Instant rice sticks and method for making same

Abstract

This application discloses instant rice sticks and a method for making the same, which belongs to the technical field of food processing, and the raw materials of the rice sticks include seeds and rice, the seeds being citrus fruit seeds, and the seed starch is used to adjust the proportion of amylopectin in fresh rice, change the texture characteristics, reduce the viscosity of the prepared rice sticks, improve the mouthfeel of the rice sticks, and eliminate the defect that traditional rice sticks cannot be soaked and eaten, while retaining the nutrition of new rice and avoiding chemical additives.Furthermore, it avoids the reliance and use of old rice in the traditional process, and thus prevents the risk of raw material contamination such as aflatoxin caused by improper storage of old rice.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This disclosure claims priority to a Chinese patent application filed on April 13, 2022, bearing application number 202210386285.1 and entitled "Instant Rice Stick and Method for Making Same," the entire contents of which are incorporated herein by reference.

[0002] The present disclosure relates to the field of food processing, and in particular to instant rice sticks and methods for making same. [Background technology]

[0003] Rice sticks are rice-based rice sticks, which are very famous traditional agricultural products in the southern regions of Jiangsu, Zhejiang, and Fujian, and have a long history of production. The rice sticks produced are made by crushing, squeezing, and drying rice as the main raw material, and the eating methods include steaming, boiling, frying, and mixing. For hundreds of years, they have been loved by the masses for their soft, refreshing taste, rich nutrition, and easy eating. However, in the traditional rice stick processing process, rice sticks must be made using old rice that is more than 3 to 5 years old, because the starch content and ratio in the rice, which is the raw material of the rice sticks, determine the quality and mouthfeel of the final product. The proportion of amylopectin in new rice is high, the viscosity is high, and it is easy to age. Meanwhile, some of the starch in old rice is decomposed, and the viscosity of the system decreases, so that rice noodles have a suitable mouthfeel.

[0004] However, old rice used to make rice sticks not only loses all its nutritional value and active substances, but also has a huge risk of mold growth and the production of aflatoxins, etc. Meanwhile, when making rice sticks using fresh rice, there are technical defects such as high viscosity making it difficult to mold, and easy aging making it difficult to cook.

[0005] At the same time, as the modern rhythm of life becomes more accelerated, the requirement for a faster and more convenient method of eating rice sticks is put forward, and instant rice sticks that can be eaten just by soaking them in hot water and mixing them with seasonings are very popular in the market. However, existing traditional rice sticks have many product defects, such as being easily broken after soaking, being easily gelatinized, having a hard core, and not chewy. Summary of the Invention [Means for solving the problem]

[0006] The present disclosure provides instant rice sticks and methods of making same to solve the problem that current rice sticks must be made from stale rice.

[0007] An embodiment of the present disclosure provides instant rice sticks, the rice sticks comprising a source of rice including seeds and rice, the seeds being seeds of a citrus fruit.

[0008] Optionally, the mass ratio of said seeds to said rice is 1:25-100.

[0009] Optionally, said seeds are citrus seeds.

[0010] Based on the same inventive concept, an embodiment of the present disclosure further provides a method for making the instant rice sticks described above, the method comprising:

[0011] processing the seeds to obtain seed starch;

[0012] grinding the rice to obtain rice slurry;

[0013] mixing the seed starch and the rice slurry to obtain a mixture;

[0014] steaming the mixture to obtain clinker;

[0015] and extruding the clinker and then drying it to obtain rice sticks.

[0016] Optionally, the moisture content of the seeds is ≦12% by weight.

[0017] Optionally, the step of treating the seeds to obtain seed starch specifically comprises:

[0018] crushing the seeds to obtain crushed seeds;

[0019] defatting the crushed seeds to obtain defatted crushed seeds;

[0020] powdering and sieving the defatted crushed seeds, followed by washing to obtain a wash filtrate;

[0021] precipitating the washing filtrate to obtain a lower precipitate and an upper suspension;

[0022] and drying, grinding and sieving the lower sediment to obtain seed starch.

[0023] Optionally, the defatting is extraction defatting, the extraction temperature of the extraction defatting is 40°C to 45°C, the extraction time of the extraction defatting is 30 min to 45 min, the extraction liquid of the extraction defatting is butane, and the mass ratio of the crushed seeds to the extraction liquid in the extraction defatting is 1:1.5 to 2.

[0024] Optionally, the sieve pore size of the powder sieve is 40 mesh to 60 mesh, the washing temperature is 25°C to 35°C, and the washing solution for washing includes, by mass, 0.5% sodium bicarbonate, 0.5% calcium chloride, and the balance water.

[0025] Optionally, the drying temperature is ≦45° C.

[0026] Optionally, said upper layer suspension is used for said grinding.

[0027] Optionally, the steaming temperature is between 85°C and 95°C.

[0028] One or more technical solutions in the embodiments of the present disclosure have at least the following technical effects or advantages:

[0029] The instant rice stick provided by the embodiment of the present disclosure utilizes seed starch to adjust the proportion of amylopectin in fresh rice, change the texture properties, reduce the viscosity of the prepared rice stick, improve the mouthfeel of the rice stick, and eliminate the defect that traditional rice sticks cannot be soaked and eaten, while retaining the nutrition of new rice and avoiding chemical additives.Furthermore, it avoids the reliance and use of old rice in the traditional process, thus preventing the risk of raw material contamination such as aflatoxin due to improper storage of old rice.

[0030] The above description is merely an outline of the technical solutions of the present disclosure, which can be implemented based on the contents of this specification in order to more clearly understand the technical solutions of the present disclosure, and in order to more clearly understand the above and other objectives, features and advantages of the present disclosure, specific embodiments of the present disclosure are listed below.

[0031] In order to more clearly describe the technical solutions in the embodiments of the present disclosure, the following briefly introduces drawings that need to be used in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present disclosure, and those skilled in the art can also obtain other drawings based on these drawings without requiring creative labor. [Brief description of the drawings]

[0032] [Figure 1] FIG. 1 is a flow chart of a method according to an embodiment of the present disclosure. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0033] Hereinafter, the present disclosure will be specifically described with reference to specific embodiments and examples, so that the advantages and various effects of the present disclosure will be more clearly shown. As will be understood by those skilled in the art, these specific embodiments and examples are for the purpose of explaining the present disclosure, and are not intended to limit the present disclosure.

[0034] Throughout this specification, unless otherwise specified, the terms used herein should be understood as commonly used in the art. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art of this disclosure. In case of conflict, the present specification shall prevail.

[0035] Unless otherwise specified, various raw materials, reagents, instruments, devices, etc. used in the present disclosure may be purchased from the market or may be manufactured by existing methods.

[0036] In order to solve the above technical problems, the technical solutions of the embodiments of the present disclosure present an overall concept as follows:

[0037] The applicant discovered the following during the course of the invention: In the traditional rice stick processing process, the starch content and ratio in the rice, which is the raw material for the rice stick, determines the quality and mouthfeel of the final product, so it is necessary to use old rice that is more than 3 to 5 years old. The proportion of amylopectin in new rice is high, which makes the viscosity high and prone to retrogradation. Meanwhile, some of the starch in old rice is decomposed, which reduces the viscosity of the system, so that the rice noodles have a suitable mouthfeel.

[0038] Citrus fruit seeds are by-products of the fruit processing industry, but are rich in oils (38.86%-42.59%), proteins (28.56%-36.20%), starches (11.22%-12.86%), and endogenous active substances such as limonin and flavones. Limonoid compounds in these active ingredients have multiple effects such as anti-cancer, analgesic, anti-inflammatory, and anti-viral, and flavonoid compounds have health functions such as antioxidant, anti-inflammatory, inhibiting cancer cell proliferation, and protecting the cardio-cerebrovascular system, making them ideal functional foods and pharmaceutical raw materials. However, most citrus seeds are currently discarded by citrus processing companies, which causes a waste of valuable natural product resources.

[0039] Old rice used to make rice sticks not only loses all its nutritional value and active substances, but also has a huge risk of mold growth and the production of aflatoxins, etc. On the other hand, when making rice sticks using fresh rice, there are technical defects such as high viscosity making it difficult to mold, and easy aging making it difficult to cook.

[0040] At the same time, as the modern rhythm of life becomes more accelerated, the requirement for a faster and more convenient method of eating rice sticks is put forward, and instant rice sticks that can be eaten just by soaking them in hot water and mixing them with seasonings are very popular in the market. However, existing traditional rice sticks have many product defects, such as being easily broken after soaking, being easily gelatinized, having a hard core, and not chewy.

[0041] According to an exemplary embodiment of the present disclosure, there is provided an instant rice stick, wherein the source of said rice stick comprises a seed and rice, said seed being a seed of a citrus fruit.

[0042] Specifically, the seeds may be citrus seeds, lemon seeds, and the like.

[0043] In some embodiments, the mass ratio of the seeds to the rice is 1:25-100, and optionally, the mass ratio may be 1:50-75.

[0044] The reason for controlling the mass ratio of seeds to rice to be 1:25 to 100 is that if the ratio is too high, the effect of adjusting the amylopectin content in the rice is insufficient, and the viscosity becomes high after maturation, making it difficult to mold and prone to aging; if the ratio is too low, the effect of adjusting the amylopectin content in the rice is too strong, reducing the viscosity of the rice sticks and making them easy to break and gelatinize after heating.

[0045] According to another exemplary embodiment of the present disclosure, there is provided a method for making the above-mentioned instant rice sticks, the method comprising the following steps S1 to S5.

[0046] S1, seeds are processed to obtain seed starch.

[0047] In some embodiments, the moisture content of the seeds is ≦12% by weight.

[0048] The moisture content of the seeds is controlled to be ≦12% by weight. If the moisture content is too high, the oil and fat will easily mix with water and protein during the crushing process to form a thick emulsion-like slurry, which is disadvantageous to the subsequent removal and extraction of the oil and fat.

[0049] In some embodiments, the step of processing seeds to obtain seed starch specifically includes steps S1.1 to S1.5.

[0050] S1.1, crush the seeds to obtain crushed seeds.

[0051] Specifically, the seeds are crushed by repeatedly rolling them using a roller press.

[0052] S1.2, defatting the crushed seeds to obtain defatted crushed seeds.

[0053] In some embodiments, the defatting is extraction defatting, the extraction temperature of the extraction defatting is 40°C to 45°C, the extraction time of the extraction defatting is 30 min to 45 min, the extraction liquid of the extraction defatting is butane, and the mass ratio of the crushed seeds to the extraction liquid in the extraction defatting is 1:1.5 to 2.

[0054] Controlling the extraction temperature at 40℃-45℃ and the time at 30min-45min is the optimal process condition optimized by the applicant through repeated testing. If the value is too large, the extraction temperature will be too high, the time will be long, the pressure of the extraction system will increase, the production requirements for the extraction equipment will be higher, and it will be unfavorable to the preservation of temperature-sensitive functional components in citrus seeds. Increasing the extraction time will have little effect on improving the extraction efficiency, and will increase the production time cost and energy consumption. If the value is too small, the extraction temperature will be too low, and the extraction time will be reduced, the extraction efficiency will decrease, the extraction will be incomplete, and repeated extraction will be required, which will waste human and material resources.

[0055] Controlling the mass ratio of crushed seeds to the extract at 1:1.5-2 is the optimal process condition that the applicant has optimized through repeated testing. If the ratio is too large, the amount of extraction solvent used will increase, and even if the volume of the extraction vessel is increased, the amount of extraction will not change, while at the same time increasing the energy consumption of extraction and reducing the solvent recovery efficiency. If the ratio is too small, the amount of solvent will be reduced, and the oil and fats cannot be sufficiently extracted, resulting in incomplete extraction and reducing the extraction efficiency.

[0056] Specifically, crushed citrus seeds are placed in a butane extraction tank and extracted at a certain temperature and pressure, preferably with a ratio of material to extract of 1:1.5-2, extraction temperature of 40-45°C, and extraction time of 30-45 min. When the extraction is completed, the butane extract is discharged from the bottom of the tank, and the citrus seed residue in the extraction tank is collected and prepared for use. The butane extract is gasified under reduced pressure to separate and obtain citrus seed oil, which can be reused after the gasified butane is collected.

[0057] S1.3, the defatted crushed seeds are powdered and sieved, and then washed to obtain a washing filtrate.

[0058] In some embodiments, the sieve pore size of the powdered sieve is 40 mesh to 60 mesh, the washing temperature is 25° C. to 35° C., and the washing solution for washing includes, by weight, 0.5% sodium bicarbonate, 0.5% calcium chloride, and the balance water.

[0059] The sieving pore size is controlled to 40-60 mesh in order to remove large particles that are not completely pulverized and improve the efficiency of starch extraction. If the pore size is too large, the powdered particles become fine, and the difficulty of separating and precipitating starch increases. If the pore size is too small, the powdered particles become large, which is unfavorable to the washing and elution of starch, and reduces the starch yield.

[0060] Controlling the washing temperature at 25℃~35℃ is the optimal process condition optimized by the applicant through repeated testing. If the temperature is too high, starch will be gelatinized, protein will be denatured, and it will be detrimental to the preservation of heat-sensitive functional ingredients. If the temperature is too low, protein will not be removed completely and the starch washing efficiency will not be high.

[0061] Specifically, the defatted citrus seed residue is powdered in a grinder and sieved, and then an appropriate amount of weak alkaline water is added and stirred at a constant temperature. After washing multiple times in this manner, the filtrate is roughly filtered to collect it for use. Preferably, the sieving aperture is 40-60 mesh, 0.5% sodium bicarbonate and 0.5% calcium chloride are added to the weak alkaline water, and the constant temperature condition is 25-35°C.

[0062] S1.4, the washing filtrate is precipitated to obtain a lower precipitate and an upper suspension.

[0063] Specifically, the combined filtrate is allowed to settle, and the lower precipitate and upper suspension are collected and prepared for use.

[0064] The weakly alkaline conditions used for extracting starch are intended to increase the elution of proteins, and thus the starch is precipitated by washing, with the upper washing layer containing some of the proteins and functional components.

[0065] S1.5, the lower sediment is dried, crushed and sieved to obtain seed starch.

[0066] In some embodiments, the drying temperature is ≦45°C.

[0067] S2, grinding rice to obtain rice slurry.

[0068] Specifically, an appropriate amount of the upper suspension is added to the rice, which is then thoroughly soaked, and then repeatedly polished to produce a fine and smooth rice slurry, ready for use.

[0069] The top wash, which contains some proteins and functional ingredients, is added to the rice sticks to enhance their functional attributes.

[0070] S3, mixing the seed starch and the rice slurry to obtain a mixture.

[0071] Specifically, a suitable amount of citrus seed starch is slowly added to the rice slurry and stirred sufficiently and uniformly to obtain a mixture.

[0072] S4, steaming the mixture to obtain clinker.

[0073] In some embodiments, the steaming temperature is between 85°C and 95°C.

[0074] The steaming temperature is controlled to 85°C to 95°C to ensure that the starch is sufficiently heated and ripened. If the temperature is too high, the water will boil and bubbles will form, resulting in uneven heating and the subsequent extrusion temperature will be too high, making the rice sticks sticky; if the temperature is too low, the starch will not be sufficiently ripened and will be undercooked, making it impossible to extrude the rice sticks.

[0075] S5, extruding the clinker and then drying it to obtain rice sticks.

[0076] Specifically, the steamed raw material is fed into a spiral extruder while still hot, and after forming filaments, the filaments are hung at room temperature to air dry, and then sealed and packaged.

[0077] The instant rice stick and the method for preparing the same of the present disclosure will be described in detail below with reference to examples, comparative examples and experimental data. Working Example

[0078] A method for making instant rice sticks comprising the steps of:

[0079] 100g of fresh citrus seeds were weighed, placed in a constant temperature air drying oven and dried at 65℃ for 4 hours, the measured moisture content was 11.8%, and rolled 2-3 times with a roller press. The crushed citrus seeds were placed in a sealed extraction device, 200ml of butane extractant was added, the pressure was controlled to 0.45mPa, and extraction was performed for 30min at 45℃. After completion, all butane extractant was discharged from the bottom of the tank, and extraction was repeated 2-3 times. After butane was reduced pressure and recovered, 25.81g of citrus seed oil, which was the extract, was collected together, and 72.36g of extraction residue was collected.

[0080] The above extraction residue was powdered in a grinder and sieved through a 60 mesh sieve, 500ml of 0.5% sodium bicarbonate solution was added and stirred and extracted in a 35℃ constant temperature water bath for 1 hour, then 0.5% calcium chloride was added, stirred and dissolved, and filtered through a 200 mesh sieve, the filtration residue was discarded, the filtrate was collected and left to stand for 45 minutes, and the precipitate layer and the supernatant were collected separately. The precipitate layer was washed three times with purified water, the washings were discarded, and the mixture was dried at a low temperature below 45℃, after which 8.33g of citrus seed starch was collected, and the supernatant was filtered through a 300 mesh sieve to collect 380ml of filtrate for use.

[0081] 500g of fresh indica rice was weighed, 380ml of the above filtrate was added, and the rice was soaked for 3h, then beaten in a colloid mill and polished 2-3 times. 5g of the above citrus seed starch was added to the rice slurry and thoroughly and uniformly stirred, then placed in a pot and steamed until the central temperature of the rice slurry reached 95℃, kept warm for 5min, then removed and put into a spiral extruder with a preheat temperature of 95℃ while still hot, extruded to produce filaments with a diameter of 1-1.2mm, hung to dry at room temperature, and packaged and inspected to obtain the finished product. Working Example

[0082] A method for making instant rice sticks comprising the steps of:

[0083] 1000g of dried citrus seeds were weighed, the moisture content was measured by the drying method to be 6.1%, and the seeds were repeatedly rolled 2-3 times with a roller press. The crushed citrus seeds were placed in a sealed extraction device, 1500ml of butane extractant was added, the pressure was controlled to 0.42mPa, and the extraction was performed at a temperature of 40°C for 45 minutes. After the extraction was completed, all of the butane extractant was discharged from the bottom of the tank, and the extraction was repeated 2-3 times. After the butane was recovered under reduced pressure, 380g of the citrus seed oil extract was collected, and 606g of the extraction residue was collected.

[0084] The above extraction residue was powdered with a grinder and sieved through a 60 mesh sieve, 3000ml of 0.5% sodium bicarbonate aqueous solution was added and stirred and extracted for 1.5 hours at a constant temperature of 25℃, then 0.5% calcium chloride was added, stirred and dissolved, then filtered through a 180 mesh, the filtration residue was discarded, the filtrate was collected and left to stand for 1 hour, and after clear separation, the precipitate layer and the supernatant liquid were collected respectively. The precipitate layer was washed five times with purified water, the washing liquid was discarded, and dried at a low temperature below 45℃, after which 79g of citrus seed starch was collected, and the supernatant liquid was filtered through a 300 mesh to collect 1900ml of filtrate for use.

[0085] 2500g of fresh early rice was weighed, 1900ml of the above filtrate was added, and the rice was soaked for 3 hours, then beaten in a colloid mill and polished 2-3 times. 37.5g of the above citrus seed starch was added to the rice slurry and thoroughly and uniformly stirred, then placed in a pot and steamed until the center temperature of the rice slurry reached 90℃, kept warm for 10 minutes, then removed and put into a spiral extruder with a preheat temperature of 90℃ while still hot, extruded to produce filaments with a diameter of 1-1.5mm, hung at room temperature to dry, and packaged and inspected to obtain the finished product.

[0086] Comparative Example 1

[0087] Weigh out 1000g of fresh early rice, add 750ml of water and soak for 3 hours, then beat in a colloid mill, grind 2-3 times, put in a pot, cover with double gauze and steam until the central temperature of the rice slurry reaches 85℃, keep warm for 5 minutes, take out, and put into a spiral extruder with a preheat temperature of 85℃ while still hot. Extrude filaments with a diameter of 1-1.5mm are made, hung at room temperature to dry, and the finished products are obtained after packaging and inspection.

[0088] Comparative Example 2

[0089] Weigh out 1,000g of early rice stored for one year, add 800ml of water and soak for 3 hours, then beat in a colloid mill, polish 2-3 times, put in a pot, cover with double gauze and steam until the central temperature of the rice slurry reaches 90℃, keep warm for 8 minutes, take out, and while still hot, put into a spiral extruder whose preheating temperature reaches 90℃, extrude to produce filaments with a diameter of 1-1.5mm, hang them at room temperature to dry, and obtain the finished products after packaging and passing inspection.

[0090] Comparative Example 3

[0091] Weigh out 1000g of early rice stored for 3 years, add 800ml of the above filtrate, soak for 3 hours, then beat in a colloid mill, polish 2-3 times, put in a pot, cover with double gauze, steam until the central temperature of the rice slurry reaches 95℃, keep warm for 6 minutes, take out, and put into a spiral extruder with a preheat temperature of 95℃ while still hot. Extrude filaments with a diameter of 1-1.5mm are made, hung at room temperature to dry, and the finished products are obtained after packaging and inspection.

[0092] Experimental Example

[0093] The rice sticks made in Examples 1-2 and Comparative Examples 1-3 were detected, and the results are shown in the table below.

[0094] JPEG2024545927000002.jpg78170

[0095] As can be seen from the above table, the rice sticks made by the method provided by the present disclosure have appropriate viscosity, are easy to shape, and are free of product defects such as being easily broken after soaking, being easily gelatinized, having a hard core, and lacking chewiness. Comparing the Comparative Examples and Examples, it can be seen that rice sticks made from fresh rice have defects such as high viscosity making them difficult to shape, and being easily aged and difficult to stew. When certain parameters are not within the range of the present disclosure, the rice sticks made will be sticky, have uneven thickness, and will break after soaking, have a hard core, etc.

[0096] One or more technical solutions in the embodiments of the present invention further have at least the following technical effects or advantages:

[0097] (1) The method provided by the embodiments of the present invention improves the technical defects in processing instant rice sticks from fresh rice, while taking into account the nutritional and health functions of rice sticks, and enhances the utilization value of seed by-products.

[0098] (2) The method provided by the embodiment of the present invention uses seed starch to adjust the proportion of amylopectin in fresh rice, change the texture properties, reduce the viscosity of the rice sticks produced, improve the mouthfeel of the rice sticks, and eliminate the defect that traditional rice sticks cannot be soaked and eaten, while retaining the nutrition of new rice and avoiding the need for chemical additives.Furthermore, it avoids the reliance and use of old rice in the traditional process, and thus prevents the risk of raw material contamination, such as aflatoxin, caused by improper storage of old rice.

[0099] (3) The seed functional extract of the method provided by the embodiment of the present invention has a simple manufacturing process and is free of chemical pollution, the defatting butane falls within the range of food additives permitted in GB 1886.55-2015 National Food Safety Standard, and has the characteristics of efficient volatilization and no residue, etc. The extract contains active ingredients such as limonoid compounds and flavonoid compounds, which enhance the health benefits of rice sticks, enrich the flavor level of rice sticks, and increase the added value of the product.

[0100] (4) The application of seed starch and functional ingredients in the methods provided by the embodiments of the present invention contributes to the comprehensive utilization of seed resources with high value. At the same time, the separated seed oil has a wide range of application prospects in food, medical cosmetics, etc., thereby improving the economic benefits of fruit processing by-products and reducing the waste of natural active ingredients in seeds.

[0101] Finally, as needs to be further explained, the terms "comprise", "comprise" or any other variation thereof are intended to cover a non-exclusive inclusion, whereby a process, method, article or device comprising a set of elements not only includes those elements, but also further includes other elements not expressly listed or further includes elements inherent to such process, method, article or device.

[0102] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments when they grasp the basic creative concept. Therefore, it is intended that the appended claims be interpreted as including the preferred embodiments and all changes and modifications that are within the scope of the present invention.

[0103] Obviously, those skilled in the art can make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and its equivalent technology, the present invention is also intended to include these modifications and variations.

Claims

1. Instant rice sticks comprising seeds and fresh rice, the seeds being citrus seeds; The method of making the rice sticks includes the steps of processing seeds to obtain seed starch, grinding rice to obtain rice slurry, mixing the seed starch and the rice slurry to obtain a mixture, steaming the mixture to obtain clinker, and extruding and then drying the clinker to obtain instant rice sticks.

2. 2. The instant rice stick according to claim 1, wherein the mass ratio of the seeds to the rice is 1:25-100.

3. A method for making instant rice sticks according to any one of claims 1 to 2, comprising the steps of:

1. A method of making instant rice sticks comprising the steps of: processing seeds to obtain seed starch; grinding rice to obtain rice slurry; mixing the seed starch and the rice slurry to obtain a mixture; steaming the mixture to obtain clinker; and extruding and then drying the clinker to obtain rice sticks.

4. 4. A method for making instant rice sticks as claimed in claim 3, wherein the moisture content of the seeds is ≦12% by weight.

5. 4. The method for making instant rice sticks according to claim 3, wherein the step of processing the seeds to obtain seed starch specifically includes the steps of: crushing the seeds to obtain crushed seeds; defatting the crushed seeds to obtain defatted crushed seeds; powdering and sieving the defatted crushed seeds and then washing to obtain a washing filtrate; settling the washing filtrate to obtain a lower sediment and an upper suspension; and drying, grinding and sieving the lower sediment to obtain seed starch.

6. 6. The method for making instant rice sticks according to claim 5, wherein the defatting is extraction defatting, an extraction temperature for the extraction defatting is 40° C. to 45° C., an extraction time for the extraction defatting is 30 min to 45 min, an extract for the extraction defatting is butane, and a mass ratio of the crushed seeds to the extracting liquid in the extraction defatting is 1:1.5 to 2.

7. 6. The method of making instant rice sticks as claimed in claim 5, wherein the sieving pore size of the powdering sieve is between 40 mesh and 60 mesh, the washing temperature is between 25°C and 35°C, by weight, the washing solution for washing comprises 0.5% sodium bicarbonate, 0.5% calcium chloride and balance water, and the drying temperature is ≦45°C.

8. 6. A method for making instant rice sticks as claimed in claim 5, wherein said upper suspension is used for said grinding.

9. 4. The method for making instant rice sticks as claimed in claim 3, wherein the steaming temperature is between 85°C and 95°C.

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