Porous starch and high-efficiency rehydration dried food based on same

Abstract

The invention belongs to the technical field of food processing, and particularly relates to porous starch and efficient rehydration dried food based on the porous starch. The natural starch is subjected to porous modification by adopting ultrasonic and gradient enzymolysis, the specific surface area, porosity and average pore size of the porous starch are precisely regulated and controlled, and a honeycomb pore structure with connectivity greater than or equal to 90% is constructed; the modification effect is enhanced through a sodium alginate auxiliary agent, and a starch-K-carrageenan synergistic interaction technology is combined, so that the structural stability and taste of a rehydrated product are ensured while the water absorption performance of the starch is improved. When the method is applied to the quick-cooking fine dried noodles, the rehydration time is shortened, the rehydration amount is increased, the cooking loss is reduced, and compared with the traditional process and the technical scheme of the comparison file, the double breakthrough of rehydration efficiency-product quality is realized. The method is green and efficient, the rehydration performance and quality of the starch-based dried food are remarkably improved, and the method is suitable for large-scale production of the dried food.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a porous starch and a highly efficient rehydrated and dried food based on this starch. Background Technology

[0002] The development of starch-based dried foods (such as dried noodles, instant noodles, instant rice noodles, and vermicelli) is limited by slow rehydration rates and poor food quality. Traditional processes improve rehydration performance by adding chemical additives or changing drying methods, but these often result in chemical residues or high costs. Furthermore, existing rehydration processes for starch-based dried foods struggle to maintain good taste and nutritional components while ensuring proper rehydration, leading to inconsistent product quality and failing to meet consumer demand for high-quality food. Current rehydration technologies for starch-based dried foods often focus on single modification methods, failing to fully consider the relationship between starch structure and food quality. In addition, traditional processes lack a balance between environmental friendliness and production efficiency, hindering their large-scale application in the production of high-quality starch-based dried foods. The rehydration performance of starch-based dried foods directly depends on the microstructure of starch, and the tightly packed state of traditional starch molecules greatly limits the rapid penetration and absorption of water. Porous starch can significantly improve water absorption capacity due to its honeycomb-like pore structure. Currently, existing technologies are insufficient for precise control of the pore structure during starch modification and lack technical solutions for synergistic improvement of food quality, making it difficult to meet the market demand for high-quality convenience foods.

[0003] Chinese invention patent application CN1546529A discloses a method for "preparing porous starch by compound enzymatic hydrolysis (saccharifying enzyme + α-amylase) at a temperature below gelatinization temperature". However, it only achieves the initial formation of micropores on the starch surface and does not involve the regulation of structural parameters (such as specific surface area, porosity, etc.). Moreover, the product is mainly used for adsorption (such as flavorings and fertilizers) and does not consider the synergistic requirement of "rehydration efficiency-structural stability" for starch-based dried foods. Chinese invention patent application CN119405008A discloses "porous starch-gelatin complex to improve the rehydration performance of noodle products". However, it relies on the gelling effect of gelatin to build pores. After rehydration, the water retention is only 150-160%, and it does not solve the problem of "excessively large pores causing noodles to become soft and mushy".

[0004] The core pain point of traditional starch-based dried food rehydration processes is that single modification methods (such as enzymatic hydrolysis in Chinese invention patent application CN1546529A and complex addition in Chinese invention patent application CN119405008A) cannot accurately match the needs of food processing. If the pores are too small (<100 μm), rehydration is slow; if the pores are too large (>200 μm), the noodles are prone to breakage. Furthermore, there is a lack of control schemes for the correlation between "structural parameters and product quality". Summary of the Invention

[0005] To address the problems of low efficiency and poor quality in the rehydration of traditional starch-based dried foods, this invention achieves a synergistic improvement in the quality of starch-based dried foods by precisely controlling the starch pore structure, breaking through existing technical bottlenecks, achieving the goal of green and efficient process upgrade, and promoting technological innovation in the industry. The present invention specifically adopts the following technical solution: A porous starch, the preparation method of which includes: Porosity modification of natural starch was achieved using ultrasound and gradient enzymatic hydrolysis. The gradient enzymatic hydrolysis employed 0.1%-0.5% α-amylase by weight of natural starch (i.e., α-amylase accounts for 0.1%-0.5% of the natural starch mass), with a total hydrolysis time of 8-12 hours. The hydrolysis was divided into two stages: the first stage was performed at 40-45℃ and pH 5.0-5.5 for 5-7 hours (initial micropores formed on the starch surface); the second stage involved raising the temperature to 50-55℃ and adjusting the pH to 6.0-6.5, continuing hydrolysis for 3-5 hours (micropores expanded into interconnected pores, increasing porosity by more than 10%).

[0006] The ultrasonic conditions are as follows: ultrasonic frequency 20-40 kHz, power 200-600 W, and ultrasonic time 10-60 min. Ultrasonic treatment can create cavitation micropores on the surface of starch granules.

[0007] The parameters of the porous starch obtained by combined ultrasonic and gradient enzymatic hydrolysis modification are as follows: specific surface area (338.2-342.3 m² / g), porosity (53.4-58.3%), and average pore size (25.2-26.8 nm).

[0008] The specific surface area of ​​starch modified by a combination of ultrasound and gradient enzymatic hydrolysis was increased by 3.8%-5.1% compared with that modified by gradient enzymatic hydrolysis alone, and the pore connectivity was increased by more than 40%.

[0009] The natural starch includes grain starches such as wheat starch, rice starch, and corn starch, as well as tuber starch and legume starch, with the tuber starch being cassava starch.

[0010] The modification sequence of the natural starch is as follows: first, ultrasonic treatment (forming initial micropores) followed by gradient enzymatic hydrolysis (expanding and connecting pores), or first, gradient enzymatic hydrolysis followed by ultrasonic treatment. During the combined ultrasonic and gradient enzymatic hydrolysis modification process, 0.1%-0.3%wt of sodium alginate can be added as an adjuvant, which can further increase the porosity by 9.3%-19.3%, optimizing the average pore size to approximately 30.5 nm, and preventing pore collapse caused by over-enzymatic hydrolysis. Sodium alginate can form a protective film on the surface of starch granules. Under the action of ultrasonication and enzymatic hydrolysis, the protective film is partially damaged, allowing the enzyme to more easily contact the interior of the starch. Simultaneously, ultrasonic cavitation enhances the interaction between sodium alginate and starch, synergistically promoting the formation and optimization of the pore structure. The sodium alginate can be added before the start of the second stage of enzymatic hydrolysis.

[0011] Before the natural starch is modified, it is first prepared into a 15%-20%wt starch slurry, and then the modification operation is carried out.

[0012] The preparation method of the highly efficient rehydrated and dried food based on the starch includes: Porous starch is mixed with food ingredient powder to obtain a mixture. Simultaneously, a starch-hydrophilic synergistic enhancement technology is employed to compound K-carrageenan into the mixture. The mixture is then processed through steps such as dough mixing, sheeting, cutting into strips, and drying (hot air drying / vacuum freeze drying) or extrusion to obtain a dried food product. The porous starch accounts for 20%-30% of the mixture's mass, and the mass ratio of the mixture to K-carrageenan is 1:(0.1-0.3). The ingredient powder includes wheat flour and rice flour, etc. The synergistic effect of K-carrageenan and porous starch can form a stable gel network structure during rehydration, improving the gel strength and water retention of the food after rehydration, and enhancing its taste and quality.

[0013] The dried foods include quick-cooking noodles, instant noodles, instant rice noodles, and vermicelli. The rehydration time of these dried foods is shorter than that of traditional processes, with a rehydration volume ≥1.72 g H2O / g dry matter, a cooking loss ≤5.8%, and noodle hardness of 38.2-40.3 N and elasticity ≥94%, resulting in overall quality superior to similar products using existing technologies.

[0014] The beneficial effects of this invention are as follows: 1. In the preparation of porous starch in this invention, not only is "ultrasound-enzymatic hydrolysis combined modification" employed, but also the precise design of the porous starch structure is achieved through staged parameter control, as detailed below: Table 1. Comparison of the beneficial effects of the present invention with those of the prior art The principle of porous starch preparation in this invention: Gradient enzymatic hydrolysis: By gradually increasing the temperature and pH, the activity of α-amylase transitions from "mild" (surface enzymatic hydrolysis) to "high-efficiency" (internal enzymatic hydrolysis), avoiding the defects of traditional enzymatic hydrolysis of "excessive surface and insufficient internal", and forming a connected structure of "micropore-mesopore-macropore". Ultrasonic assistance: The ultrasonic cavitation effect generates a transient high-pressure microjets on the surface of starch granules, forming initial micropores. Figure 1 C) provides an "entry channel" for enzymatic hydrolysis, which improves the efficiency of enzymatic hydrolysis by 2-3 times compared with Comparative Document 1 (the time is shortened from 20-60h to 8-12h). Sodium alginate assists in forming a "dynamic protective film" on the starch surface. When locally damaged, it guides the direction of enzymatic hydrolysis, preventing pore collapse. Simultaneously, it forms hydrogen bonds with starch, enhancing the stability of the porous structure. Figure 1 The electron microscope image shows honeycomb-like interconnected pores.

[0015] 2. In the preparation of starch-based dried food products of the present invention, porous starch provides "moisture channels" (fast rehydration), and K-carrageenan forms a cross-linked structure with starch chains during the rehydration process, which improves gel strength (avoids soggyness). The two work together to achieve a balance between "rehydration efficiency and taste".

[0016] 3. This invention achieves: (1) Precise structural control: Gradient enzymatic hydrolysis control technology enables precise phased control of starch pore structure. Compared with single enzymatic hydrolysis process, the specific surface area and pore connectivity of porous starch are improved, providing a more efficient channel for rapid water penetration. In addition, this invention is designed for the processing characteristics of starch-based dried foods (such as noodles needing to withstand boiling and instant noodles needing to dissolve quickly). It adopts a combination of ultrasonic and gradient enzymatic hydrolysis modification to precisely control the specific surface area, porosity and average pore size of porous starch, avoiding the structural inhomogeneity caused by "no control" in the prior art (CN1546529A) and the "softening problem caused by excessively large pore size" in the prior art (CN119405008A). Table 2 shows that the porosity of the porous starch of the present invention (such as 63.7% in Example 8) is significantly improved compared with the prior art (CN119405008A) (15-35%), the rehydration time is shortened by 44.6% (6.5→3.6 min), and the water holding capacity is improved by 16.3% (160→186%), proving the superiority of the control scheme.

[0017] (2) Significant synergistic effect: The addition of sodium alginate as an auxiliary agent during the ultrasonic-gradient enzymatic hydrolysis combined modification process increases the modification efficiency by 2-3 times. When the modified starch is applied to quick-cooking noodles, the rehydration time is shortened compared to the traditional process, the rehydration volume is increased, and the cooking loss is reduced. Among them, the gradient enzymatic hydrolysis breaks through the conventional "constant temperature enzymatic hydrolysis" and achieves orderly enzymatic hydrolysis "from the surface to the inside" by controlling the temperature and adjusting the pH in stages; the synergy between ultrasonic and enzymatic hydrolysis is an unconventional combination: the ultrasonic cavitation effect provides an "entry point" for enzymatic hydrolysis, which shortens the modification time by 66.7% compared to the existing technology (CN1546529A) (from 30h to 10h), and improves the pore connectivity by more than 40%; the choice of sodium alginate as an auxiliary agent is also unconventional: sodium alginate is not used in the existing technology. This invention avoids pore collapse caused by excessive enzymatic hydrolysis through its "dynamic protective film" effect, greatly improves the porosity, and does not introduce chemical residues (meeting food safety standards).

[0018] (3) Overall quality improvement: The interconnected pores in porous starch can match the boiling water penetration rate (filling the pores within 3 minutes) and maintain structural stability through the K-carrageenan gel network, reducing cooking loss by 17.6% (6.8→5.6%) compared to existing technologies (CN119405008A), thus solving the industry problem of "rapid rehydration inevitably leading to soggy texture". In addition, the starch-hydrophilic colloid synergistic enhancement technology reduces the hardness of the noodles after rehydration, increases their elasticity, increases their gel strength, improves their water retention, and results in a smooth and chewy texture, effectively solving the problem of traditional dried foods becoming soggy and having a poor taste after rehydration. 4. This invention has stronger industrial applicability. The modification time of this invention is 8-12 hours, making it suitable for large-scale application in products such as quick-cooking noodles and instant rice noodles. Attached Figure Description

[0019] Figure 1 : Starch scanning electron micrograph (×1000x). A. Natural cassava starch of Example 1; B. Conventionally enzymatically hydrolyzed porous starch of Example 2; C. Ultrasonically treated starch of Example 4; D. Ultrasonic-enzymatic hydrolysis (gradient) + sodium alginate modified porous starch of Example 8.

[0020] Figure 2 The graph shows the rehydration rate curves of noodles prepared from different starches. The horizontal axis represents time (min), and the vertical axis represents rehydration amount (g / g dry matter). Single enzymatic hydrolysis in the graph refers to traditional enzymatic hydrolysis, while enzymatic hydrolysis in ultrasonic + enzymatic hydrolysis refers to gradient enzymatic hydrolysis. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of the embodiments of this invention will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0022] Example 1: Preparation of quick-cooking noodles by adding natural tapioca starch Natural tapioca starch and wheat flour were mixed in a 3:7 ratio, and K-carrageenan was added at 20% of the mass of the starch and wheat flour mixture. Water was added to make dough (final dough moisture content 38%), which was then pressed into sheets, cut into strips, and dried with hot air (50 ℃, 2 h) to obtain dried noodles. Example 2: Preparation of quick-cooking dried noodles by adding traditional enzymatically hydrolyzed porous starch. Take 100g of cassava starch, prepare a 20%wt starch slurry, adjust the pH to 5.3, add 0.3% α-amylase (by weight of cassava starch), and enzymatically hydrolyze at 45℃ for 10 hours. Centrifuge and dry to obtain traditional enzymatically hydrolyzed porous starch. Mix the traditional enzymatically hydrolyzed porous starch with wheat flour at a mass ratio of 3:7, and add K-carrageenan at 20% of the mass of the starch and wheat flour mixture. Add water and knead the dough (final dough moisture content 38%), press into sheets, cut into strips, and dry with hot air (50℃, 2 hours) to obtain dried noodles.

[0023] Example 3: Preparation of quick-cooking noodles by adding gradient enzymatic hydrolysis of porous starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Adjust the pH to 5.3 and add 0.3% α-amylase by weight of the cassava starch. In the first stage, enzymatic hydrolysis is carried out at 42℃ and pH 5.3 for 6 hours. In the second stage, the temperature is raised to 52℃ and the pH is adjusted to 6.2 to continue enzymatic hydrolysis for 4 hours. After centrifugation and drying, the graded enzymatically hydrolyzed porous starch is obtained. The graded enzymatically hydrolyzed porous starch is mixed with wheat flour at a mass ratio of 3:7. At the same time, K-carrageenan is added at 20% of the mass of the starch and wheat flour mixture. Water is added and the dough is kneaded (the final moisture content of the dough is 38%). The dough is then pressed into sheets, cut into strips, and dried with hot air (50℃, 2 hours) to obtain dried noodles.

[0024] Example 4: Preparation of instant noodles by adding ultrasonically treated starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Sonicate the starch slurry at 35 kHz and 500 W for 30 min, then centrifuge and dry to obtain ultrasonically treated starch. Mix the ultrasonically treated starch with wheat flour at a mass ratio of 3:7, and add K-carrageenan at 20% of the mass of the starch and wheat flour mixture. Add water and knead the dough (final dough moisture content 38%). Press the dough into sheets, cut into strips, and dry with hot air (50 ℃, 2 h) to obtain dried noodles.

[0025] Example 5: Preparation of instant noodles by adding ultrasonic + enzymatic hydrolysis (traditional) porous starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Sonicate the starch slurry at 35 kHz and 500 W for 30 min. Adjust the pH of the starch slurry to 5.3, add 0.3% α-amylase (by weight of cassava starch), and hydrolyze at 45℃ for 10 h. Centrifuge and dry to obtain ultrasonically hydrolyzed porous starch. Mix the ultrasonically hydrolyzed porous starch with wheat flour at a 3:7 mass ratio. Simultaneously, add 20% K-carrageenan (by weight of the starch and wheat flour mixture), add water and knead (final dough moisture content 38%), press into sheets, cut into strips, and dry with hot air (50℃, 2 h) to obtain dried noodles.

[0026] Example 6: Preparation of quick-cooking noodles by adding ultrasonic + enzymatic hydrolysis (gradient) porous starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Sonicate the starch slurry at 35 kHz and 500 W for 30 min. Then adjust the pH of the starch slurry to 5.3 and add 0.3% α-amylase (by weight of cassava starch). In the first stage, hydrolyze the starch at 42℃ and pH 5.3 for 6 h. In the second stage, raise the temperature to 52℃ and adjust the pH to 6.2, continuing hydrolysis for another 4 h. Centrifuge and dry to obtain ultrasonically hydrolyzed porous starch. Mix the ultrasonically hydrolyzed porous starch with wheat flour at a 3:7 mass ratio. Simultaneously, add 20% K-carrageenan by mass of the starch and wheat flour mixture. Add water and knead the dough (final dough moisture content 38%). Press the dough into sheets, cut into strips, and dry with hot air (50℃, 2 h) to obtain dried noodles.

[0027] Example 7: Preparation of quick-cooking noodles by adding enzymatic hydrolysis (gradient) + ultrasonic porous starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Adjust the pH of the starch slurry to 5.3, and add 0.3% α-amylase by weight of the cassava starch. In the first stage, enzymatic hydrolysis is carried out at 42℃ and pH 5.3 for 6 h. In the second stage, the temperature is raised to 52℃ and the pH is adjusted to 6.2 to continue enzymatic hydrolysis for 4 h. Then, the starch slurry is ultrasonically treated at 35 kHz and 500 W for 30 min, centrifuged, and dried to obtain enzymatically hydrolyzed ultrasonic porous starch. Mix this porous starch with wheat flour at a mass ratio of 3:7, and add K-carrageenan at 20% of the mass of the starch and wheat flour mixture. Add water and knead the dough (final dough moisture content 38%), press into sheets, cut into strips, and dry with hot air (50℃, 2 h) to obtain dried noodles.

[0028] Example 8: Preparation of quick-cooking noodles by adding ultrasonication + enzymatic hydrolysis (gradient) + sodium alginate modified porous starch Take 100g of cassava starch and prepare a 20%wt starch slurry. Sonicate the starch slurry at 35 kHz and 500 W for 30 min. Adjust the pH of the starch slurry to 5.3, add 0.3% α-amylase (by weight of cassava starch), and perform enzymatic hydrolysis for 6 h at 42℃ and pH 5.3 in the first stage. In the second stage, raise the temperature to 52℃ and adjust the pH to 6.2, continuing enzymatic hydrolysis for 4 h. Simultaneously, add 0.2%wt sodium alginate before the start of the second stage of enzymatic hydrolysis. Centrifuge and dry to obtain ultrasonically hydrolyzed porous starch. Mix the ultrasonically hydrolyzed porous starch with wheat flour at a 3:7 mass ratio. Add K-carrageenan at 20% of the starch and wheat flour mixture mass, add water and knead (final dough moisture content 38%), press into sheets, cut into strips, and dry with hot air (50℃, 2 h) to obtain dried noodles.

[0029] Table 2. Comparison of starch structural parameters and product quality in different embodiments In Table 2, data marked with * are measured values ​​based on the schemes disclosed in CN1546529A and CN119405008A, while the rest are experimental data from embodiments of the present invention. Specific surface area was measured using a laser particle size analyzer; porosity and pore size distribution were measured using a low-temperature nitrogen adsorption method; rehydration time refers to the time it takes for the white center of the noodles to disappear during cooking; rehydration amount refers to the mass of water added to the noodles after cooking; cooking loss refers to the solids content in the cooking water; noodle hardness and elasticity were measured using a texture analyzer; and water holding capacity refers to the percentage of water mass that a unit mass of noodles (usually based on a "dry basis" or "initial wet basis") can absorb.

[0030] like Figure 1 As shown in Figure A, the natural cassava starch granules in Example 1 are dense and have no obvious pores; Figure 1 As shown in B, the surface of the conventionally hydrolyzed porous starch in Example 2 has a small number of isolated micropores with poor connectivity; Figure 1 As shown in Figure C, the ultrasonically treated starch in Example 4 has a small number of large pores on its surface, but the pores are not interconnected internally; Figure 1 As shown in D, in Example 8, ultrasonic-enzymatic hydrolysis (gradient) + sodium alginate modified porous starch forms honeycomb-like interconnected pores with a connectivity of ≥90%, providing channels for rapid water penetration. Figure 1 The honeycomb-like interconnected pore structure of D is direct evidence of the precise control of starch pores in this invention, which is significantly different from the prior art and intuitively demonstrates the structural advantages of the porous starch of this invention.

[0031] Example 8 (ultrasound-enzymatic hydrolysis (gradient) + sodium alginate modification) achieved a rehydration volume of 1.52 g / g after 3 minutes, compared to 1.16 g / g with traditional enzymatic hydrolysis. Figure 2The yield was increased by 31.0%, which is 16.9% higher than that of non-fried instant noodles (1.3g / g) in CN119405008A at 3 minutes. The rehydration time of non-fried instant noodles in CN119405008A is 1.7-3.2 minutes, but the water retention is only 150-160%. The dried noodles in Example 8 of this invention (thickness is 3-5 times that of instant noodles, making rehydration more difficult) have a rehydration time of 3.6 minutes, a rehydration amount of 1.78g / g (an increase of 11.3% compared to CN119405008A), a water retention of 186% (an increase of 16.3% compared to CN119405008A), and a noodle hardness of 40.3N (meeting the "smooth and chewy" texture requirement), which exceeds conventional expectations (Table 2).

[0032] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A porous starch, characterized in that, Its preparation methods include: Porosity modification of natural starch was carried out by ultrasound and gradient enzymatic hydrolysis. The gradient enzymatic hydrolysis used 0.1%-0.5% α-amylase by weight of natural starch, and the total enzymatic hydrolysis time was 8-12 hours. The enzymatic hydrolysis was divided into two stages: the first stage was carried out at a temperature of 40-45℃ and a pH of 5.0-5.5 for 5-7 hours; the second stage was carried out at a temperature of 50-55℃ and a pH of 6.0-6.5 for 3-5 hours.

2. The porous starch according to claim 1, characterized in that, The ultrasound conditions are as follows: ultrasound frequency 20-40 kHz, power 200-600 W, and ultrasound time 10-60 min.

3. The porous starch according to claim 1, characterized in that, The natural starches include cereal starches, potato starches, and legume starches.

4. The porous starch according to claim 1, characterized in that, The modification sequence is either ultrasonic treatment followed by gradient enzymatic hydrolysis, or gradient enzymatic hydrolysis followed by ultrasonic treatment.

5. The porous starch according to claim 1, characterized in that, During the modification process, sodium alginate auxiliaries with a mass concentration of 0.1%-0.3% are added.

6. The porous starch according to claim 1, characterized in that, Before modification, natural starch is first prepared into a 15%-20%wt starch slurry, and then the modification operation is carried out.

7. A starch-based, highly efficient rehydrated and dried food product, characterized in that, Its preparation methods include: The porous starch according to any one of claims 1-6 is mixed with food raw material powder to obtain a mixture, and K-carrageenan is compounded into the mixture to obtain a dried food product; wherein the porous starch accounts for 20%-30% of the mass of the mixture, and the mass ratio of the porous starch to K-carrageenan is 1:(0.1-0.3).

8. The starch-based high-efficiency rehydrated and dried food product according to claim 7, characterized in that, The raw material powder includes wheat flour and rice flour.

9. The starch-based high-efficiency rehydrated and dried food product according to claim 7, characterized in that, The dried foods include instant noodles, instant rice noodles, and rice vermicelli.

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