A method for measuring the broken strand rate of rice vermicelli

Abstract

The application discloses a kind of vermicelli broken strand rate determination methods, using the way of sample vermicelli is separated and bound on the rope, can easily separate length <10cm and length ≥10cm vermicelli after soaking, overcome the problem of the determination result of broken strand rate caused by broken strand when length <10cm and length ≥10cm above vermicelli is separated by chopsticks or other tools in prior art.The result obtained by using the method of the application to determine the broken strand rate of vermicelli is reliable and accurate, and the error is small.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a method for determining the breakage rate of rice vermicelli. Background Technology

[0002] Rice vermicelli is a traditional delicacy in southern my country. Due to population migration and the pursuit of diverse culinary experiences, it also enjoys a significant market in northern my country, Southeast Asia, Europe, the United States, and Canada, regions with large Chinese communities. Because rice vermicelli is delicious, inexpensive, and convenient to eat, fitting well with the fast pace of modern life, it has experienced rapid growth in recent years. This has led to increasing competition among rice vermicelli producers, making improving its quality and increasing market share a primary goal for high-quality development.

[0003] To improve the quality of rice vermicelli, a scientific and accurate evaluation method is essential. Currently, the evaluation method for rice vermicelli in China mainly adopts the People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard "Inspection Procedures for Imported and Exported Rice Vermicelli" (SNT0395-2018) (hereinafter referred to as the "Inspection Procedures"). According to the "Inspection Procedures," the main indicators for evaluating the quality of rice vermicelli include breakage rate, broth sediment, rehydration rate, stickiness rate, and amount of starch released. Among these, the breakage rate is one of the most important indicators for evaluating the quality of rice vermicelli.

[0004] In the "Inspection Procedures", the methods for determining the breakage rate of rice noodles are described separately for dry rice noodles and wet rice noodles; respectively: (1) Dry rice noodles: Select two pieces of any intact rice noodle from the separated samples. If they are strip-shaped or straight rice noodles, weigh about 10g of rice noodles with a diameter of more than 15cm. Add boiling water at a mass ratio of 1:20 (powder:water) and soak for 5 minutes. For instant rice noodles, cover and soak for 3 minutes. Stir the sample with chopsticks, filter out the soup, rinse with cold water, and drain. Immediately separate the rice noodles with a diameter of less than 10cm and those with a diameter of more than 10cm. Weigh each sample separately and calculate the breakage rate; (2) Wet rice noodles: Weigh 250g of the sample into a container, add water at a temperature not lower than 85℃ to completely cover the sample, cook for 3 minutes, pour all the rice noodles into a white enamel dish, add room temperature water to cover the rice noodles, use round-headed chopsticks to pick out all the rice noodles less than 10cm, put them in a test sieve to filter water for 2 minutes and weigh them, then put the remaining rice noodles in the test sieve to filter water for 2 minutes, and then weigh them together with the rice noodles less than 10cm after filtering water to obtain the total mass of the rice noodles and calculate the breakage rate.

[0005] However, based on the inventor's years of experience in measuring the breakage rate of rice vermicelli, the above-mentioned measurement method has a flaw that can lead to significant errors, as follows:

[0006] ① The method for determining the breakage rate of dried rice noodles states that rice noodles shorter than 10cm and longer than 10cm should be separated, weighed, and calculated. However, the "Inspection Procedure" does not provide a specific interpretation of the ambiguous term "or longer." In other words, rice noodles that are exactly 10cm long are not classified. Therefore, if rice noodles with a length of exactly 10cm are found when determining the breakage rate of rice noodles, the breakage rate result will be distorted.

[0007] ② The method for determining the breakage rate of dry rice noodles does not specify what method or tool to use to separate rice noodles that are less than 10cm and those that are more than 10cm. This may lead to a large error in the breakage rate measured by different methods or tools. If we refer to the method for determining the breakage rate of wet rice noodles, we should use round-headed chopsticks to separate rice noodles that are less than 10cm and those that are more than 10cm.

[0008] However, regardless of the tools or methods used, such as round-tipped chopsticks, tweezers commonly used in laboratories, or directly using fingers to separate rice noodles less than 10cm and more than 10cm, there is a problem: when using chopsticks or other tools to separate rice noodles less than 10cm and more than 10cm, because the rice noodles have been soaked in water, rice noodles longer than 10cm are easy to break during the separation process, especially rice noodles with smaller diameters such as instant rice noodles, wavy rice noodles, and silver thread rice noodles. This will lead to a higher measured breakage rate.

[0009] ③ When measuring wet rice noodles, similar to point ② above, when using round-headed chopsticks to separate rice noodles less than 10cm and more than 10cm, the rice noodles longer than 10cm are easily broken during the separation process because they have been soaked in water, resulting in a higher breakage rate.

[0010] Therefore, it is necessary to develop more scientific measurement methods to eliminate the problem of high results and errors in the measurement of rice vermicelli breakage rate. Summary of the Invention

[0011] The purpose of this invention is to provide a method for determining the breakage rate of rice vermicelli, thereby solving the problems of excessively high results and large errors in existing methods for determining the breakage rate of rice vermicelli.

[0012] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0013] A method for determining the breakage rate of rice vermicelli includes the following steps:

[0014] (1) Cut several rice vermicelli pieces with a length of 15cm from the sample;

[0015] (2) Take several long ropes, and then tie each rice noodle separately to the long rope with a short rope. The rice noodle must be tied in the middle of each rice noodle.

[0016] (3) Put the rice noodles tied to the long rope into a container of boiling water and simmer for 5 minutes. If the rice noodles are instant noodles or wet rice noodles, simmer for 3 minutes.

[0017] Then pour all the material in the container onto the filter screen to filter it. Add the rice noodles left on the filter screen to cold water to cool them down, and then filter out the water with the filter screen.

[0018] (4) Lift both ends of the long rope and take out the rice noodles left on the long rope. The rest are the rice noodles that broke and fell off during the soaking process.

[0019] Then carefully untie the rice noodles left on the long rope, and separate them into those with a length of <10cm and those with a length of <10cm.

[0020] Rice noodles ≥10cm;

[0021] (5) Combine the rice noodles with a length of less than 10cm that are untied from the long rope with the rice noodles that have broken off and fallen off, and weigh them together, and record the weight as m2;

[0022] Rice noodles with a length of ≥10cm that are untied from the long rope are weighed and recorded as m1;

[0023] Finally, calculate the breakage rate using the following formula:

[0024]

[0025] The testing methods of this invention are applicable to both dry and wet rice noodles.

[0026] This method solves the problem of inaccurate results caused by the failure to classify and weigh rice noodles with a length of exactly 10cm in the method for determining the breakage rate in the "Inspection Procedure".

[0027] This invention employs a method of individually binding each rice noodle sample to a rope. This allows for easy separation of rice noodles with lengths <10cm and ≥10cm after soaking, overcoming the problem in the "Inspection Procedure" where broken strands are caused by using chopsticks or other tools to separate rice noodles <10cm and ≥10cm, leading to inflated breakage rates. Therefore, the method of this invention provides reliable and accurate results for determining the breakage rate of rice noodles with minimal error.

[0028] The principle of the measurement method of this invention is as follows:

[0029] Because the middle of each rice noodle is tied to a rope, neither end of the noodle is more than 7.5cm long. When the rice noodles are soaked in boiling water, the middle part, which is tied to the rope, absorbs water and heats up more slowly than the ends, making it less likely to break. Even if a noodle does break, it is still tied to the rope. Therefore, rice noodles that break and fall into the water will break from the tied ends, and their length will not exceed 7.5cm, classifying them as rice noodles with a length of <10cm.

[0030] The rice noodles remaining on the long rope are divided into two groups: some are intact at both ends or have short breaks, maintaining a length of ≥10cm, while others are shorter due to longer breaks at both ends. Therefore, the total amount of rice noodles shorter than 10cm is obtained by untying the rice noodles remaining on the rope and combining them with the rice noodles that have fallen off the broken pieces. Similarly, the total amount of rice noodles longer than 10cm is obtained by untying and combining the rice noodles longer than or equal to 10cm. This invention easily separates rice noodles shorter than 10cm from those longer than 10cm, avoiding breakage during separation and overcoming the shortcomings of the methods described in the "Inspection Procedure".

[0031] In step (1), cut 30-50 rice vermicelli strands with a length of 15cm.

[0032] The long and short ropes used in this invention are hemp rope, cotton rope, or palm rope.

[0033] Preferably, the diameter of the long and short ropes is 1.0-2.0 mm to facilitate the binding operation. Preferably, in step (2), the distance between each bound rice noodle is 1-1.5 cm.

[0034] Preferably, in step (2), 1-3 long ropes are used, and the length of the long ropes used must meet the condition that the distance between each bound rice noodle is 1-1.5cm.

[0035] Preferably, in step (2), the two ends of the long rope are ≥1cm away from the nearest bound rice noodle so that it can be lifted.

[0036] Since the length of the short rope has no substantial impact on the breakage rate measurement results, the present invention does not limit the length of the short rope, which can be shorter than the long rope.

[0037] In step (3), the rice noodles tied to the long rope are put into boiling water at a mass ratio of rice noodles to water of 1:20.

[0038] Compared with the prior art, the beneficial effects of the present invention are:

[0039] This invention solves the problem of distorted and high error in the measurement results of broken rice vermicelli using the method of this invention; the results obtained by measuring the broken rice vermicelli using the method of this invention are reliable and accurate with small error.

[0040] This invention provides rice vermicelli processing enterprises with a better method for determining the breakage rate of rice vermicelli. This method not only helps enterprises maintain and improve the quality of their rice vermicelli products, enhances their competitiveness in the market, and improves their economic benefits, but also promotes the development of the rice vermicelli industry. It has high application value and broad market prospects. Detailed Implementation

[0041] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.

[0042] The rice vermicelli used in the following examples were all commercially available products.

[0043] Example 1: Determining the breakage rate of straight rice vermicelli. The specific steps are as follows:

[0044] (1) Cut 30 rice vermicelli strands with a length of 15cm from the sample;

[0045] (2) Take one long hemp rope with a length of 50cm and a diameter of about 2.0mm and 30 short hemp ropes with a diameter of about 2.0mm; then tie each rice noodle separately to the long hemp rope with the short hemp rope. The rice noodle must be tied at the exact middle of each rice noodle; the distance between each tied rice noodle is within 1-1.5cm, and the distance between the two ends of the long hemp rope and the nearest tied rice noodle is ≥1cm.

[0046] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long hemp rope into a container of boiling water and soak for 5 minutes.

[0047] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0048] (4) Lift both ends of the long hemp rope and take out the rice noodles left on the long hemp rope. The rest are the rice noodles that broke and fell off during the soaking process.

[0049] Then carefully untie the rice noodles left on the long hemp rope, avoiding breaking them, and separate the rice noodles with a length of <10cm and a length of ≥10cm.

[0050] (5) Combine the rice noodles with a length of less than 10cm that are untied from the long hemp rope with the broken rice noodles and weigh them together, and record the weight as m2;

[0051] Rice noodles with a length of ≥10cm that are untied from the long hemp rope are weighed together and recorded as m1;

[0052] Finally, calculate the breakage rate using the following formula:

[0053]

[0054] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0055] For the straight rice vermicelli sample in this embodiment, a comparative experiment was conducted using the method for determining the breakage rate of dried rice vermicelli in the "Inspection Procedure". Similarly, three sets of comparative experiments were conducted, with repeated sampling and measurement three times in each comparative experimental group. The results are shown in Table 1.

[0056] Example 2: Determining the breakage rate of instant food powder. The specific steps are as follows:

[0057] (1) Take 40 rice vermicelli strands with a length of 15cm from the sample;

[0058] (2) Take 3 long hemp ropes with a length of 25cm and a diameter of about 2.0mm and 40 short hemp ropes with a diameter of about 2.0mm; then tie each rice noodle separately to the long hemp rope with the short hemp rope. The rice noodle must be tied at the exact middle of each rice noodle; the distance between each tied rice noodle is within 1-1.5cm, and the distance between the two ends of the long hemp rope and the nearest tied rice noodle is ≥1cm.

[0059] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long hemp rope into a container of boiling water and soak for 3 minutes.

[0060] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0061] (4) Lift both ends of the long hemp rope and take out the rice noodles left on the long hemp rope. The rest are the rice noodles that broke and fell off during the soaking process.

[0062] Then carefully untie the rice noodles left on the long hemp rope, avoiding breaking them, and separate the rice noodles with a length of <10cm and a length of ≥10cm.

[0063] (5) Combine the rice noodles with a length of less than 10cm that are untied from the long hemp rope with the broken rice noodles and weigh them together, and record the weight as m2;

[0064] Rice noodles with a length of ≥10cm that are untied from the long hemp rope are weighed together and recorded as m1;

[0065] Finally, calculate the breakage rate using the following formula:

[0066]

[0067] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0068] For the instant rice powder sample of this embodiment, a comparative experiment was conducted using the method for determining the breakage rate of dry rice noodles in the "Inspection Procedure"; three sets of comparative experiments were also conducted, with repeated sampling and measurement three times in each comparative experimental group, and the results are shown in Table 1.

[0069] Example 3: Determining the breakage rate of wavy rice noodles. The specific steps are as follows:

[0070] (1) Cut 50 rice vermicelli strands with a length of 15cm from the sample;

[0071] (2) Take two long palm ropes with a length of 40cm and a diameter of about 2.0mm and 50 short palm ropes with a diameter of about 2.0mm; then tie each rice noodle separately to the long palm rope with the short palm rope. The rice noodle must be tied at the exact middle of each rice noodle; the distance between each tied rice noodle is within 1-1.5cm, and the distance between the two ends of the long palm rope and the nearest tied rice noodle is ≥1cm.

[0072] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long palm rope into a container of boiling water and soak for 5 minutes.

[0073] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0074] (4) Lift both ends of the long palm rope and remove the rice noodles left on the long palm rope. The remaining rice noodles are those that broke off during the soaking process.

[0075] Then carefully untie the rice noodles left on the long palm rope, avoiding breaking them, and separate the rice noodles with a length of <10cm and a length of ≥10cm.

[0076] (5) Combine the rice noodles with a length of <10cm that are untied from the long palm rope with the broken rice noodles and weigh them together, and record the weight as m2;

[0077] Combine and weigh the rice vermicelli with a length of ≥10cm that is untied from the long palm rope, and record it as m1;

[0078] Finally, calculate the breakage rate using the following formula:

[0079]

[0080] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0081] For the wavy rice noodle sample in this embodiment, a comparative experiment was conducted using the method for determining the breakage rate of dry rice noodles in the "Inspection Procedure". Similarly, three sets of comparative experiments were conducted, with repeated sampling and measurement three times in each comparative experimental group. The results are shown in Table 1.

[0082] Example 4: Determining the breakage rate of brown rice flour (brown rice: white rice = 1:4), the specific steps are as follows:

[0083] (1) Cut 50 rice vermicelli strands with a length of 15cm from the sample;

[0084] (2) Take two long cotton ropes with a length of 40cm and a diameter of about 1.0mm and 50 short cotton ropes with a diameter of about 1.0mm; then tie each rice noodle separately to the long cotton rope with the short cotton rope. The rice noodle must be tied at the exact middle of each rice noodle; the distance between each tied rice noodle is within 1-1.5cm, and the distance between the two ends of the long cotton rope and the nearest tied rice noodle is ≥1cm.

[0085] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long cotton rope into a container of boiling water and soak for 5 minutes.

[0086] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0087] (4) Lift both ends of the long cotton rope and remove the rice noodles left on the long cotton rope. The remaining rice noodles are those that broke and fell off during the soaking process.

[0088] Then carefully untie the rice noodles left on the long cotton yarn rope to avoid breaking them, and separate the rice noodles with a length of <10cm and a length of ≥10cm.

[0089] (5) Combine the rice noodles with a length of <10cm that are untied from the long cotton rope and the broken rice noodles that have fallen off, weigh them together and record the weight as m2;

[0090] Rice noodles with a length of ≥10cm that are untied from the long cotton yarn rope are weighed together and recorded as m1;

[0091] Finally, calculate the breakage rate using the following formula:

[0092]

[0093] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0094] For the wavy rice noodle sample in this embodiment, a comparative experiment was conducted using the method for determining the breakage rate of dry rice noodles in the "Inspection Procedure". Similarly, three sets of comparative experiments were conducted, with repeated sampling and measurement three times in each comparative experimental group. The results are shown in Table 1.

[0095] Example 5: Determining the breakage rate of fresh wet rice vermicelli. The specific steps are as follows:

[0096] (1) Cut 50 rice vermicelli strands with a length of 15cm from the sample;

[0097] (2) Take two long cotton ropes, each 45cm long and about 1.0mm in diameter, and 50 short cotton ropes, each about 1.0mm in diameter. Then, tie each rice noodle individually to the long cotton rope with a short cotton rope. The rice noodle must be tied at the exact center of each rice noodle. The distance between each tied rice noodle should be 1-1.5cm, and the distance between the two ends of the long cotton rope and the nearest tied rice noodle should be ≥1cm.

[0098] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long cotton rope into a container of boiling water and soak for 3 minutes.

[0099] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0100] (4) Lift both ends of the long cotton rope and take out the rice noodles left on the rope. The rest are the rice noodles that broke off during the soaking process.

[0101] Then carefully untie the rice noodles left on the rope, avoiding breaking them, and separate the rice noodles with a length of <10cm and ≥10cm.

[0102] (5) Combine the rice noodles with a length of <10cm that are untied from the long cotton rope and the broken rice noodles that have fallen off, weigh them together and record the weight as m2;

[0103] Rice noodles with a length of ≥10cm that are untied from the long cotton yarn rope are weighed together and recorded as m1.

[0104] Finally, calculate the breakage rate using the following formula:

[0105]

[0106] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0107] For the fresh wet rice vermicelli samples in this embodiment, a comparative experiment was conducted using the wet rice vermicelli breakage rate determination method in the "Inspection Procedure". Similarly, three sets of comparative experiments were conducted, with repeated sampling and measurement three times in each comparative experimental group. The results are shown in Table 1.

[0108] Example 6: Determining the breakage rate of fresh wet rice noodles. The specific steps are as follows:

[0109] (1) Take 40 rice vermicelli strands with a length of 15cm from the sample;

[0110] (2) Take two long hemp ropes with a length of 35cm and a diameter of about 2.0mm and 50 short hemp ropes with a diameter of about 2.0mm; then tie each rice noodle separately to the long hemp rope with the short hemp rope. The rice noodle must be tied at the exact middle of each rice noodle. The distance between each tied rice noodle is 1-1.5cm, and the distance between the two ends of the long hemp rope and the nearest tied rice noodle is ≥1cm.

[0111] (3) According to the mass ratio of rice vermicelli to water of 1:20, put the rice vermicelli tied on the long hemp rope into a container of boiling water and soak for 3 minutes.

[0112] Then pour all the material in the container onto the filter screen to filter. Add the rice noodles that remain on the filter screen to cold water to cool, and then filter out the water with the filter screen.

[0113] (4) Lift both ends of the long hemp rope and take out the rice noodles left on the long hemp rope. The rest are the rice noodles that broke and fell off during the soaking process.

[0114] Then carefully untie the rice noodles left on the long hemp rope, avoiding breaking them, and separate the rice noodles with a length of <10cm and a length of ≥10cm.

[0115] (5) Combine the rice noodles with a length of less than 10cm that are untied from the long hemp rope with the broken rice noodles and weigh them together, and record the weight as m2;

[0116] Rice noodles with a length of ≥10cm that are untied from the long hemp rope are weighed together and recorded as m1;

[0117] Finally, calculate the breakage rate using the following formula:

[0118]

[0119] Perform three sets of measurement experiments according to the above steps. Within each measurement experimental group, the samples were repeatedly sampled and measured three times. After obtaining the average breakage rate of each measurement experimental group, the total average breakage rate of the three measurement experimental groups was calculated. The results are shown in Table 1.

[0120] For the fresh wet rice noodle samples in this embodiment, a comparative experiment was conducted using the wet rice noodle breakage rate determination method in the "Inspection Procedure". Similarly, three sets of comparative experiments were conducted, with repeated sampling and measurement three times in each comparative experimental group. The results are shown in Table 1.

[0121] Table 1. Breakage rate results for Examples 1-6

[0122]

[0123]

[0124]

[0125] In Table 1, ± represents the standard deviation of the breakage rate.

[0126] The results in Table 1 above show that, compared with the method in the "Inspection Procedure", the method of the present invention has a smaller error in determining the breakage rate of rice vermicelli. In other words, the method of the present invention is reliable and accurate in determining the breakage rate of rice vermicelli, and can better reflect the true quality of rice vermicelli.

Claims

1. A method for determining the breakage rate of rice vermicelli, characterized in that, Includes the following steps: (1) Cut 30-50 rice vermicelli strands with a length of 15cm from the sample; (2) Take several long ropes, and then tie each rice noodle separately to the long ropes with short ropes. The rice noodle must be tied in the middle of each rice noodle. The distance between each tied rice noodle is 1-1.5cm. (3) Put the rice noodles tied to the long rope into a container of boiling water and simmer for 5 minutes. If the rice noodles are instant rice noodles or wet rice noodles, simmer for 3 minutes. Then pour all the material in the container onto the filter screen to filter it. Add the rice noodles left on the filter screen to cold water to cool them down, and then filter out the water with the filter screen. (4) Lift both ends of the long rope and take out the rice noodles left on the long rope. The rest are the rice noodles that broke and fell off during the soaking process. Then carefully untie the rice noodles left on the long rope and separate them into rice noodles with a length of <10cm and a length of ≥10cm; (5) Combine the rice noodles with a length of less than 10cm that are untied from the long rope with the rice noodles that have broken off and fallen, and weigh them together, and record the weight as m2; Rice noodles with a length of ≥10cm that are untied from the long rope are weighed and recorded as m1; Finally, calculate the breakage rate using the following formula: Broken strip rate (%) = ×100.

2. The method for determining the breakage rate of rice vermicelli according to claim 1, characterized in that, The long and short ropes used are made of hemp, cotton, or palm fiber.

3. The method for determining the breakage rate of rice vermicelli according to claim 2, characterized in that, The diameter of the long and short ropes is 1.0-2.0 mm.

4. The method for determining the breakage rate of rice vermicelli according to claim 3, characterized in that, In step (2), 1-3 long ropes are used, and the length of the ropes used must meet the condition that the distance between each rice noodle that is bound is 1-1.5cm.

5. The method for determining the breakage rate of rice vermicelli according to claim 4, characterized in that, In step (2), the two ends of the long rope are ≥1cm away from the nearest rice noodle that is bound.

6. The method for determining the breakage rate of rice vermicelli according to claim 5, characterized in that, in In step (3), the rice noodles tied to the long rope are put into boiling water at a mass ratio of rice noodles to water of 1:20.

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