美拉德反应产物对白酒酿造的贡献  

Contributions of Maillard Reaction Products to Liquor-making

作　　者：张书田[1] 杨军山[1] 

机构地区：[1]邯郸丛台酒业股份有限公司,河北邯郸056002

出　　处：《酿酒科技》2009年第6期78-80,共3页Liquor-Making Science & Technology

摘　　要：美拉德反应广泛产生在食品加工和食品贮存过程中,是食品香味产生的主要来源之一。美拉德反应及其产物对白酒的贡献很大,推动了白酒从分析化学到风味化学研究的进程。美拉德反应技术应用通过众多厂家的实践探索,取得了重大成果,在改善白酒品质风格,研发新香型白酒,解决低度白酒生产难题等方面提供了充分的科学依据,对促进中国白酒产业健康发展做出了贡献。Maillard reaction happens commonly in food processing and food storage and MRPs are the main source for the formation of food aroma. The weighty contributions of Maillard reaction and MRPs in liquor-making have advanced liquor research from analytic chemical research to flavoring chemical research. Great achievements have been made in Millard reaction production techniques through years of production practice in many distilleries, which advance health development of liquor-making industry in China and provide sufficient scientific evidences for the improvement of liquor quality ＆ liquor styles, the development of new-flavor liquor products, and the production of low-alcohol liquor. （Tran. by YUE Yang）

关 键 词：白酒 美拉德反应 白酒酿造 贡献 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]