研究结合预糊化和外源酶对糙米进行处理，利用中心组合实验模型，以酶解温度、酶解时间、预糊化时间和酶的添加量4个因素为自变量，处理后糙米的蒸煮时间和感官评分为响应值，设计四因素三水平的响应面分析实验。同时研究酶解辅助预糊化处理对糙米基本组分以及糙米处理前后的热力学性质的影响。结果表明：酶解辅助预糊化处理的酶解温度、酶解时间、预糊化时间和酶的添加量对糙米的蒸煮时间和感官评分均有显著的影响。通过响应面分析及验证实验得最佳条件为：酶解温度为61 ℃，酶的添加量为2%，酶解时间为127 min，预糊化时间为12 min，此条件下蒸煮时间为22.39 min和感官评分为78.75分。酶解辅助预糊化处理显著降低了脂肪含量，有利于糙米的储藏。酶解辅助预糊化技术不仅改变了糙米的凝胶温度范围，而且使糙米更易糊化。
In this study, pregelatinization and exogenous enzymes were combined to treat brown rice. The central combination test model was used to design a response surface analysis test with four factors and three levels, namely enzymolysis temperature, enzymolysis time, pregelatinization time and enzyme addition amount as independent variables, and the cooking time and sensory score as response values. At the same time, the effects of enzyme-assisted pregelatinization on the basic components and the thermodynamic properties of brown rice were studied. The results showed that there were significant influence on cooking time and sensory score of brown rice by enzymolysis temperature, enzymolysis time, pregelatinization time and enzyme addition amount. According to response surface analysis and validation tests, the optimal conditions were as follows: enzymolysis temperature was 61 ℃, enzyme addition amount was 2%, enzymolysis time was 127 min and pregelatinization time was 12 min.Under the optimal conditions, cooking time was 22.39 min and sensory score was 78.75. Enzyme-assisted pregelation technology significantly reduced lipids content of brown rice and was beneficial to the storage. Enzyme-assisted pregelation technology not only changed the gel temperature range of brown rice, but also made it easier to gelatinize.