【摘要】 挤压膨化米粉存在熟化不均、冲调性差等问题，为改善上述缺陷，本研究以大米为原料系统优化了膨化工艺参数。首先借助单因素实验，确定了原料水分含量（12.53%、13.46%、14.29%、15.39%）、模具孔数（2、4、6、8孔）及螺杆转速（380、410、440、470 r/min）的适宜范围。在此基础上，进一步以螺杆转速（430、440、450 r/min）和模具孔数（4、5、6孔）为变量开展正交实验，评价了膨化后样品的熟化度和感官特性（气味、色泽、冲调性、滋味），检测了水分含量、蓬松度、快消化淀粉（rapidly digestible starch,RDS）与慢消化淀粉（slowly digestible starch,SDS）含量等关键指标，从而确定最优膨化工艺参数组合。正交实验结果显示，螺杆转速与模具孔数对产品各指标均具有显著影响（P<0.05）。经权重分析与极差分析得出，在模具孔数为5孔、螺杆转速为430 r/min的条件下，产品综合评分最高，达到0.885。该工艺条件下所得产品熟化完全，蓬松度为6.21 mL/g，水分含量为3.79%，冲调性良好，且具有浓郁的大米香味。更多还原

【Abstract】 Extruded puffed rice flour suffers from issues such as uneven gelatinization and poor rehydration properties. To address these defects, this study systematically optimized the puffing process parameters using rice as the raw material. Initially,THROUGH single-factor experiments, the appropriate ranges of raw material moisture content(12.53%, 13.46%, 14.29%, 15.39%),number of die holes(2, 4, 6, 8 holes), and screw speed(380, 410, 440, 470 r/min) were determined. Building on this, orthogonal experiments were further carried out with screw speed(430, 440, 450 r/min) and number of die holes(4, 5, 6 holes) as variables to evaluate the gelatinization degree and sensory characteristics(aroma, color, rehydration properties, taste) of the puffed samples; key indicators such as moisture content, bulk density, and the content of rapidly digestible starch(RDS) and slowly digestible starch(SDS)were also measured to determine the optimal combination of puffing process parameters. The orthogonal experiment results showed that both screw speed and number of die holes had significant effects on all product indicators(P<0.05). Through weight analysis and range analysis, the highest comprehensive score of 0.885 was achieved under the conditions of a die hole number of five holes and a screw speed of 430 r/min. The product obtained under these process conditions exhibited complete gelatinization, with a bulk density of 6.21 mL/g, a moisture content of 3.79%, excellent rehydration properties, and a rich rice aroma.更多还原