Instant rice noodles with improved quality and a method for preparing the same

Abstract

The application belongs to the technical field of rice deep processing, and particularly relates to instant rice powder with improved quality and a preparation method thereof. The instant rice powder with improved quality comprises the following components: rice powder and auxiliary materials; the auxiliary materials contain the following components in percentage by weight based on 100% of the weight of the rice powder: 0.40%-1.20% of monoglyceride, 0.02%-0.50% of alginate propylene glycol ester, 0.10%-0.50% of guar gum, 0.10%-0.50% of sodium tripolyphosphate and 0.02%-0.50% of citric acid. The instant rice powder is prepared by using a compound quality improver with a specific composition, and the rehydration time of the obtained rice powder is shortened to 210 seconds, which meets the requirements of consumers for instant food, significantly reduces the broken rice rate and rehydration loss rate of the product, and improves the rehydration rate. The rehydrated rice noodles are smooth and flexible, do not become paste, and are not prone to be broken, and the texture and sensory quality of the rehydrated rice noodles are equivalent to those of cooked rice noodles.

Description

Technical Field

[0001] This invention belongs to the field of rice deep processing technology, specifically relating to a quality-improved instant rice noodle and its preparation method. Background Technology

[0002] Rice noodles (also known as rice vermicelli) are a traditional rice product from southern my country. They are typically made from rice as the main ingredient, through processes such as washing, grinding, cooking, extrusion, and drying. Currently, the entire rice noodle industry chain in my country has exceeded 300 billion yuan in scale, with the market showing a sustained and rapid growth trend. Among them, online and offline sales of pre-packaged instant rice noodles are steadily increasing, demonstrating significant growth potential. Consumer motivation analysis shows that "flavor," "convenience," and "high cost-effectiveness" are the core factors driving consumer choices. This reflects that while consumers pursue convenient consumption, they also have higher requirements for the rehydrated quality of instant rice noodles: they need to be quick to prepare and eat, and after rehydration, they need to have a smooth texture, be resistant to breakage, and have an eating experience as close as possible to cooked rice noodles.

[0003] In existing technologies, Chinese patent CN115444094A discloses a preparation process for instant multigrain rice noodles, including steps such as raw material proportioning, drying and grinding, mixing, cooking, extrusion molding, and cooling sterilization. This method involves cooling the cooked rice flour without drying it, making it difficult to control microbial growth during the process. Furthermore, the product requires cold storage, which hinders expansion of the sales radius. Chinese patent CN121336951A discloses a high-tenacity nutritious rice noodle and its preparation method and application. By adding wheat flour, it significantly improves the extensibility, elasticity, and chewiness of the rice noodles, making them less brittle and producing smoother, more uniform strands. However, the introduction of wheat flour introduces gluten, making it unsuitable for people with gluten intolerance. Additionally, this rice noodle requires boiling for at least 6 minutes before consumption, failing to meet the requirement of a rehydration time of less than 4 minutes after boiling, thus lacking convenience. Chinese patent CN118285472A discloses a method for preparing high-tenacity rice noodles that can be quickly rehydrated. The aging and regeneration process requires the rice noodles to be left to stand for 10 to 14 hours, followed by steam treatment for 4 to 6 hours, for a total time of 14 to 20 hours. The subsequent four-stage drying process also requires 5 to 7 hours, resulting in a long production cycle and a significant increase in energy consumption and storage costs. Even under optimal conditions, the rehydration time of the rice noodles is still about 393.33 seconds (about 6.5 minutes), which is still too long for consumers who seek a "fast" ready-to-eat experience.

[0004] Therefore, there is an urgent need to develop a type of instant rice noodle that can be quickly rehydrated and has a smooth and chewy texture after rehydration, does not become mushy in soup, and is not easily broken. Summary of the Invention

[0005] To address at least one deficiency in existing technologies, this invention aims to provide a quality-improved instant rice noodle and its preparation method. The instant rice noodle of this invention is obtained by systematically controlling a compound quality improver with specific components and twin-screw extrusion process parameters: monoglycerides, propylene glycol alginate, guar gum, sodium tripolyphosphate, and citric acid are scientifically combined in rice flour, and the moisture content and extrusion temperature are precisely adjusted. The resulting rice noodles are prepared by boiling water, shortening the rehydration time to 210 seconds, meeting the national standard for instant noodle rehydration time (≤4 min), satisfying consumer demands for instant food, and significantly reducing the breakage rate and rehydration loss rate, while improving the rehydration rate. The rehydrated rice noodles are smooth and chewy, do not become mushy in soup, and are less prone to breakage. Their texture and sensory quality are comparable to cooked rice noodles, responding to consumers' demand for a "delicious" instant rice noodle.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a quality-improved instant rice noodle, comprising the following components: Rice powder, auxiliary materials; Based on 100% rice powder, the excipients comprise the following components by weight percentage: Monoglycerides 0.40%~1.20%, propylene glycol alginate 0.02%~0.50%, guar gum 0.10%~0.50%, sodium tripolyphosphate 0.10%~0.50%, citric acid 0.02%~0.50%.

[0007] This invention improves the quality of rice flour by compounding monoglycerides, propylene glycol alginate, guar gum, sodium tripolyphosphate, and citric acid, utilizing the synergistic effect of each component. Monoglycerides preferentially form a composite structure with amylose molecules dissolved from the starch system, further inducing the construction of a uniform and continuous gel network and microporous channels. Citric acid affects the hydrogen bonding and electrostatic interactions between starch molecules by regulating the slightly acidic environment and ionic strength of the system, thereby controlling the degree of cross-linking and micropore size of the formed network, making the network structure more uniform and stable. Propylene glycol alginate, with its moderately hydrophobic properties due to the propylene glycol groups in its molecule, adsorbs onto the inner surface of the micropores formed by the monoglyceride-starch composite structure, reducing the surface tension of the pore walls and facilitating the rapid and uniform penetration of water molecules. Simultaneously, guar gum forms a double helix structure and entangled network with the starch system, providing an elastic framework capable of withstanding the stress of rehydration and swelling. Sodium tripolyphosphate contains phosphate groups that can interact with the hydroxyl groups on starch molecular chains through hydrogen bonds or ionic bonds, thereby enhancing the cross-linking density of the starch gel network and promoting the formation of a dense and stable gel structure. Simultaneously, sodium tripolyphosphate has excellent water retention, allowing the rice noodles to maintain good edibility for a longer period during soaking. Through the synergistic effect of the components, a composite network structure combining hydrophilic channels and a supporting framework is constructed within the rice noodles of this invention. This composite modifier system reduces the rehydration time of the rice noodles to 210 seconds, meeting the requirement of being ready to eat in 4 minutes. At the same time, the breakage rate and rehydration loss rate are significantly reduced after rehydration, the rehydration rate is increased, and the rice noodles are smooth, chewy, and do not become mushy in the soup.

[0008] Preferably, based on 100% by weight of rice powder, the excipient comprises the following components in weight percentage: The composition includes 0.80% monoglyceride, 0.10% propylene glycol alginate, 0.30% guar gum, 0.30% sodium tripolyphosphate, and 0.10% citric acid.

[0009] Preferably, the rice powder has a particle size of 80 mesh to 160 mesh.

[0010] In this invention, indica rice powder with a particle size of 80-160 mesh is selected. Powder within this particle size range can absorb water evenly and appropriately during mixing, which is beneficial for achieving full and thorough gelatinization during subsequent extrusion and cooking, forming a continuous, uniform, and dense starch gel network. If the powder particle size is too fine, it is easy to absorb water too quickly, causing clumping and disrupting the uniformity of the starch gel structure, thereby increasing the product breakage rate and deteriorating the taste.

[0011] More preferably, the rice powder has a particle size of 120 mesh.

[0012] Preferably, the rice powder includes indica rice powder.

[0013] Preferably, the moisture content of the improved instant rice noodles is ≤5%.

[0014] This invention also claims protection for a method for preparing the aforementioned improved instant rice noodles, comprising the following steps: S1: Add auxiliary materials to rice powder to obtain compound powder; S2: Adjust the moisture content in the compound powder to obtain a slurry; S3: Pour the slurry into a twin-screw extruder for maturation and extrusion to obtain shaped rice noodles; S4: The shaped rice noodles are dried to obtain the improved quality instant rice noodles.

[0015] Preferably, the moisture content of the compound powder is 32% to 42%.

[0016] More preferably, the moisture content of the compound powder is 40%.

[0017] Preferably, the parameters of the twin-screw extruder are: die diameter 0.70mm~1.40mm, screw speed 14Hz~22Hz; extrusion temperature: zone 1 temperature 80℃~110℃, zone 2 temperature 90℃~120℃, and zone 3 temperature 100℃~140℃.

[0018] More preferably, the parameters of the twin-screw extruder are: die diameter 0.90mm, screw speed 18Hz; extrusion temperature: zone 1 temperature is 100℃, zone 2 temperature is 115℃, and zone 3 temperature is 127℃.

[0019] In the preparation process of the improved instant rice noodles described in this invention, the moisture content of the compound powder and the twin-screw extrusion process parameters are precisely controlled. This allows the material to be subjected to appropriate shearing, friction, and high temperature and pressure within the extruder, resulting in the complete disintegration and gelatinization of starch granules, while simultaneously forming a microporous structure that facilitates rapid water penetration. Specific die orifice diameters, screw speeds, and three-zone temperature gradients ensure thorough cooking of the material and construct a uniform porous network within the rice noodles, significantly accelerating the rehydration process and achieving the convenient goal of being ready to eat within 4 minutes.

[0020] Preferably, the drying temperature is 30–60°C and the drying time is 2–7 hours.

[0021] More preferably, the drying temperature is 40°C and the drying time is 5 hours.

[0022] Compared with the prior art, the present invention has the following beneficial effects: (1) The instant rice noodles of the present invention are obtained by systematically controlling the compound quality improver with specific composition and the twin-screw extrusion process parameters: monoglycerides, propylene glycol alginate, guar gum, sodium tripolyphosphate, and citric acid are scientifically combined in rice flour, and the moisture content and extrusion temperature of the materials are precisely adjusted. The resulting rice noodles are prepared by boiling water, which shortens the rehydration time to 210 seconds, meeting the national standard for rehydration time of instant noodles (≤4 min), satisfying consumers' requirements for fast food, and significantly reducing the breakage rate and rehydration loss rate of the product, thus improving the rehydration rate. The rehydration time is shortened to 210 seconds, meeting the national standard requirement of rehydration time ≤4 minutes. After rehydration, the breakage rate is significantly reduced, and the breakage rate of instant rice noodles can be stably controlled below 5%. The product boasts excellent sensory quality, exhibiting a smooth and chewy texture that doesn't become mushy in soup. Its taste is highly similar to cooked rice noodles, effectively overcoming the shortcomings of existing commercially available instant rice noodles, such as long rehydration time, easy breakage, and a significant difference in taste compared to cooked rice noodles. It meets consumers' demand for "delicious" instant rice noodles and has promising market application prospects.

[0023] (2) The method of this invention is simple to operate and adopts twin-screw extrusion technology to realize integrated continuous production from raw material powder to shaped rice noodles. The material only needs tens of seconds to complete the maturation and shaping in the extruder, eliminating the soaking, grinding and aging processes that take several hours in the traditional process, shortening the production cycle, improving efficiency, and eliminating the need to soak the raw materials in a large amount of water, thus realizing water-saving and energy-saving production. The subsequent drying conditions are mild, which fully dehydrates the rice noodles to ensure the shelf life of the product while maximizing the preservation of the good rehydration properties and sensory quality of the rice noodles. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0025] Unless otherwise specified, the experimental methods used in the examples and comparative examples are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0026] Example 1: A quality-improved instant rice noodle and its preparation method Components: Indica rice powder, auxiliary materials; Based on 100% by weight of indica rice powder, the auxiliary material comprises the following components by weight percentage: The composition includes 0.80% monoglyceride, 0.10% propylene glycol alginate, 0.30% guar gum, 0.30% sodium tripolyphosphate, and 0.10% citric acid.

[0027] The particle size of the indica rice powder is 120 mesh.

[0028] Preparation method: S1: Add auxiliary materials to rice powder to obtain compound powder; S2: Adjust the moisture content of the compound powder to 40%, and stir to obtain a slurry; S3: Pour the slurry into a twin-screw extruder for maturation and extrusion to obtain shaped rice noodles; S4: The shaped rice noodles are dried to obtain the improved quality instant rice noodles.

[0029] The parameters of the twin-screw extruder are as follows: die orifice diameter 0.90 mm, screw speed 18 Hz; extrusion temperature: zone 1 temperature 100℃, zone 2 temperature 115℃, zone 3 temperature 127℃. The drying temperature is 40℃ and the drying time is 5 hours.

[0030] Example 2: A quality-improved instant rice noodle and its preparation method Components: Indica rice powder, auxiliary materials; Based on 100% by weight of indica rice powder, the auxiliary material comprises the following components by weight percentage: Monoglyceride 0.40%, propylene glycol alginate 0.02%, guar gum 0.10%, sodium tripolyphosphate 0.10%, citric acid 0.02%.

[0031] The particle size of the indica rice powder is 80 mesh.

[0032] Preparation method: S1: Add auxiliary materials to rice powder to obtain compound powder; S2: Adjust the moisture content of the compound powder to 32%, and stir to obtain a slurry; S3: Pour the slurry into a twin-screw extruder for maturation and extrusion to obtain shaped rice noodles; S4: The shaped rice noodles are dried to obtain the improved quality instant rice noodles.

[0033] The parameters of the twin-screw extruder are as follows: die orifice diameter 0.70 mm, screw speed 14 Hz; extrusion temperature: zone 1 temperature 80℃, zone 2 temperature 90℃, zone 3 temperature 100℃. The drying temperature is 30℃ and the drying time is 7 hours.

[0034] Example 3: A quality-improved instant rice noodle and its preparation method Components: Indica rice powder, auxiliary materials; Based on 100% by weight of indica rice powder, the auxiliary material comprises the following components by weight percentage: Monoglyceride 1.20%, propylene glycol alginate 0.50%, guar gum 0.50%, sodium tripolyphosphate 0.50%, citric acid 0.50%.

[0035] The particle size of the indica rice powder is 160 mesh.

[0036] Preparation method: S1: Add auxiliary materials to rice powder to obtain compound powder; S2: Adjust the moisture content of the compound powder to 42%, and stir to obtain a slurry; S3: Pour the slurry into a twin-screw extruder for maturation and extrusion to obtain shaped rice noodles; S4: The shaped rice noodles are dried to obtain the improved quality instant rice noodles.

[0037] The parameters of the twin-screw extruder are as follows: die orifice diameter 1.40 mm, screw speed 22 Hz; extrusion temperature: zone 1 temperature 110℃, zone 2 temperature 120℃, zone 3 temperature 140℃. The drying temperature is 60℃ and the drying time is 2 hours.

[0038] Examples 4-7: A quality-improved instant rice noodle and its preparation method Compared with Example 1, the only difference between Examples 4 to 7 is that the amount of monoglyceride added is 0.4%, 0.6%, 1.0%, and 1.2%, respectively.

[0039] The preparation method is the same as in Example 1.

[0040] Examples 8-11: A quality-improved instant rice noodle and its preparation method Compared with Example 1, the only difference between Examples 8 to 11 is that the amount of propylene glycol alginate added is 0.05%, 0.20%, 0.30%, and 0.50%, respectively.

[0041] The preparation method is the same as in Example 1.

[0042] Examples 12-15: A quality-improved instant rice noodle and its preparation method Compared with Example 1, the only difference between Examples 12 to 15 is that the amount of guar gum added is 0.10%, 0.20%, 0.40%, and 0.50%, respectively.

[0043] The preparation method is the same as in Example 1.

[0044] Examples 16-19: A quality-improved instant rice noodle and its preparation method Compared with Example 1, the only difference between Examples 16 to 19 is that the amount of sodium tripolyphosphate added is 0.10%, 0.20%, 0.40%, and 0.50%, respectively.

[0045] The preparation method is the same as in Example 1.

[0046] Examples 20-23: A quality-improved instant rice noodle and its preparation method Compared with Example 1, the only difference between Examples 20-23 is that the amount of citric acid added is 0.05%, 0.15%, 0.20%, and 0.30%, respectively.

[0047] The preparation method is the same as in Example 1.

[0048] Comparative Example 1 Compared with Example 1, the only difference in this comparative example is that monoglycerides are not added, and an equal amount of indica rice powder is used instead.

[0049] The preparation method is the same as in Example 1.

[0050] Comparative Example 2 Compared with Example 1, the only difference in this comparative example is that propylene glycol alginate is not added, and an equal amount of indica rice powder is used instead.

[0051] The preparation method is the same as in Example 1.

[0052] Comparative Example 3 Compared with Example 1, the only difference in this comparative example is that guar gum is not added and an equal amount of indica rice powder is used instead.

[0053] The preparation method is the same as in Example 1.

[0054] Comparative Example 4 Compared with Example 1, the only difference in this comparative example is that sodium tripolyphosphate is not added, and an equal amount of indica rice powder is used instead.

[0055] The preparation method is the same as in Example 1.

[0056] Comparative Example 5 Compared with Example 1, the only difference in this comparative example is that citric acid is not added and an equal amount of indica rice powder is used instead.

[0057] The preparation method is the same as in Example 1.

[0058] Comparative Example 6 Compared with Example 1, the only difference in this comparative example is that an equal amount of triglyceride monostearate is used instead of monoglyceride.

[0059] The preparation method is the same as in Example 1.

[0060] Comparative Example 7 Compared with Example 1, the only difference in this comparative example is that an equal amount of sodium alginate is used instead of propylene glycol alginate.

[0061] The preparation method is the same as in Example 1.

[0062] Comparative Example 8 Compared with Example 1, the only difference in this comparative example is that an equal amount of lactic acid is used instead of citric acid.

[0063] The preparation method is the same as in Example 1.

[0064] Test cases, performance tests The instant rice noodles prepared in Examples 1, 4-23, and Comparative Examples 1-8 were tested and scored for rehydration time, rehydration loss rate, rehydration rate, breakage rate, as well as taste, hardness, adhesiveness, cohesiveness, stickiness, elasticity, and chewiness.

[0065] The testing methods and scoring criteria are as follows: Rehydration time: Place a piece of rice noodle cake in a covered, insulated container, add 8 times its weight of boiling water (the rice noodle cake should be completely submerged in the boiling water), immediately cover the container, and start timing with a stopwatch. Every 30 seconds, use chopsticks to remove a small amount of rice noodles, hold them between a glass plate to soften them, and observe their condition. Repeat the above steps until the noodles no longer have a noticeably hard (white) core, and record the time taken; this is the rehydration time.

[0066] Rehydration loss rate: Take 20 strands of dried rice noodles, weigh them and record the weight as m1. Soak them until the rehydration time is reached, then remove them. Transfer all the rice noodle soup to a pre-weighed desiccator and dry them at 105℃ until constant weight. Weigh the dried residue and record the mass as m2. The rehydration loss rate is calculated using the following formula:

[0067] Where: m1 is the weight of 20 dried rice noodles, g; m2 is the dry weight of 20 rice noodles lost, g; x is the moisture content of the dried rice noodles before rehydration, %.

[0068] Rehydration rate: Take 20 strands of dried rice noodles, weigh them and record the weight as m1. Soak them until the rehydration time is reached, then remove them, rinse them with distilled water for 30 seconds, drain them for 5 minutes, blot the surface moisture with filter paper, weigh them and record the weight as m3. Calculate the rehydration rate using the following formula:

[0069] In the formula: m1 is the weight of 20 dried rice noodles, g; m3 is the weight of the rice noodles after the surface moisture is absorbed by filter paper, g.

[0070] Breakage rate: Take 30 dried rice noodles, soak them according to the above method until the optimal rehydration time, rinse with distilled water and drain, and record the number of broken strands. The formula for the breakage rate is as follows:

[0071] In the formula: n is the number of broken strands after 30 dried rice noodles have been soaked to the optimal rehydration time.

[0072] Texture (hardness, adhesion, cohesion, adhesiveness, elasticity, chewiness): Weigh 7.5 g of the sample and place it in a 25 ml beaker to prepare a rice flour emulsion with a mass fraction of 30%. After stirring and heating magnetically at 100 ℃ for 5 min, heat in a constant temperature water bath at 95 ℃ for 20 min, and age at 4 ℃ for 24 h to obtain a gel sample. The gel sample is then made into a cylinder with a diameter of about 30 mm and a height of 20 mm for later use.

[0073] Gel texture determination: TPA texture determination of gel samples was performed using a P / 36R probe. The determination parameters were as follows: test speed 5 mm / s; compression ratio 50%; trigger force 10 g.

[0074] The taste scoring criteria are shown in Table 1 below: Table 1 Sensory Evaluation Criteria

[0075] Overall scoring criteria: The overall score is divided into three levels: Excellent, Good, and Poor. The specific criteria are as follows: Excellent: simultaneously meeting the requirements of taste score ≥90 points, rehydration time ≤240s, and breakage rate ≤5%; Poor: taste score <70 points; Good: does not meet any of the requirements of Excellent and Poor.

[0076] The test results are shown in Tables 2 and 3.

[0077] Table 2

[0078] Table 3

[0079] The experimental data in Tables 2 and 3 show that the improved instant rice noodles prepared according to the embodiments of the present invention achieve good results in terms of rehydration time, rehydration loss rate, rehydration rate, breakage rate, as well as taste, hardness, cohesiveness, cohesiveness, adhesiveness, elasticity, and chewiness. Among them, the shortest rehydration time can reach 210s, and the lowest breakage rate can reach 2.22%. At the same time, it maintains a suitable degree of cohesiveness and is not easy to stick together. It has high cohesiveness and chewiness, and a smooth, soft and elastic taste, which is highly consistent with the quality requirements of intact rice noodles that do not become mushy after rehydration.

[0080] In Examples 4-7, different amounts of monoglycerides were tested. When the amount of monoglycerides added was 0.40% to 0.80%, the quality-improved instant rice noodles produced had better overall performance. In Examples 8-11, tests were conducted on different amounts of propylene glycol alginate. The improved instant rice noodles produced when the amount of propylene glycol alginate added was 0.05% to 0.20% showed better overall performance. In Examples 12-15, tests were conducted on different amounts of guar gum. When the amount of guar gum added was 0.10% to 0.40%, the overall effect of the improved instant rice noodles was better. In Examples 16-19, tests were conducted on different amounts of sodium tripolyphosphate added. When the amount of sodium tripolyphosphate added was 0.10% to 0.40%, the overall effect of the improved instant rice noodles was better. In Examples 20-23, tests were conducted on different amounts of citric acid added. When the amount of citric acid added was 0.05% to 0.15%, the overall effect of the improved instant rice noodles was better.

[0081] In comparative examples 1-5, the instant rice noodles lacked monoglycerides, propylene glycol alginate, guar gum, sodium tripolyphosphate, and citric acid, respectively. In comparative examples 6-8, equal amounts of triglyceride monostearate were used to replace monoglycerides, sodium alginate to replace propylene glycol alginate, and lactic acid to replace citric acid. The resulting instant rice noodles exhibited significantly worse rehydration properties (rehydration time, rehydration rate), breakage rate, and other characteristics. This further demonstrates the synergistic effect among the components in this formulation, effectively constructing ordered channels, promoting water penetration, enhancing gel strength, maintaining structural integrity, and regulating texture and mouthfeel, collectively achieving rapid rehydration and good quality in the rice noodle products.

[0082] As can be seen from the experimental data of the embodiments in Table 2-3, the present invention can ensure that the final instant rice noodles have multiple properties such as good taste, short rehydration time, low rehydration loss, and low breakage rate by appropriately adding monoglycerides, propylene glycol alginate, guar gum, sodium tripolyphosphate, citric acid and other formulation raw material components.

[0083] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A quality-improved instant rice noodle, characterized in that, Includes the following components: Rice powder, auxiliary materials; Based on 100% rice powder, the excipients comprise the following components by weight percentage: Monoglycerides 0.40%~1.20%, propylene glycol alginate 0.02%~0.50%, guar gum 0.10%~0.50%, sodium tripolyphosphate 0.10%~0.50%, citric acid 0.02%~0.50%.

2. The quality-improved instant rice noodles as described in claim 1, characterized in that, Based on 100% rice powder, the excipients comprise the following components by weight percentage: The composition includes 0.80% monoglyceride, 0.10% propylene glycol alginate, 0.30% guar gum, 0.30% sodium tripolyphosphate, and 0.10% citric acid.

3. The quality-improved instant rice noodles as described in claim 1 or 2, characterized in that, The rice powder has a particle size of 80 mesh to 160 mesh.

4. The improved instant rice noodles as described in claim 3, characterized in that, The rice powder has a particle size of 120 mesh.

5. The quality-improved instant rice noodles as described in claim 1 or 2, characterized in that, The rice powder includes indica rice powder; The moisture content of the improved instant rice noodles is ≤5%.

6. A method for preparing a quality-improved instant rice noodle as described in any one of claims 1 to 5, characterized in that, Includes the following steps: S1: Add auxiliary materials to rice powder to obtain compound powder; S2: Adjust the moisture content in the compound powder to obtain a slurry; S3: Pour the slurry into a twin-screw extruder for maturation and extrusion to obtain shaped rice noodles; S4: The shaped rice noodles are dried to obtain the improved quality instant rice noodles.

7. The method for preparing the quality-improved instant rice noodles as described in claim 6, characterized in that, The moisture content of the compound powder is 32% to 42%.

8. The method for preparing the quality-improved instant rice noodles as described in claim 7, characterized in that, The moisture content of the compound powder is 40%.

9. The method for preparing the quality-improved instant rice noodles as described in claim 6, characterized in that, The parameters of the twin-screw extruder are as follows: die diameter 0.70mm~1.40mm, screw speed 14Hz~22Hz; extrusion temperature: zone 1 temperature 80℃~110℃, zone 2 temperature 90℃~120℃, zone 3 temperature 100℃~140℃.

10. The method for preparing the quality-improved instant rice noodles as described in claim 6, characterized in that, The drying temperature is 30–60°C and the drying time is 2–7 hours.

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