Study on processing technology for a kind of traditional instant rice powder

The processing technologies and parameters for a kind of traditional instant rice powder were studied to accelerate its industralization.The results were described as follows:rice was soaked in water at room temperature for 3h after being washed cleanly, steamed for 25min at atmospheric pressure, dried to moisture content about 10% , stir-fried, and finally ground and sieved to granularity smaller than 140 mesh.The product was good in water -mixing property and sensory quality.