Effects of technological parameters of Zn enrichment on eating-and-cooking quality of rice

Zn enrichment rice was obtained by soaking method, using Zn dextrose acid as additive. The orthogonal experiment was carried out on the concentration of Zn dextrose acid liquor, the proportion of rice to Zn dextrose acid liquor, the soaking time and temperature. Results show that the optimum technological parameters are as follows: the concentration of Zn dextrose acid liquor is 0.6%, the proportion of rice to Zn dextrose acid liquor is 1∶0.5(m/v), the soaking time is 5 h, the soaking temperature is 25℃. Soaking time is the most important factor that influenced the taste and characteristics of Zn enrichment rice starch, according to the extreme difference range and significance analysis.