为提升传统鲜湿米粉营养价值，改善其色彩单调的问题，采用香辛料提取液去除螺旋藻“腥味”，开发脱腥螺旋藻鲜湿米粉，并对其蒸煮品质、质构、体外消化及风味特性进行研究。结果表明，柠檬（质量分数0.25%）复配甘草（质量分数0.2%）水提液对螺旋藻去腥效果最佳，感官评分值最高为24.67分，螺旋藻最优添加量1.4%，感官评分及色泽接受度最高分别为3.33和90.33分。脱腥螺旋藻米粉蒸煮损失率9.03%，断条率显著增加了11.88%，吸水率显著增加为4.24%，老化程度更高，入味性更强，但断条率及RS含量（47.40%）显著高于普通米粉（41.51%），营养价值更高。脱腥螺旋米粉与螺旋藻风味组成差异较大，即保留了米制品的壬醛、己醛、（2Z）-2-辛烯醛、癸醛、苯甲醛及己酸乙酯等风味成分，导致螺旋藻异味的己醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇、β-紫罗兰酮及2,5—二甲基吡嗪等挥发性成分相对含量降低为3.99%、0.47%、2.44%、5.02%及0.66%。综上，脱腥螺旋藻米粉易断条，但蒸煮品质、体外消化特性及风味特征优异，具有推广价值。

To enhance the nutritional value of traditional fresh and wet rice noodles and address the issue of their monotonous color, the extraction liquid of spices was used to remove the "fishy smell" of spirulina, and deodorized spirulina fresh and wet rice noodles were developed. Then, research was carried out on their cooking quality, texture, in - vitro digestion, and flavor characteristics. The results showed that the water - extraction liquid of lemon (mass fraction 0.25%) compounded with liquorice (mass fraction 0.2%) had the best deodorization effect on spirulina, with the highest sensory score value of 24.67 points. The optimal addition amount of spirulina was 1.4%, and the highest sensory score and color acceptance were 3.33 and 90.33 points respectively. The cooking loss rate of the deodorized spirulina rice noodles was 9.03%, the broken - strip rate was significantly increased by 11.88%, the water absorption rate was significantly increased to 4.24%. The degree of aging was higher, and the flavor - absorption ability was stronger. However, the broken - strip rate and the resistant starch (RS) content (47.40%) were significantly higher than those of ordinary rice noodles (41.51%), indicating higher nutritional value. There were significant differences in the flavor composition between the deodorized spirulina rice noodles and spirulina. That is, flavor components of rice products such as nonanal, hexanal, (2Z)-2 - octenal, decanal, benzaldehyde, and ethyl hexanoate were retained, and the relative contents of volatile components causing the peculiar smell of spirulina, such as hexanal, trans,trans - 2,4 - decadienal, 1 - octen - 3 - ol, β - ionone, and 2,5 - dimethylpyrazine, were reduced to 3.99%, 0.47%, 2.44%, 5.02%, and 0.66% respectively. In conclusion, although the deodorized spirulina rice noodles are prone to breaking, they have excellent cooking quality, in - vitro digestion characteristics, and flavor characteristics, and thus have promotional value.

贵州省科技支撑计划项目（黔科合支撑[2024]一般121）；毕节市健康产业重点实验室开发课题（毕健重字BJZDSYS[2024] 8 号）；毕节市科技创新平台及人才团队（毕科合[2023]66号）；贵州省贵阳市花溪区政府项目（花溪牛肉粉标准化加工关键技术研究及示范应用）