摘要
白糖成品的有色物以美拉德色素为主,本文通过正交试验寻找影响美拉德反应的成分因素及影响条件,以抑制蔗汁中美拉德反应的发生。实验结果表明,果糖、赖氨酸、组氨酸、苏氨酸是对反应有较大影响的成分因素;在低温(约55℃)、弱碱性(pH=8.5)、反应时间短的条件下,美拉德反应不明显。
The main coloring matter in white sugar are Mat hard pigment, on the basis of regular mutual experiments, this paper discuss the composition factor and the conditions for controlling Maillard reaction. From experiments results we know that fructose, lysine, histidine and threonine are key factors in Maillard reaction, and by analyzed experiments results, it is found that in low temperature (about 55℃), slight alkalinity (pH=8. 5) and short time, Maillard reaction is restrained.
出处
《甘蔗糖业》
2000年第2期43-50,共8页
Sugarcane and Canesugar
基金
广西自然科学基金资助项目!项目编号桂科自9655008
关键词
美拉德反应
成分因素
抑制
蔗汁
Maillard reaction
Compositin factor
Condition
Control