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
stabilized rice flavor enhancer
Maillard reaction
reaction flavor
aromatic rice
aromatic compounds
