Using orthogonal experimental design, the optimal process conditions for producing high-protein rice flour using broken rice as raw material were discussed. The test results show that the three factors of rice flour liquefaction temperature, ¦Á-amylase dosage and rice flour slurry concentration are the three most important process parameters in the production of high-protein rice flour. The highest maltose yield (66.7%) can be obtained under the following conditions: ¦Á-amylase dosage 0.4mg/ml, rice flour slurry concentration 5%, gelatinization time 20min, liquefaction temperature 60¡æ, liquefaction time 60min. The protein content of the obtained high-protein rice flour reaches 25.8%, which is 3.6 times that of raw broken rice.

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Original research was done by Zhu Liugen, Hu Xiaofen

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