Abstract: In this paper,the gelatinization technology for the dried instant was studied by double enzyme method.The soaking time,soaking temperature,paste time,gelatinization temperature,the ratio and amount of the alkaline protease and β- amylase solution on the effect of the rehydration time and rehydration effect were systematicly studied.The best ratio and the amount of composite enzyme solution were determined by the formula experiment:the concentration of alkaline protease was 2.66 g / L,the concentration of β- amylase was 0.15 g / L.The best paste condition was determined by orthogonal experiment: soaking in optimum enzyme solution was 40 min,soaking water temperature was 40 ℃,gelatinization time period was 45 min,gelatinization temperature was 90 ℃.The high quality instant rice can be obtained under this condition: the alkali spreading value was 6.83,the rehydrate time was7 min,and the quality of instant rice was improved.