该文探究了热风干燥、麸炒、挤压膨化和喷雾干燥四种加工方式制备的山药粉的冲调特性、消化特性和活性成分含量的差异。结果表明，在冲调特性方面，热风干燥和麸炒山药粉结块率低但其冲调性、分散稳定性较差，其WSI和TSI分别为5.33%、6.67%和9.67%、6.09%；挤压膨化和喷雾干燥可以显著改善山药粉的冲调性和分散稳定性，其WSI分别为23.6%、15.33%，TSI分别为2.89%、3.32%。消化特性方面，热风干燥山药粉RDS和RS含量分别为18.16%和75.49%，蛋白体外消化率为57.99%；相较与热风干燥，挤压膨化和喷雾干燥均可以提高山药粉的淀粉和蛋白质的消化特性，其中挤压膨化山药粉的消化特性最佳，其RDS含量、RS含量、蛋白体外消化率分别为47.37%、50.35%和74.42%。活性成分含量方面，挤压膨化山药粉多糖含量最高为4.53%，喷雾干燥山药粉尿囊素含量最高为5.89 mg/g。这些结果表明，挤压膨化山药粉和喷雾干燥山药粉具有良好的冲调特性和消化特性，并能较好的保留活性成分。该研究可为开发山药营养健康食品提供重要的技术支撑。

Here, differences in the blending and digestion characteristics and active ingredient contents of yam powder prepared using four processing methods, i.e., hot air drying, stir-frying with bran, extrusion, and spray drying, were investigated. Results revealed that in terms of blending characteristics, yam powders processed using hot air drying and stir-frying with bran had low caking rates but relatively poor blending and dispersion stability, with the water solubility index (WSI) being 5.33% and 6.67% and thermal stability index (TSI) being 9.67% and 6.09%, respectively. Extrusion and spray drying significantly improved the blending and dispersion stability of yam powder, with WSI of 23.6% and 15.33% and TSI of 2.89% and 3.32%, respectively. In terms of digestive characteristics, the RDS and RS contents of hot air-dried yam powder were 18.16% and 75.49%, respectively, and the in vitro digestibility of yam proteins was 57.99%. Compared with hot air drying, both extrusion and spray drying improved the digestibility of the starches and proteins present in yam powder. The digestion characteristics of the extruded yam powder were the best, with the RDS content, RS content, and in vitro digestibility of yam proteins being 47.37%, 50.35%, and 74.42%, respectively. In terms of the active ingredient content, the polysaccharide content was the highest (4.53%) in extruded yam powder, and the allantoin content was the highest (5.89 mg/g) in spraydried yam powder. These results showed that extruded and spray-dried yam powders had good blending and digesting characteristics, and active ingredients could be well retained. This study can provide substantial technical support for the development of healthy and nutritional foods based on 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）；广东省农业科学院人才引进项目（R2019YJ-YB1003；R2020PY-JG011）