Study on the Whole Protein Extrusion Compound Rice Formula

In order to improve the nutritional value and protein utilization of the compound rice, this paper used lotus seed, lentinusedodes and broken rice as the main raw materials, and the experiment was designed by simplex centroid design of mixed experimental design. By means of extrusion technology, the sensory score and amino acid score are used as the investigation indicators to create a whole protein nutritious rice. According to the results, when the mixing ratio of lotus seed powder, mushroom powder and rice flour was 5:3:2, the amino acid score was close to 100 points, and the amino acid pattern was closet to the ideal protein pattern, and its sensory score was 80.26 points, close to the sensory quality of ordinary rice.