Study on the quality of dried instant rice processed by double enzyme technology

In this paper,the gelatinization technology for the dried instant was studied by double enzyme method.The soaking time,soaking temperature,paste time,gelatinization temperature,the ratio and amount of the alkaline protease and β- amylase solution on the effect of the rehydration time and rehydration effect were systematicly studied.The best ratio and the amount of composite enzyme solution were determined by the formula experiment:the concentration of alkaline protease was 2.66 g / L,the concentration of β- amylase was 0.15 g / L.The best paste condition was determined by orthogonal experiment: soaking in optimum enzyme solution was 40 min,soaking water temperature was 40 ℃,gelatinization time period was 45 min,gelatinization temperature was 90 ℃.The high quality instant rice can be obtained under this condition: the alkali spreading value was 6.83,the rehydrate time was7 min,and the quality of instant rice was improved.