized state 5-
8min。
(4) drying process is completed after repeating step (2) and step (3) 3-4 times.
Further, the method for fragmentation procedure described in step 3 includes:
1) wheat after drying is put into the broken container of crusher, precrushing to 60-80 mesh.
2) air in broken container is replaced with the carbon dioxide of 500-800ppm-air gas mixture, after being replaced
Stand 3-5 minutes.
3) 3-5 minutes are stood after starting is crusher machine 40-60 seconds broken.
4) 100-120 purpose product is filtered out after repeating step 3) 6-12 times, completes fragmentation procedure.
In addition, being prepared into the present invention also provides a kind of colored macaroni using the preparation method of above-mentioned colored macaroni
It arrives.
One of the present invention has at least the following advantages:
1. the colored macaroni that the present invention is prepared, preparation process is without adding pigment additive, available consumption
The approval of person.And the present invention does not almost have to the macaroni production for changing existing maturation using colorized flour as raw material, in preparation process
System can be relatively easy to accomplish scale production.
2. the colored macaroni that the present invention is prepared, full color and in the process without using reagents such as color fixing agent.And institute
The nutriment that macaroni can be effectively retained assorted wheat is obtained, nutriment loss late is lower.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below to of the invention further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of colour macaroni, is prepared with the following method:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is
The 30% of colorized flour quality.In terms of mass fraction, colorized flour of the gluten content greater than 31% includes: colorful wheat powder
70 parts, 25 parts of Strong flour.
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 8 minutes, obtain premix.
S3. premix carries out closing face operation, the dough got togather twice.For the first time close face under normal temperature and pressure into
Row.Second of conjunction face, which operates in the environment of -0.08MPa, to carry out.
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most
The colored macaroni is obtained by macaroni drying line.
Colorful wheat powder described in step S1 is prepared by the following method:
Step 1 prepares red wheat, white wheat, black wheat respectively.
The ready wheat of step 1 is carried out sour water washing respectively by step 2 or buck is washed, dry after washing
For use.The method of the sour water washing or buck washing includes: to carry out spray cleaning using sour water cleaning solution to red wheat, clearly
Washing the time is 8 seconds.Spray cleaning is carried out using buck cleaning solution to white wheat, black wheat, scavenging period is 8 seconds.It is described
Sour water cleaning solution are as follows: the edible organic acid aqueous solution of mass concentration 0.6%.The buck cleaning solution are as follows: mass concentration 0.8%
Edible inorganic base aqueous solution.
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 110 mesh, the colors that broken will be finished later are small
Flour obtains colorful wheat powder after mixing in proportion.
Embodiment 2
A kind of colour macaroni, is prepared with the following method:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is
The 40% of colorized flour quality.In terms of mass fraction, colorized flour of the gluten content greater than 31% includes: colorful wheat powder
80 parts, 30 parts of Strong flour.
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 10 minutes, obtain premix.
S3. premix carries out closing face operation, the dough got togather twice.For the first time close face under normal temperature and pressure into
Row.Second of conjunction face, which operates in the environment of -0.086MPa, to carry out.
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most
The colored macaroni is obtained by macaroni drying line.
Colorful wheat powder described in step S1 is prepared by the following method:
Step 1 prepares red wheat, in black wheat respectively.
The ready wheat of step 1 is carried out sour water washing respectively by step 2 or buck is washed, dry after washing
For use.The method of the sour water washing or buck washing includes: to carry out spray cleaning using sour water cleaning solution to red wheat, clearly
Washing the time is 10 seconds.Spray cleaning is carried out using buck cleaning solution to black wheat, scavenging period is 10 seconds.The sour water cleaning
Liquid are as follows: the edible organic acid aqueous solution of mass concentration 0.8%.The buck cleaning solution are as follows: eating for mass concentration 1.2% is inorganic
Aqueous alkali.
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 120 mesh, the colors that broken will be finished later are small
Flour obtains colorful wheat powder after mixing in proportion.
Embodiment 3
A kind of colour macaroni, is prepared with the following method:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is
The 20% of colorized flour quality.In terms of mass fraction, colorized flour of the gluten content greater than 31% includes: colorful wheat powder
60 parts, 20 parts of Strong flour.
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 5 minutes, obtain premix.
S3. premix carries out closing face operation, the dough got togather twice.For the first time close face under normal temperature and pressure into
Row.Second of conjunction face, which operates in the environment of -0.075MPa, to carry out.
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most
The colored macaroni is obtained by macaroni drying line.
Colorful wheat powder described in step S1 is prepared by the following method:
Step 1 prepares red wheat, white wheat, yellow wheat, black wheat respectively.
The ready wheat of step 1 is carried out sour water washing respectively by step 2 or buck is washed, dry after washing
For use.The method of the sour water washing or buck washing includes: to carry out spray cleaning using sour water cleaning solution to red wheat, clearly
Washing the time is 5 seconds.Spray cleaning is carried out using buck cleaning solution to white wheat, yellow wheat, black wheat, scavenging period is
5 seconds.The sour water cleaning solution are as follows: the edible organic acid aqueous solution of mass concentration 0.3%.The buck cleaning solution are as follows: quality is dense
The edible inorganic base aqueous solution of degree 0.6%.
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 100 mesh, the colors that broken will be finished later are small
Flour obtains colorful wheat powder after mixing in proportion.
Embodiment 4
A kind of colour macaroni, is prepared with the following method:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%.The quality of conjunction face solution is
The 30% of colorized flour quality.In terms of mass fraction, colorized flour of the gluten content greater than 31% includes: colorful wheat powder
70 parts, 25 parts of Strong flour.
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 8 minutes, obtain premix.
S3. premix carries out closing face operation, the dough got togather twice.For the first time close face under normal temperature and pressure into
Row.Second of conjunction face, which operates in the environment of -0.08MPa, to carry out.
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, most
The colored macaroni is obtained by macaroni drying line.
Colorful wheat powder described in step S1 is prepared by the following method:
Step 1 prepares red wheat, yellow wheat, black wheat respectively.
Step 2 is respectively washed the ready wheat of step 1 by ionized water or underground water, after washing
Dried for standby.
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 110 mesh, the colors that broken will be finished later are small
Flour obtains colorful wheat powder after mixing in proportion.
Applicants have found that being washed, being dried, being ground to colorful wheat using existing water-washing technique described in embodiment 4
The colorful wheat powder obtained after powder will appear apparent color decline phenomenon, and it is shallow that especially the red wheat in part is finally obtained
Red wheat flour.Black wheat flour will appear color and lose bright phenomenon, change to black gray expandable.Yellow or white wheat are not in
Apparent metachromatism.Meanwhile the nutriment loss of wheat is more serious, protein and starch decline about 30%, especially
It is the melanin loss about 40% or so of black wheat, seriously reduces the nutritive value of wheat flour.After being prepared into macaroni
Red wheat flour generally becomes pale red, and black wheat flour generally becomes grey, and melanin loss is very serious.
Using 1-3 the method for the embodiment of the present invention, the washing of corresponding sour water or buck are used to the wheat of different colors
After washing, the colorful wheat pink colour pool obtained after drying, milling is basic to keep consistent with wheat grain or highly close, sense
It is not in apparent difference on official.Meanwhile the nutriment loss of wheat is smaller, protein and starch decline more 13%,
The melanin loss about 5% or so of black wheat.Will not occur apparent discolouration phenomena being prepared into after macaroni, it is black
The loss late of pigment is no more than 8%.
Embodiment 5
Based on colour macaroni described in embodiment 1-3 any embodiment, the edible organic acid are as follows: citric acid, acetic acid are multiple
Match.The edible inorganic base are as follows: sodium hydroxide, sodium bicarbonate, soda compounding.
Embodiment 6
Based on colour macaroni described in embodiment 1-3 any embodiment, the edible organic acid are as follows: acetic acid.It is described edible
Inorganic base are as follows: sodium hydroxide, sodium bicarbonate compounding.
Embodiment 7
Based on colour macaroni described in embodiment 1-3 any embodiment, the edible organic acid are as follows: citric acid.The food
With inorganic base are as follows: sodium bicarbonate.Wheat after spray cleaning is respectively put into 1.7 times of wheat volume of sour water cleaning solution or buck cleaning
It is impregnated 20 minutes in liquid.Then it is separated by solid-liquid separation, solid-phase component carries out subsequent drying and powder processed operation, and liquid phase ingredient is according to matter
Ratio is measured, sour water cleaning solution: being used as conjunction face solution after the mixing of buck cleaning solution=1:1.3 ratio.
Embodiment 8
Based on colour macaroni described in embodiment 1-3 any embodiment, the edible organic acid are as follows: citric acid.The food
With inorganic base are as follows: sodium bicarbonate.Wheat after spray cleaning is respectively put into 1.8 times of wheat volume of sour water cleaning solution or buck cleaning
It is impregnated 30 minutes in liquid.Then it is separated by solid-liquid separation, solid-phase component carries out subsequent drying and powder processed operation, and liquid phase ingredient is according to matter
Ratio is measured, sour water cleaning solution: being used as conjunction face solution after the mixing of buck cleaning solution=1:1.5 ratio.
Embodiment 9
Based on colour macaroni described in embodiment 1-3 any embodiment, the edible organic acid are as follows: citric acid.The food
With inorganic base are as follows: sodium bicarbonate.Wheat after spray cleaning is respectively put into 1.5 times of wheat volume of sour water cleaning solution or buck cleaning
It is impregnated 15 minutes in liquid.Then it is separated by solid-liquid separation, solid-phase component carries out subsequent drying and powder processed operation, and liquid phase ingredient is according to matter
Ratio is measured, sour water cleaning solution: being used as conjunction face solution after the mixing of buck cleaning solution=1:1.2 ratio.
The conjunction face solution being re-dubbed using the sour water cleaning solution and buck cleaning solution that have impregnated wheat can play very well
Temperature macaroni color it is used, making it is not in the phenomenon that fades in later period cooking process, cooks the macaroni of completion
Still there is primary colors.Using common deionized water as conjunction face solution, although not influencing manufactured macaroni, the later period is high
Temperature culinary art when, macaroni will appear certain phenomenon that fades, especially during boiling, will cause noodle soup color occur it is faint
Metachromatism influences the sense organ of consumer to a certain extent.
Embodiment 10
Based on colour macaroni described in embodiment 1-3 any embodiment, dry method described in step 2 includes:
(1) wheat that washing finishes is placed in the drying receptacle of sealing, and the temperature in drying receptacle is adjusted to 38
℃。
(2) it after being passed through the humid air in dry air displacement drying container in drying receptacle, adjusts in drying receptacle
Pressure to -0.08MPa, and maintain negative pressure state 4min.
(3) after being passed through the humid air in dry carbon dioxide gas displacement drying container in drying receptacle, continue
It is passed through dry carbon dioxide gas and adjusts pressure in drying receptacle to 1.8 atmospheric pressure, and maintain pressurized state 7min.
(4) drying process is completed after repeating step (2) and step (3) 3 times.
Embodiment 11
Based on colour macaroni described in embodiment 1-3 any embodiment, dry method described in step 2 includes:
(1) wheat that washing finishes is placed in the drying receptacle of sealing, and the temperature in drying receptacle is adjusted to 40
℃。
(2) it after being passed through the humid air in dry air displacement drying container in drying receptacle, adjusts in drying receptacle
Pressure to -0.09MPa, and maintain negative pressure state 3min.
(3) after being passed through the humid air in dry carbon dioxide gas displacement drying container in drying receptacle, continue
It is passed through dry carbon dioxide gas and adjusts pressure in drying receptacle to 2 atmospheric pressure, and maintain pressurized state 5min.
(4) drying process is completed after repeating step (2) and step (3) 3 times.
Embodiment 12
Based on colour macaroni described in embodiment 1-3 any embodiment, dry method described in step 2 includes:
(1) wheat that washing finishes is placed in the drying receptacle of sealing, and the temperature in drying receptacle is adjusted to 35
℃。
(2) it after being passed through the humid air in dry air displacement drying container in drying receptacle, adjusts in drying receptacle
Pressure to -0.07MPa, and maintain negative pressure state 5min.
(3) after being passed through the humid air in dry carbon dioxide gas displacement drying container in drying receptacle, continue
It is passed through dry carbon dioxide gas and adjusts pressure in drying receptacle to 1.5 atmospheric pressure, and maintain pressurized state 8min.
(4) drying process is completed after repeating step (2) and step (3) 4 times.
Using above-mentioned drying means, the inactivation treatment to malt isoreactivity substance in wheat flour on the one hand may be implemented, separately
On the one hand the nutrition content of final product can be improved again.Compared to using the high temperature drying under existing air environment, use
The final products that above-mentioned drying means obtains opposite can improve 30% or more nutrition content.Meanwhile using above-mentioned drying side
The final products that method obtains can colorful wheat powder of the relative reduction in subsequent macaroni process pigment loss.Using existing
There is the wheat of the high temperature drying under air environment, wheat flour color change may occur in which from visual perception and compare after crushing operation
Apparent variation, using the wheat that above-mentioned drying means is dry, on crushing operation after-vision sense organ wheat flour color almost without
Variation.
Embodiment 13
Based on colour macaroni described in embodiment 1-3 any embodiment, the method for fragmentation procedure described in step 3 includes:
1) wheat after drying is put into the broken container of crusher, precrushing to 70 mesh.
2) it with the air in the carbon dioxide of 600ppm-air gas mixture displacement broken container, is stood after being replaced
3-5 minutes.
3) start broken crusher machine and stand 4 minutes after 50 seconds.
4) 110 purpose products are filtered out after repeating step 3) 8 times, complete fragmentation procedure.
Embodiment 14
Based on colour macaroni described in embodiment 1-3 any embodiment, the method for fragmentation procedure described in step 3 includes:
1) wheat after drying is put into the broken container of crusher, precrushing to 80 mesh.
2) with the air in the carbon dioxide of 800ppm-air gas mixture displacement broken container, 3 are stood after being replaced
Minute.
3) start broken crusher machine and stand 5 minutes after 60 seconds.
4) 120 purpose products are filtered out after repeating step 3) 6 times, complete fragmentation procedure.
Embodiment 15
Based on colour macaroni described in embodiment 1-3 any embodiment, the method for fragmentation procedure described in step 3 includes:
1) wheat after drying is put into the broken container of crusher, precrushing to 60 mesh.
2) with the air in the carbon dioxide of 500ppm-air gas mixture displacement broken container, 5 are stood after being replaced
Minute.
3) start broken crusher machine and stand 3 minutes after 40 seconds.
4) 100 purpose products are filtered out after repeating step 3) 12 times, complete fragmentation procedure.
Nutriment opposite can be improved compared to using being directly crushed under existing air environment using above-mentioned breaking method
20% or more content.Meanwhile the final products that are obtained using above-mentioned breaking method can relative reduction during fragmentation procedure
The loss of wheat flour pigment.It is operated using the direct cracked wheat under existing air environment, wheat flour color change after crushing operation
It will appear more apparent variation from visual perception, using the wheat that above-mentioned drying means is dry, crushing operation after-vision sense
The upper wheat flour color of official has almost no change.
One of the present invention has at least the following advantages:
1. the colored macaroni that the present invention is prepared, preparation process is without adding pigment additive, available consumption
The approval of person.And the present invention does not almost have to the macaroni production for changing existing maturation using colorized flour as raw material, in preparation process
System can be relatively easy to accomplish scale production.
2. the colored macaroni that the present invention is prepared, full color and in the process without using reagents such as color fixing agent.And institute
The nutriment that macaroni can be effectively retained assorted wheat is obtained, nutriment loss late is lower.
It should be noted that and understand, in the case where not departing from spirit and scope required by the claims in the present invention, energy
It is enough that various modifications and improvements are made to the present invention of foregoing detailed description.It is therefore desirable to protection technical solution range not by
The limitation of given any specific exemplary teachings.
Claims (9)
1. a kind of preparation method of colour macaroni, which comprises the following steps:
S1. prepare colorized flour and conjunction face solution that gluten content is greater than 31%；The quality of conjunction face solution is colored
The 20-40% of flour quality；
S2. flour, dilution are dissolved in mixing machine and are pre-mixed 5~10 minutes, obtain premix；
S3. premix carries out closing face operation, the dough got togather twice；First time conjunction face carries out under normal temperature and pressure；The
Secondary conjunction face operates in -0.075 to -0.086MPa environment and carries out；
S4. the dough got togather is poured into macaroni extruder, the macaroni of required shape is obtained under shaping grinding apparatus, is most passed through afterwards
Macaroni drying line obtains the colored macaroni；
In terms of mass fraction, colorized flour of the gluten content described in step S1 greater than 31% includes: 60-80 parts of colorful wheat powder,
20-30 parts of Strong flour.
2. the preparation method of colored macaroni according to claim 1, which is characterized in that colorful wheat powder described in step S1 is logical
Following methods are crossed to be prepared:
Step 1 prepares red wheat, white wheat, yellow wheat, at least two kinds of in black wheat respectively；
The ready wheat of step 1 is carried out sour water washing respectively by step 2 or buck is washed, dried for standby after washing；
Step 3 respectively will it is dry obtained by step 2 after wheat be crushed to 100-120 mesh, the colors that broken will be finished later are small
Flour obtains colorful wheat powder after mixing in proportion.
3. the preparation method of colored macaroni according to claim 2, which is characterized in that the washing of sour water described in step 2 or alkali
The method of water washing includes: to carry out spray cleaning using sour water cleaning solution to red wheat, and scavenging period is 5-10 seconds；To white
Wheat, yellow wheat, black wheat carry out spray cleaning using buck cleaning solution, and scavenging period is 5-10 seconds；
The sour water cleaning solution are as follows: the edible organic acid aqueous solution of mass concentration 0.3-0.8%；The buck cleaning solution are as follows: matter
Measure the edible inorganic base aqueous solution of concentration 0.6-1.2%.
4. the preparation method of colored macaroni according to claim 3, which is characterized in that the edible organic acid are as follows: lemon
One or both of acid, acetic acid compounding；The edible inorganic base are as follows: at least one of sodium hydroxide, sodium bicarbonate, soda.
5. the preparation method of colored macaroni according to claim 3, which is characterized in that the edible organic acid are as follows: lemon
Acid；The edible inorganic base are as follows: sodium bicarbonate.
6. the preparation method of colored macaroni according to claim 5, which is characterized in that the wheat after spray cleaning is put respectively
Enter in the sour water cleaning solution or buck cleaning solution of 1.5-1.8 times of wheat volume and impregnates 15-30 minutes；Then it is separated by solid-liquid separation,
Solid-phase component carries out subsequent drying and powder processed operation, and liquid phase ingredient is according to mass ratio, sour water cleaning solution: buck cleaning solution=1:
Conjunction face solution is used as after the ratio mixing of 1.2-1.5.
7. the preparation method of colored macaroni according to claim 2, which is characterized in that dry method packet described in step 2
It includes:
(1) wheat that washing finishes is placed in the drying receptacle of sealing, and the temperature in drying receptacle is adjusted to 35-40
℃；
(2) after being passed through the humid air in dry air displacement drying container in drying receptacle, the pressure in drying receptacle is adjusted
Power extremely -0.07 to -0.09MPa, and maintain negative pressure state 3-5min；
(3) after being passed through the humid air in dry carbon dioxide gas displacement drying container in drying receptacle, continue to be passed through
Dry carbon dioxide gas adjusts the pressure in drying receptacle to 1.5-2 atmospheric pressure, and maintains pressurized state 5-8min；
(4) drying process is completed after repeating step (2) and step (3) 3-4 times.
8. the preparation method of colored macaroni according to claim 2, which is characterized in that the side of fragmentation procedure described in step 3
Method includes:
1) wheat after drying is put into the broken container of crusher, precrushing to 60-80 mesh；
2) it with the air in the carbon dioxide of 500-800ppm-air gas mixture displacement broken container, is stood after being replaced
3-5 minutes；
3) 3-5 minutes are stood after starting is crusher machine 40-60 seconds broken；
4) 100-120 purpose product is filtered out after repeating step 3) 6-12 times, completes fragmentation procedure.
9. a kind of colour macaroni, which is characterized in that using the preparation method system of any colored macaroni of claim 1-8
It is standby to obtain.
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