美拉德反应对褐色益生菌羊乳饮料品质的影响

Effect of maillard reaction on quality of brown probiotics goat milk beverage

美拉德反应能影响褐色益生菌羊乳饮料的色泽与风味,进而对此类产品的品质产生重要的影响。在单因素试验的基础上,采用响应面法研究了果糖添加量、褐变温度、褐变时间对褐色益生菌羊乳饮料品质的影响,建立了二次回归模型,确定了最佳褐变工艺条件。结果表明,果糖可作为褐变工艺中的最佳还原糖,在果糖添加量为11%、褐变温度为97℃、褐变时间为180min时,黄蓝值和感官评分最高。在此条件下,产品色泽呈现黄褐色,焦糖风味突出,口感细腻清爽,符合生产此类饮料的要求。

The maillard reaction can affect the color and flavor of the brown probiotics goat milk beverage, which will have a significant im- pact on the quality of the products. On the basis of single-factor experiment, the response surface method was used to study the effects of the addition of fructose, browning temperature and browning time on the quality of brown probiotics goat milk beverage. A quadric regression model for yellow-blue index and sensory evaluation was established, and the optimum browning process conditions were obtained. The re- sults showed that the optimal parameters were： use fructose as the best reducing sugar, the addition of fructose 11%, browning temperature 97 ℃, browning time 180 min. Under these conditions, the beverage has good quality and the highest sensory evaluation score, the yel- low-blue index reached maximum. The color of the product is yellowish brown, and the caramel flavor is prominent and the taste is fine and fresh, which is in line with the requirements of producing such beverage.