在苹果酒加工中防止美拉德反应研究

Study on the Maillard Reaction Prevention in Cider Processing

研究得出:苹果酒加工过程中,及时将苹果浸入质量分数0.2%偏重亚硫酸钾+质量分数0.1%柠檬酸,或质量分数0.1%偏重亚硫酸钾+质量分数0.1%异抗坏血酸+质量分数0.1%柠檬酸的水溶液中,可防止去皮与打浆两个工序间发生美拉德反应;加入苹果和水总质量(即浆液质量)0.02%的偏重亚硫酸钾,可防止苹果打浆和浆液糖化时的美拉德反应;酒液保持20～30 mg/L的游离二氧化硫,或20～30 mg/L的游离二氧化硫配合50 mg/L的异抗坏血酸,可防止酒液陈酿、贮存期间的美拉德反应.

Studies： in cider processing, timely apple immersion in 0.2% potassium sulfite ＋0.1% citric acid, or 0.1% potassium sulfite ＋0.1% arabo-ascorbic acid ＋0.1% citric acid can prevent Maillard reaction in peeling and beating processes Adding to the apple serous 0.02% potassium sulfite of the total weight can prevent Maillard reaction in the process of beating and Saccharification. Maintaining 20-30 mg/L sulfur dioxide, or 20 -30 mg/L sulfur dioxide and 50 mg/L araboascorbic acid in the cider can prevent Maillard reaction in the course of aging and imbursement.