CN103652629A - Rice noodles and preparation method thereof - Google Patents
Rice noodles and preparation method thereof Download PDFInfo
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- CN103652629A CN103652629A CN201210335176.3A CN201210335176A CN103652629A CN 103652629 A CN103652629 A CN 103652629A CN 201210335176 A CN201210335176 A CN 201210335176A CN 103652629 A CN103652629 A CN 103652629A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 128
- 235000009566 rice Nutrition 0.000 title claims abstract description 128
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000012149 noodles Nutrition 0.000 title abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 149
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 56
- 235000009496 Juglans regia Nutrition 0.000 claims description 11
- 235000015192 vegetable juice Nutrition 0.000 claims description 11
- 235000020234 walnut Nutrition 0.000 claims description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 240000007049 Juglans regia Species 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 4
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 230000036541 health Effects 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009396 hybridization Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses rice noodles which comprise the following components in parts by weight: 100 parts of rice, 5-40 parts of corn flour, 0.05-5 parts of konjaku flour and 1-3 parts of an auxiliary material. The invention further discloses a preparation method of the rice noodles. The preparation method comprises the following steps: selecting raw materials; cleaning rice; soaking rice; draining rice; crushing rice; adjusting moisture; squeezing to strips; aging; and packaging finished products, wherein during the step of adjusting moisture, 5-40 parts of corn starch, 0.05-5 parts of konjaku flour and 1-3 parts of the auxiliary material are added into rice milk obtained by crushing the 100 parts of rice, after uniformly stirring, the step of squeezing to strips is carried out.
Description
Technical field
The rice made products that the present invention relates to a kind of food processing field, relates in particular to a kind of ground rice and preparation method thereof.
Background technology
Ground rice is to take rice as raw material, strip, the thread rice made products through operations such as immersion, boiling, press strips, made.Ground rice quality is pliable and tough, soup is not stuck with paste in high resilience, poach, and dry stir-fry is not easily broken, is equipped with various vegetables or soup stock and carries out that soup boils or dry stir-fry, smooth tasty, healthy appetizing, all-ages the liking of consumers in general that be deeply subject to.In the market by rice being cleaned, pulverize, is adjusted the ground rice that the traditional handicrafts such as moisture and Virgin powder prepare, owing to not noticing that the allotment of rice rice matter has affected mouthfeel and the quality of ground rice, the common people's the health that added additive to affect when adjusting moisture, and existing ground rice formula is raw material mainly with early rice and late long-grained nonglutinous rice greatly, and mouthfeel is single and not good.
Therefore, be desirable to provide a kind of mouthfeel excellent, do not contain the ground rice with health care of any additive, to adapt to people's consumption demand.
Summary of the invention
For this reason, the present invention proposes a kind of ground rice that can address the above problem or address the above problem at least partly and preparation method thereof.
According to the difference in sowing time, growth period and maturity period, long-grained nonglutinous rice is divided into early long-grained nonglutinous rice, medium rice and late long-grained nonglutinous rice three classes, and due to the rice of producing with medium rice, rice matter is evenly good, therefore selects in the present invention medium rice rice as the basic material of producing ground rice.In addition, because konjaku flour can increase the water-retaining property of ground rice, the toughness of raising ground rice, increase the smooth mouthfeel of ground rice, and there is certain health care, therefore selected the quality improver of konjaku flour as ground rice.Because the ratio of the amylopectin in powder material and amylose is also a key factor that affects quality of rice noodles, therefore added cornstarch to regulate amylopectin wherein and the ratio of amylose, to reach the object of improving quality of rice noodles.In order to increase the health-care efficacy of ground rice, the applicant has also passed through great many of experiments and has obtained some addible kind and proportionings with the auxiliary material of health care.The applicant has obtained ground rice formula by great many of experiments, and has improved on this basis the preparation method of traditional ground rice.
According to an aspect of the present invention, provide a kind of ground rice, the component of this ground rice comprises: 100 parts, rice, corn flour 5-40 part, konjaku flour 0.05-5 part and auxiliary material 1-3 part.
Alternatively, according to ground rice of the present invention, wherein said auxiliary material comprises coarse grain powder, dry powder and vegetable juice.
Alternatively, according to ground rice of the present invention, the coarse grain powder in wherein said auxiliary material comprises buckwheat powder, and dry powder comprises walnut powder and peanut powder, and wherein said rice comprises medium rice rice.
According to another aspect of the present invention, a kind of preparation method of above-mentioned ground rice, comprises step: choose raw material, rice cleaning, rice in steep, rice drainage, rice pulverizing, and moisture adjustment, squeezing bar, aging, finished product packing, wherein,
?
moisture is adjustedin step, in the Rice & peanut milk obtaining, add 5-40 part cornstarch, 0.05-5 part konjaku flour and 1-3 part auxiliary material after 100 portions of rice are pulverized, after stirring, squeeze bar operation.
Alternatively, preparation in accordance with the present invention, described auxiliary material is a kind of in coarse grain powder, dry powder or vegetable juice, and wherein coarse grain powder comprises buckwheat powder, and dry powder comprises walnut powder and peanut powder.
Alternatively, preparation in accordance with the present invention, in described squeezing bar step, ground rice passes through HTHP maturation and the moulding of moment in powder press.
The ground rice kind obtaining produced according to the present invention and taste diversification, and increased ground rice water-retaining property, improved ground rice toughness, increased the smooth mouthfeel of ground rice, and stagnant, gut purge defaecation, the health-care efficacy such as relieving cough and asthma are removed in the calming nerves and activating blood circulation, the heat-clearing that have increased ground rice.
Accompanying drawing explanation
By reading below detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing is only for the object of preferred embodiment is shown, and do not think limitation of the present invention.
Fig. 1 shows according to the preparation method of the ground rice of one embodiment of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
Fig. 1 shows according to the preparation method of the ground rice of one embodiment of the present invention.According to this method, first the raw material of choosing that carry out S1100 step operate, then the rice in the raw material of choosing that enters S1200 step cleans, enter afterwards the dip operation to rice of S1300 step, next carry out the rice drainage of S1400 step, then carry out the rice crushing operation in S1500 step, the committed step S1600 that afterwards rice of pulverizing is carried out to this method adjusts
moistureoperation, then carry out the operation of squeezing bar in S1700 step, carry out afterwards the aging operation in S1800 step, finally enter the finished product packing step of S1900.So far S1900 step finishes, and the preparation of ground rice completes.
Due in raw-material choosing, auxiliary material component can be chosen a kind of in coarse grain powder, dry powder and vegetable juice, the applicant has selected respectively walnut powder in the buckwheat powder in coarse grain powder, dry powder and vegetable juice to add respectively in component formula to prepare ground rice, and with this component title, names ground rice to show difference respectively in following examples.
The preparation of embodiment 1 bitter buckwheat powder
According to the preparation method of the ground rice shown in Fig. 1, first carried out raw-material the choosing in step S1100, chosen medium rice rice, konjaku flour, cornstarch, hybridization ground rice and buckwheat powder are as raw material; 100 portions of medium rice rice that choose are carried out to the cleaning operation of step S1200 in jet flow rice washing machine; Then cleaned medium rice rice is carried out to the dip operation of step S1300; Afterwards the medium rice rice soaking is carried out to the drainage operation of step S1400; Next the medium rice rice of drainage is carried out to the crushing operation of step S1500 in pulverizer; The Rice & peanut milk that afterwards pulverizing is obtained to medium rice rice carries out the adjustment of the most key S1600 step of the present invention
moistureoperation, in this step, the buckwheat powder that adds the cornstarch of 5-40 part, the konjaku flour of 0.05-5 part and 1-3 part in 100 parts of broken powder slurries that obtain of medium rice ground rice, adds after various components, is stirred into rice flour mash; By the rice flour mash the stirring HTHP maturation of moment and operation of the squeezing bar of moulding through S1700 step in powder press, obtained the wet rice flour noodles of definite shape, the HTHP operation ripe and moulding of moment has guaranteed that the nutritional labeling in raw material has obtained maximum reservation, makes the nutrition and health care effect of ground rice better; Then the wet rice flour noodles obtaining is carried out to the aging operation of step S1800 and the operation of the finished product packing of step S1900, wherein said aging step is that the wet rice flour noodles of moulding is placed on to the place of shady and cool ventilation is naturally cooling, the amylose of ground rice inside and amylopectin complexing again in this process, form new structure, in this process, ground rice viscosity diminishes, and toughness increases, and can make the more smooth of mouthfeel change.S1900 step finishes, and has obtained the bitter buckwheat powder of bitter buckwheat taste.
The preparation of embodiment 2 walnut ground rice
According to the preparation method of the ground rice shown in Fig. 1, first carried out raw-material the choosing in step S1100, choose medium rice rice, konjaku flour, cornstarch, hybridization ground rice and walnut powder are as raw material; 100 portions of medium rice rice that choose are carried out to the cleaning operation of step S1200 in jet flow rice washing machine; Then cleaned medium rice rice is carried out to the dip operation of step S1300; Afterwards the medium rice rice soaking is carried out to the drainage operation of step S1400; Next the medium rice rice of drainage is carried out to the crushing operation of step S1500 in pulverizer; The powder slurry that afterwards pulverizing is obtained to medium rice rice carries out the adjustment of the most key S1600 step of the present invention
moistureoperation, in this step, the walnut powder that adds the cornstarch of 5-40 part, the konjaku flour of 0.05-5 part and 1-3 part in the powder that obtains slurry after 100 parts of medium rice ground rice are broken, adds after various compositions, is stirred into powder ball; By the powder ball the stirring HTHP maturation of moment and operation of the squeezing bar of moulding through S1700 step in powder press, obtained the wet rice flour noodles of definite shape, the HTHP operation ripe and moulding of moment has guaranteed that the nutritional labeling in raw material has obtained maximum reservation, makes the nutrition and health care effect of ground rice better; Then the wet rice flour noodles obtaining is carried out to the aging operation of step S1800 and the operation of the finished product packing of step S1900, obtained the walnut ground rice of walnut taste.
The preparation of embodiment 3 vegetable juice ground rice
According to the preparation method of the ground rice shown in Fig. 1, first carried out raw-material the choosing in step S1100, choose medium rice rice, konjaku flour, cornstarch, hybridization ground rice and vegetable juice are as raw material; 100 portions of medium rice rice that choose are carried out to the cleaning operation of step S1200 in jet flow rice washing machine; Then cleaned medium rice rice is carried out to the dip operation of step S1300; Afterwards the medium rice rice soaking is carried out to the drainage operation of step S1400; Next the medium rice rice of drainage is carried out to the crushing operation of step S1500 in pulverizer; The powder slurry that afterwards pulverizing is obtained to medium rice rice carries out the most key S1600 step adjustment of the present invention
moistureoperation, in this step, the walnut powder that adds the cornstarch of 5-40 part, the konjaku flour of 0.05-5 part and 1-3 part in the powder that obtains slurry after 100 parts of medium rice ground rice are broken, adds after various compositions, is stirred into powder ball; By the powder ball the stirring HTHP maturation of moment and operation of the squeezing bar of moulding through S1700 step in powder press, obtained the wet rice flour noodles of definite shape, the HTHP operation ripe and moulding of moment has guaranteed that the nutritional labeling in raw material has obtained maximum reservation, makes the nutrition and health care effect of ground rice better; Then the wet rice flour noodles obtaining is carried out to the aging operation of step S1800 and the operation of the finished product packing of step S1900, obtained the vegetable juice ground rice of vegetable juice taste.
According to above embodiment, prepared respectively the ground rice of buckwheat powder taste, walnut powder taste and vegetable juice taste, change the composition of auxiliary material wherein, can also prepare the ground rice of other tastes, as peanut ground rice and other coarse food grain ground rice.According to above embodiment, prepared different taste, mouthfeel is smooth, good water-retaining property, good toughness, and the ground rice with various health cares, has not only improved the defect that existing powder material and mouthfeel are single, and do not add any additive, also increase the various health-care efficacies of ground rice to human body, met the demand of people to ground rice.
It should be noted, the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation that do not depart from the scope of claims.
Claims (8)
1. a ground rice, the component of this ground rice comprises: 100 parts, rice, cornstarch 5-40 part, konjaku flour 0.05-5 part and auxiliary material 1-3 part.
2. ground rice as claimed in claim 1, described auxiliary material comprises: coarse grain powder, dry powder and vegetable juice.
3. ground rice as claimed in claim 1 or 2, the coarse grain powder in described auxiliary material comprises buckwheat powder.
4. the ground rice as described in as arbitrary in claim 1-3, the dry powder in described auxiliary material comprises walnut powder and peanut powder.
5. the ground rice as described in as arbitrary in claim 1-4, described rice comprises medium rice rice.
6. a preparation method for the ground rice as described in as arbitrary in claim 1-5, comprises step:
Choose raw material, rice cleaning, rice in steep, rice drainage, rice pulverizing, moisture adjustment, squeeze bar, aging and finished product packing, wherein,
At moisture
adjuststep
in, the auxiliary material that adds the cornstarch of 5-40 part, the konjaku flour of 0.05-5 part and 1-3 part in the powder slurry obtaining after 100 portions of rice are pulverized, squeezes bar step after stirring.
7. ground rice preparation method as described in claim 6, described auxiliary material is a kind of in coarse grain powder, dry powder or vegetable juice.
8. as the preparation method of the ground rice as described in arbitrary in claim 6-7, in described squeezing bar step, ground rice in powder press through HTHP maturation and moulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210335176.3A CN103652629A (en) | 2012-09-12 | 2012-09-12 | Rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210335176.3A CN103652629A (en) | 2012-09-12 | 2012-09-12 | Rice noodles and preparation method thereof |
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| CN103652629A true CN103652629A (en) | 2014-03-26 |
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| CN201210335176.3A Pending CN103652629A (en) | 2012-09-12 | 2012-09-12 | Rice noodles and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976235A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Flos sophorae immaturus rice flour |
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN104431789A (en) * | 2014-12-11 | 2015-03-25 | 四川瑞麟食品股份有限公司 | Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food |
| CN104783049A (en) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | Rice flour containing red beans |
| CN104839552A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Litchi rice vermicelli and preparation method thereof |
| CN105495320A (en) * | 2016-01-12 | 2016-04-20 | 谢立颖 | Composition and method for making Fengshun ban with nerve calming function |
| CN107801896A (en) * | 2017-09-11 | 2018-03-16 | 江苏云翔食品技术有限公司 | A kind of radix cynanchi bungei rice noodles and preparation method thereof |
| CN107874080A (en) * | 2017-10-25 | 2018-04-06 | 宝鸡金昱食品机械制造有限公司 | A kind of manufacture method of convenient instant ground rice |
| CN111903958A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Anti-aging rice noodle production formula |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976235A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Flos sophorae immaturus rice flour |
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN104431789A (en) * | 2014-12-11 | 2015-03-25 | 四川瑞麟食品股份有限公司 | Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food |
| CN104783049A (en) * | 2015-04-02 | 2015-07-22 | 姚晓谊 | Rice flour containing red beans |
| CN104839552A (en) * | 2015-05-22 | 2015-08-19 | 遵义市杨老大米粉厂 | Litchi rice vermicelli and preparation method thereof |
| CN105495320A (en) * | 2016-01-12 | 2016-04-20 | 谢立颖 | Composition and method for making Fengshun ban with nerve calming function |
| CN107801896A (en) * | 2017-09-11 | 2018-03-16 | 江苏云翔食品技术有限公司 | A kind of radix cynanchi bungei rice noodles and preparation method thereof |
| CN107874080A (en) * | 2017-10-25 | 2018-04-06 | 宝鸡金昱食品机械制造有限公司 | A kind of manufacture method of convenient instant ground rice |
| CN111903958A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Anti-aging rice noodle production formula |
| CN113142551A (en) * | 2021-04-24 | 2021-07-23 | 柳州市丫米食品有限公司 | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof |
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