Abstract: This paper studied the process conditions using rice starch as substrate to product fat substitute, and through a single factor test, the effect of enzyme supplementation, processing time, temperature and substrate concentration to production’s DE (dextrose equivalent) has been researched. And then, the best conditions of preparation technique are confirmed by an orthogonal test enzyme supplementation is 2 ml, hydrolyze time is 15 minutes, hydrolyze temperature is 92 ℃. The hydrolysate’s DE prepared by this condition is 2.72. The result showed that the structure characteristics of toffees using this type of dextrin to replace grease can get close other products of the same kind.

Key words: rice starch, maltodextrin, enzyme hydrolysis, fat substitute