Environment-friendly compound special powder production method for easy-to-disperse rice noodle

Abstract

The application discloses an environment-friendly compound rice noodle special powder production method which is easy to disperse, and comprises the following steps: S1, coarse crushing: rice is crushed into broken rice; S2, low-temperature baking: the broken rice is baked at 40-50 DEG C, and cracks are generated on the surface of the broken rice; S3, atomization and moisture adjustment: pure water is sprayed on the surface of the baked broken rice through a high-pressure atomization nozzle, and the moisture content of the broken rice is controlled to be 30%-40%; S4, airflow crushing: the moisture-adjusted broken rice is directly sent into an airflow crushing machine for superfine crushing, and rice powder is prepared; and S5, mixing and compounding: the rice powder is mixed and compounded with one or more other starches, and the compound rice noodle special powder is prepared. The whole process adopts "micro-humidification" instead of "soaking", no starch wastewater is generated, no sewage needs to be discharged, airflow crushing is adopted in cooperation with a conditioning process, the long molecular chain structure of rice starch is retained, and the viscoelasticity and tenacity of the rice powder are improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for producing an environmentally friendly, easily disintegrating compound rice noodle roll powder. Background Technology

[0002] Rice noodle roll powder is a premixed powder made from rice flour and various starches. Restaurants or consumers only need to add water to make a batter and then steam it to produce rice noodle rolls.

[0003] Currently, rice flour for rice noodle rolls is mainly prepared through two processes: 1. Dry grinding: Directly grinding dried rice. Although this process is simple, the mechanical force and heat generated by high-speed grinding severely damage the molecular chains of rice starch (especially amylopectin), altering the water absorption properties of the rice flour. This makes it prone to clumping and difficult to disperse quickly when mixed with water. Simultaneously, the broken molecular chains result in insufficient elasticity in the final rice noodle rolls, leading to a broken texture. 2. Traditional water grinding: Soaking rice for a long time, grinding it while still wet, and then drying it. While this method produces a better texture, it has serious drawbacks: First, the soaking and grinding processes consume a large amount of water, and the resulting starch wastewater (yellow liquid) has a high COD content, making it difficult to treat and failing to meet environmental protection requirements. Second, the subsequent drying process requires a large amount of heat energy. Finally, prolonged soaking leads to the loss of nutrients (such as B vitamins) and aroma compounds from the surface of the rice, affecting the product's flavor.

[0004] Furthermore, CN110140868A discloses a special powder for rice noodle rolls and its preparation method. This powder only requires the addition of a suitable amount of water, making it convenient to use. The method for preparing rice noodle rolls using this powder is simple and quick, eliminating the soaking and grinding process required in traditional methods. CN115870063A discloses a semi-dry rice noodle production system and method. Through short-time soaking, controllable pulverization, and hot air-assisted pulverization, it addresses technical issues such as preventing microbial growth, reducing starch granule damage, and shortening the process flow. While the above-mentioned prior art reduces the amount of water added to the rice mixture, it still requires adding water and mixing with the rice. Moreover, during rice-water mixing and soaking, the moisture content of the rice is uncontrollable, and the high temperature during hot air mechanical pulverization can easily damage the starch. Summary of the Invention

[0005] (a) Purpose of the invention In view of this, the purpose of this invention is to propose an environmentally friendly and easily dispersible compound rice noodle roll powder production method. This method combines physical modification with airflow pulverization technology to prepare rice noodle roll powder with minimal molecular chain damage, good water absorption and easy dispersibility under the premise of extremely low energy consumption and no wastewater discharge.

[0006] (II) Technical Solution To achieve the above technical objectives, this invention provides a method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder, comprising the following steps: S1. Coarse crushing: Crushing rice into broken rice; S2. Low-temperature baking: The broken rice is baked at 40℃-50℃, and cracks appear on the surface of the rice grains. S3. Atomized Humidity Control: Pure water is sprayed onto the surface of the roasted broken rice through a high-pressure atomized nozzle to control the moisture content of the broken rice at 30%-40%. S4. Airflow milling: The moisture-conditioned broken rice is directly fed into an airflow mill for ultra-fine milling to obtain rice powder. S5. Mixing and compounding: Mix rice powder with one or more other starches to prepare compound rice noodle roll powder.

[0007] As described in this invention, a method for producing a compound rice noodle roll powder that is environmentally friendly and easy to disperse includes: in step S1, a double-roll crusher is used to coarsely crush the rice, and the degree of crushing is controlled so that each grain of rice is uniformly crushed into 3-5 pieces of broken rice.

[0008] As described in this invention, a method for producing an environmentally friendly and easily dispersed compound rice noodle roll powder includes: in step S2, the crushed rice is transported to a fluidized bed dryer for low-temperature baking, with the hot air temperature controlled at 40-45°C and the baking time controlled at 10-30 minutes.

[0009] As described in this invention, a method for producing an environmentally friendly and easily dispersed compound rice noodle roll powder includes the following steps: In step S3, the surface tension of the purified water sprayed by high-pressure atomization is ≤72mN / m, the water temperature of the purified water is 25℃, and the moisture content of the broken rice after atomization and humidification is controlled at 30%-40%, with an allowable error of ±2%.

[0010] As described in this invention, a method for producing an environmentally friendly and easily dispersed compound rice noodle roll powder includes: in step S4, the conditioned broken rice is pulverized by an airflow pulverizer to a fineness of 80-120 mesh.

[0011] As described in this invention, a method for producing an environmentally friendly and easily dispersible compound rice noodle roll powder is provided, wherein in step S5, the weight percentage of rice powder in the compound rice noodle roll powder is not less than 70%.

[0012] As described in this invention, a method for producing an environmentally friendly and easily dispersible compound rice noodle roll powder is provided, wherein in step S5, the other starches are one or more of potato starch, cassava starch, corn starch, and wheat starch.

[0013] The present invention also provides a compound rice noodle roll powder, which is produced by the above-mentioned environmentally friendly and easily dispersible compound rice noodle roll powder production method. The compound rice noodle roll powder contains rice flour and one or more starches selected from potato starch, tapioca starch, corn starch and wheat starch, and also contains food-grade emulsifiers or thickeners, and the amount of food-grade emulsifiers or thickeners added is 0.1%-1.0% of the total weight.

[0014] The present invention also provides a method for preparing compound rice noodle roll powder: take 100g of the above-mentioned compound rice noodle roll powder and stir with 200g of room temperature water for 30 seconds until the powder is completely dispersed and there are no visible lumps.

[0015] As can be seen from the above technical solutions, this application has the following beneficial effects: 1. The entire process uses "micro-humidification" instead of "soaking", which does not produce starch wastewater and does not require sewage discharge; at the same time, it utilizes the plasticity of the material itself for crushing, which saves a lot of drying heat energy compared to the traditional water milling and drying process.

[0016] 2: The rice is baked at a low temperature of 40-50℃, which creates micro-cracks on the surface of the rice grains, improving the water penetration and crushing effect. High-pressure atomization is used to precisely adjust the humidity, and the moisture content can be strictly controlled at 30%-40%.

[0017] 3. The airflow pulverization combined with conditioning process avoids the high shear force and high heat damage of traditional dry milling, retains the long molecular chain structure of rice starch, and improves the viscoelasticity and gluten of rice flour.

[0018] 4. Due to the complete molecular chain structure of rice and the special treatment of particle shape, this special powder has a moderate water absorption rate when mixed, is not prone to surface gelatinization and adhesion, and can be quickly and evenly dispersed in aqueous solution without clumping.

[0019] 5: The high content of rice powder (≥70%) retains the pure aroma of rice, and when combined with compound starch, it makes the rice noodle rolls thin, chewy, smooth and refreshing. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0021] Figure 1 The flowchart of a method for producing an environmentally friendly and easily dispersible compound rice noodle roll powder provided by the present invention. Detailed Implementation

[0022] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0023] Many specific details are set forth in the following description in order to provide a full understanding of the invention, but the invention... Other methods different from those described herein may also be used to implement this invention, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0024] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0025] Secondly, the present invention is described in detail with reference to the schematic diagrams. When detailing the embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure may be partially enlarged, not according to the usual scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In addition, actual fabrication should include three-dimensional spatial dimensions of length, width, and depth.

[0026] Reference Figure 1 : Example 1 A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder includes the following steps: S1, Coarse crushing: Early indica rice is selected, with an amylose content of 18%-25% and a weight of 100kg. The rice is cleaned and impurities are removed. Then, the rice is fed into a roller crusher for coarse crushing. The degree of crushing is controlled so that each grain of rice is evenly broken into 3-5 pieces. S2, Low-temperature baking: The coarsely crushed rice is fed into a fluidized bed dryer, where the hot air temperature is controlled at 45°C and the drying time is controlled at 20 minutes, resulting in microscopic cracks on the surface of the rice grains. S3, Atomized Humidity Adjustment: Pure water is sprayed onto the surface of the cracked rice after baking through a high-pressure atomizing nozzle. The capillary effect generated by the cracks allows the water to quickly penetrate into the rice grains, controlling the final moisture content of the broken rice to 35%±2%, so that the rice grains are in a plastic state of "moist on the outside and tough on the inside". S4, Airflow pulverization: The conditioned wet broken rice is directly fed into an airflow mill for ultra-fine grinding until the fineness is 100 mesh. S5, Compound Mixture: Weigh 72 kg of the rice flour prepared above, add 12 kg of wheat starch, 7 kg of corn starch, 3 kg of potato starch, 5.5 kg of cassava starch and 0.5 kg of food-grade compound improver, and then put the weighed raw materials into a three-dimensional mixer and mix them evenly to obtain the compound rice noodle roll powder product.

[0027] Under these conditions, the powder is quickly wetted and dispersed without any visible lumps. The slurry is fine and uniform, and the steamed rice rolls are bright white with a rich rice aroma, a smooth texture, and good elasticity.

[0028] Example 2 A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder includes the following steps: S1, Coarse crushing: Early indica rice is selected, with an amylose content of 18%-25% and a weight of 100kg. The rice is cleaned and impurities are removed. Then, the rice is fed into a roller crusher for coarse crushing. The degree of crushing is controlled so that each grain of rice is evenly broken into 3-5 pieces. S2, Low-temperature baking: The coarsely crushed rice is fed into a fluidized bed dryer, where the hot air temperature is controlled at 40°C and the drying time is controlled at 30 minutes, resulting in microscopic cracks on the surface of the rice grains. S3, Atomized Humidity Adjustment: Pure water is sprayed onto the surface of the cracked rice after baking through a high-pressure atomizing nozzle. The capillary effect generated by the cracks allows the water to quickly penetrate into the rice grains, controlling the final moisture content of the broken rice to 30%±2%, so that the rice grains are in a plastic state of "moist on the outside and tough on the inside". S4, Airflow pulverization: The conditioned wet broken rice is directly fed into an airflow mill for ultra-fine grinding until the fineness is 100 mesh. S5, Compound Mixture: Weigh 72 kg of the rice flour prepared above, add 12 kg of wheat starch, 7 kg of corn starch, 3 kg of potato starch, 5.5 kg of cassava starch and 0.5 kg of food-grade compound improver, and then put the weighed raw materials into a three-dimensional mixer and mix them evenly to obtain the compound rice noodle roll powder product.

[0029] The main difference between this embodiment and embodiment 1 is that: in S2, the hot air temperature is controlled to be lower than that in embodiment 1, and the baking time is controlled to be greater than that in embodiment 1; in S3, the moisture content of the final broken rice is controlled to be lower than that of the final broken rice in embodiment 1. Under these conditions, the powder dispersing time is ≤35 seconds, the agglomeration rate is ≤6%, and the texture is slightly chewy, making it suitable for making thick rice noodle rolls.

[0030] Example 3 A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder includes the following steps: S1, Coarse crushing: Early indica rice is selected, with an amylose content of 18%-25% and a weight of 100kg. The rice is cleaned and impurities are removed. Then, the rice is fed into a roller crusher for coarse crushing. The degree of crushing is controlled so that each grain of rice is evenly broken into 3-5 pieces. S2, Low-temperature baking: The coarsely crushed rice is fed into a fluidized bed dryer, where the hot air temperature is controlled at 50°C and the drying time is controlled at 15 minutes, resulting in microscopic cracks on the surface of the rice grains. S3, Atomized Humidity Adjustment: Pure water is sprayed onto the surface of the cracked rice after baking through a high-pressure atomizing nozzle. The capillary effect generated by the cracks allows the water to quickly penetrate into the rice grains, controlling the final moisture content of the broken rice to 40%±2%, so that the rice grains are in a plastic state of "moist on the outside and tough on the inside". S4, Airflow pulverization: The conditioned wet broken rice is directly fed into an airflow mill for ultra-fine grinding until the fineness is 100 mesh. S5, Compound Mixture: Weigh 72 kg of the rice flour prepared above, add 12 kg of wheat starch, 7 kg of corn starch, 3 kg of potato starch, 5.5 kg of cassava starch and 0.5 kg of food-grade compound improver, and then put the weighed raw materials into a three-dimensional mixer and mix them evenly to obtain the compound rice noodle roll powder product.

[0031] The main difference between this embodiment and embodiment 1 is that in S2, the hot air temperature is controlled to be higher than that in embodiment 1, and the baking time is controlled to be less than that in embodiment 1; in S3, the moisture content of the final broken rice is controlled to be higher than that of the final broken rice in embodiment 1. Under these conditions, the dispersion time of the obtained powder is ≤25 seconds, the agglomeration rate is ≤3%, and the texture is soft and glutinous, making it suitable for making thin rice noodle rolls.

[0032] Example 4 A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder includes the following steps: S1, Coarse crushing: Early indica rice is selected, with an amylose content of 18%-25% and a weight of 100kg. The rice is cleaned and impurities are removed. Then, the rice is fed into a roller crusher for coarse crushing. The degree of crushing is controlled so that each grain of rice is evenly broken into 3-5 pieces. S2, Low-temperature baking: The coarsely crushed rice is fed into a fluidized bed dryer, where the hot air temperature is controlled at 45°C and the drying time is controlled at 20 minutes, resulting in microscopic cracks on the surface of the rice grains. S3, Atomized Humidity Adjustment: Pure water is sprayed onto the surface of the cracked rice after baking through a high-pressure atomizing nozzle. The capillary effect generated by the cracks allows the water to quickly penetrate into the rice grains, controlling the final moisture content of the broken rice to 35%±2%, so that the rice grains are in a plastic state of "moist on the outside and tough on the inside". S4, Airflow pulverization: The conditioned wet broken rice is directly fed into an airflow mill for ultra-fine grinding until the fineness is 100 mesh. S5, Compound Mixture: Weigh 85 kg of the rice flour prepared above, add 8 kg of tapioca starch, 5 kg of potato starch, 1.5 kg of wheat starch, and 0.5 kg of food-grade compound improver. Then put the weighed raw materials into a three-dimensional mixer and mix them evenly to obtain the compound rice noodle roll powder product.

[0033] The main difference between this embodiment and embodiment 1 is that in S5, different weights of the rice flour prepared above are weighed and different weights of tapioca starch, potato starch and wheat starch are added. Under these conditions, the resulting powder has a rich rice aroma and a dispersing time of 35 seconds, which meets the requirements for products with higher rice aroma.

[0034] Example 5 A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder includes the following steps: S1, Coarse crushing: Select japonica rice with an amylose content of 15%-18% and a weight of 100kg. Clean the japonica rice and remove impurities. Then, put the japonica rice into a roller crusher for coarse crushing. Control the degree of crushing so that each grain of japonica rice is evenly broken into 3-5 pieces. S2, Low-temperature baking: The coarsely crushed rice is fed into a fluidized bed dryer, where the hot air temperature is controlled at 45°C and the drying time is controlled at 20 minutes, resulting in microscopic cracks on the surface of the rice grains. S3, Atomized Humidity Adjustment: Pure water is sprayed onto the surface of the cracked rice after baking through a high-pressure atomizing nozzle. The capillary effect generated by the cracks allows the water to quickly penetrate into the rice grains, controlling the final moisture content of the broken rice to 35%±2%, so that the rice grains are in a plastic state of "moist on the outside and tough on the inside". S4, Airflow pulverization: The conditioned wet broken rice is directly fed into an airflow mill for ultra-fine grinding until the fineness is 100 mesh. S5, Compound Mixture: Weigh 72 kg of the rice flour prepared above, add 12 kg of wheat starch, 7 kg of corn starch, 3 kg of potato starch, 5.5 kg of cassava starch and 0.5 kg of food-grade compound improver, and then put the weighed raw materials into a three-dimensional mixer and mix them evenly to obtain the compound rice noodle roll powder product.

[0035] The main difference between this embodiment and Embodiment 1 is that in S1, japonica rice is selected instead of early indica rice. The amylose content of japonica rice is different from that of early indica rice. Under this condition, the rice noodle roll has a soft and glutinous texture, high transparency, and slightly lower toughness than the early indica rice solution.

[0036] Example 6 A compound rice noodle roll powder is prepared based on Examples 1 to 5. The compound rice noodle roll powder contains rice flour and one or more starches selected from potato starch, tapioca starch, corn starch and wheat starch. It also contains food-grade emulsifiers or thickeners, and the amount of food-grade emulsifiers or thickeners added is 0.1%-1.0% of the total weight.

[0037] Example 7 A method for preparing compound rice noodle roll powder: Take 100g of the compound rice noodle roll powder prepared in Example 6 and stir it with 200g of room temperature water for 30 seconds. The powder is completely dispersed and there are no visible lumps.

[0038] Performance testing and results analysis: The performance of the rice noodle roll powder prepared in different embodiments and comparative examples will be tested below: Comparative Example 1 (Traditional Dry Milling Method): Early indica rice was selected, cleaned, and impurities were removed. The dried early indica rice was then pulverized to 100 mesh and compounded in the same proportion as in Example 1. During mixing, it was found that the powder surface quickly gelatinized to form clumps, the dry powder inside was difficult to wet, stirring was difficult, and there were many fine particles.

[0039] Comparative Example 2 (Traditional Water Milling and Drying Method): Early indica rice was selected, cleaned, and impurities were removed. The rice was then soaked for 24 hours, followed by water milling into a paste, spray drying into powder, and then compounded in the same proportion as in Example 1. Although the rice had acceptable mixing properties, the aroma was weak, and the production process generated a large amount of high-concentration organic wastewater (COD approximately 8000-12000 mg / L), resulting in high energy consumption.

[0040] Comparative Example 3: Prepared in the same manner as in Example 1, but S2 was omitted. The broken rice was not baked to prevent cracking. The broken rice was directly atomized and humidified to a moisture content of 35% before being air-jet pulverized. Because it was not baked, cracks did not form on the surface of the broken rice, that is, the moisture penetration was uneven, and some rice grains were still dry in the core. After pulverization, the fineness was uneven and the dispersibility was reduced.

[0041] Comparative Example 4: The preparation was carried out in the same manner as in Example 1, but in S3, the moisture content of the broken rice was controlled to be outside the range by atomization and humidity control. The moisture content of the broken rice was controlled to be 45%. The material was too wet during airflow pulverization, and the material clumped and agglomerated in the pulverizing chamber, making it impossible to discharge normally.

[0042] The following is the performance test and results analysis: Table 1. Performance comparison of rice noodle roll powder prepared in different embodiments and comparative examples Results Analysis: As shown in the table above, the rice noodle powder prepared in Example 1 of the present invention is significantly superior to the comparative examples in terms of dispersing time, clumping rate, starch damage rate, gelatinization characteristics, gel texture characteristics and sensory evaluation, which proves the superiority of the technical solution of the present invention.

[0043] Table 2 Comparison of the environmental protection and energy-saving effects of Example 1 of the present invention and the traditional water milling method (Comparative Example 2) The comparative data above shows that, compared with the traditional water milling method, the method of this invention can save approximately 97% of water per 100kg of rice flour produced, with no process wastewater discharge, completely eliminating the burden of treating high-concentration organic wastewater. Simultaneously, by eliminating the spray drying step, energy consumption per unit product is reduced by approximately 42%, and no supporting wastewater treatment facilities are required. In summary, this invention has significant technical advantages in water conservation, emission reduction, energy saving, and reduced equipment investment, aligning with the green and environmentally friendly industrial development direction.

[0044] Table 3. Results of process stability tests for three consecutive batches in Example 1 of the present invention. As shown in Table 3, the method of the present invention has good process stability and is suitable for industrial continuous production.

[0045] Furthermore, the method for producing rice noodle roll powder provided by this invention features a simple process flow, moderate equipment investment, no need for wastewater treatment facilities, and low energy consumption, making it suitable for large-scale industrial production. The resulting rice noodle roll powder has stable quality, is easy to use, and has good market application prospects.

[0046] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0047] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can be appropriately combined to form other embodiments that can be understood by those skilled in the art. It should be noted that... The technical features described in detail can all be implemented using any existing technology.

Claims

1. A method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder, characterized in that, Includes the following steps: S1. Coarse crushing: Crushing rice into broken rice; S2. Low-temperature baking: The broken rice is baked at 40℃-50℃, and cracks appear on the surface of the rice grains. S3. Atomized Humidity Control: Pure water is sprayed onto the surface of the roasted broken rice through a high-pressure atomized nozzle to control the moisture content of the broken rice at 30%-40%. S4. Airflow milling: The moisture-conditioned broken rice is directly fed into an airflow mill for ultra-fine milling to obtain rice powder. S5. Mixing and compounding: Mix rice powder with one or more other starches to prepare compound rice noodle roll powder.

2. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S1, a double-roll crusher is used to coarsely crush the rice, and the degree of crushing is controlled so that each grain of rice is uniformly crushed into 3-5 pieces of broken rice.

3. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S2, the crushed rice is conveyed to a fluidized bed dryer for low-temperature baking, with the hot air temperature controlled at 40-45℃ and the baking time controlled at 10-30 minutes.

4. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S3, the surface tension of the purified water sprayed by high-pressure atomization is ≤72mN / m, the water temperature is 25℃, and the moisture content of broken rice after atomization and humidification is controlled at 30%-40%, with an allowable error of ±2%.

5. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S4, the conditioned broken rice is pulverized by an airflow pulverizer to a fineness of 80-120 mesh.

6. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S5, the weight percentage of rice powder in the compound rice noodle roll powder is not less than 70%.

7. The method for producing an environmentally friendly, easily dispersible compound rice noodle roll powder according to claim 1, characterized in that, In S5, the other starches are one or more of potato starch, tapioca starch, corn starch, and wheat starch.

8. A compound powder specifically for rice noodle rolls, characterized in that: The compound rice noodle roll powder is prepared by the production method described in any one of claims 1-7.

9. The compound rice noodle roll powder according to claim 8, characterized in that: The compound rice noodle roll powder contains rice flour and one or more starches selected from potato starch, tapioca starch, corn starch, and wheat starch. It also contains food-grade emulsifiers or thickeners, and the amount of food-grade emulsifiers or thickeners added is 0.1%-1.0% of the total weight.

10. A method for preparing a compound powder specifically for rice noodle rolls, characterized in that: Take 100g of the compound rice noodle roll powder as described in claim 9 and mix it with 200g of room temperature water for 30 seconds. The powder is completely dispersed and there are no visible lumps.

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