Abstract: The experiment use α-amylase to hydrolyze the amylum in the refrigerated foods, and used glucoamylase forglycolysis into glucose. Because the increasing content of glucose could reduce the freezing point, it would make the texture ofthe refrigerated foods more perfect. At the same time, the alteration of the molecular structure of amylum with a view of guardingagainst the aging of amylum, removing its unpleasant taste and lowering the cost of products due to increasing the dosage ofamylum and decreasing sugar,and butter.

Key words: frozen drinks amylum, glucoamylase, hydrolyze, DE value