Spirulina rice noodles and preparation method thereof

Abstract

The invention provides spirulina rice noodles and a preparation method thereof, and relates to the field of rice noodle processed food. The spirulina rice noodles mainly comprise the following raw materials: spices, rice, water and spirulina, the preparation method mainly comprises the following steps: S10, soaking the rice in a spice water extract; s20, mixing and grinding the soaked rice and the spice water extract to obtain mixed slurry; and S30, adding spirulina into the mixed slurry, extruding and curing to obtain rice flour gel, and molding the rice flour gel to obtain a rice flour finished product, according to the method, the fishy smell of the spirulina can be effectively removed while the nutritional ingredients and the original characteristic flavor of the spirulina are reserved.

Description

Technical Field

[0001] The invention relates to the field of rice noodle processed foods, in particular to spirulina rice noodle and a preparation method thereof. Background Art

[0002] Spirulina is a lower prokaryotic organism of the Cyanobacteria, Cyanobacteria, Oscillatoriaceae, and Spirulina genus. It is one of the most famous microalgae and also the one with the highest scale production. It is rich in phycocyanin, γ-linolenic acid, polysaccharides, β-carotene, vitamin E, phenolic compounds and other nutrients. It has the functions of enhancing immunity, lowering blood sugar, lowering blood pressure, protecting the liver, and promoting intestinal health. In recent years, it has often been developed into a fortified food and has been used in the development of a variety of foods, such as health foods, pasta products, compound meal replacement powders, dairy products, meat products and beverages, but the market conversion rate is low, and the forms of listed products are relatively single, often in powder or tablet form, which is not very compatible with the Chinese market.

[0003] Rice noodles are a traditional specialty food in my country. They are made from rice through processes such as crushing, adding water, fermentation, and steaming. They can be divided into fresh wet rice noodles, semi-dry rice noodles, and dry rice noodles. Among them, fresh wet rice noodles are popular among consumers and the market because of their soft texture, smooth taste, easy steaming and flavoring. However, their nutritional ingredients are relatively simple and cannot meet the needs of modern people for a healthy and rich diet. The development of spirulina fresh wet rice noodles is conducive to improving the nutritional value of traditional rice noodles and improving the physical fitness of the whole people.

[0004] However, in the prior art, due to the unpleasant fishy smell of spirulina, the food developed with spirulina as raw material has poor sensory properties. The adverse effects of fishy smell on soy products and livestock products have been studied a lot, and methods such as covering, heating, microwave, high pressure, fermentation, embedding and supercritical CO2 extraction are used to remove the fishy smell. However, for spirulina fresh wet rice noodles, the above-mentioned methods of removing fishy smell are likely to cause the loss of nutrients and affect the original flavor of the food. Summary of the invention

[0005] The invention aims to solve the problem in the prior art that food developed with spirulina as a raw material has poor sensory perception due to the unpleasant fishy smell of spirulina, and provides spirulina rice noodles which can effectively remove the fishy smell of spirulina while retaining the nutritional components and original characteristic flavor of spirulina and a preparation method thereof.

[0006] The technical solution adopted by the present invention is:

[0007] A method for preparing spirulina rice noodles comprises the following steps:

[0008] S10. Soaking the rice in the spice water extract;

[0009] S20. The soaked rice and the spice water extract are mixed and ground to obtain a mixed slurry;

[0010] S30. Adding spirulina to the mixed slurry, extruding and ripening, obtaining a rice noodle gel, and molding the rice noodle gel to obtain a finished rice noodle product;

[0011] The preparation method of the spice water extract comprises: adding the spice into water, extracting in a boiling water bath for 5 to 15 minutes, and obtaining the spice water extract after cooling.

[0012] Furthermore, the preparation and molding of S30 includes: extruding the rice flour gel, leaving it to stand at 10-20° C. for 6-10 hours, and cutting it into long strips.

[0013] Furthermore, the method further comprises the steps of:

[0014] S40. Drying the rice noodle product at 50-55° C. for 5-8 hours to obtain a spirulina dry rice noodle product.

[0015] Furthermore, the S30 also includes adding wheat starch into the mixed slurry, stirring it evenly and then extruding and ripening it.

[0016] Furthermore, the refining fineness in S20 reaches 60 mesh to 100 mesh.

[0017] Furthermore, in S20, the mass ratio of the rice and the spice water extract to water is 1:1 to 1:1.2.

[0018] Furthermore, the mass fraction of Spirulina added to the mixed slurry in S30 is 1% to 1.8%.

[0019] Furthermore, the spice water extract includes lemon compound licorice tablet water extract.

[0020] Furthermore, the mass fraction of lemon in the water extract of the lemon-compound licorice tablets is 0.25%-0.75%, and the mass fraction of licorice tablets is 0.2%-0.6%.

[0021] A spirulina rice noodle, the raw materials of which include spices, rice, water and spirulina; and the spirulina rice noodle is prepared by any one of the preparation methods described above.

[0022] The beneficial effects of the present invention are:

[0023] 1. The preparation method of the spiral soup rice flour of the present invention relies on soaking the rice in the rice flour production process in the spice water extract and mixing and slurrying, so that the rice flour slurry fully absorbs the volatile components in the spice, and utilizes the volatile components in the spice to suppress the volatile substances with fishy smell of spirulina added in the mixed slurry, thereby achieving the reduction of the fishy smell in the spirulina rice flour product, solving the problem of poor sensory perception of food developed with spirulina as raw material due to the unpleasant fishy smell of spirulina in the prior art;

[0024] 2. The spiral rice noodle of the present invention relies on soaking and mixing rice in a spice water extract during the rice noodle making process to make the rice noodle slurry fully absorb the volatile components in the spice, and utilizes the volatile components in the spice to suppress the volatile substances with fishy smell of spirulina added in the mixed slurry, thereby achieving the reduction of the fishy smell in the spirulina rice noodle product, solving the problem in the prior art that the food developed with spirulina as raw material has poor sensory perception due to the unpleasant fishy smell of spirulina;

[0025] 3. The spirulina rice noodle packaging box of the present invention relies on a screw cover and a storage box, and a storage container for soup and dehydrated vegetables is detachably arranged on the cover body, thereby avoiding the soup, dehydrated vegetables and dry rice noodles from squeezing each other, and solving the problem that the spirulina rice noodles in the above embodiment are easily broken and damaged due to squeezing when the dry rice noodles are packaged due to high water absorption rate and breakage rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 is a flow chart of the preparation method of the present invention;

[0028] Figure 2 This is a morphological picture of the rice noodles with different amounts of Spirulina added according to Example 1 of the present invention;

[0029] Figure 3 A bar graph showing sensory evaluation and color acceptance of rice noodles with different spirulina addition amounts according to Example 1 of the present invention;

[0030] Figure 4 The sensory evaluation bar graph of rice noodles with different rice slurry finenesses according to Example 2 of the present invention;

[0031] Figure 5 The sensory evaluation bar graph of rice noodles with different material-water mass ratios according to Example 3 of the present invention is shown;

[0032] Figure 6 A line graph showing the sensory scores of a single spice of the present invention;

[0033] Figure 7 Ion flow diagram of deodorized spirulina rice noodles and volatile flavor substances of spirulina according to Example 5 of the present invention

[0034] Figure 8 This is a bar graph of rice noodle cooking quality according to Example 6 of the present invention;

[0035] Fig. 9 This is a bar graph showing the composition of rice flour starch according to Example 6 of the present invention;

[0036] Fig.10 is a three-dimensional schematic diagram of a packaging box according to Embodiment 7 of the present invention;

[0037] Fig.11 is a cross-sectional view of a packaging box according to Embodiment 7 of the present invention;

[0038] Fig.12 It is a three-dimensional schematic diagram of a storage box according to embodiment 7 of the present invention.

[0039] Reference numerals: 100 - box body;

[0040] 200-cover body;

[0041] 300-screw cap, 310-traction rope;

[0042] 400 - storage box, 410 - partition, 411 - first storage area, 412 - second storage area, 420 - screw, 430 - sealing film. DETAILED DESCRIPTION

[0043] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0044] The disclosure below provides many different embodiments or examples to realize different structures of the present invention. In order to simplify the disclosure of the present invention, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the present invention.

[0045] The embodiments of the invention are described in detail below with reference to the accompanying drawings.

[0046] In the prior art, due to the unpleasant fishy smell of spirulina, the food developed with spirulina as raw material has poor sensory properties. For spirulina fresh wet rice noodles, the fishy smell removal method used in general processed foods is used, which easily causes the loss of nutrients and affects the original flavor of the food.

[0047] In view of the above problems in the prior art, the present invention provides a spirulina rice noodle which can effectively remove the fishy smell of spirulina while retaining the nutritional components and original characteristic flavor of spirulina and a preparation method thereof. The raw materials of the spirulina rice noodle provided by the present invention mainly include: spices, rice, water and spirulina.

[0048] Spices and Herbs are a class of plant raw materials with special aroma, taste or spicy taste, which are widely used in food processing, cooking, medicine and cosmetics. They can not only increase the flavor and aroma of food, but also have certain health and medicinal value. They can be used to preserve foods such as meat products and improve their sensory quality. Referring to Table 1, the sensory evaluation standard of Table 1 refers to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles". Taking into account the sensory scores and descriptions, from the comparison of 80 spices, the spices used in the present invention are preferably one or more of golden cherry, mint, licorice tablets, osmanthus, wolfberry and lemon. Among them, golden cherry, mint, licorice tablets, osmanthus and wolfberry are all traditional Chinese medicinal materials with the same origin of medicine and food in my country. Researchers have long used licorice to remove the fishy smell of silver carp, which has excellent fishy smell removal effect and is safe and risk-free; lemons were introduced to my country in the 19th century, and they are widely used in food processing due to their unique flavor. Spices deodorization technology is a traditional masking method with the advantages of low cost, good effect and simple process. It is widely used in cooking, but rarely seen in the food processing industry. Spices, as natural plant raw materials made from plant tissues or their extracts, can not only give food a rich taste, but some spices also contain antioxidant active substances such as polyphenols and flavonoids, which have an inhibitory effect on the formation of harmful substances in food.

[0049] Table 1 Sensory evaluation of spirulina deodorization effect

[0050]

[0051] A method for preparing the spice water extract used in the present invention comprises: adding the spice to water, extracting in a boiling water bath for 5 to 15 minutes, and cooling to obtain the spice water extract. In addition, the spice water extract can also be prepared by steam distillation, other leaching methods or extraction methods.

[0052] Rice is one of the most important food crops in the world, mainly derived from the processing of paddy. It is not only the staple food of more than half of the world's population, but also widely used in food processing, industrial production, medicine and other fields. Rice can be classified into indica rice, japonica rice and glutinous rice according to its variety. Among them, indica rice has a slender grain shape and low viscosity, which is suitable for making rice noodles, fried rice, etc.; japonica rice has a short and round grain shape and high viscosity, which is suitable for making porridge, sushi, etc.; glutinous rice has long grains and short grains, which are extremely viscous and suitable for making traditional foods such as rice dumplings and glutinous rice balls. Rice can be made into rice noodles, river noodles, rice rolls, rice noodles, etc. through soaking, grinding, steaming and other processes. The present invention improves the traditional rice noodle production process. Preferably, the rice of the present invention uses Guichao rice, which is a traditional indica rice mainly produced in southern China, such as Guangxi and Guizhou. Its grain shape is long and narrow, and it belongs to long-grain rice with low viscosity. It has a harder taste and lower viscosity when cooked, and has a high starch content, making it suitable for processing. Since Guichao rice has a high starch content and low viscosity, it is more suitable for making rice noodles, river noodles, rice rolls, etc.

[0053] The water in the present invention can be distilled water, purified water, etc.

[0054] The spirulina in the present invention adopts natural spirulina products.

[0055] See also Figure 1 The preparation method of spirulina rice flour of the present invention mainly comprises the following steps:

[0056] S10. Soak the rice in the spice water extract; specifically, the soaking time is 6 to 9 hours,

[0057] S20. The soaked rice is mixed with the spice water extract and ground to obtain a mixed slurry; specifically, the Guichao rice needs to be ground to a water mass ratio of no more than 1:2 according to the rice: spice water extract, and the grinding fineness can at least pass a 40-mesh sieve;

[0058] S30. Add spirulina to the mixed slurry, and perform extrusion and maturation to obtain a rice noodle gel; and prepare the rice noodle gel into shape. Specifically, the mixed slurry can be extruded and maturated by a maturation machine. First, the adjusted mixed slurry is fed into a maturation cylinder, and the material is quickly pushed to the discharge port by the action of the spiral shaft; then, in the maturation cylinder, the material is subjected to strong friction and extrusion, resulting in high temperature and high pressure. The high temperature and high pressure environment causes the hydrogen bonds between the crystalline starch and the non-crystalline starch in the rice starch to be pulled apart and converted into a colloidal state; then, by adjusting the size of the discharge port of the maturation cylinder, the temperature and pressure in the cylinder are changed, thereby controlling the maturation degree of the material. The maturation degree usually needs to reach more than 99% to ensure the uniformity of the rice noodles and the smoothness of subsequent processing. In addition, the mixed slurry can be extruded and molded by an extruder. First, add the cooked material to the extrusion drum; then, further knead and extrude it through the extrusion spiral to remove bubbles and make the starch structure tight; at the same time, a powder mirror is installed at the outlet end of the extrusion drum, and there are various aperture specifications on the powder mirror for extruding rice noodles of different thicknesses and shapes; the degree of cooking and feeding speed need to be controlled during the extrusion process to ensure that the rice noodles have a tight structure, smooth surface and good toughness. In one or more embodiments, a rice noodle machine with comprehensive functions can also be used to complete extrusion cooking and preparation molding in the same device. In addition, after the rice noodles are extruded and molded, the molded wet rice noodles are left to stand at 10~20℃ for 6~10h, cut into strips of a certain length, and obtain finished rice noodles.

[0059] As a deformation method, wheat starch can also be added to the mixed slurry in step S30, and after stirring evenly, it is placed in a cooking machine for extrusion cooking. In the process of making rice noodles, the main purpose of adding wheat starch is to improve the texture and taste of rice noodles, while improving its production efficiency and stability. The main component of wheat starch is starch granules, which will gelatinize and form a gel-like structure during heating. After adding wheat starch, the toughness of rice noodles will be significantly enhanced, making it less likely to break or gelatinize during cooking, and the taste will be smoother and chewier. The protein in wheat starch (such as gluten protein) will form a network structure during the processing process, giving the rice noodles better elasticity and ductility, making it more elastic when chewing.

[0060] Furthermore, the preparation method of the spirulina rice flour of the present invention may also include:

[0061] S40. Forming and drying the prepared rice flour to a specific water content to obtain a spirulina dry rice flour product. Specifically, drying at 50-55° C. for 5-8 hours to obtain a spirulina dry rice flour product.

[0062] Furthermore, the preparation method of the spirulina rice flour of the present invention may also include:

[0063] S50. The spirulina dry rice powder product is irradiated and sterilized before packaging. Specifically, 60co rays 6-7 kGy are used for irradiation sterilization.

[0064] The invention relies on soaking and mixing rice in a spice water extract in a rice noodle making process to make a slurry, so that the rice noodle slurry fully absorbs the volatile components in the spice, and utilizes the volatile components in the spice to inhibit the volatile substances with fishy smell of spirulina added in the mixed slurry, thereby achieving the reduction of the fishy smell in the spirulina rice noodle product, and solving the problem in the prior art that the food developed with spirulina as a raw material has poor sensory perception due to the unpleasant fishy smell of spirulina.

[0065] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with specific embodiments, but the content of the present invention is not limited to the following embodiments.

[0066] Example 1

[0067] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0068] Spirulina, provided by Guizhou Yikan Technology and Agriculture Co., Ltd.; spices, purchased from Taobao, including star anise, cinnamon, licorice tablets, etc.; Guichao rice, provided by Xintang Rice Factory, Nanling County.

[0069] The instruments and equipment used in this embodiment mainly include:

[0070] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0071] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0072] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0073] S20. The soaked Guichao rice is mixed with the spice water extract in a material-water ratio of 1:1 and ground to a fineness that can pass a 40-mesh sieve to obtain a mixed slurry;

[0074] S30. Taking 100g of the mixed slurry as the base, add 10g of wheat starch and different amounts of spirulina (mass fraction of 0.2%, 0.6%, 1%, 1.4%, 1.8%, 2.2%, 2.6%, 3%) to obtain multiple groups of samples, pour them into a rice noodle machine at a uniform speed to extrude powder, put the freshly extruded rice noodles on a plate with a thickness of no more than 4cm, cut them into several long strips of equal length, and dry them naturally in the shade at room temperature of 20℃ for 8h.

[0075] The finished product of deodorized spirulina rice noodles was placed in a 4°C refrigerator and tested within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0076] Table 2 Color acceptance of deodorized spirulina rice noodles

[0077]

[0078] Example 1 Effect Analysis

[0079] The addition amount of spirulina in the deodorized spirulina rice noodles (mass fraction of 0.2%, 0.6%, 1%, 1.4%, 1.8%, 2.2%, 2.6%, 3%) was optimized by single factor. The appearance of the rice noodles was Figure 2 As shown, sensory evaluation and color acceptance are as follows Figure 3 As shown. With the increase of spirulina addition, the speed of rice noodle machine output slows down. When the addition amount is higher than 2.2% by mass, the viscosity is large, which is easy to block the powder outlet and difficult to form long rice noodles. As the mass fraction of spirulina addition increases from 0.2% to 1.4%, the sensory score increases from 62.38 points to 83.33 points, and then gradually decreases. The lowest sensory score is 53.33 when the spirulina addition amount is 3%. When the mass fraction of spirulina addition is 1%, the color acceptance is the highest, 92.67, followed by 1.4%, with an acceptance of 90.33. Taking into account the sensory evaluation, the color acceptance of spirulina addition, and the specific process, the sensory evaluation performance of deodorized spirulina rice noodles with a spirulina addition mass fraction of 1% to 1.8% is outstanding. Preferably, the deodorized spirulina rice noodles are made with a spirulina addition mass fraction of 1% to 1.4%.

[0080] Example 2

[0081] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0082] Spirulina, provided by Guizhou Yikan Technology and Agriculture Co., Ltd.; spices, purchased from Taobao, including star anise, cinnamon, licorice tablets, etc.; Guichao rice, provided by Xintang Rice Factory, Nanling County.

[0083] The instruments and equipment used in this embodiment mainly include:

[0084] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0085] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0086] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0087] S20. The soaked Guichao rice is mixed with the spice water extract in a material-water ratio of 1:1 and ground to a fineness that can pass through 20, 40, 60, 80, 100 mesh sieves to obtain multiple groups of mixed slurries;

[0088] S30. To 100g of the mixed slurry, add 10g of wheat starch and 1.4% of spirulina by mass, pour into a rice noodle machine at a uniform speed to extrude powder, put the freshly extruded rice noodles on a plate with a thickness not exceeding 4cm, cut into several long strips of equal length, and dry naturally in the shade at room temperature of 20°C for 8h.

[0089] The finished product of deodorized spirulina rice noodles was placed in a 4°C refrigerator and tested within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0090] Example 2 Effect Analysis

[0091] Effect of rice slurry fineness on sensory evaluation of rice noodles Figure 4 As shown in the figure, as the rice slurry fineness decreases, the rice noodles taste more delicate, and the higher the sensory evaluation value, the higher the sensory evaluation value of the rice slurry fineness between 60 mesh and 100 mesh, and there is no significant difference. This is mainly because the finer the grinding particle size, the easier it is for the rice slurry to absorb water and swell when steaming the noodles, the more uniform the gelatinization, and the easier it is to form a dense gel network structure. Considering the energy consumption comprehensively, the rice slurry fineness between 80 mesh and 100 mesh is a more preferred solution.

[0092] Example 3

[0093] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0094] Spirulina, provided by Guizhou Yikan Technology and Agriculture Co., Ltd.; spices, purchased from Taobao, including star anise, cinnamon, licorice tablets, etc.; Guichao rice, provided by Xintang Rice Factory, Nanling County.

[0095] The instruments and equipment used in this embodiment mainly include:

[0096] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0097] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0098] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0099] S20. mixing and grinding the soaked Guichao rice with the spice water extract according to a material-water mass ratio (0.8:1, 1:1, 1:1.2; 1:1.4), and grinding the slurry to a fineness that can pass through a 40-mesh sieve to obtain multiple groups of mixed slurries;

[0100] S30. To 100g of the mixed slurry, add 10g of wheat starch and 1.4% of spirulina by mass, pour into a rice noodle machine at a uniform speed to extrude powder, put the freshly extruded rice noodles on a plate with a thickness not exceeding 4cm, cut into several long strips of equal length, and dry naturally in the shade at room temperature of 20°C for 8h.

[0101] The finished product of deodorized spirulina rice noodles was placed in a 4°C refrigerator and tested within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0102] Example 3 Effect Analysis

[0103] Effect of material-water ratio on sensory evaluation of rice noodles Figure 5 As shown in the figure, with the decrease of the material-water mass ratio, the sensory evaluation shows a trend of first increasing and then decreasing. This is mainly because during the extrusion and ripening process of rice noodles, the water content is too low and it cannot be fully ripened. If the water content is too high, the rice noodles will have a large water content, affecting its quality and even failing to form. Therefore, the material-water mass ratio is suitable to be selected in the range of 1:1~1:1.2, preferably 1:1.

[0104] Example 4

[0105] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0106] Spirulina, provided by Guizhou Yikan Technology and Agriculture Co., Ltd.; spices, purchased from Taobao, including star anise, cinnamon, licorice tablets, etc.; Guichao rice, provided by Xintang Rice Factory, Nanling County.

[0107] The instruments and equipment used in this embodiment mainly include:

[0108] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0109] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0110] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0111] S20. The soaked Guichao rice is mixed with the spice water extract according to the material-water mass ratio (0.8:1, 1:1, 1:1.2) and ground into pulp, and the grinding fineness can pass through 60 mesh, 80 mesh, and 100 mesh sieves to obtain multiple groups of mixed pulps;

[0112] S30. Taking 100g of the mixed slurry as the base, add 10g of wheat starch and 1.0%, 1.4% and 1.8% of spirulina by mass fraction, pour into a rice noodle machine at a uniform speed to extrude powder to obtain multiple groups of samples, put the freshly extruded rice noodles on a plate with a thickness not exceeding 4cm, cut into several long strips of equal length, and dry naturally in the shade at room temperature of 20°C for 8h.

[0113] The finished product of deodorized spirulina rice noodles was placed in a 4°C refrigerator and tested within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0114] In this embodiment, as shown in Table 3, the amount of spirulina added (A), rice slurry fineness (B), and material-water ratio (C) were used as research factors, and a 3-factor 3-level orthogonal test was carried out. Sensory evaluation was used as an indicator to determine the optimal production process of deodorized spirulina rice noodles.

[0115] Table 3 Factors and levels of orthogonal test for optimizing conditions of removing fishy smell from spirulina rice noodles

[0116]

[0117] Example 4 Effect Analysis

[0118] The experimental results are shown in Table 4. It can be seen from Table 4 that the factors affecting the sensory evaluation of deodorized spirulina rice noodles are as follows from high to low through range analysis: material-water ratio > spirulina addition > rice slurry fineness, and the best extraction process condition combination is A2B2C2. After three parallel verification tests, it can be seen that the sensory evaluation of deodorized spirulina rice noodles is 89 points. Therefore, the optimal process conditions are 1.4% spirulina addition, 80 mesh rice slurry fineness, and 1:1 material-water ratio.

[0119] Table 4 Orthogonal test results for process optimization of deodorizing spirulina rice noodles

[0120]

[0121] Example 5

[0122] In this embodiment, spices were used to remove the fishy smell of spirulina, and the deodorizing effect of single spices at different concentrations was studied using the comprehensive sensory score as an indicator.

[0123] Specifically, 0.5 g of spices such as star anise, cinnamon, and licorice tablets were weighed and put into a wide-mouth bottle filled with 200 g of distilled water. The bottle was covered and boiled in a boiling water bath for 15 min. The spice water extract with a mass fraction of 0.25% was obtained by cooling and filtration. Spirulina powder was weighed at a ratio of 0.1% by mass and added to the mixture. The deodorizing effects of different spice extracts on Spirulina were compared. The sensory evaluation was referred to Table 1.

[0124] Taking into account the sensory scores and descriptions, six spices including wolfberry, osmanthus, mint, lemon, golden cherry and licorice tablets were preferably selected from 80 spices. Wolfberry, osmanthus, mint, lemon, golden cherry were weighed into groups of 0.5g, 1g, 1.5g, 2g and 2.5g respectively and put into wide-mouth bottles filled with 200g distilled water. After covering, they were boiled in water bath for 15min, and cooled and filtered to obtain multiple groups of spice water extracts with mass fractions of 0.25%, 0.5%, 0.75%, 1.0% and 1.25%; then, licorice tablets were weighed into groups of 0.4g, 0.8g, 1.2g, 1.6g and 2.0g and put into wide-mouth bottles filled with 200g distilled water. After covering, they were boiled in water bath for 15min, and cooled and filtered to obtain multiple groups of spice water extracts with mass fractions of 0.2%, 0.4%, 0.6%, 0.8% and 1.0%. The results are as follows: Figure 6 As shown. The water extracts of single spices with different concentrations have significant effects on the deodorization of Spirulina, and the suitable concentration range, optimal concentration and maximum sensory evaluation value are different. The optimal deodorization concentration (mass fraction) of single spices for Spirulina is different. Among them, the optimal deodorization concentration of Rosa laevigata is 0.5%~1%, preferably 0.75%; the optimal deodorization concentration of mint is 0.25%~0.75%, preferably 0.5%; the optimal deodorization concentration of licorice tablets is 0.2%~0.6%, preferably 0.4%; the optimal deodorization concentration of osmanthus is 0.25%~0.75%, preferably 0.5%; the optimal deodorization concentration of lemon is 0.25%~0.75%, preferably 0.5%; the optimal deodorization concentration of wolfberry is 0.75%~1.25%, preferably 1%.

[0125] like Figure 6 As shown in Table 5, the highest sensory evaluation value of the single spice water extract did not exceed 14. In order to further improve the sensory evaluation value of the spice, a compounding scheme was adopted to combine the above six single spices with good deodorizing effects of the water extract in pairs. In order to avoid the concentration of the spices being too high after compounding, the optimal concentration (mass fraction) of the single spice was halved for compounding, and the results are shown in Table 5. The combination with the best deodorizing effect is lemon and licorice tablets, with a sensory score of 24.67 points, which is significantly better than other combinations and the deodorizing scheme of a single spice. The worst effect is the combination of osmanthus and mint, with a sensory score of 15.33 points. In summary, this embodiment selects lemon (mass fraction 0.25%~0.75%) and compound licorice tablets (mass fraction 0.2%~0.6%) water extract as the process scheme for spirulina deodorization, and deodorized spirulina rice noodles are prepared according to the above embodiment.

[0126] Table 5 Statistics of sensory scores of spice compound deodorization

[0127]

[0128] Specifically, the preparation method of spirulina rice flour of this embodiment mainly includes:

[0129] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0130] S20. The soaked Guichao rice was mixed and ground with lemon (mass fraction 0.25%, 0.5%, 0.75%) and compound licorice tablets (mass fraction 0.2%, 0.4%, 0.6%) water extracts in a material-water mass ratio of 1:1, and the grinding fineness was able to pass a 40-mesh sieve to obtain multiple groups of mixed slurries;

[0131] S30. To 100g of the mixed slurry, add 10g of wheat starch and 1.4% of spirulina by mass, pour into a rice noodle machine at a uniform speed to extrude powder to obtain two samples, put the freshly extruded rice noodles on a plate with a thickness of no more than 4cm, cut into several long strips of equal length, and dry naturally in the shade at room temperature 20°C for 8h.

[0132] Place the finished product of deodorized spirulina rice noodles in a refrigerator at 4°C and complete the test within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0133] Preferably, in this embodiment, the water extract of lemon (mass fraction 0.25%) and compound licorice tablets (mass fraction 0.2%) is selected as the preferred process scheme for removing the fishy smell of spirulina.

[0134] Example 5 Effect Analysis

[0135] The effect analysis of this embodiment adopts headspace solid phase microextraction: take 7 g sample in the headspace bottle, balance in a 60℃ water bath for 10min, extract with an extraction head for 30min and then inject. GC conditions: Agilent DB-WAX elastic quartz capillary column (30m×0.25mm×0.25μm); temperature program: maintain at an initial temperature of 40℃ for 3min, increase to 230℃ at 10℃ / min and maintain for 6min; the carrier gas is high-purity helium (He) with a flow rate of 1mL / min; the injection mode is splitless injection. MS conditions: electron ionization (EI) source; electron energy 70eV; ion source temperature 200℃; transmission line temperature 250℃; injection port temperature 250℃; detection voltage 1000V; mass scanning range 40~580m / z. Quantification is performed by peak area normalization method.

[0136] The volatile flavor components of deodorized spirulina rice noodles and spirulina were analyzed by GC-MS, as shown in Table 6 and Figure 7As shown in the figure, a total of 88 volatile flavor substances were detected, 63 of which were found in spirulina rice noodles and 47 in spirulina, including 14 aldehydes, 10 esters, 11 alcohols, 21 ketones, 7 pyrazines, and 11 others. The deodorized spirulina rice noodles had relatively high levels of aldehydes, ketones, and alcohols, with 14, 12, and 11 species, respectively, and relative contents of 50.31%, 14.31%, and 9.64%, respectively. The heat-processed rice had relatively high contents of ketones, aldehydes, and esters, indicating that ketones and aldehydes were the highest-proportioned volatile components after heat processing of rice.

[0137] Table 6 Analysis of volatile components of deodorized spirulina rice noodles and spirulina

[0138]

[0139]

[0140] Aldehyde compounds mainly come from the degradation and thermal oxidation of fatty acids, especially unsaturated fatty acids. In the deodorized spirulina rice noodles, the relatively high contents are nonanal, hexanal, (2Z)-2-heptenal, decanal and benzaldehyde, which have been detected in the volatile components of rice and rice products and contribute to the flavor. Among them, hexanal has the smell of raw oil, nonanal has the smell of rose and citrus, E-2-octenal has the aroma of fat and meat, decanal has the smell of orange, and benzaldehyde has the smell of sweet almond. The proportion of aldehyde substances in Spirulina is relatively low, and the relative contents of hexanal and trans, trans-2,4-decadienal are relatively high, at 6.11% and 4.14% respectively. Both are the source of the bad flavor of Spirulina. The relative contents of hexanal and trans, trans-2,4-decadienal in Spirulina rice noodles are reduced, and their contribution to the flavor is also reduced, indicating that the aldehyde odor in the deodorized spirulina is weakened.

[0141] Esters and alcohols are mostly expressed as floral and fruity aromas. The relative content of esters in deodorized spirulina rice noodles and rice noodles is low, among which ethyl hexanoate has been shown to make an important contribution to the flavor of rice, indicating that deodorized spirulina rice noodles retain the characteristic flavor of rice products. In addition, 1-octen-3-ol is also the main source of spirulina odor, which was detected in spirulina and deodorized spirulina rice noodles, which may be the source of a small amount of spirulina odor in rice noodles.

[0142] Ketones are mainly produced by protein degradation, and are mostly fruity, caramel or nutty. Ketones account for a relatively high proportion of volatile flavor components in Spirulina, among which β-ionone has been confirmed to be a characteristic flavor component of Spirulina. It is retained in deodorized Spirulina rice noodles, but the content is low, which may be the source of the small amount of Spirulina odor in rice noodles.

[0143] Pyrazine often has a nutty and roasted aroma. The relative content of pyrazine compounds in spirulina is relatively high, which may be produced during the drying process of spirulina. The relative content of 2,5-dimethylpyrazine in spirulina is 8.60%, which is described as roasted, nutty, musty and earthy, especially with unpleasant flavors of musty and earthy. In the deodorized spirulina rice flour, the relative content of 2,5-dimethylpyrazine is only 0.66%, indicating that the odor in the deodorized spirulina is greatly reduced.

[0144] In summary, the flavor composition of deodorized spiral rice noodles is quite different from that of spirulina. While retaining the original flavor components of rice products such as nonanal, hexanal, (2Z)-2-heptenal, decanal, benzaldehyde and ethyl hexanoate, the relative contents of volatile components that cause the odor of spirulina, such as hexanal, trans, trans-2,4-decadienal, 1-octen-3-ol, β-ionone and 2,5-dimethylpyrazine, are reduced, thus achieving the reduction of the fishy smell in spirulina rice noodles products.

[0145] Example 6

[0146] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0147] Spirulina, provided by Guizhou Yikan Technology Xingnong Co., Ltd.; spices, purchased from Taobao, including licorice slices and lemons; Guichao rice, provided by Xintang Rice Factory, Nanling County.

[0148] The instruments and equipment used in this embodiment mainly include:

[0149] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0150] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0151] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0152] S20. The soaked Guichao rice is mixed with the spice water extract in a material-water ratio of 1:1 and ground to a fineness that can pass an 80-mesh sieve to obtain a mixed slurry;

[0153] S30. To 100g of the mixed slurry, add 10g of wheat starch and 1.4% of spirulina by mass, pour into a rice noodle machine at a uniform speed to extrude powder to obtain two samples, put the freshly extruded rice noodles on a plate with a thickness of no more than 4cm, cut into several long strips of equal length, and dry naturally in the shade at room temperature 20°C for 8h.

[0154] Place the finished product of deodorized spirulina rice noodles in a refrigerator at 4°C and complete the test within 2 days. The sensory evaluation standard is based on Table 1, with reference to LS / T 6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles", and the evaluation standard for color acceptance is based on Table 2.

[0155] Comparative Example 1

[0156] In this embodiment, a spirulina rice noodle and a preparation method thereof are provided. The materials and reagents used in this embodiment mainly include:

[0157] Guichao rice, Xintang Rice Mill, Nanling County.

[0158] The instruments and equipment used in this embodiment mainly include:

[0159] Rice noodle machine, Henan Xinrui International Machinery Equipment Co., Ltd.

[0160] The preparation method of the spirulina rice flour of the present embodiment mainly comprises:

[0161] S10. Soak the Guichao rice in water at room temperature for 8 hours and then filter;

[0162] S20. The soaked Guichao rice is mixed with distilled water in a material-water ratio of 1:1 and ground to a fineness that can pass an 80-mesh sieve to obtain a mixed slurry;

[0163] S30. Add 10 g of wheat starch to 100 g of the mixed slurry, pour it into a rice noodle machine at a uniform speed to extrude powder to obtain two samples, put the freshly extruded rice noodles on a plate with a thickness of no more than 4 cm, cut them into several long strips of equal length, and dry them naturally in the shade at room temperature 20°C for 8 h.

[0164] Place the finished rice noodles in a 4°C refrigerator and complete the test within 2 days. The sensory evaluation standard is based on Table 1, and reference is made to LS / T6137-2020 "Sensory Evaluation Method for Edible Quality of Rice Noodles". The evaluation standard for color acceptance is based on Table 2.

[0165] Example 6 Effect Analysis

[0166] The reagents used in the experiment mainly include: glucose standard, Hefei Bomei Biotechnology Co., Ltd.; DNS (3,5-dinitrosalicylic acid), sodium acetate buffer solution, Beijing Coolaibo Technology Co., Ltd.; amyloglucosidase, Sichuan Weikeqi Biotechnology Co., Ltd.; α-amylase, Shanghai MacLean Biochemical Technology Co., Ltd. At the same time, the equipment used in the experiment mainly includes: oven, GZX-9070MBE, Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory; texture analyzer, model ILC-S1000N, Beijing Yingsheng Hengtai Technology Co., Ltd.; UV spectrophotometer, L5S, Shanghai Yidian Analytical Instrument Co., Ltd.; gas chromatography high-throughput time-of-flight mass spectrometer, Pegasus BT, LECO.

[0167] In addition, SPSS26.0 was used in the analysis of this embodiment to perform a one-way ANOVA test on the data (α=0.05). The data results were expressed as "mean ± standard deviation". Significant differences within the 0.05 level were marked with different letters in the chart, and no significant differences were marked with the same letter. Origin 2021 software was used for drawing.

[0168] 1. Cooking quality analysis

[0169] 1. Detection of water content

[0170] The test was carried out with reference to the national standard GB 5009.3-2016 "National Food Safety Standard Determination of Water in Food".

[0171] 2. Detection of cooking loss rate

[0172] Weigh the complete vermicelli samples of Example 6 and Comparative Example 1, record the sample mass M0, put the sample into 500 mL boiling water and boil for 3 min, remove the vermicelli, continue to boil the remaining water until almost dry, dry in an oven at 105 ° C to constant weight, record the dry sample mass as M1. Calculate the cooking loss rate M according to the formula.

[0173]

[0174] Where:

[0175] M——cooking loss rate, %;

[0176] M1——Boiled water and dried to constant weight, g;

[0177] M0——sample mass, g;

[0178] W——water content, %.

[0179] 3. Detection of broken strip rate

[0180] Fifteen 10 cm long vermicelli without mechanical damage were selected from Example 6 and Comparative Example 1 respectively, 900 mL of water was added to a 1000 mL beaker, the vermicelli was put into the beaker after the water boiled, and the vermicelli was covered with a watch glass. After the vermicelli was cooked to a slight boil, the water was filtered out, and the number of broken vermicelli X was counted with a glass rod, and the broken rate R was calculated.

[0181]

[0182] Where:

[0183] R——strip breaking rate, %;

[0184] X——Number of broken strips, roots.

[0185] 4. Water absorption detection

[0186] Take 10 cm long rice noodles from Example 6 and Comparative Example 1 respectively, record the mass as m1, take them out after boiling in 100 mL boiling water for 3 min, absorb the surface moisture of the rice noodles and acid powder with filter paper, and weigh them to obtain m2.

[0187]

[0188] Where:

[0189] X——water absorption, %;

[0190] m1——mass of deodorized spirulina rice flour, g;

[0191] m2——The mass of deodorized spirulina rice noodles after water absorption after cooking, g.

[0192] The steaming loss rate, breaking rate and water absorption rate are used to reflect the fragility, soupiness and flavor of rice noodles during the cooking process, which represents the cooking quality of rice noodles. Figure 8As shown in the results, the cooking loss rate of spirulina-deodorized rice noodles was 9.03%, which was significantly lower than that of rice noodles (12.21%). This may be because the addition of spirulina can optimize the ratio of rice noodles to protein and starch, which is beneficial to the gel properties of rice noodles. Compared with rice noodles, the breaking rate of spirulina-deodorized rice noodles was 15.06±1.10%, which was significantly increased by 11.88%. The breaking rate of pure rice fresh wet rice noodles was between 7.3% and 24.71%, which was close to this. As the grinding particle size becomes smaller, the comprehensive quality of fresh wet rice noodles is higher. The fineness of spirulina powder is above 80 mesh, which is close to the process optimization result. Therefore, the main factor affecting its breaking rate is not the fineness, but the high temperature or pH reduction in the production process of rice noodles denatures the algae protein, affecting the interaction between the continuous phase and the dispersed phase in the starch gel, that is, the aging process, or the use of lemon to remove the fishy smell creates a slightly acidic environment, which affects the gel structure. Compared with rice noodles, the water absorption rate of deodorized spirulina rice noodles increased significantly to 4.24%, indicating that the addition of deodorized spirulina is beneficial to the flavor of rice noodles, which is due to the rapid absorption of water by the hydrophilic groups of spirulina protein during the cooking process. In summary, the addition of deodorized spirulina rice noodles will affect the gel structure and aging process of rice noodles, increase the breaking rate and flavor, and reduce its cooking loss rate.

[0193] 2. Texture Analysis

[0194] Rice noodle samples with uniform thickness, no bending and no cracks were selected from Example 6 and Comparative Example 1, respectively, and boiled in boiling water for 5 min. The rice noodles were taken out and rinsed with distilled water, and the water was drained for later use. The test parameters were as follows: the probe was selected as P / 250, the pre-test speed was 2 mm / s, the test speed was 1 mm / s, the post-test speed was 1 mm / s, two compressions were performed, the interval time was 1 s, the trigger force was 5 g, the compression ratio was 40%, and the five indicators of hardness, elasticity, adhesiveness, chewiness and cohesion were measured.

[0195] The texture is evaluated by simulating tooth bite to measure the hardness, adhesion, cohesion, elasticity, stickiness and chewiness of the samples. Hardness is the maximum force required for the sample to break, chewiness indicates the energy required to chew the sample, and elasticity reflects the sample's ability to resist deformation. As shown in Table 7, there is a significant difference in the quality of deodorized spirulina rice noodles and rice noodles. The hardness, adhesion, elasticity, stickiness and chewiness of deodorized spirulina rice noodles are significantly higher than those of ordinary rice noodles, indicating that the deodorized spirulina rice noodles are more aged, which is consistent with the result of a higher breaking rate of the cooking quality. Adding deodorized spirulina helps to improve the elasticity, stickiness and adhesion of rice noodles, which may be due to the characteristics of spirulina protein. The cohesion of rice noodles is better than that of deodorized spirulina rice noodles, indicating that the hydrogen bonding force between starch molecules is stronger.

[0196] Table 7 Texture analysis of deodorized spirulina rice flour

[0197]

[0198] 3. In vitro digestion analysis

[0199] Reference method: Use DNS (3,5-dinitrosalicylic acid) solution to measure glucose standard curve. Take 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8 mL of glucose standard solution (1 mg / mL) in 25 mL test tubes, add 0.75 mL of DNS reagent, boil in water bath for 2 min, cool in running water, and fill to 15 mL mark with water. Measure absorbance at 540 nm wavelength and draw standard curve.

[0200] In vitro digestion characteristics were determined by measuring the digestibility. 200 mg of vermicelli from Example 6 and Comparative Example 1 were added to 2 mL of sodium acetate buffer solution and dispersed in a 25 mL centrifuge tube. The mixture was shaken in a water bath at 37°C and 120 r / min for 20 min. 1 mL of enzymatic solution (30 U / mL of amyloglycosidase and 120 U / mL of α-amylase) was added and mixed and the reaction was immediately timed. The mixture was hydrolyzed at 37°C and 120 r / min for 120 min. Samples were taken at 20 min, 40 min, 60 min, 80 min, 100 min and 120 min, and the enzyme was inactivated in a boiling water bath. The glucose content in the supernatant was then determined by the DNS method. The contents of RDS, SDS and RS were calculated based on the measured glucose content. The specific formula is as follows:

[0201]

[0202]

[0203]

[0204] Where: RDS - fast digestible starch, starch that can be quickly digested in the small intestine, %;

[0205] SDS——slowly digestible starch, starch that can be slowly digested in the small intestine, %;

[0206] RS——Resistant starch, starch that cannot be absorbed in the small intestine, %;

[0207] G20——the content of glucose in the supernatant after 20 minutes of enzymatic hydrolysis, mg;

[0208] FG——free glucose content in starch before enzyme treatment, mg;

[0209] G120——glucose content in the supernatant after 120 min of enzymatic hydrolysis, mg;

[0210] TS——Total starch content in the sample, mg.

[0211] Generally speaking, in vitro digestion is divided into fast digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) according to the digestion rate and degree. RS cannot be absorbed by the small intestine, can regulate the structure of intestinal flora, and blood sugar will not rise rapidly after consumption. Fig. 9 As shown in the figure, the starch composition of deodorized spirulina rice noodles and rice noodles is significantly different. The RS content mass fraction of deodorized spirulina rice noodles (47.40%) is significantly higher than that of rice noodles (41.51%), which indicates that the deodorized spirulina rice noodles have a higher resistant starch content and better nutritional value. This may be due to the interaction between spirulina protein and starch. The higher the protein content, the stronger the hydrolysis resistance of starch. In summary, rice noodles with deodorized spirulina can significantly improve the digestibility of rice noodles and improve the nutritional and health value of rice noodles.

[0212] In addition, in the prior art, the storage period of fresh wet rice noodles is relatively short, and they are not as easy to store and carry as dry powder. However, the existing dry powder products usually need to be added with matching soup ingredients and dehydrated vegetables, and these material packages are easy to squeeze the dry powder. The spirulina rice noodles of the present invention have a higher water absorption rate and breakage rate, and are easily broken due to squeezing, affecting the eating experience.

[0213] In order to solve the above problems in the prior art, the present invention also provides a spirulina rice noodle packaging box for accommodating the spirulina rice noodle in the above embodiments and examples.

[0214] Example 7

[0215] The seventh embodiment provides a spirulina rice noodle packaging box for accommodating the spirulina rice noodle in the above-mentioned implementation manner and examples. The spirulina rice noodle packaging box of this embodiment mainly includes: a box body 100 and a cover body 200, etc.

[0216] See also Figure 10-12 The box body 100 is mainly used to contain the spirulina rice noodles in the above embodiment. The box body 100 is roughly cylindrical in shape, hollow inside, and open on one side.

[0217] The cover body 200 is detachably arranged on the opening of one side of the box body 100, and is mainly used to seal the box body 100. The cover body 200 in this embodiment is provided with a screw cover 300 on the outside, and a storage box 400 on the inside. The storage box 400 is arranged on the side of the cover body 200 facing the inside of the box body 100, and the storage box 400 is roughly cylindrical in shape, hollow inside, and open on one side; and the middle of the internal chamber of the storage box 400 is divided into a first storage area 411 and a second storage area 412 by a partition 410. At the same time, a screw rod 420 is connected to the middle of the partition 410, and the screw rod 420 is hollow inside; and the screw rod 420 is arranged through the through hole on the cover body 200, and one end of the screw rod 420 extending to the outside of the box body 100 is threadedly connected to the internal thread of the screw cover 300 through the external thread on the screw rod 420. In addition, a traction rope 310 is provided inside the screw cover 300; and a sealing film 430 is provided near the opening in the storage box 400 for sealing; the traction rope 310 is provided inside the screw rod 420, and the two ends are respectively connected to the screw cover 300 and the sealing film 430. In this embodiment, the sealing films 430 are respectively provided in the first storage area 411 and the second storage area 412, and two corresponding traction ropes 310 are also provided.

[0218] One use of the spirulina rice noodle packaging box of the present embodiment is:

[0219] During packaging, soup ingredients and dehydrated vegetables are placed in the first storage area 411 and the second storage area 412 inside the storage box 400 respectively; then the sealing film 430 is installed to seal and preserve, and the upper screw cover 300 is connected through the traction rope 310; the upper screw cover 300 is tightened; dry rice noodles are placed in the box body 100, and the cover body 200 is covered on the box body 100 to close the box body 100; when the package needs to be opened, the cover body 200 is first opened and removed; then the screw cover 300 is loosened, and the removal of the screw cover 300 will also drive the sealing film 430 to be torn open through the traction rope 310; then the storage box 400 is removed, and the soup ingredients and dehydrated vegetables are poured into the box body 100.

[0220] In summary, the spirulina rice noodle packaging box of the present embodiment relies on the screw cover 300 and the storage box 400, and a storage container for soup and dehydrated vegetables is detachably arranged on the cover body 200, thereby avoiding the soup, dehydrated vegetables and dry rice noodles from being squeezed against each other, and solving the problem that the spirulina rice noodles in the above embodiment are easily broken and damaged due to squeezing when the dry rice noodles are packaged due to the high water absorption rate and breakage rate.

[0221] At the same time, the spirulina rice noodle packaging box of this embodiment also avoids the use of packaging bags for soup and dehydrated vegetables by providing a sealing film 430 linked to the screw cover 300 inside the storage box 400, making the use of the spirulina rice noodle packaging box of this embodiment more convenient and more environmentally friendly.

[0222] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing spirulina rice noodles, characterized in that: The following steps are involved: S10. Soaking the rice in the spice water extract; S20. The soaked rice and the spice water extract are mixed and ground to obtain a mixed slurry; S30. Adding spirulina to the mixed slurry, extruding and ripening, obtaining a rice noodle gel, and molding the rice noodle gel to obtain a finished rice noodle product; The preparation method of the spice water extract comprises: adding the spice into water, extracting in a boiling water bath for 5 to 15 minutes, and obtaining the spice water extract after cooling.

2. The method for preparing spirulina rice flour according to claim 1, wherein The preparation and molding of S30 comprises: extruding the rice flour gel, leaving it to stand at 10-20° C. for 6-10 hours, and cutting it into long strips.

3. The method for preparing spirulina rice flour according to claim 1, wherein Also includes the steps: S40. Drying the rice noodle product at 50-55° C. for 5-8 hours to obtain a spirulina dry rice noodle product.

4. The method for preparing spirulina rice flour according to claim 1, wherein The S30 also includes adding wheat starch to the mixed slurry, stirring it evenly, and then extruding and ripening it.

5. The method for preparing spirulina rice flour according to claim 1, wherein The refining fineness in S20 reaches 60 mesh to 100 mesh.

6. The method for preparing spirulina rice flour according to claim 1, wherein In the S20, the mass ratio of the rice and the spice water extract mixed with water is 1:1-1:1.

2.

7. The method for preparing spirulina rice flour according to claim 1, wherein The mass fraction of Spirulina added to the mixed slurry in S30 is 1% to 1.8%.

8. The method for preparing spirulina rice flour according to claim 1, wherein The spice water extract comprises a lemon compound licorice tablet water extract.

9. The method for preparing spirulina rice flour according to claim 8, wherein: The mass fraction of lemon in the water extract of the lemon-compound licorice tablets is 0.25%-0.75%, and the mass fraction of licorice tablets is 0.2%-0.6%.

10. A spirulina rice noodle, characterized in that: Ingredients include: Spices, rice, water and spirulina; and the spirulina rice flour is prepared by the preparation method according to any one of claims 1 to 9.

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