Method for inhibiting retrogradation of instant rice

Abstract

The invention provides a method for inhibiting retrogradation of instant rice. Trehalose is a safe and reliable natural anti-retrogradation agent, which is lower in sweetness than sucrose and free of toxic effects to the human body. For the trehalose is small in molecular weight and relatively high in dissolubility, the trehalose is capable of relatively well infiltrating into pores of the rice grains when a trehalose solution is used for wetting the rice. At the same time, a certain pressure is exerted on the rice 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 steric hindrance is increased and starch molecular rearrangement is influenced; thus, re-crystallization degree of the starch is delayed, and retrogradation phenomenon of the rice is thereby inhibited. The rice treated by controlling trehalose solution concentration, wetting temperature, high-pressure treatment pressure and time is then cooked, so that ultrahigh pressure-synergic trehalose infiltrated instant rice with good edible qualities and obvious retrogradation-resistant effects is prepared. Being stored at 4 DEG C for 30 days, etrogradation enthalpy of the prepared instant rice is 3.42J/kg, which is 1.19J/kg lower than the etrogradation enthalpy of common instant rice; and bound water content of the prepared instant rice is 12.7%, which is 2.3% higher than the bound water content of common rice.

Description

technical field [0001] The invention relates to a method for suppressing retrogradation of instant rice, in particular to a method for infiltrating rice with ultra-high pressure and trehalose, improving the quality of rice and suppressing retrogradation 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. With the acceleration of the pace of life and the improvement of the quality of life of consumers, instant rice is very popular. The instant rice industry is developing rapidly and has a broad market prospect. During the storage of rice, problems such as increased hardness, decreased viscosity, anti-acidolysis, dehydration and other retrograde problems o...

AI Technical Summary

Problems solved by technology

[0004] The present invention is aimed at a series of problems such as large molecular weight, low solubility, poor safety and inconspicuous penetration effect und