摘要
根据国际上对美拉德反应研究的最新成果;;对此反应中的三类中间体的性质、结构进行分析;;从而提出以亚硫酸盐作为美拉德反应的最优阻断剂。经实验表明:以适当的环节、适当的量及适当的反应时间为条件;;亚硫酸盐可以有效地控制美拉德反应在特浓奶香硬糖生产过程中的发生。
According to the last research result on Maillard reaction in the world,we analyse the properties & structures of the three kinds of intermediates in Maillard reaction, and found out sulfite as the best interdicting agent for Maillard reaction. It was proved by the experiments that the sulfite can control the Maillard reaction in the processing of extra-concentrated milky candy when the approach,sulfite quantity and reaction time are suitable.
出处
《食品科技》
CAS
北大核心
2002年第6期15-17,共3页
Food Science and Technology
关键词
美拉德反应
特浓奶香硬糖
亚硫酸盐
Maillard reaction,extra-concentrated milky candy,sulfite
