【摘要】 本文研究了即食米饭的制作工艺，用化学方法与感官分析方法相结合，重点研究了即食米饭中淀粉老化的因素。研究表明：蒸煮３０ｍｉｎ可得到口感能够接受的即食米饭，适量加碱（０．６％以下）可以改善口感；对梗米进行预处理和浸泡液中添加淀粉酶均能提高即食米饭的抗老化能力。通过正交试验表明，最佳工艺条件是采用酶液浸泡，浸泡后稻米水伤为６５％，添加蔗糖酯和单甘酯（０．５∶０．５）的混合物。更多还原

【Abstract】 he technology of instant rice ,espacially the factors effecting the retrogradation of starch have been studied.The results showed that acceptable rice can be gotten by cooking 30 min,it’s sensory quality can be improve by adding alkali(0.6%),the anti-retrogradation of the product can be improve by pretreating and adding enzyme to the solution for fice soaking.The optimal condidtion for instant rice processing is (1)water content of cooked rice 65%.(2)using soaking solution containing enzyme.(3)adding sucrose ester and glyceryl monostearate(0.5∶0.5) to soaking solution.更多还原