本文选用早籼米，采用传统工艺即挤压技术干法生产制作米粉。在传统工艺的基础上，添加马铃薯雪花粉作为米粉品质改良剂，生产制作不同马铃薯雪花粉含量的马铃薯米粉。以纯米粉和不同马铃薯雪花粉添加量制成的马铃薯米粉为研究对象，从复水特性、蒸煮特性、营养成分和感官评定四个方面对纯米粉和不同马铃薯雪花粉含量米粉的品质进行分析比较。并将不同马铃薯雪花粉添加量的马铃薯米粉进行比较，确定了马铃薯米粉中马铃薯雪花粉的最佳添加量。结果表明：马铃薯米粉的品质优于纯米粉的品质，马铃薯雪花粉的最佳添加量为40%，采用传统工艺生产制得的马铃薯米粉复水速率快、蒸煮损失率低、断条率低、营养成分和矿物质含量更丰富。本文可以为工业生产提供理论基础，也可以为消费者选择马铃薯米粉提供选择依据。

In this study, the early indica rice was selected to produce the rice noodles by traditional technology. Based on the traditional process, potato powder was added as a rice noodles quality improver to produce potato rice noodles. The pure rice noodles and potato rice noodles with different additive dosages of potato powder were taken as the research object, they were analyzed and compared from four aspects, rehydration characteristics, cooking characteristics, nutrient content and sensory evaluation. The potato rice noodles with different additions of potato powder were compared to determine the best additive dosage of potato powder. The results indicated that the quality of potato rice noodles was better than that of rice noodles. The optimal addition dosage of potato powder was 40%. The potato rice noodles prepared by the traditional process had high rehydration rate, low cooking loss rate and broken rate, nutrients and minerals were more abundant. This study could provide theoretical basis for industrial production, and could also provide selection basis for consumers to choose potato rice noodles.

国家重点研发计划（2016YFNC010104）；贵州省科技计划课题（黔科合重大专项字[2014]6016）；贵州省科技计划项目（黔科合支撑[2016]2575号）；贵州省农业科学院院专项（黔农科院院专项[2016]021）