摘要
美拉德反应是影响红糖感官品质和营养品质的重要因素,该反应也伴随着5-羟甲基糠醛、丙烯酰胺等不良物质的产生。文章在分析红糖生产与贮藏过程中发生的美拉德反应的基础上,综合分析了美拉德反应对红糖的风味、色泽和营养品质等的影响,同时还重点对5-羟甲基糠醛、丙烯酰胺等美拉德反应不良产物给红糖带来的安全性隐患进行总结,为控制原理和加工、贮藏条件下美拉德反应的控制提供了理论依据。
Maillard reaction is an important factor influencing the sensory quality and nutritional quality of brown sugar,which is also accompanied by the production of 5-hydroxymethylfurfural,acrylamide and other adverse substances.Based on the analysis of Maillard reaction during the production and storage of brown sugar,in this paper,the effect of Maillard reaction on the flavor,color and nutritional quality of brown sugar is comprehensively analyzed,and the potential safety hazards of brown sugar caused by Maillard reaction adverse products such as 5-hydroxymethylfurfural and acrylamide are mainly summarized,which provides a theoretical basis for the control principle and the control of Maillard reaction under the processing and storage conditions.
作者
韩美仪
刘婧
胡娜
侯丽冉
余俊哲
谢彩锋
HAN Mei-yi;LIU Jing;HU Na;HOU Li-ran;YU Jun-zhe;XIE Cai-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530003,China)
出处
《中国调味品》
CAS
北大核心
2023年第3期210-215,共6页
China Condiment
基金
国家自然科学基金项目(32160570)
现代农业产业糖料技术体系项目(CARS-17)。
关键词
红糖
美拉德反应
品质
安全性
研究进展
brown sugar
Maillard reaction
quality
safety
research progress