为了改善山药粉的冲调性和预消化性，建立山药粉的酶解耦合挤压膨化加工技术。该研究以广东茂名深薯山药为试验材料，采用双螺杆挤压膨化机对山药粉进行酶解耦合挤压膨化处理。采用单因素试验和正交试验，优化了山药粉酶解耦合挤压膨化处理工艺，确定最佳工艺条件为：机筒末端温区温度180 ℃、水分含量16%、喂料量24 kg/h、螺杆转速160 r/min、高温α-淀粉酶的用量为100 U/g。在此工艺条件下，制备的山药粉水溶性指数（WSI）为42.80%，比相同条件下未添加淀粉酶时挤压膨化（直接挤压膨化）提高了80.82%；吸水性指数（WAI）为2.60，结块率为1.14%，比直接挤压膨化分别降低了13.62%和94.41%；还原糖和可溶性蛋白含量分别为10.76%和2.26%，比直接挤压膨化提高了10.57倍和2.70倍；抗性淀粉（RS）含量为38.00%，比直接挤压膨化降低了20.07%。这些结果表明，酶解耦合挤压膨化处理可以改善山药粉的冲调性及其预消化性。该研究可以为山药的深加工利用技术研发提供一定的理论支持。

In order to improve the reconstitutability and pre-digestibility of Chinese yam powder, the enzymatic hydrolysis coupled with extrusion puffing process of yam powder was established. In this study, Guangdong Maoming Shenshu yam was used as the experimental material, the enzymatic hydrolysis coupled with extrusion puffing of yam powder was carried out using a twin-screw extruder. Through the single factor test and orthogonal test, the enzymatic hydrolysis coupled with extrusion puffing process of yam powder was optimized, and the optimal process conditions were determined as follows: the barrel rear zone temperature, 180 ℃; moisture content, 16%; feed amount, 24 kg/h; screw speed, 160 r/min; amount of α-amylase, 100 U/g. Under such process conditions, the water solubility index (WSI) of the prepared yam powder was 42.80%, which was 80.82% higher than that of extrusion puffing (direct extrusion). The water absorption index (WAI) was 2.60 and the caking rate was 1.14%, which were 13.62% and 94.41% lower than those of direct extrusion puffing, respectively. The contents of reducing sugar and soluble protein were 10.76% and 2.26%, respectively, which were 10.57 and 2.70 times higher than those of direct extrusion puffing. The content of resistant starch was 38.00%, which were 20.07% lower than that of direct extrusion puffing. These results indicated that the treatment of enzymatic hydrolysis coupled with extrusion puffing could improve the reconstitutability and predigestibility of Chinese yam powder. This study can provide some theoretical support for the research and development of deep processing and utilization technologies for Chinese Yam.

国家重点研发计划项目（2021YFD1600103）；广东特支计划本土创新团队项目（2019BT02N112）；广东省广州市科技计划项目（202103000061）；广东省农业科学院人才引进项目（R2019YJ-YB1003；R2020PY-JG011）；广东省财政厅专项（粤财农[2021]161号；粤财农[2021]170号）