本研究通过在粳米粉、糯米粉、籼米粉中分别添加不同比例的马铃薯全粉，在特定双螺杆挤压条件下测定不同原料配比对挤压年糕品质特性的影响。研究结果表明：随着马铃薯全粉添加比例的增加，糯米、籼米和粳米3组年糕L*值均减小，b*值均增大；添加马铃薯全粉后，糯米组年糕蒸煮损失最大，籼米组次之，粳米组最小，且随着马铃薯全粉添加比例的增加，蒸煮损失均逐渐增大。马铃薯全粉的添加使得3组年糕硬度、咀嚼性增加；糯米组粘性增加，但弹性没有显著性变化；粳米组粘弹性先增加后减小，在马铃薯全粉添加量为40%时，其粘弹性值达到最大。扫描电镜结果表明，糯米年糕结构较疏松，粳米年糕和籼米年糕结构较紧实，添加马铃薯全粉使得年糕结构更加紧实。感官评价结果表明，粳米组得分较高。综合以上结果，以粳米粉为原料，马铃薯全粉添加量为40%时，双螺杆挤压年糕食用品质较好。

The effects of different ratios of raw materials on the quality characteristics of twin-screw extruded potato rice cakes were determined by adding different proportions of potato granules to japonica rice flour, glutinous rice flour, and indica rice flour under specific twin-screw extruding conditions. The results showed that with increasing ratio of potato granules, the L* value of potato rice cakes decreased and the b* value increased. After the addition of potato granules, the highest cooking loss from potato rice cakes was found in the glutinous rice group, followed by the indica rice group, and the lowest cooking loss was found in the japonica rice group. Increasing the proportion of potato granules increased the cooking loss in all groups. With the addition of potato granules, the hardness and the chewiness of the potato rice cakes increased; for the japonica rice group, the stickiness first increased and then decreased, and the stickiness reached a maximum when the proportion of added potato granules was 40%. The stickiness of the glutinous rice group increased with the addition of potato granules, but the elasticity did not change significantly. Scanning electron microscopy results indicated that the structure of glutinous rice cakes was relatively loose, that of indica rice cakes was relatively firm, and the addition of potato granules made the structure of the rice cakes more compact. Considering all of the above results, the quality of potato rice cakes made by twin-screw extrusion was better when japonica flour was used as the raw material and the amount of added potato granules was 40%.

公益性行业（农业）科研专项（201503001-2）；北京市科技计划（D17110500190000）