Preparation method and application of high-temperature-resistant rice-flavor essence

The invention relates to the technical field of essence, in particular to a preparation method and application of high-temperature-resistant rice-flavor essence, and the preparation method comprises the following steps: uniformly mixing brown rice and rice bran oil according to a ratio, baking until certain color and fragrance are achieved, taking out, and cooling; crushing the baked brown rice into coarse particles, adding deionized water, performing ultraviolet sterilization, adding compound enzyme, performing enzymolysis treatment, and performing enzyme deactivation to obtain brown rice zymolyte; weighing cyclodextrin, adding a proper amount of water, heating and dissolving to form a saturated solution, slowly adding the brown rice zymolyte, heating, extracting and clathrating, filtering with gauze to remove coarse particles of the brown rice while the brown rice zymolyte is hot, pouring the filtrate into a colloid mill, grinding and clathrating, discharging the clathrate, refrigerating, carrying out sucti