Preparation method of glutinous rice flavor extract, glutinous rice flavor extract and glutinous rice essence

Abstract

The invention discloses a preparation method of a sticky rice fragrance extract. The preparation method comprises the following steps: distilling, preparing combined macroporous adsorption resin, adsorbing, eluting and concentrating. Wherein the combined macroporous adsorption resin is prepared by uniformly mixing medium-polarity macroporous adsorption resin and non-polar macroporous adsorption resin according to a weight ratio of 1: (1.2-0.8), then soaking with water, soaking with absolute ethyl alcohol and washing with water. During adsorption, the combined macroporous adsorption resin and the condensate obtained by distillation are mixed, and the mixture is oscillated and adsorbed on a shaking table oscillator; and eluting with an ethanol solution to obtain an eluent, and concentrating to obtain the glutinous rice aroma extract. According to the preparation method of the glutinous rice flavor extract, the macroporous adsorption resin is combined to capture and adsorb the first flavor substance in the condensate, and the obtained glutinous rice flavor extract has natural glutinous rice fragrance and fragrance, and is rich and vivid in fragrance and lasting in fragrance. The invention also provides the glutinous rice fragrance extract and the glutinous rice essence.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors, and in particular relates to a preparation method of a glutinous rice flavor extract, a glutinous rice flavor extract and a glutinous rice flavor. Background Art

[0002] Glutinous rice flavor has a strong glutinous rice aroma. It is used in baked products, beverages, candies and chocolates to give the products a strong glutinous rice flavor, making them more delicious. It is a commonly used food additive.

[0003] Since the aroma and fragrance substances in glutinous rice are not easy to obtain, there are two main methods for preparing glutinous rice flavor in the prior art: one is to synthesize glutinous rice flavor, which is prepared by mixing chemical substances with fragrance. The fragrance of this glutinous rice flavor is not realistic and natural enough, the taste is not pure, and the chemical smell is strong. The other is to use glutinous rice fragrant leaf extract. Glutinous rice fragrant leaf is a herbaceous plant of the genus Acanthaceae, which will emit a strong glutinous rice fragrance after drying. However, glutinous rice fragrant leaf is cold in nature and is not suitable for people with spleen and stomach deficiency, women during menstruation, pregnant women and lactating women. Glutinous rice is warm in nature and sweet in taste, which can warm the spleen and stomach and replenish the middle qi. The nature and taste of glutinous rice fragrant leaf and glutinous rice are very different. Therefore, the essence prepared from glutinous rice fragrant leaf is easily mistaken for having the warm nature of glutinous rice and is eaten by mistake. Summary of the invention

[0004] The purpose of the present invention is to provide a preparation method of a glutinous rice fragrance extract, which can effectively extract the natural aroma and flavor substances in glutinous rice; the glutinous rice essence made from the obtained glutinous rice fragrance extract has a rich and realistic aroma and a long-lasting fragrance.

[0005] The technical solution of the present invention is:

[0006] A method for preparing a glutinous rice flavor extract comprises the following steps:

[0007] Step 1, distillation:

[0008] Soak the glutinous rice in 4-10 times the volume of water for 1-3 hours, and then perform water distillation, wherein the heating temperature is 100°C and the circulating condensed water temperature is 0-10°C; during this process, the condensed water flow rate is adjusted to completely condense the steam into liquid, the distillation time is 40-60 minutes, and the condensate is collected;

[0009] Step 2: Prepare the macroporous adsorption resin

[0010] The medium polar macroporous adsorption resin and the non-polar macroporous adsorption resin are mixed evenly at a weight ratio of 1:1.2-0.8, then soaked in 50-80°C water for 1-2 hours, then soaked in anhydrous ethanol for 1-2 hours, and then washed with distilled water until there is no alcohol smell, to obtain a combined macroporous adsorption resin;

[0011] Step 3, adsorption and elution:

[0012] Adsorption: the combined macroporous adsorption resin and the condensate obtained in step 1 are injected into a container according to the ratio of resin wet weight: condensate weight = 0.8-1.2:100, and then oscillated and adsorbed on a shaking table oscillator for 3-6 hours; then the solid and liquid are separated to obtain a macroporous adsorption resin adsorbed with glutinous rice aroma and flavor; wherein the frequency of the shaking table oscillator is 180-220r / min;

[0013] Elution: add the macroporous adsorption resin adsorbed with the aroma and flavor of glutinous rice to the ethanol solution A and place it in a shaking table oscillator for elution for 1-2 hours; wherein, by weight ratio, the macroporous adsorption resin adsorbed with the aroma of glutinous rice: ethanol solution A = 1:20; separate the solid and liquid, collect the liquid to obtain the eluent;

[0014] Step 4: Concentrate

[0015] The eluate is concentrated using a reverse osmosis membrane at a concentration ratio of 20:1 to obtain a glutinous rice fragrance extract.

[0016] The preparation method of the glutinous rice fragrance extract of the present invention is to distill in water and use cooling condensation at 0-10°C to allow the aroma and flavor substances in the glutinous rice to fully enter the condensate. In steps 2 and 3, a medium-polarity macroporous adsorption resin and a non-polar macroporous adsorption resin are used in combination at a weight ratio of 1:1.2-0.8 to capture and adsorb the head fragrance substances in the condensate to prevent them from being lost; and then enter the eluate after elution, and after concentration, the aroma and flavor substances in the glutinous rice are successfully locked in the glutinous rice fragrance extract, and the obtained rice fragrance extract has a natural glutinous rice aroma and fragrance, and the aroma is rich, realistic, and lasting.

[0017] Preferably, the average pore size of the medium polar macroporous adsorption resin is 13-17 nm; the average pore size of the non-polar macroporous adsorption resin is 9-10 nm.

[0018] Preferably, the medium polar macroporous adsorption resin is of model D-101, with a particle size range of 0.3-1.0 mm; the non-polar macroporous adsorption resin is of model D-301, with a particle size range of 0.3-1.0 mm.

[0019] Preferably, the reverse osmosis membrane is an aromatic polyamide rolled composite membrane, and the reverse osmosis pressure is 20-30 kgf / cm 2 .

[0020] Preferably, the volume concentration of the ethanol solution A is 75% to 85%.

[0021] Preferably, the elution in step three is gradient elution, and the volume concentrations of the ethanol solution A used in the gradient elution are 30%, 50%, and 80% respectively.

[0022] The invention also provides a glutinous rice fragrance extract, which is prepared by the method.

[0023] The invention also provides a glutinous rice essence, which contains the glutinous rice fragrance extract.

[0024] Preferably, the glutinous rice flavor contains the following substances in percentage by mass: 0.01-0.1% of thiothiazole, 0.01-0.1% of acetylpyrazine, 0.01-0.1% of methylcyclopentenolone, 0.01-0.1% of acetylpyrrole, 0.1-1.0% of vanillin and 5-50% of the glutinous rice flavor extract.

[0025] The beneficial effects of the present invention are:

[0026] The preparation method of the glutinous rice fragrance extract of the present invention uses a medium polar macroporous adsorption resin and a non-polar macroporous adsorption resin in combination to effectively adsorb the aroma and flavor substances in the glutinous rice distillation condensate, and obtains the glutinous rice fragrance extract after elution and concentration. The glutinous rice fragrance extract successfully locks the aroma and flavor substances of glutinous rice, has a natural glutinous rice aroma and flavor, and has a rich, realistic aroma and a long-lasting fragrance. The glutinous rice essence prepared from the glutinous rice fragrance extract has the same properties and flavors as glutinous rice. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is the gas chromatogram of the glutinous rice fragrance extract prepared in Example 1.

[0028] Figure 2 This is the gas chromatogram of the glutinous rice fragrance extract prepared in Comparative Example 1. DETAILED DESCRIPTION

[0029] The present invention is described in detail below with reference to the embodiments.

[0030] Example 1

[0031] A glutinous rice fragrance extract is prepared as follows:

[0032] Step 1, distillation:

[0033] Soak glutinous rice in 7 times the volume of water for 2 hours, then distill it in water with a heating temperature of 100°C and a circulating condensed water temperature of 0-5°C. During the distillation, adjust the condensed water flow rate to completely condense the steam into liquid. The distillation time is 40 minutes, and collect the condensate.

[0034] Step 2: Prepare the macroporous adsorption resin

[0035] Prepare medium polar macroporous adsorption resin D-101 with an average pore size of 16 nm and non-polar macroporous adsorption resin D-301 with an average pore size of 9 nm. Mix the medium polar macroporous adsorption resin D-101 and non-polar macroporous adsorption resin D-301 in a weight ratio of 1:1, then soak them in 70°C water for 2 hours, then soak them in anhydrous ethanol for 2 hours, and finally wash them with distilled water until there is no alcohol smell, to obtain a combined macroporous adsorption resin.

[0036] Among them, the particle size range of the medium polar macroporous adsorption resin D-101 and the non-polar macroporous adsorption resin D-301 is 0.3-1.0 mm.

[0037] Step 3, adsorption and elution:

[0038] Adsorption: the combined macroporous adsorption resin and the condensate obtained in step 1 are injected into a container at a ratio of resin wet weight: condensate weight = 1:100, and then adsorbed on a shaking table oscillator for 5 hours; solid-liquid separation is performed to obtain a macroporous adsorption resin adsorbed with glutinous rice aroma and flavor substances; wherein the frequency of the shaking table oscillator is 200r / min.

[0039] Elution:

[0040] The macroporous adsorption resin adsorbed with the aroma and flavor of glutinous rice is added to an ethanol solution with a volume concentration of 30%, and the solution is placed in a shaking table oscillator for elution for 30 minutes, wherein the weight ratio of the macroporous adsorption resin adsorbed with the aroma of glutinous rice: 30% ethanol solution is 1:8; solid-liquid separation is performed, and the liquid is collected to obtain a first eluent; then 7 times the volume of the ethanol solution with a volume concentration of 50% is added to the obtained macroporous adsorption resin, and the solution is placed in a shaking table oscillator for elution for 30 minutes, and the liquid is collected by solid-liquid separation to obtain a second eluent; then 5 times the volume of the ethanol solution with a volume concentration of 80% is added to the obtained macroporous adsorption resin, and the solution is placed in a shaking table oscillator for elution for 30 minutes, and the liquid is collected by solid-liquid separation to obtain a third eluent.

[0041] Step 4: Concentrate

[0042] The three eluates were combined and concentrated using an aromatic polyamide spiral composite membrane as a reverse osmosis membrane at a reverse osmosis pressure of 25 kgf / cm 2 , concentration ratio 20:1, to obtain glutinous rice fragrance extract.

[0043] Example 2

[0044] A glutinous rice flavor extract was prepared. The only difference between the preparation method and Example 1 was the elution in step 3. The elution in this example was as follows:

[0045] The macroporous adsorption resin adsorbing the glutinous rice aroma and flavor is added to an ethanol solution with a volume concentration of 80%, and then placed in a shaking table oscillator for elution for 1.5 hours. Among them, according to the weight ratio, the wet weight of the macroporous adsorption resin adsorbing the glutinous rice aroma: 80% ethanol solution = 1:20; solid-liquid separation, and the liquid is collected to obtain the eluent.

[0046] Example 3

[0047] A glutinous rice fragrance extract is prepared as follows:

[0048] Step 1, distillation:

[0049] Soak glutinous rice in 4 times the volume of water for 1 hour, then distill it in water with a heating temperature of 100°C and a circulating condensed water temperature of 5-10°C. During the distillation, adjust the condensed water flow rate to completely condense the steam into liquid. The distillation time is 40 minutes, and collect the condensate.

[0050] Step 2: Prepare the macroporous adsorption resin

[0051] Prepare medium polar macroporous adsorption resin D-101 with an average pore size of 13nm and non-polar macroporous adsorption resin D-301 with an average pore size of 10nm. Mix the medium polar macroporous adsorption resin D-101 and non-polar macroporous adsorption resin D-301 evenly at a weight ratio of 1:0.8, then soak them in 50°C water for 1 hour, then soak them in anhydrous ethanol for 1 hour, and then wash them with distilled water until there is no alcohol smell, to obtain a combined macroporous adsorption resin. Among them, the particle size range of the medium polar macroporous adsorption resin D-101 and the non-polar macroporous adsorption resin D-301 is 0.3-1.0mm.

[0052] Step 3, adsorption and elution:

[0053] Adsorption: the combined macroporous adsorption resin and the condensate obtained in step 1 are injected into a container according to the ratio of resin wet weight: condensate weight = 0.8:100, and then adsorbed on a shaking table oscillator for 3 hours; solid-liquid separation is performed to obtain a macroporous adsorption resin adsorbed with glutinous rice aroma and flavor substances; wherein the frequency of the shaking table oscillator is 180r / min.

[0054] Elution:

[0055] The macroporous adsorption resin adsorbing the glutinous rice aroma and flavor is added to the ethanol solution with a volume concentration of 80%, and then placed in a shaking table oscillator for elution for 1 hour. Among them, according to the weight ratio, the wet weight of the macroporous adsorption resin adsorbing the glutinous rice aroma: 80% ethanol solution = 1:20; solid-liquid separation, the liquid is collected to obtain the eluent.

[0056] Step 4: Concentrate

[0057] The three eluates were combined and concentrated using an aromatic polyamide spiral composite membrane as a reverse osmosis membrane at a reverse osmosis pressure of 20 kgf / cm 2 , concentration ratio 20:1, to obtain glutinous rice fragrance extract.

[0058] Example 4

[0059] A glutinous rice fragrance extract is prepared as follows:

[0060] Step 1, distillation:

[0061] Soak glutinous rice in 10 times the volume of water for 3 hours, then distill it in water with a heating temperature of 100°C and a circulating condensed water temperature of 0-5°C. During the distillation, adjust the condensed water flow rate to completely condense the steam into liquid. The distillation time is 60 minutes, and collect the condensate.

[0062] Step 2: Prepare the macroporous adsorption resin

[0063] Prepare medium polar macroporous adsorption resin D-101 with an average pore size of 17nm and non-polar macroporous adsorption resin D-301 with an average pore size of 10nm. Mix medium polar macroporous adsorption resin D-101 and non-polar macroporous adsorption resin D-301 evenly at a weight ratio of 1:1.2, then soak in 80°C water for 2 hours, then soak in anhydrous ethanol for 2 hours, and then wash with distilled water until there is no alcohol smell, to obtain a combined macroporous adsorption resin. Among them, the particle size range of medium polar macroporous adsorption resin D-101 and non-polar macroporous adsorption resin D-301 are both 0.3-1.0mm.

[0064] Step 3, adsorption and elution:

[0065] Adsorption: the combined macroporous adsorption resin and the condensate obtained in step 1 are injected into a container according to the ratio of resin wet weight: condensate weight = 1.2:100, and then adsorbed on a shaking table oscillator for 6 hours; solid-liquid separation is performed to obtain a macroporous adsorption resin adsorbed with glutinous rice aroma and flavor substances; wherein the frequency of the shaking table oscillator is 220r / min.

[0066] Elution:

[0067] The macroporous adsorption resin adsorbing the glutinous rice aroma and flavor is added to a 75% ethanol solution by volume, and then placed in a shaking table oscillator for elution for 2 hours. Among them, by weight ratio, the wet weight of the macroporous adsorption resin adsorbing the glutinous rice aroma: 80% ethanol solution = 1:20; solid-liquid separation, collecting the liquid to obtain the eluent.

[0068] Step 4: Concentrate

[0069] The three eluates were combined and concentrated using an aromatic polyamide spiral composite membrane as a reverse osmosis membrane at a reverse osmosis pressure of 30 kgf / cm2 , concentration ratio 20:1, to obtain glutinous rice fragrance extract.

[0070] Comparative Example 1

[0071] A glutinous rice fragrance extract is prepared.

[0072] The difference between the preparation method of this comparative example and that of Example 1 lies only in step 2 and step 3. In step 2, the weakly polar macroporous adsorption resin AB-8 with an average pore size of 13 nm and a particle size range of 0.3-1.0 mm is used in this comparative example, instead of the medium polar macroporous adsorption resin D-101 and the non-polar macroporous adsorption resin D-301 mixed in a weight ratio of 1:1 in Example 1. The method in step 2 is as follows:

[0073] Soak the weakly polar macroporous adsorption resin AB-8 in 50-80℃ water for 1-2 hours, then soak it in anhydrous ethanol for 1-2 hours, then wash it with distilled water until there is no alcohol smell, and set aside;

[0074] The above-treated weakly polar macroporous adsorption resin is used for adsorption in step 3. The rest of step 3 and other steps such as step 1 and step 4 are exactly the same as those in Example 1.

[0075] Comparative Example 2

[0076] A glutinous rice fragrance extract is prepared.

[0077] The preparation method of this comparative example differs from that of Example 1 only in step 2, in which all the resins used in this comparative example are medium polar macroporous adsorption resin D-101 with an average pore size of 16 nm and a particle size range of 0.3-1.0 mm. The rest of step 2 and other steps are exactly the same as those of Example 1.

[0078] Comparative Example 3

[0079] A glutinous rice fragrance extract is prepared.

[0080] The preparation method of this comparative example differs from that of Example 1 only in step 2, in which all the non-polar macroporous adsorption resin D-301 with an average pore size of 9 nm and a particle size range of 0.3-1.0 mm is used in this comparative example. The rest of step 2 and other steps are exactly the same as those of Example 1.

[0081] Detection:

[0082] For the glutinous rice fragrance extracts prepared in Examples 1-4 and Comparative Examples 1-3, gas chromatography was used for headspace combined with gas chromatography-mass spectrometry analysis. Detection instrument: Agilent 7693A automatic headspace sampler; Agilent GC / MS8890 / 5976B coupling instrument. Headspace conditions: equilibrium temperature 150°C; equilibrium time 20min; quantitative tube temperature 180°C; transmission line temperature 200°C; carrier gas He; sample pressure 18.9Pa; pressurization time 0.1min; injection time 1min. Chromatographic conditions: chromatographic column; carrier gas He; flow rate 1.1mL / min constant pressure column temperature: initial temperature 35°C, 5°C / min increased to 240°C and maintained for 10min; injection port temperature 200°C; split ratio 20:1; transmission line temperature 280°C. Table 1 shows the detection results of the fragrant substances in the extracts prepared in each embodiment and each comparative example. Figure 1 This is the gas chromatogram of the glutinous rice fragrance extract prepared in Example 1, Figure 2 This is the gas chromatogram of the glutinous rice fragrance extract prepared in Comparative Example 1.

[0083] Depend on Figure 1 , Figure 2 It can be seen that the glutinous rice fragrance extracts prepared by Examples 1 to 4 of the method of the present invention have more volatile components, that is, the content of the top aroma flavor components is more and the content is high; while the glutinous rice fragrance extracts prepared without the method of the present invention have fewer volatile components and fewer types, indicating that the content of the top aroma flavor components is small and the types are few. It can be seen that the method of the present invention, after using the medium polar macroporous adsorption resin D-101 and the non-polar macroporous adsorption resin in a 1:1 mixture, can effectively adsorb the glutinous rice aroma and flavor substances such as hexanal, nonanal, (E)-2-octenal, heptanol, (E)-2-nonenal, ethyl lactate, γ-nonalactone in the condensate, and enter the eluent during gradient elution, so as to be effectively obtained; while the comparative example 1 without the method of the present invention, using the same amount of weak polar macroporous adsorption resin, can not achieve the same effect, and the aroma and flavor substances cannot be effectively extracted.

[0084] Similarly, the same results can be seen from Table 1. It can also be seen that the same amount of medium polar macroporous adsorption resin D-101 and non-polar macroporous adsorption resin used in Comparative Example 2 and Comparative Example 3 respectively cannot achieve the same technical effect.

[0085] Table 1

[0086]

[0087] Example 5

[0088] The extracts prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were respectively formulated into glutinous rice flavors in the following proportions:

[0089] Thiothiazole 0.05%, acetylpyrazine 0.05%, methylcyclopentenol ketone 0.05%, acetylpyrrole 0.5%, vanillin 0.5% and the above-mentioned glutinous rice extract 25%, and the balance is water.

[0090] Sensory evaluation:

[0091] The various glutinous rice flavors prepared in this example were respectively prepared into 0.2% solutions with 25° C. water. The aromas were first smelled and the taste was evaluated based on the following aspects: 1. the overall taste when entering the mouth; 2. the lasting feeling in the mouth and the aftertaste remaining in the mouth after swallowing.

[0092] A sensory evaluation panel consisting of 10 persons evaluated the glutinous rice flavor prepared in each embodiment and each comparative example. The evaluation environment was indoors at 25°C, and the evaluation was conducted on three aspects: the intensity of the glutinous rice aroma, the intensity of the aroma, and the persistence of the aroma. Scoring method: 10 points for strong aroma, strong aroma, and lasting aroma, and 0 points for weak aroma, weak aroma, and no aroma aftertaste. The specific evaluation results are shown in Table 2.

[0093] Table 2

[0094]

[0095] It can be seen from the sensory evaluation results in Table 2 that the glutinous rice flavor prepared with the glutinous rice fragrance extract prepared in each embodiment using the method of the present invention has a higher overall score than the glutinous rice flavor prepared with the rice fragrance extract of each comparative example, which is above 28.9 points; while the overall scores of each comparative example are all below 21 points.

[0096] It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

Claims

1. A method for preparing a glutinous rice flavor extract, characterized in that: The following steps are involved: Step 1, distillation: Soak the glutinous rice in 4-10 times the volume of water for 1-3 hours, and then distill it in water. The distillation heating temperature is 100°C, and the circulating condensed water temperature is 0-10°C. During this period, the condensed water flow rate is adjusted to completely condense the steam into liquid. The distillation time is 40-60 minutes, and the condensate is collected. Step 2: Prepare the macroporous adsorption resin The medium polar macroporous adsorption resin and the non-polar macroporous adsorption resin are mixed evenly at a weight ratio of 1:1.2-0.8, then soaked in 50-80°C water for 1-2 hours, then soaked in anhydrous ethanol for 1-2 hours, and then washed with distilled water until there is no alcohol smell, to obtain a combined macroporous adsorption resin; Step 3, adsorption and elution: Adsorption: the combined macroporous adsorption resin and the condensate obtained in step 1 are injected into a container according to the ratio of resin wet weight: condensate weight = 0.8-1.2:100, and then oscillated and adsorbed on a shaking table oscillator for 3-6 hours; then the solid and liquid are separated to obtain a macroporous adsorption resin adsorbed with glutinous rice aroma and flavor substances; wherein the frequency of the shaking table oscillator is 180-220r / min; Elution: add the macroporous adsorption resin adsorbed with the aroma and flavor of glutinous rice to the ethanol solution A and place it in a shaking table oscillator for elution for 1-2 hours; wherein, by weight ratio, the macroporous adsorption resin adsorbed with the aroma of glutinous rice: ethanol solution A = 1:20; separate the solid and liquid, collect the liquid to obtain the eluent; Step 4: Concentrate The eluate is concentrated using a reverse osmosis membrane at a concentration ratio of 20:1 to obtain a glutinous rice fragrance extract.

2. The method for preparing the glutinous rice flavor extract according to claim 1, characterized in that: The average pore size of the medium polar macroporous adsorption resin is 13-17 nm; the average pore size of the non-polar macroporous adsorption resin is 9-10 nm.

3. The method for preparing the glutinous rice flavor extract according to claim 1, characterized in that: The medium polar macroporous adsorption resin is model D-101, and the particle size range is 0.3-1.0 mm; the non-polar macroporous adsorption resin is model D-301, and the particle size range is 0.3-1.0 mm.

4. The method for preparing the glutinous rice flavor extract according to claim 1, characterized in that: The reverse osmosis membrane is an aromatic polyamide rolled composite membrane, and the reverse osmosis pressure is 20-30 kgf / cm 2 .

5. The method for preparing the glutinous rice flavor extract according to claim 1, characterized in that: The volume concentration of the ethanol solution A is 75% to 85%.

6. The method for preparing the glutinous rice flavor extract according to claim 1, characterized in that: The elution in step three is gradient elution, and the volume concentrations of the ethanol solution A used in the gradient elution are 30%, 50%, and 80% respectively.

7. A glutinous rice flavor extract, characterized in that The method according to any one of claims 1 to 6 is used to produce the present invention.

8. A glutinous rice flavor, characterized in that: Contains the glutinous rice fragrance extract according to claim 7.

9. The glutinous rice flavor as claimed in claim 8, characterized in that The invention contains the following substances in percentage by mass: 0.01-0.1% of thiothiazole, 0.01-0.1% of acetyl pyrazine, 0.01-0.1% of methyl cyclopentenolone, 0.01-0.1% of acetyl pyrrole, 0.1-1.0% of vanillin and 5-50% of the glutinous rice fragrance extract.

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