Abstract:In this study， hemp meal and broken japonica rice flour were compounded at a certain ratio into hemp meal rice noodles. The study aimed to explore the gelatinization characteristic changes of hemp meal rice noodles made with different ratios and to primarily select the optimal addition ratio of hemp meal. Through single factor and orthogonal experiments， the study explored the effects of the addition amount of water， hemp meal， and salt， as well as the maximum extrusion temperature on the edible quality of rice noodles. Then， the optimal formula was determined. The results showed that the addition amount of hemp meal at 2% to 4% had relatively little effect on the quality of rice noodles. When adding 20% of water， 2% of hemp meal， 1.0% of salt， and at a maximum extrusion temperature of 120 ℃， the developed hemp meal rice noodles had luster， a smooth and fine surface， and a smooth texture.