Abstract: With the enhancement of living standards and the acceleration of the working pace, refrigerated convenient rice is gradually accepted and recognized by consumers due to its simple processing technique and good taste, and it has become one of the main forms of convenient rice processing. Nevertheless, at present, as the storage time prolongs, there exist many deficiencies such as poor rehydration, decreased taste and taste value. Currently, mainly through controlling the storage temperature, moisture content, and the utilization of additives and other physical and chemical means to inhibit rice regeneration and enhance its quality characteristics. Among them, the application of safe natural additive control technology to inhibit rice regeneration has become a hot topic both domestically and internationally. Maltitol, which is obtained by the hydrogenation of maltose, possesses the characteristics of low sweetness, strong moisture absorption and good water retention. In recent years, maltitol has been widely utilized in the food industry as a sweetener, water retaining agent and stabilizer. In order to clarify the optimal addition quantity of maltitol to improve the quality characteristics of rice and starch, delay the aging of starch during rice refrigeration, and extend the shelf life of rice starch products. In this research, the influence of soaking treatment with maltitol solution of different mass fractions on water absorption, hardness, iodine blue value, taste value, crystal structure and microstructure of cooked rice was studied by adjusting the addition amount of maltitol. Studies have indicated that soaking rice in maltitol solution can enhance the water absorption and viscosity of rice, increase the taste value of cooked rice, reduce the hardness of rice, and inhibit the aging and regeneration of rice during refrigeration to a certain extent. The hydroxyl groups in the maltitol solution interact with water to form hydrogen bonds, facilitating the penetration of water molecules into rice, improving the water absorption rate of rice, and inhibiting the reorganization of starch molecules, thereby inhibiting rice regeneration. When the rice was immersed in 1% maltitol solution, the water absorption of the rice was 17.60%, which was 1.84 percentage points higher than that of the control group. On the third day of storage at 4 ℃, the iodine blue value of rice decreased significantly, and a relatively obvious phenomenon of regeneration occurred. The iodine blue value of rice starch in the 1% maltitol treatment group was the highest, and the degree of rice rejuvenation was the least, followed by the control group. Compared with the control group, the hardness of rice soaked with 1% mass fraction of maltitol solution was significantly different from the 5th day after cooking and stored in the refrigerator at 4 ℃ to the 7th day. When the rice was stored on the 7th day, the hardness of rice tended to be stable. Among them, the hardness of rice in the 4 treatment groups increased by 8.5%, 13.2%, 8.7% and 11.0%, respectively, when the storage was extended from the 3rd day to the 5th day. Therefore, compared with the samples in other treatment groups, the hardness increase of rice soaked in 1% maltitol solution was the smallest with the extension of storage time. It was more effective in inhibiting rice regeneration. The crystallinity of rice starch soaked by maltitol of different mass fractions was not significantly different from that of the control group (P > 0.05), but the crystallinity of rice starch soaked by 1% mass fraction of maltitol was decreased to a certain extent compared with other treatment groups, and the crystallinity was 2.84%. The microstructure of rice samples soaked by 1% and 2% maltitol presented a dense porous structure, with a uniform distribution and a good microstructure on the surface. It was proved that maltitol solution with a low mass fraction was more easily permeated into rice grains, effectively inhibiting the recrystallization of starch grains, and the aging and rejuvenation characteristics of rice were inhibited to a certain extent. This study demonstrated that soaking in maltitol solution with a low mass fraction could effectively inhibit rice rejuvenation and improve rice quality, providing a basis for low-dose sweetener (maltitol) to inhibit rice rejuvenation, deepen rice processing and facilitate the development of rice products.