美拉德反应对含糖饮料pH的影响  

Effects of Maillard Reaction on pH of a sugar-containing beverage

作　　者：钟晓凌[1] 王然[1] 李良 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]武汉市久共合生物科技有限公司,湖北武汉430070

出　　处：《饮料工业》2013年第2期18-20,共3页Beverage Industry

摘　　要：研究了美拉德反应对含糖饮料pH的影响。以饮料高温灭菌为模型,pH为指标,研究美拉德反应发生时,白砂糖、果葡糖浆和葡萄糖含量,灭菌温度,灭菌时间及压强对饮料pH的影响。结果表明,美拉德反应发生时,对饮料pH影响的大小次序依次是果葡糖浆、葡萄糖和白砂糖含量,分别下降16%、12%、6%;温度越高,时间越长,压强越大,美拉德反应越剧烈,含糖饮料pH改变越多。A study was conducted on the effects of Maillard Reaction on pH of a sugar-containing beverage. With high-temperature beverage sterilization as the model and pH as the indicator, the effects of the contents of white granulated sugar, high fructose corn syrup and glucose, sterilization temperature, sterilization time and pressure on pH of the beverage were investigated when MaiUard Reaction took place. The results showed that, when Maillard Reaction took place, the effects on pH of the beverage ranked in order of strength as high fructose corn syrup, glucose and white granulated sugar, with decreases of 16%, 12% and 6%, respectively. Maillard Reaction took place sharply with the temperature, time and pressure, resulting in more changes of pH of the sugar-containing beverage.

关 键 词：美拉德反应 还原糖 氨基酸 PH 

分 类 号：TS201[轻工技术与工程—食品科学] TS275[轻工技术与工程—食品科学与工程]