Shiga Hirokazu, Yoshii Hidefumi, Taguchi Rumiko, Nishiyama Taiji, Furuta Takeshi, Linko Pekka
Department of Biotechnology, Tottori University, Tottori 680-8552, Japan.
Biosci Biotechnol Biochem. 2003 Feb;67(2):426-8. doi: 10.1271/bbb.67.426.
The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the flavor amount of spray-dried powder added.
通过使用包封在环糊精和麦芽糊精中或与d-柠檬烯或己酸乙酯乳化的喷雾干燥粉末，研究了其在沸水中的风味释放特性以及烹饪后大米中的风味保留情况，这些喷雾干燥粉末还被包封在阿拉伯胶和麦芽糊精中。阿弗拉米方程很好地模拟了风味在沸水中的释放行为。在每种情况下，熟米饭中d-柠檬烯和己酸乙酯的保留量与添加的喷雾干燥粉末的风味量相关。
