CN105767169A - Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration - Google Patents
Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration Download PDFInfo
- Publication number
- CN105767169A CN105767169A CN201610136827.4A CN201610136827A CN105767169A CN 105767169 A CN105767169 A CN 105767169A CN 201610136827 A CN201610136827 A CN 201610136827A CN 105767169 A CN105767169 A CN 105767169A
- Authority
- CN
- China
- Prior art keywords
- rice
- trehalose
- treated
- supertension
- collaborative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 77
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 title claims abstract description 33
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 title claims abstract description 33
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 title claims abstract description 33
- 230000032683 aging Effects 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000008595 infiltration Effects 0.000 title abstract description 4
- 238000001764 infiltration Methods 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 230000002401 inhibitory effect Effects 0.000 title abstract 2
- 241000209094 Oryza Species 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 5
- 229930195729 fatty acid Natural products 0.000 claims abstract description 5
- 239000000194 fatty acid Substances 0.000 claims abstract description 5
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 230000003647 oxidation Effects 0.000 claims abstract description 4
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 4
- 238000004925 denaturation Methods 0.000 claims abstract description 3
- 230000036425 denaturation Effects 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 2
- 235000003642 hunger Nutrition 0.000 claims description 2
- 230000037351 starvation Effects 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 230000005540 biological transmission Effects 0.000 abstract 2
- 229920000856 Amylose Polymers 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 239000011148 porous material Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
The present invention relates to a kind of method suppressing rice ageing, it is specifically related to the collaborative trehalose of a kind of supertension and penetrates into rice gap, trehalose is combined suppression starch retrogradation with direct-connected chain starch, and form dense film starvation at rice surface, suppress rice Oxidation, prevent protein denaturation, keep rice fine quality, the method extending the Rice storage phase.
Background technology
Rice is one of grain important in the world, and China's major part population is with rice for staple food.Rice nutrient substance enriches, containing nutritional labelings such as saccharide, fat, protein and dietary fibers.The soft also high resilience of fresh cooked rice quality, fragrant odour, it is easy to be esthetically acceptable to the consumers.Rice is after long-time storage, and starch therein can be brought back to life, protein generation degeneration, the change of component such as fat is oxidized, even going mouldy, cause the quality of rice to deteriorate, reduced shelf-life, therefore starch retrogradation and fat oxidation effect are the crucial problem of restriction rice long term storage.For rice ageing problem, the method that enterprise's processing selects to add rice antistaling agent.Antistaling agent is fresh-keeping is a kind of comparatively traditional preserving rice mode, and it has important advantages in that with low cost, easy to use.But the problem such as chemical preservative has chemical residual, environmental pollution, be detrimental to health, research worker attempts being applied to natural plant extracts the fresh-keeping of rice at present.But under common film or wetting conditions, it is suppressed that the antistaling agent of ageing is difficult to penetrate in rice pellets gap, anti-ageing effect is undesirable.Therefore, this method selects that safety is high, water solublity better, the trehalose of molecular weight is as the additive suppressing ageing, rice carries out ultra high pressure treatment after aqueous trehalose moistening, to promote that trehalose penetrates into gap in rice, improves the effect suppressing rice ageing.
Selection is prepared the collaborative trehalose of supertension and is penetrated into the process conditions of rice, with the content of fatty acid of the rice in storage, rice heating water absorption rate, rice water printing opacity difference for main inspection target, it is determined that suppress the optimum condition of rice ageing.
Summary of the invention
The present invention be directed to the problems such as osmotic effect under part rice ageing inhibitor poor stability and condition of normal pressure is inconspicuous, and the collaborative trehalose of the supertension proposed penetrates into the method suppressing rice ageing.Realized by following steps: utilize aqueous trehalose as anti-maturing agent, by rice moistening certain time, trehalose molecule amount is little, dissolubility is higher, can penetrate into preferably in rice pellets hole, trehalose is a kind of safe and reliable natural saccharide simultaneously, sugariness is lower than sucrose, to human non-toxic's evil effect.Rice after moistening carries out vacuum packaging, then adopts extra-high tension unit that it is applied certain pressure, and the supertension effect of applying can better promote the infiltration of trehalose.Rice after process through forming the protective layer of densification through drying rear surface, and the then storage when simulating silo, the Rice storage phase after process is 18 months, increases by 6 months than the general rice storage period under the same terms.
Detailed description of the invention
Detailed description of the invention one: compound concentration is the α of 4%, 5%, 6%, 7% and 8%, α-1,1 aqueous trehalose, under 15,20,25,30 and 35 DEG C of temperature conditions, rice is uniformly sprayed aqueous trehalose by the rate of water added with 0.3%, 0.4%, 0.5%, 0.6% and 0.7%, by rice Vacuum Package respectively in vacuum bag, it is subsequently placed in extra-high tension unit and applies 100,200,300,400 and 500MPa pressure, and maintain high pressure 5,10,15,20 and 25min.The rice room temperature that handle well being dried, be simulated the storage of silo condition, it is poor that period measures its moisture, content of fatty acid, rice water printing opacity, and its quality is evaluated.
Detailed description of the invention two: the present embodiment difference from detailed description of the invention one is in that with the aqueous trehalose moistening rice that concentration is 5%, 6% and 7%.Other step is identical with detailed description of the invention one.
Detailed description of the invention three: the present embodiment difference from detailed description of the invention one is in that rice is uniformly sprayed aqueous trehalose by rice under 20,25 and 30 DEG C of conditions.Other step is identical with detailed description of the invention one.
Detailed description of the invention four: the difference of present embodiment and detailed description of the invention one be in that moistening after rice in extra-high tension unit, apply the pressure of 200,300 and 400MPa.Other step is identical with detailed description of the invention one.
Detailed description of the invention five: the present embodiment difference from detailed description of the invention one is in that rice ultra high pressure treatment 15,20 and 25min in extra-high tension unit.Other step is identical with detailed description of the invention one.
Claims (5)
1. the collaborative trehalose of supertension penetrates into the method suppressing rice ageing, it is characterized in that with safe and reliable trehalose as rice antistaling agent, trehalose is combined suppression starch retrogradation with direct-connected chain starch, and form dense film starvation at rice surface, suppress rice Oxidation, prevent protein denaturation, keep rice fine quality, extend the Rice storage phase.Realized by following steps: compound concentration is the α of 4%, 5%, 6%, 7% and 8%, α-1,1 aqueous trehalose, under 15,20,25,30 and 35 DEG C of temperature conditions, rice is uniformly sprayed aqueous trehalose by the rate of water added with 0.3%, 0.4%, 0.5%, 0.6% and 0.7%, by rice Vacuum Package respectively in vacuum bag, it is subsequently placed in extra-high tension unit and applies 100,200,300,400 and 500MPa pressure, and maintain high pressure 5,10,15,20 and 25min.The rice room temperature that handle well being dried, be simulated the storage of silo condition, it is poor that period measures its moisture, content of fatty acid, rice water printing opacity, and its quality is evaluated.
2. the collaborative trehalose of a kind of supertension according to claim 1 penetrates into the method suppressing rice ageing, it is characterised in that with α, α that concentration is 5%, 6% and 7%-1,1 aqueous trehalose moistening rice.
3. the preparation method that the collaborative trehalose of a kind of supertension according to claim 1 penetrates into rice, it is characterised in that rice is uniformly sprayed aqueous trehalose by rice under 20,25 and 30 DEG C of conditions.
4. the preparation method that the collaborative trehalose of a kind of supertension according to claim 1 penetrates into rice, it is characterised in that the rice after moistening applies the pressure of 200,300 and 400MPa in extra-high tension unit.
5. the preparation method that the collaborative trehalose of a kind of supertension according to claim 1 penetrates into rice, it is characterised in that rice is ultra high pressure treatment 15,20 and 25min in extra-high tension unit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610136827.4A CN105767169A (en) | 2016-03-10 | 2016-03-10 | Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610136827.4A CN105767169A (en) | 2016-03-10 | 2016-03-10 | Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767169A true CN105767169A (en) | 2016-07-20 |
Family
ID=56387458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610136827.4A Pending CN105767169A (en) | 2016-03-10 | 2016-03-10 | Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767169A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234581A (en) * | 2016-07-27 | 2016-12-21 | 安徽云天米业有限公司 | Rice anti-metamorphic method |
| CN106234580A (en) * | 2016-07-27 | 2016-12-21 | 安徽云天米业有限公司 | The anti-mildew method of rice |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1717182A (en) * | 2002-11-25 | 2006-01-04 | 株式会社林原生物化学研究所 | Method of producing rice flour and use thereof |
| CN101331898A (en) * | 2008-08-06 | 2008-12-31 | 方家笑 | Rice, miscellaneous grain, fruit vegetable biological preservative and preparation technique thereof |
| CN101536710A (en) * | 2008-03-21 | 2009-09-23 | 天津市农作物研究所 | Mildewproof anti-staling agent for rice |
| CN101711535A (en) * | 2009-09-09 | 2010-05-26 | 湖南金健米业股份有限公司 | Rice preservative using rice bran wax and propolis as main raw materials and preparation method as well as use method thereof |
| CN101946823A (en) * | 2010-09-17 | 2011-01-19 | 天津科技大学 | Rice antistaling agent as well as preparation method and application thereof |
| CN102232414A (en) * | 2011-08-18 | 2011-11-09 | 中南林业科技大学 | Preservation method of brown rice and germinated brown rice |
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN105010529A (en) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | Normal temperature fresh keeping agent for rice |
-
2016
- 2016-03-10 CN CN201610136827.4A patent/CN105767169A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1717182A (en) * | 2002-11-25 | 2006-01-04 | 株式会社林原生物化学研究所 | Method of producing rice flour and use thereof |
| CN101536710A (en) * | 2008-03-21 | 2009-09-23 | 天津市农作物研究所 | Mildewproof anti-staling agent for rice |
| CN101331898A (en) * | 2008-08-06 | 2008-12-31 | 方家笑 | Rice, miscellaneous grain, fruit vegetable biological preservative and preparation technique thereof |
| CN101711535A (en) * | 2009-09-09 | 2010-05-26 | 湖南金健米业股份有限公司 | Rice preservative using rice bran wax and propolis as main raw materials and preparation method as well as use method thereof |
| CN101946823A (en) * | 2010-09-17 | 2011-01-19 | 天津科技大学 | Rice antistaling agent as well as preparation method and application thereof |
| CN102232414A (en) * | 2011-08-18 | 2011-11-09 | 中南林业科技大学 | Preservation method of brown rice and germinated brown rice |
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN105010529A (en) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | Normal temperature fresh keeping agent for rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234581A (en) * | 2016-07-27 | 2016-12-21 | 安徽云天米业有限公司 | Rice anti-metamorphic method |
| CN106234580A (en) * | 2016-07-27 | 2016-12-21 | 安徽云天米业有限公司 | The anti-mildew method of rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Silva-Weiss et al. | Natural additives in bioactive edible films and coatings: functionality and applications in foods | |
| CN103283830B (en) | Ginkgo fruit composite preservative and preservation method | |
| CN105211278A (en) | A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent | |
| CN102388957A (en) | Lichee natural coating antistaling agent and its preparation method | |
| CN105767899A (en) | Method for inhibiting retrogradation of instant rice | |
| CN106720279A (en) | The fresh-keeping formula of many components and preservation method of sweet persimmon under a kind of normal temperature | |
| CN106857786A (en) | A kind of seafood freshing composition, antistaling agent and fresh-keeping method for seafood | |
| Ayala-Zavala et al. | Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables | |
| CN105053172A (en) | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds | |
| CN105767169A (en) | Method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration | |
| Ponce et al. | Casein and chitosan polymers: Use in antimicrobial packaging | |
| CN104381432A (en) | Safe and effective litchi preserving method | |
| KR20190003188A (en) | Packing method of salted chinese cabbage using salt water | |
| CN105767170A (en) | Brown rice aging inhibition method by ultrahigh pressure synergistic with trehalose infiltration | |
| CN107242284A (en) | One kind compounding halogen meat preservative and its application method | |
| Liu et al. | Protein‐based active films: Raw materials, functions, and food applications | |
| CN107183150A (en) | A kind of preservation method of belt leather Xiangsha dasheen | |
| CN102885129A (en) | Pleurotus eryngii freshness retaining method | |
| CN105053157A (en) | Volvariella volvacea preservation and storage method | |
| CN106259875A (en) | A kind of fresh-cut yams antistaling agent | |
| CN102578219B (en) | Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method | |
| Carrión-Granda et al. | Antimicrobial edible films and coatings | |
| Soleh et al. | Physicochemical Characterization and Shelf-Life Extension of Banana (Musa sp.) via Tapioca starch (Manihot esculenta)/Premna serratifolia Leaves Extract Coating Formulations | |
| SE537668C2 (en) | Process for treating a food product with a solution comprising a nanofibrillated polysaccharide and mono-treated product | |
| Milani et al. | Functional edible coatings and films for fresh cut food products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |
|
| RJ01 | Rejection of invention patent application after publication |