焙焦过程中美拉德反应对啤酒抗氧化能力及香气组成的研究进展

Research progress of Maillard reaction on antioxidant capacity and aromacomposition of beer during roasting

近几年来,研究人员一直致力于研究大麦麦芽的抗氧化特性及其对啤酒香气组分的影响。麦芽由于其自由基清除与还原特性被报道为啤酒中抗氧化剂成分的主要来源,对啤酒的氧化稳定具有积极作用。大麦在发芽和焙焦过程中谷物成分会发生改变,即酚类化合物的增加及美拉德反应产物类黑精的产生,这既会对麦芽的总体抗氧化性能产生积极影响,同时,产生大量的香气物质也会为啤酒带来独特的风味。本文综述了大麦焙焦过程中美拉德反应对啤酒抗氧化性能及香气组成成分的影响,对影响原理、存在的问题进行了总结,并提出了今后可能的发展趋势,为相关企业的发展提供参考。

In recent years, researchers have been working on the antioxidant properties of barley malt and its effects on beer aroma components. Malt has been reported as a major source of antioxidants in beer due to its free radical scavenging and reducing properties, and has a positive effect on the oxidative stabilization of bee. During the germination and roasting of barley, the grain composition will change, that is, the increase of phenolic compounds and the production of Maillard reaction products, such as black essence, which will have a positive effect on the overall antioxidant properties of malt, and at the same time, a large amount The aroma substances also bring a unique flavor to the beer. This paper reviews the effects of Mai Hard reaction on the antioxidant properties and aroma components of barley during the process of barley coking, summarizes the impact principle and existing problems, and proposes possible future development trends for the development of related enterprises, reference.