Abstract: Calcium is the most abundant element in the human bodyʼs inorganic elements. It is an important component of human bones and teeth that has important physiological functions. Calcium has the functions of strengthening the soft tissue springness and toughness, reducing the excitability of nerve cells, promoting the activities of various enzymes in the body, maintaining the acid-base balance, and participating in blood coagulation. The calcium deficiency can cause rickets, osteoporosis and many other diseases. However, at present, our people’s intake of calcium is still far from enough. Rice is the most important staple food in people's daily life. It is rich in nutrients and can provide the body with the daily energy needed. However, the protein content in rice is low, and the proportion of amino acids is unreasonable. With the improvement of rice processing, many valuable nutrients are lost during the grinding and polishing process. At present, the main methods of rice nutrition enhancement include soaking, surface coating and extrusion. Due to large losses of nutrients, incomplete impregnation, and high cost, soaking and surface coating methods are rarely used for nutrition enhanced rice production. Extrusion is a high-temperature, short-term treatment process that combines mixing, stirring, crushing, heating, sterilizing, extrusion, and forming as a whole. It is widely used in the food industry. Due to the high temperature, high pressure, and high shear forces during the extrusion process, macromolecular substances such as starch and proteins in rice are cut into small molecules. The broken glutinous rice was used as raw material, calcium acetate was added as a nutritional enhancer, and the extrusion method was used to prepare a recombinant nutrient-fortified rice rich in calcium. In the experiment, the texture of calcium fortified rice was used as an index to optimize the process parameters of the extrusion process. The optimum process parameters were as follows: barrel temperature 100 ℃, screw speed 85 r/min, and water content 20.0%. Under the optimum process conditions, the calcium-fortified rice had a hardness of 13.38 N, an springness of 0.67 mm, an adhesiveness of 0.64 mJ, and a chewiness of 851.51 mJ, which was close to the texture characteristics of ordinary glutinous rice. In order to test the reliability of the results obtained under the optimized conditions of the response surface, the hardness obtained by parallel test was 13.24 N, the springness was 0.65 mm, the adhesiveness was 0.63 mJ, the chewiness was 855.21 mJ. the fit between the predicted value of the response surface and the experimental value was good, which confirmed the validity of the model. By measuring the texture of commercially available glutinous rice, the hardness was 11.90 N, the springness was 0.78 mm, the adhesiveness was 0.72 mJ, and the chewiness was 798.50 mJ. The texture characteristics of calcium-fortified recombinant rice were close to that of glutinous rice. The calcium content of the fortified rice was 108.2 mg/(100 g), which is much higher than 10.5 mg/(100 g) of common glutinous rice. Studies have shown that the calcium content of calcium fortified rice prepared by the extrusion method was much more than that of normal glutinous rice, and its hardness, springness, chewiness and adhesiveness were superior to those of normal rice. The X-ray diffraction showed that the crystallinity of the fortified rice was significantly reduced and the fortified rice had a strong diffraction peak near the diffraction angle 2θ of 29°, indicating that the calcium content in the fortified rice was improved. It was found by scanning electron microscopy that the outer surface of the fortified rice was rough and irregular, the aggregation phenomenon occurred, and the gelatinization temperature decreased. The extrusion process had a significant effect on the gelatinization characteristics of rice and the viscosity of rice after extrusion was not significantly changed with time, indicating that its starch stability was better. Adding it to glutinous rice with a ratio of 1:12, the rice had a good appearance with a calcium content of 18.02 mg/100g, which was favorable for industrial production and solving the problem of insufficient calcium intake.