Studies on the Stable Rice Flavoring Agent  

作　　者：MaoJinsheng YaoHuiyuan 等 

机构地区：[1]WuxiUniversityofLightIndustry214036

出　　处：《中国粮油学报》2000年第C00期1-7,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：The reaction flavor as the stabilized rice flavor enhancer,whice is in initial stage at home presently,was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods.The steam volatile of flavoring rice was determined by sensory evaluation and GC-MS analysis.

关 键 词：大米 增香 香料 美拉德反应 香米 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]