Preparation method of black rice vermicelli with low dissolution rate of anthocyanin

Abstract

The invention discloses a preparation method of black rice vermicelli with low dissolution rate of anthocyanin, which comprises the following steps: (1) selecting black rice as a raw material, whitening the black rice, and then respectively collecting the whitened black rice grains and black rice skins; (2) respectively milling the black rice grains and the black rice skin for 5-7 times by using a flour mill to obtain black rice flour and black rice skin flour; (3) milling the black rice skin powder for 3-5 times by using a colloid mill to obtain black rice skin pulp; (4) combining the black rice flour with the black rice skin pulp, uniformly mixing, and adjusting the moisture with drinking water to obtain a black rice vermicelli preparation material; (5) putting the black rice vermicelli preparation material into a preheated rice noodle machine to extrude vermicelli, and cutting the vermicelli according to a set length; and (6) drying the black rice vermicelli extruded from the rice noodle machine to obtain a black rice vermicelli product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing black rice vermicelli with low anthocyanin dissolution rate. Background Art

[0002] Black rice, also known as purple rice or purple black rice, has multiple physiological functions such as antioxidant, anti-aging, lipid-lowering, anti-inflammatory, anti-atherosclerosis, improvement of diabetes and related metabolic diseases, etc. because its rice skin is rich in anthocyanins, which are bioactive substances. Therefore, black rice meets the pursuit of healthy nutrition by today's consumers and has a good prospect for development and utilization.

[0003] Rice vermicelli originated in my country and was first popular in southern my country. It has now spread to Southeast Asia, Europe and the United States, and other Chinese gathering places. It is one of the most popular staple foods with a large consumer population. Processing black rice into black rice vermicelli not only conforms to the eating habits of the majority of rice vermicelli consumers, but also has a variety of nutritional and health functions. It will definitely be more popular than vermicelli made from ordinary rice, and the market prospects are very broad. At present, the commonly used black rice vermicelli preparation process includes: black rice → grinding → moisture adjustment → extrusion → drying → product. However, there are two obvious problems with the existing black rice vermicelli; one of the problems is that when the black rice vermicelli is cooked with hot water, most of the anthocyanin bioactive substances in it will dissolve in the soup because they are easily soluble in water, resulting in a large amount of loss of anthocyanin bioactive substances in the black rice vermicelli; the second problem is that as the anthocyanin in the black rice vermicelli dissolves in the soup in large quantities, the color of the black rice vermicelli becomes lighter and lighter, which not only affects its appearance quality when eaten, but also easily causes consumers to mistakenly believe that pigments are added to the vermicelli and produce rejection psychology. Therefore, reducing the dissolution rate of anthocyanins in black rice vermicelli in soup is a key technology in the processing of black rice vermicelli, which has important application value and economic value.

[0004] China's published patent CN117256780A discloses a method for preparing black rice vermicelli that reduces the loss of anthocyanin substances. The method uses an extractant to extract anthocyanin bioactive substances from the black rice husk powder obtained by grinding, and then uses popcorn powder for adsorption and further uses mung bean starch for embedding to reduce the dissolution of anthocyanin bioactive substances in the prepared black rice vermicelli product during hot water cooking. The operation of this method is very cumbersome and complicated, and it also requires the use of a variety of auxiliary materials. In addition, the production efficiency is low due to the long time required to extract anthocyanin bioactive substances. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing black rice vermicelli with low anthocyanin dissolution rate, so as to solve the problem that beneficial anthocyanin bioactive substances in black rice vermicelli are lost in large quantities due to hot water cooking.

[0006] To achieve the above objectives, the present invention adopts the following technical solutions.

[0007] A method for preparing black rice vermicelli with low anthocyanin dissolution rate comprises the following steps:

[0008] (1) selecting black rice as raw material, grinding it to white, and then collecting the black rice grains and black rice skin after grinding respectively;

[0009] (2) grinding the black rice grains and the black rice husks 5 to 7 times respectively with a grinding machine to obtain black rice powder and black rice husk powder;

[0010] (3) grinding the black rice husk powder 3 to 5 times with a colloid mill to obtain a black rice husk slurry;

[0011] (4) merging the black rice flour obtained in step (2) with the black rice skin slurry obtained in step (3), mixing them evenly, and adjusting the moisture with drinking water to obtain a black rice vermicelli preparation;

[0012] (5) the black rice vermicelli preparation is put into the preheated rice noodle machine to squeeze the silk, and cut it by the length of setting;

[0013] (6) drying the black rice vermicelli squeezed out from a rice noodle machine to obtain a black rice vermicelli product.

[0014] The present invention improves the preparation method of black rice vermicelli, specifically, the black rice is whitish to separate the black rice grains and the black rice skin, and then they are ground into powder 5 to 7 times respectively, and the black rice skin is further ground with a colloid mill; thus, the preparation method of black rice vermicelli of the present invention comprises: black rice→whitish→black rice grains+black rice skin→grinding→black rice powder+black rice skin powder→(black rice skin powder) colloid mill grinding→black rice skin slurry→combining black rice powder and black rice skin slurry→humidification→extruding→drying→product. Through the above improvements, the present invention reduces the dissolution rate of anthocyanin bioactive substances in black rice vermicelli during cooking, solves the problem of a large amount of loss of anthocyanin bioactive substances, and improves the nutritional quality and appearance color quality of black rice vermicelli.

[0015] In addition, the black rice skin is the most important factor affecting the taste of black rice vermicelli. Because of its high toughness and high crude fiber content, the prior art uses an ordinary mill to directly grind black rice and it is difficult to crush the skin therein, which leads to a high rate of black rice vermicelli breaking, and a rough taste and poor chewiness when eaten. The present invention, by whitening black rice, separately crushing the obtained black rice grains and the black rice skin, and further grinding the black rice skin with a colloid mill, solves the problem that the black rice skin is difficult to crush, thereby making the prepared black rice vermicelli have a low rate of breaking, more chewy and delicate taste, and improved edible quality.

[0016] Preferably, in step (1), the whitening rate (also called the grinding reduction rate) of the black rice is 6 to 10%.

[0017] Preferably, in step (2), the black rice grains and the black rice husks are ground 5 times using a grinding machine respectively.

[0018] Preferably, in step (2), the black rice flour and the black rice bran flour are sieved respectively using a sieve with an aperture of 80 to 120 meshes.

[0019] Preferably, in step (3), the black rice bran powder is ground three times using a colloid mill.

[0020] Preferably, in step (3), water not exceeding 25 wt% of the weight of the black rice husk powder is added and mixed, and then the black rice husk powder is ground with a colloid mill to obtain black rice husk slurry.

[0021] Preferably, in step (4), the black rice flour and the black rice husk slurry are evenly mixed, and after adjusting the moisture with drinking water, the mixture is allowed to stand for 30 minutes to allow the material to fully and evenly absorb moisture, thereby obtaining a black rice vermicelli preparation.

[0022] Preferably, in step (4), the moisture content of the black rice vermicelli prepared material is 36-40 wt %.

[0023] Preferably, in step (5), the temperature of the rice noodle machine is set to 90-100° C. and the screw speed is set to 4-8 r / s.

[0024] Preferably, in step (6), the drying temperature is 20-60°C, more preferably 20°C.

[0025] In step (6), the black rice vermicelli squeezed out of the rice noodle machine is preferably not aged to reduce the dissolution rate of anthocyanin bioactive substances; if aging is required to give the black rice vermicelli properties such as elasticity, resistance to soaking, resistance to boiling, and smoothness, for example, to prepare straight black rice vermicelli, the aging time is preferably 3 to 6 hours, which ensures that the black rice vermicelli is effectively aged and avoids a significant increase in the dissolution rate of anthocyanin bioactive substances.

[0026] Preferably, the aging operation is: packing the black rice vermicelli squeezed out from the rice noodle machine in a plastic bag and sealing it to prevent water loss in the black rice vermicelli, and then aging it at room temperature or 4° C.; drying it after aging to obtain a black rice vermicelli product.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The present invention improves the preparation method of black rice vermicelli, so that the dissolution rate of anthocyanin bioactive substances in black rice vermicelli during cooking is low, and the retention amount in the black rice vermicelli itself is high, thereby improving the nutritional quality of black rice vermicelli; this allows the human body to ingest more black rice anthocyanin bioactive substances when eating black rice vermicelli, which helps the black rice vermicelli to play a better role in anti-oxidation, anti-aging, hypolipidemic, anti-inflammatory, anti-atherosclerosis, improvement of diabetes and related metabolic diseases, etc.;

[0029] Moreover, compared with the existing black rice vermicelli, the black rice vermicelli prepared by the method of the present invention has a lower breakage rate, is more chewy and has a delicate and smooth taste, and has higher edible quality.

[0030] 2. The method of the present invention is simple to operate, and no additional auxiliary materials are needed to help reduce the dissolution of anthocyanin bioactive substances in black rice vermicelli. Moreover, the mill and the colloid mill are used for continuous grinding and powder production. Even if the number of grinding times is increased, the production time will not be greatly increased, resulting in a decrease in production efficiency.

[0031] 3. The present invention has found that the processing technology and conditions have a significant impact on the dissolution rate of anthocyanins in black rice vermicelli. Therefore, the present invention optimizes and determines the key technical conditions in the processing technology of black rice vermicelli, including the black rice crushing method, material moisture content, rice noodle machine temperature, screw speed, aging time, and drying temperature, and obtains a technology that is beneficial to reducing the dissolution rate of anthocyanins in black rice vermicelli in soup, improves the nutritional quality and appearance color quality of black rice vermicelli when eaten, lays a technical foundation for the preparation of high-quality black rice vermicelli, and can also reduce the rejection caused by consumers mistakenly believing that pigments are added to the vermicelli because a large amount of anthocyanins dissolve in the soup when eaten. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a graph showing the relationship between the moisture content of the black rice vermicelli preparation material and the absorbance of hot water used to cook the black rice vermicelli.

[0033] Figure 2 This is a graph showing the relationship between the temperature of a rice noodle machine and the absorbance of hot water used to cook black rice vermicelli.

[0034] Figure 3 This is a graph showing the relationship between the screw speed of a rice noodle machine and the absorbance of hot water used to cook black rice vermicelli.

[0035] Figure 4 This is a graph showing the relationship between aging time and the absorbance of hot water used to cook black rice vermicelli.

[0036] Figure 5 This is a graph showing the relationship between drying temperature and the absorbance of hot water used to cook black rice vermicelli. DETAILED DESCRIPTION

[0037] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] In the embodiment of the present invention, the absorbance value of the soup used to cook black rice vermicelli is used as an indicator to measure the dissolution rate of the black rice vermicelli pigment (anthocyanin active substance), and the determination method is as follows:

[0039] ①Cook the black rice vermicelli under edible conditions: weigh 10g of black rice vermicelli, boil 75ml of water, put in the black rice vermicelli, adjust the power of the induction cooker to the lowest, cover the lid and keep warm for 5 minutes, pour out the soup, cool, filter with 100 mesh nylon cloth, and keep the filtered soup.

[0040] ② Centrifuge the filtered soup at 8000 rpm at room temperature for 5 minutes, and then dilute the supernatant 5 times with pure water; select a 1 cm colorimetric dish, add an appropriate amount of the diluted soup, measure the absorbance at 535 nm on a UV-visible spectrophotometer, and compare. The larger the absorbance, the higher the dissolution rate.

[0041] The method for determining the broken noodle rate of the present invention refers to the method for determining the broken noodle rate in the National Standard of the People's Republic of China "Vermicelli" (GB / T23587-2009), specifically:

[0042] From the rice vermicelli sample, select vermicelli with a length of more than 20 cm, 10 g each, put them in the same container, and disperse them in boiling water at a weight ratio of 1:30 (sample: water). After slightly boiling for 10 minutes, filter out the water, add cold water to cool and filter, separate the vermicelli with a length of less than 10 cm and that with a length of more than 10 cm, weigh them separately, and calculate the broken rate according to the following formula:

[0043] In the formula: m is the total mass of vermicelli after soaking / g; m1 is the mass of vermicelli less than 10cm after soaking / g.

[0044] The following examples are used to evaluate the sensory quality of rice vermicelli:

[0045] (1) Sample preparation: Take 200 g of rice vermicelli and put it into a pot with 2 liters of boiling water until the rice vermicelli is completely cooked. Keep the cooking temperature and cooking time of the induction cooker consistent. After taking out, divide it into 6 portions and put it on different porcelain plates for evaluation by the evaluators.

[0046] (2) Composition of evaluators: Representative evaluators were selected based on different regions and dietary habits, including 3 males and 3 females, a total of 6 people.

[0047] Example 1 Preparation of black rice vermicelli with low anthocyanin dissolution rate

[0048] (1) selecting black rice as raw material, grinding it with a fresh rice machine, the grinding rate is 6%, and then collecting the black rice grains and black rice skin after grinding respectively;

[0049] (2) grinding the black rice grains and the black rice husks with a grinding machine for 5 times, and sieving them with a sieve with an aperture of 120 mesh to obtain black rice powder and black rice husk powder;

[0050] (3) adding 20 wt % of water to the black rice husk powder and mixing the mixture, and then grinding the black rice husk powder three times with a colloid mill to obtain a black rice husk slurry;

[0051] (4) combining the black rice flour obtained in step (2) with the black rice skin slurry obtained in step (3), mixing them evenly, adjusting the water content to 36 wt % with drinking water, and standing for 30 min to obtain a black rice vermicelli preparation;

[0052] (5) the temperature of the rice noodle machine is set to 90 ° C, and the screw speed is 4r / s, and then the black rice vermicelli preparation is put into the preheated rice noodle machine to squeeze silk, and cut by the length of setting;

[0053] (6) The black rice vermicelli squeezed out from the rice noodle machine is packaged in a plastic bag and sealed, aged at room temperature for 3 h, and then dried at 25° C. to obtain a black rice vermicelli product.

[0054] The black rice vermicelli prepared in this embodiment was cooked with hot water, and the absorbance of the soup from which the black rice vermicelli was cooked was 0.32, and the breaking rate of the black rice vermicelli was 4.36%. Moreover, the black rice vermicelli had a strong chewy feel and a delicate and smooth taste when eaten.

[0055] Example 2 Preparation of black rice vermicelli with low anthocyanin dissolution rate

[0056] (1) selecting black rice as raw material, grinding it with a fresh rice machine, the grinding rate is 10%, and then collecting the black rice grains and black rice skin after grinding respectively;

[0057] (2) grinding the black rice grains and the black rice husks with a grinding machine for 7 times, and sieving them with a sieve with an aperture of 80 mesh to obtain black rice powder and black rice husk powder;

[0058] (3) adding 15 wt % of water to the black rice husk powder and mixing the mixture, and then grinding the black rice husk powder 5 times with a colloid mill to obtain a black rice husk slurry;

[0059] (4) combining the black rice flour obtained in step (2) with the black rice skin slurry obtained in step (3), mixing them evenly, adjusting the water content to 40 wt % with drinking water, and standing for 30 min to obtain a black rice vermicelli preparation;

[0060] (5) the temperature of the rice noodle machine is set to 95 ° C, and the screw speed is 6r / s, then the black rice vermicelli preparation is put into the preheated rice noodle machine for squeezing, and cut by the length of setting;

[0061] (6) The black rice vermicelli squeezed out from the rice noodle machine is packaged and sealed in a plastic bag, aged at room temperature for 6 h, and then dried at 40° C. to obtain a black rice vermicelli product.

[0062] The black rice vermicelli prepared in this embodiment was cooked with hot water, and the absorbance of the soup from which the black rice vermicelli was cooked was 0.30, the breaking rate of the black rice vermicelli was 4.03%, and the black rice vermicelli had a strong chewy feel and a delicate and smooth taste when eaten.

[0063] Embodiment 3 black rice crushing mode test

[0064] ① Experiment on the grinding method of black rice grains and black rice husks

[0065] (1) selecting black rice as raw material, grinding it to white, the grinding rate is 10%, and then collecting the black rice grains and black rice skin after grinding respectively;

[0066] (2) grinding the black rice grains and the black rice skins with a grinding machine for different times, and sieving them with a sieve with an aperture of 100 mesh to obtain black rice powder and black rice skin powder;

[0067] (3) combining black rice flour and black rice bran flour, mixing evenly, adjusting the water content to 36 wt % with drinking water, and standing for 30 min to obtain a black rice vermicelli preparation;

[0068] (4) the temperature of the rice noodle machine is set to 90 ° C, and the screw speed is 8r / s, the black rice vermicelli preparation is put into the preheated rice noodle machine for squeezing, and cut by the length of setting;

[0069] (5) The black rice vermicelli squeezed out from the rice noodle machine is packed in a plastic bag and sealed, aged for 3 h at room temperature, and then dried at room temperature to obtain a black rice vermicelli product.

[0070] (6) Black rice vermicelli prepared by different grinding methods were cooked in hot water, and the absorbance of the cooking water and the breakage rate of the black rice vermicelli were tested. The results are shown in Table 1.

[0071] ② Experiment on grinding method of black rice bran powder

[0072] (1) selecting black rice as raw material, grinding it to white, the grinding rate is 10%, and then collecting the black rice grains and black rice skin after grinding respectively;

[0073] (2) grinding the black rice grains and the black rice skin 5 times with a flour mill (the flour mill power is 4KW), and sieving with a sieve with an aperture of 100 mesh to obtain black rice powder and black rice skin powder;

[0074] (3) adding water not exceeding 20 wt % of the weight of the black rice husk powder and mixing the mixture, and then grinding the black rice husk powder for different times using a colloid mill (the colloid mill power is 2 kW) to obtain a black rice husk slurry;

[0075] (4) combining black rice powder and black rice skin slurry, mixing evenly, adjusting the water content to 36 wt % with drinking water, and standing for 30 min to obtain a black rice vermicelli preparation;

[0076] (5) the temperature of the rice noodle machine is set to 90 ° C, and the screw speed is 8r / s, the black rice vermicelli preparation is put into the preheated rice noodle machine for squeezing, and cut by the length of setting;

[0077] (6) The black rice vermicelli squeezed out from the rice noodle machine is packaged and sealed in a plastic bag, aged for 3 h at room temperature, and then dried at room temperature to obtain a black rice vermicelli product.

[0078] (7) Black rice vermicelli prepared by different rice skin grinding methods were cooked with hot water, and the absorbance of the soup used to cook the black rice vermicelli and the breakage rate of the black rice vermicelli were tested. The results are shown in Table 1.

[0079] Table 1

[0080]

[0081] Note: Different letters in the same column indicate significant differences (ρ<0.05).

[0082] The results of Table 1 show that, as the number of times of grinding by the mill increases, the absorbance of the soup for cooking black rice vermicelli decreases, that is, the dissolution rate of anthocyanin active substances decreases, and the broken rate also decreases; when the mill is directly ground for more than 5 times, the absorbance and broken rate decrease slowly, so in order to ensure production efficiency, the present invention preferably grinds the black rice grains and black rice skin with the mill for 5 times. On the basis of grinding the mill for 5 times, the absorbance and broken rate of the soup for cooking black rice vermicelli further decrease by combining the black rice skin powder with the colloid mill; when the number of times the colloid mill grinds the black rice skin powder for more than 3 times, the absorbance and broken rate decrease slowly, and there is basically no significant difference between the results of 3 times and 4 times, so in order to ensure production efficiency, the present invention preferably grinds the black rice skin powder with the colloid mill for 3 times.

[0083] Example 4 Test to determine processing conditions

[0084] Follow these steps to prepare black rice vermicelli:

[0085] (1) selecting black rice as raw material, grinding it with a fresh rice machine, the grinding rate is 6%, and then collecting the black rice grains and black rice skin after grinding respectively;

[0086] (2) grinding the black rice grains and the black rice husks with a grinding machine for 5 times, and sieving them with a sieve with an aperture of 120 mesh to obtain black rice powder and black rice husk powder;

[0087] (3) adding 20 wt % of water to the black rice husk powder and mixing the mixture, and then grinding the black rice husk powder three times with a colloid mill to obtain a black rice husk slurry;

[0088] (4) merging the black rice flour obtained in step (2) with the black rice skin slurry obtained in step (3), mixing them evenly, adjusting the moisture with drinking water, and standing for 30 minutes to obtain a black rice vermicelli preparation;

[0089] (5) the temperature and screw speed of the rice noodle machine are set, and then the black rice vermicelli preparation is put into the preheated rice noodle machine to squeeze silk, and cut by the length of setting;

[0090] (6) the black rice vermicelli squeezed out from the rice noodle machine is packaged and sealed in a plastic bag, aged at room temperature, and then dried to obtain a black rice vermicelli product.

[0091] Using the single factor variable method, such as Figures 1 to 5 As shown in the figure, different moisture contents of black rice vermicelli preparations, rice noodle machine temperatures, screw speeds, aging times, and drying temperatures were selected for the experiment; the black rice vermicelli prepared under different processing conditions were cooked with hot water, and the absorbance of the soup used to cook the black rice vermicelli, as well as the breakage rate and sensory evaluation of the black rice vermicelli were tested. The results are shown in Figures 1 to 5 .

[0092] Depend on Figures 1 to 5 It can be seen that the moisture content of the black rice vermicelli pre-material, the temperature of the rice noodle machine, the screw speed, the aging time, and the drying temperature all have a significant effect on the anthocyanin dissolution rate of the black rice vermicelli. The present invention finds that as the moisture content of the black rice vermicelli pre-material increases from 36% to 44%, the temperature of the rice noodle machine rises from 90°C to 105°C, the screw speed rises from 4r / s to 12r / s, the aging time is from 0h to 15h, and the drying temperature rises from 20°C to 100°C, the anthocyanin dissolution rate of the black rice vermicelli all shows an upward trend. Therefore, under the condition of ensuring the normal production of black rice vermicelli, selecting a lower moisture content of the black rice vermicelli pre-material, the temperature of the rice noodle machine, the screw speed, the aging time, and the drying temperature is conducive to reducing the anthocyanin dissolution rate of the black rice vermicelli.

Claims

1. A method for preparing black rice vermicelli with low anthocyanin dissolution rate, characterized in that: The following steps are involved: (1) selecting black rice as raw material, grinding it to white, and then collecting the black rice grains and black rice skin after grinding respectively; (2) grinding the black rice grains and the black rice husks 5 to 7 times respectively with a grinding machine to obtain black rice powder and black rice husk powder; (3) grinding the black rice husk powder 3 to 5 times with a colloid mill to obtain a black rice husk slurry; (4) merging the black rice flour obtained in step (2) with the black rice skin slurry obtained in step (3), mixing them evenly, and adjusting the moisture with drinking water to obtain a black rice vermicelli preparation; (5) the black rice vermicelli preparation is put into the preheated rice noodle machine to squeeze the silk, and cut it by the length of setting; (6) drying the black rice vermicelli squeezed out from a rice noodle machine to obtain a black rice vermicelli product.

2. The method for preparing black rice vermicelli according to claim 1, wherein: In step (1), the whitening rate of black rice is 6-10%.

3. The method for preparing black rice vermicelli according to claim 2, wherein: In step (2), the black rice grains and the black rice husks are ground 5 times by a grinding machine, and the black rice powder and the black rice husk powder are sieved by a sieve with an aperture of 80 to 120 meshes.

4. The method for preparing black rice vermicelli according to claim 3, wherein: In step (3), the black rice bran powder is ground three times using a colloid mill.

5. The method for preparing black rice vermicelli according to claim 4, wherein In step (3), water not exceeding 25 wt % of the weight of the black rice husk powder is added and mixed, and then ground with a colloid mill to obtain a black rice husk slurry.

6. The method for preparing black rice vermicelli according to claim 5, wherein: In step (4), the moisture content of the black rice vermicelli preparation is 36-40wt%.

7. The method for preparing black rice vermicelli according to claim 6, wherein: In step (5), the temperature of the rice noodle machine is set to 90-100° C. and the screw speed is set to 4-8 r / s.

8. The method for preparing black rice vermicelli according to claim 7, wherein: In step (6), the drying temperature is 20 to 60°C.

9. The method for preparing black rice vermicelli according to claim 8, characterized in that: If the black rice vermicelli squeezed out of the rice noodle machine is aged, the aging time is 3 to 6 hours; the aging operation is: the black rice vermicelli squeezed out of the rice noodle machine is packaged and sealed in a plastic bag, and then placed at room temperature or 4° C. for aging.

10. The method for preparing black rice vermicelli according to claim 9, characterized in that: In step (4), the black rice flour and the black rice husk slurry are evenly mixed, and the water content is adjusted with drinking water, and then the mixture is allowed to stand for 30 minutes to allow the material to fully and evenly absorb the water, thereby obtaining a black rice vermicelli preparation.

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