摘要
关拉德反应是指氨基化合物和羰基化合物之间发生的反应。在烹饪过程中,美拉德反应是菜肴风味产生的主要来源之一。但也使菜肴的营养价值降低,甚至会产生毒性物质。因此,采取适当措施,即从烹饪原料的烹调方式入手,控制美拉德反应程度,从而既能增强菜肴风味,又能使有害物质尽可能降低。
By Maillard reaction we mean the reaction taking place between amine - group compounds and carboxides. Maillard reaction is one of the main sources of dish flavors in cooking process. However, at the same time with bettering the dish flavors, it may also reduce dish nutritional value, even sometimes producing poisonous substances. So taking proper measures to control the degree of Maillard reaction, that is, improving the cooking methods of cooking materials, can not only heighten dish flavors, but also lower the amount of poisonous substances as much as possible.
出处
《扬州大学烹饪学报》
2006年第4期32-36,共5页
Cuisine Journal of Yangzhou University
关键词
美拉德反应
莱肴风味
烹饪工艺
MaiUard reaction
dish flavor
cooking technology
