Abstract:  The objective of this paper was to study optimal processes and processing conditions of hydrolysing high -protein rice flour with the help of enzymes containing a α-amylase, a saccharifying enzyme and a protease. By fermenting the enzymatic hydrolytic high-protein rice flour, a nutritive and delicious beverage had been made, the quantity of phytic acid was decreased fully, and the flavour of rice bran could not be tasted, which would promote the deep processing and utilization of high-protein rice flour.

Key words:  , High-Protein rice flour Enzymes Processing；