木糖褐色酸奶美拉德反应条件的优化

Optimization of maillard reaction conditions for xylose brown yogurt

为缩短生产褐色酸奶时的热处理时间,降低有害物质生成的风险,本文以色度值、持水力、pH值以及感官品质为指标评价了木糖添加量、褐变温度及褐变时间对木糖褐色酸奶品质的影响。结果表明:木糖作为褐色酸奶美拉德反应的还原糖,具有反应速度快,呈色时间短的特点,这有利于降低有害物质生成的风险。木糖褐色酸奶的最佳美拉德反应条件为:木糖添加量4%、褐变温度95℃,褐变时间40 min。本文丰富了褐色酸奶还原糖种类的选择,对于抑制褐色酸奶生产过程中有害物质的生成提供了一种解决思路。

In order to shorten the heat treatment time and reduced the production of the harmful substance in the preparing process of brown yogurt,the effects of xylose addition,browning temperature and browning time on the quality of xylose brown yogurt were evaluated in this paper using the color value,water holding capacity,pH value and sensory quality as indicators.The results showed that xylose,as the reducing sugar for the brown yogurt maillard reaction,had the characteristics of fast reaction speed and short color presentation time,which would be beneficial to reduce the production of the harmful substance.The optimal Maillard reaction conditions for xylose brown yogurt were:xylose content of 4%,browning temperature of 95℃,and browning time of 40 min.This paper enriches the selection of reducing sugars in brown yogurt,and provides a solution for inhibiting the formation of harmful substances in the production process of brown yogurt.