Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and 89 points, respectively. Compared with the single anti-aging agent, the composite anti-aging agents can more effectively inhibit the aging of the germinated brown rice flour.