稳定型大米增香剂的研究  

A Stable Rice Flavoring Agent

作　　者：毛锦生[1] 姚惠源[1] 张晖[1] 

机构地区：[1]无锡轻工大学食品学院,无锡214036

出　　处：《中国粮油学报》1999年第4期16-20,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：本文模仿天然食品加工中所产生风味物的途径，制备了目前国内尚属萌芽阶段的反应型香精作为大米增香剂。并对该增香米进行了感观评定和 Ｇ Ｃ－ Ｍ Ｓ 分析。The study on reaction flavor is a fresh field yet in China.Astabilized rice flavor enhancer of this type was developed by studying and simulating the process of flavor forming in the processing of natural foods.The steam volatile of the flavor enhanced rice was determined by sensory evaluation and GC-MS analysis.

关 键 词：稳定型 大米增香剂 增香剂 香精 香米 芳香物 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]