大米增香的反应型香料的制备  

Manufacture of the Reaction Flavor in Rice Flavor Enhancer

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,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2000年第2期128-132,共5页Journal of Wuxi University of Light Industry

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 .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.

关 键 词：大米增香剂 美拉德反应 反应型香料 香米 芳香物 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]