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Brown rice aging inhibition method by ultrahigh pressure synergistic with trehalose infiltration

A technology of trehalose and ultra-high pressure, which is applied to the preservation of edible seeds, the preservation of seeds through pressure changes, food preservation, etc., and can solve the problems of low solubility, poor safety, and ineffective penetration of brown rice aging inhibitors.

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 is aimed at the problems of low solubility, poor safety, and inconspicuous penetration effect under normal pressure conditions of some brown rice aging inhibitors, and proposes a method for suppressing brown rice aging by cooperating with trehalose infiltration by ultra-high pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0005] Prepare 5%, 6%, 7%, 8% and 9% α, α-1,1 trehalose solutions at 15, 20, 25, 30 and 35°C with 0.3%, 0.4% , 0.5%, 0.6% and 0.7% of the amount of water spray trehalose solution evenly on the brown rice, the brown rice was vacuum-packed in vacuum bags, and then placed in the ultra-high pressure equipment to apply 200, 300, 400, 500 and 600MPa pressure, and Maintain high pressure for 5, 10, 15, 20 and 25 minutes. The processed brown rice was dried at room temperature and stored under simulated granary conditions, during which the fatty acid value, falling value and total starch content were measured to evaluate its quality.

specific Embodiment approach 2

[0006] Embodiment 2: The difference between this embodiment and Embodiment 1 is that brown rice is moistened with α,α-1,1 trehalose solutions with a concentration of 6%, 7% and 8%. 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 brown 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 present invention provides a brown rice aging inhibition method by ultrahigh pressure synergistic with trehalose infiltration. The trehalose is high in safety, stable in property, and a natural preservative for brown rice. Trehalose solution is used to moisten the brown rice and the trehalose can relatively well penetrate into the pores of brown rice particles due to a small molecular weight and a relative high solubility. At the same time, ultra-high pressure devices are used to exert a certain pressure and the ultra-high pressure promotes the penetration of the trehalose into the pores of the brown rice particles. Trehalose molecules can be fully integrated with amylose molecules to form ligands, which can inhibit a starch retrogradation phenomenon. After the brown rice is treated, the brown rice is dried, a dense thin film is formed on the surface to cut off oxygen, brown rice oxidation is inhibited, and protein denaturation is prevented. The treated brown rice is dried and the dried brown rice is stored at a granary storage condition for 15 months. A fatty acid value of the aging inhibited brown rice is 38.35 mgKOH / 100g and 13.5 mgKOH / 100g lower than that of regular brown rice at a same condition. A falling number of the aging inhibited brown rice is 327 s and 45 s lower than that of the regular brown rice at a same condition. A total starch content of the aging inhibited brown rice is 52.93% and 12.93% higher than that of the regular brown rice.

Description

technical field [0001] The invention relates to a method for inhibiting the aging of brown rice, in particular to a method for ultra-high pressure to cooperate with trehalose to infiltrate into the cracks of brown rice. The combination of trehalose and amylose inhibits starch retrogradation, and forms a dense film on the surface of brown rice to isolate oxygen and inhibit the oxidation of brown rice. It is a method to prevent protein denaturation, maintain the good quality of brown rice, and prolong the storage period of brown 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. And brown rice is a kind of form after paddy shelling, and it compares with paddy, has tissue structure and vitality such as pericarp, seed coat, aleurone layer, embryo and endosperm equally. Grain storage in the form of brown rice has unique advantages, such as saving storage capacity, redu...

Claims

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Application Information

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IPC IPC(8): A23B9/26A23B9/00
CPCA23B9/26A23B9/00A23B9/005
Inventor 于殿宇王立琦江连洲张青刘天一王文华张旭刘欣任悦齐晓芬张鲁
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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