| 大米增香的反应型香料的制备 |
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| 引用本文： | 毛锦生,姚惠源,张晖.大米增香的反应型香料的制备[J].食品与生物技术学报,2000,19(2). |
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| 作者姓名： | 毛锦生 姚惠源 张晖 |
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| 作者单位： | 无锡轻工大学食品学院,江苏无锡,214036 |
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| 摘 要： | 模仿天然食品加工中产生风味物的途径 ,制备了目前国内尚处萌芽阶段的反应型香料 ,作为大米主增香剂 ,并利用排序检验法优化了制备反应型香料的反应条件 ;同时对该反应型香料和增香米的顶空气体进行了GC MS分析 .
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| 关 键 词： | 稳定型大米增香剂 美拉德反应 反应型香精 香米 芳香物 |
Manufacture of the Reaction Flavor in Rice Flavor Enhancer |
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| MAO Jin-sheng,YAO Hui-yuan,ZHANG Hui.Manufacture of the Reaction Flavor in Rice Flavor Enhancer[J].Journal of Food Science and Biotechnology,2000,19(2). |
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| Authors: | MAO Jin-sheng YAO Hui-yuan ZHANG Hui |
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| Abstract: | The reaction flavor as the stabilized rice flavor enhancer, which is in initial stage at home, was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods. The ultimate reaction conditions of manufacturing the reaction flavor were found by optimization. The steam volatile of the reaction flavor and flavoring rice was determined by GC MS analysis. |
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| Keywords: | stabilized rice flavor enhancer Maillard reaction reaction flavor aromatic rice aromatic compounds |
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