Rice crisps were made from long-grain rice by single screw extruder. The effect of different rice particle size and different content of water, fat, crude fiber,amylose and sugar addition on the expansion degree, density, sensory quality of rice crisps and the correlation between them were studied. The results showed that rice with particle size of 420 μm, water content of 16.7％, fat content of 1. 83％, crude fiber content of 2.39％ ,amylose content of 16.9％ and sugar addition of 3％ can obtain better rice crisps by extruding. The correlation analysis showed that amylose content is the main factor to the quality of rice crisps by extruding, followed by water content and crude fiber content.%以籼米为主要原料,采用单螺杆挤压膨化机生产挤压膨化米果,研究原料的不同粒度、水分含量、脂肪含量、粗纤维含量、直链淀粉含量和白砂糖的添加量对挤压膨化米果的膨化度、密度以及感官品质的影响及其相关性.结果表明,原料的粒度420μm,水分质量分数为16.7%,脂肪质量分数为1.83%,粗纤维质量分数为2.39%,直链淀粉质量分数为16.9%,添加白砂糖质量分数为3%时,挤压膨化米果的品质较好.相关性分析表明,影响挤压膨化米果品质的首要因素是原料中的直链淀粉含量,其次是水分含量和粗纤维含量.
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