大米增香的反应型香料的制备

Manufacture of the Reaction Flavor in Rice Flavor Enhancer

DOI：

中文关键词: 稳定型大米增香剂,美拉德反应,反应型香精,香米,芳香物

英文关键词: stabilized rice flavor enhancer,Maillard reaction,reaction flavor,aromatic rice,aromatic compounds

基金项目:

毛锦生 姚惠源 张晖

无锡轻工大学食品学院!江苏无锡214036

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中文摘要:

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 .

英文摘要:

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

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