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.