糯米甜酒褐变研究进展  

Research on the Sueat Rice Uine Browing

作　　者：张道宽 张国栋[2] 张国亮 杨琴[2] 郭爱明[2] 

机构地区：[1]丹尼斯克(中国)投资有限公司,上海200000 [2]江西农业工程职业学院,江西樟树331200

出　　处：《农产品加工》2016年第8期67-68,共2页Farm Products Processing

摘　　要：糯米甜酒在贮藏过程中有褐变现象存在,根据食品褐变的类型,通过文献研究深入分析米酒的成分、米酒产生褐变的原因,综述了目前采取抑制褐变的措施,并对未来新型褐变控制技术进行了展望。Browning phenomenon of sweat rice wine takes place in the process of storage. Composition and browning reason are studied in this paper. Meanwhile, inhibiting method is also reviewed currently, and new browning inhibiting measures in the future is prospected.

关 键 词：糯米甜酒 褐变 美拉德反应 

分 类 号：TS262.4[轻工技术与工程—发酵工程]