Abstract:The main factors influencing the process of the product were as follows： single-factor and response surface method were used to produce the nutritive rice of ginseng used the double-screw extruding process with the grain powder and the ginseng powder as the main raw materials. The extrusion temperature， the adding amount of ginseng powder， and the physical properties of ginseng rice and Wuchang rice was analyzed by tex－ ture analyzer. The results showed that when the extrusion temperature was 145 ℃， the adding amount of ginseng powder was 3 % and the amount of water added was 25 %， the sensory score of nutrition rice was 97.67. The re－ sults showed that the factors affecting the sensory evaluation were extrusion temperature> additive amount of ginseng powder> the amount of water added， and physical properties analysis showed that the optimum process parameters were the hardness， elasticity， chewiness， cohesion， and other indicators and the Wuchang rice no significant difference between the physical properties of rice， rice ginseng nutritional rice consumption quality was better.