The effects of process parameters include feed moisture content(FMC), barrel temperature(BT), feed speed(FS) and screw speed(SS) on physico-chemical properties, texture properties of extruded products were studied.

• 以最优工艺参数下的产品为试验材料,对产品的干燥、复水、蒸煮、冻融、油炸、风味与色素吸附和贮藏等特性做了试验和分析。 结果表明:1、随着物料水分含量的升高,产品的亮度指数、有效赖氨酸含量和组织化度逐渐升高;