The liquefaction technics of the rice starch by enzymatic method is studied by orthogonal experiments. It is proved that the best condition for the liquefaction is 20% of the rice starch concentration, 12 U of the heat-stable α-amylase per one gramme starch, liquefying for 11 minutes, 95 ℃ of the liquefcation temperature and pH 6.5. Under this condition, the dextrose equivalent value of the liquefied solution is 11.08%, and t...