米汤饮料的研制及其香味成分分析  

Rice Water Beverage and Analysis of Its Aroma Compounds

作　　者：范阳平 刘文洁 孙宗保[2] 

机构地区：[1]玉林出入境检验检疫局,广西玉林537000 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《农产品加工（下）》2011年第11期91-93,共3页Farm Products Processing

基　　金：江苏省普通高校研究生科研创新计划资助项目(CX09B_214Z)

摘　　要：选用糙米为获取米汤的原料,将花生与糙米混煮来改变米汤饮料的口味,通过正交试验,确定最佳的制作方法。对研制的花生味米汤饮料进行GC-MS分析,确认了其中14种香味组分,其中醇类4种、醛类3种、酯类2种、烃类3种、酚类和酸类各1种。The experiment selects the unpolished rice as the raw material of rice water,and the peanuts and unpolished rice are boiled together to change the taste of rice water beverage.The optimum processing conditions of rice water beverage is selected by the orthogonal test.Fourteen kinds of aroma components of the rice water beverage are identified by Gas chromatography and mass spectrometry（GC-MS）,of which four kinds of alcohols,three kinds of aldehydes and hydrocarbons each,two kinds of ester and one kind of phenol and acid each.

关 键 词：米汤饮料 香味分析 气质联用 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]