In this paper,millet which was used as raw material was milled into powder to make millet rice noo-dles. Singel factor experiment was made to modified potato starch, early indica rice flour, water content and scope of steaming time. Carry out the orthogonal experiment with millet rice noodles index weight springiness 0. 2, chewiness 0. 2, stretchability 0. 3 , sensory score 0. 3 , workability 0. 3 as the evaluating index of millet rice noodles quality. The test shown the peocessing conditions of millet rice noodles; salt content was 0. 4% ; sodium pyrophosphate was 0.03% ; modified potato starch content was 12% ;early indica rice flour was 8% ;water content was 60% and steaming time was 6min. And at these conditions,comprehensive evaluation score was 67. 205,in whick the sensory score was 8.7, tasting better and noodle gloss better. Then the processing of millet rice noodles was predicted to have certain feasibility.%以小米为原料研磨成粉制作小米米线.通过单因素试验选择马铃薯改性淀粉、早籼米粉、水分添加量和蒸制时间的范围.以指标权值小米米线弹性0.2、咀嚼性0.2、拉伸性0.3、感官评分0.3、加工性0.2为小米米线品质的评价指标做正交试验.经试验,小米米线的制作条件为:食盐0.4％、焦磷酸钠0.03％、马铃薯改性淀粉12％、早籼米粉8％、含水量60％、蒸制时间6min.以此得到的小米米线综合加权评分为67.205,感官评定为8.7,口感较好、米线光泽好.由此可预测,小米米线的加工具有一定可行性.
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