(湖南农业大学食品科学技术学院 长沙 410128)
(School of Food Science and Technology， Hunan Agricultural University， Changsha 410128)
Extruded instant porridge is produced by controlling the amount of water added and the speed of screw separately. By measuring the physical and chemical properties， sensory quality and texture characteristics of instant porridge， the influence of different control conditions on the quality of instant porridge were analyzed. The results showed that with the increase of screw speed， the water solubility index(WSI)， water absorption index(WAI) and sensory quality increased， while the hardness， viscosity， chewiness and resilience of instant porridge decreased. With the increase of water addition， WAI， WSI and sensory quality decreased， which resulted of hardness， stickiness， chewiness and resilience increased. Screw speed was positively correlated with WSI， WAI and sensory quality， and negatively correlated with texture characteristics. Water addition amount was negatively correlated with WSI， WAI and sensory quality， and positively correlated with texture characteristics. High screw speed and low water addition amount were beneficial to improve the quality of instant porridge. The screw speed of 250 r/min and water addition amount of 15% had the best effect on the quality of extruded instant porridge.