Abstract:In order to improve the quality of potato extruded rice，chopped rice was used as the main raw material and potato powder was added.Single factor experiments were conducted to preliminarily explore three parameters including screw speed，extrusion barrel temperature and water content.Orthogonal experiment was used to establish the optimum process conditions based on solid substance of rice soup，comprehensive consideration of texture，sensory score，water absorption index and water solubility index.The optimum process parameters based on range analysis were 140 r/min，115 ℃ and 29%for screw speed，extrusion barrel temperature and water content，respectively.The potato extruded rice tasted mellow with a unique aroma of the potato under these conditions.