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.
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)
