关键词: 营养米粉, α\, 淀粉酶, 酶解, 淀粉消化率

Abstract: In order to increase the digestibility of infant nutritious rice cereal， α\|amylase （ViscoSEB BFR） was applied in the production procedure. The conditions for enzymatic hydrolysis were optimized by orthogonal experiment based on single factor trials. The optimized conditions were as follows: the solid content of rice slurry was 50%， 02% of α\|amylase\|to\|rice ratio， 22℃ of hydrolysis temperature， and 75 min of hydrolysis time， and the dextrose equivalent （DE value） of rice starch was 627%. The in vitro starch digestibility of infant rice flour produced under the optimized condition reached 3596%， which was higher compared to the non\|enzymatic productions by 907 percent.

Key words: nutritious rice cereal, α\, amylase, enzymatic hydrolysis, starch digestibility