食品科学技术学报2019，Vol.37Issue(1)：1-9,9.DOI:10.3969/j.issn.2095-6002.2019.01.001
方便米食中淀粉组分对风味形成的贡献
Contribution of Starch Components to Flavor Formation in Instant Rice Products
摘要
Abstract
Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation. Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch com-ponents to flavor was summarized. The role of starch components in the flavor formation and release for six main categories of instant rice products were exampled. These instant rice products included instant rice at room temperature, instant rice b≥extrusion, fermented rice cake, extruded rice noodles, and rice dump-ling. The trend in research and development of the contribution of starch to flavor is put forward in order to provide important scientific basis for the development of instant rice products with high qualit≥.关键词
淀粉/方便米食/风味/贡献/机制Key words
starch/instant rice products/flavor/contribution/mechanism分类
轻工纺织引用本文复制引用
金征宇,麻荣荣,田耀旗..方便米食中淀粉组分对风味形成的贡献[J].食品科学技术学报,2019,37(1):1-9,9.基金项目
粮食公益性行业科研专项(201513006). （201513006）
