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Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration

A trehalose and ultra-high pressure technology is applied in ultra-high pressure food processing, edible seed preservation, and seed preservation through pressure changes, which can solve the problems of insignificant penetration effect and poor safety.

Inactive Publication Date: 2016-07-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems of poor safety of some rice aging inhibitors and inconspicuous permeation effect under normal pressure conditions, etc., and proposes a method for suppressing rice aging by ultra-high pressure and trehalose infiltration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0005] Specific embodiment 1: Prepare α,α-1,1 trehalose solutions with concentrations of 4%, 5%, 6%, 7% and 8%, at 15, 20, 25, 30 and 35°C, with 0.3%, 0.4%, 0.5%, 0.6% and 0.7% of the water content are evenly sprayed with trehalose solution on the rice, and the rice is vacuum-packed in a vacuum bag, and then placed in an ultra-high pressure device to apply 100, 200, 300, 400 And 500MPa pressure, and maintain high pressure 5, 10, 15, 20 and 25min. The treated rice was dried at room temperature and stored under simulated granary conditions, during which the water content, fatty acid content, and light transmittance of rice soup were measured to evaluate its quality.

specific Embodiment approach 2

[0006] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the rice is moistened with trehalose solutions with a concentration of 5%, 6% and 7%. Other steps are the same as in the first embodiment.

specific Embodiment approach 3

[0007] Embodiment 3: The difference between this embodiment and Embodiment 1 is that the trehalose solution is evenly sprayed on the rice under the conditions of 20, 25 and 30°C. Other steps are the same as in the first embodiment.

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Abstract

The invention provides a method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration. The rice is wetted by a trehalose solution, and a certain pressure is exerted on the rice simultaneously by ultrahigh pressure equipment, so that the trehalose is promoted to infiltrate into the pores of the rice grains by the ultrahigh pressure. The trehalose molecules and amylose molecules combine fully so as to form conjugant, so that retrogradation phenomenon of the starch is thereby inhibited. The treated rice is then dried, so that a dense film for isolating oxygen is formed on surface of the rice; thus, oxidation of the rice is inhibited so as to prevent the protein from denaturation. The rice treated by the ultrahigh pressure-synergic trehalose infiltration can be stored in the barn storage conditions for 18 months after drying. The treated rice has better edible qualities when compared with untreated common rice in the same storage conditions; namely, the fatty acid value of the treated rice is 12mgKOH / 100g, which is 4mgKOH / 100g lower than the fatty acid value of the common rice in the same storage conditions; the heated water absorption rate of the treated rice is 2.85%, which is 0.72% higher than the heated water absorption rate of the common rice in the same storage conditions; and the transmission difference of the rice soup of the treated rice is 35.7%, which is 11.2% higher than the transmission difference of the common rice in the same storage conditions.

Description

technical field [0001] The invention relates to a method for inhibiting the aging of rice, in particular to a method for ultra-high pressure to cooperate with trehalose to infiltrate into the gaps of rice, where trehalose is combined with amylose to inhibit starch retrogradation, and forms a dense film on the surface of rice to isolate oxygen and inhibit rice oxidation It is a method to prevent protein denaturation, maintain the good quality of rice, and extend the storage period of rice. Background technique [0002] Rice is one of the most important grains in the world, and most of the population in my country takes rice as the staple food. Rice is rich in nutrients and contains nutrients such as sugar, fat, protein and dietary fiber. The texture of fresh rice is soft and elastic, the smell is fragrant, and it is easy to be accepted by consumers. After the rice is stored for a long time, the starch in it will regenerate, the protein will be denatured, the fat will be oxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/00
CPCA23B9/26A23B9/005A23V2002/00A23V2250/636A23V2300/46
Inventor 于殿宇江连洲张青潘明喆王立琦刘欣任悦李中宾齐晓芬张旭邹德智
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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