不同加热条件下牛乳美拉德反应程度的研究-电子鼻.PDFVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.1 不同加热条件下牛乳美拉德反应程度的研究 孟岳成，何珊珊，李延华，陈杰，沈丽敏 （浙江工商大学食品与生物工程学院，浙江杭州 310018） 摘要:牛乳热处理过程中乳糖与蛋白质会发生美拉德反应，使牛乳的色泽、风味、营养等发生变化。本研究通过对影响牛乳褐变 的主要因素的研究，即温度、时间和加糖量，探索不同热处理强度以及添加蔗糖、葡萄糖对美拉德反应程度的影响,包括色值、酸度、 中间产物（羟甲基糠醛）和风味的变化。研究表明：加葡萄糖比不加糖和加蔗糖对牛乳样品美拉德反应程度影响显著（P0.05 ）；加 热温度越高，加热时间越长，其颜色变化越大，添加葡萄糖的样品在 121 ℃加热25 min ，其b*值从 3.44 上升到 27.57；pH 随温度升 高，时间延长呈显著性下降（P0.05 ）；中间产物随加热时间的延长表现为先下降后上升的趋势；电子鼻结果表明加热强度对牛乳含 硫、含氮化合物，以及烷烃类、醇类和芳香类物质等风味组成会产生影响。 关键词:牛乳；热处理；美拉德反应 文章篇号：1673-9078(2015)1-158-165 DOI: 10.13982/j.mfst.1673-9078.2015.1.029 Study on the Maillard Reaction in Milk under Different Heating Conditions MENG Yue-cheng, HE Shan-shan, LI Yan-hua, CHEN Jie, SHEN Li-min (College of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou 310018, China) Abstract: During heat treatment of milk, the Maillard reaction between lactose and proteins occurs, leading to changes in the color, flavor, and nutritional value of milk. In this study, the major factors (i.e., temperature, time, and amount of added sugar) affecting the browning of milk were investigated, in order to explore the influence of heating intensity and amounts of added sucrose and glucose on the Maillard reaction, including the changes in the color values, acidity, as well as intermediate (hydroxymethylfurfural, HMF) and flavor compositions. The results showed that the addition of glucose had a greater effect on the Maillard reaction than the addition of sucrose or with no added sugar (P 0.05). * Higher temperatures and longer heating time produced greater