Abstract: The instant rice was produced using the japonica rice 88 as raw material and its pasteurization technology was researched. The optimal pasteurization parameters of instant rice were obtained by analyzing the physical and chemical indexes， texture profile and total numbers of colony during storage and the sensory evaluation， and the results was 85 ℃ sterilizing for 25 min or 95 ℃ sterilizing for 20 min. The pasteurized rice kept good quality and its microbial index met the relevant national standards when stored at 5 ℃ for 20 days.

Key words: instant rice, pasteurization, technological parameter, quality change