基于Maillard反应的发酵黑化技术在果蔬加工中的研究进展  

Research Progress of Fermentation Melanization Technology Based on Maillard Reaction in Fruit and Vegetable Processing

作　　者：张琳 高琳[1] 张仁堂[1] ZHANG Lin;GAO Lin;ZHANG Ren-tang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Colleges and Universities of Shandong Province,Tai'an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国调味品》2021年第1期170-176,共7页China Condiment

基　　金：山东省重点研发计划项目“红枣微发酵工艺关键技术研究与产品开发”(2016GNC113015);山东省2017年度农业重大应用技术创新项目“高附加值固态发酵黑枣深加工关键技术集成与产业化”;2019年度山东省重点研发计划(公益类专项)“黑变红枣枣醋发酵关键技术与黑枣醋蛋液开发”(2019GNC106061)。

摘　　要：发酵黑化技术是一种以美拉德反应为主的自身发酵技术,也是一种用于果蔬深加工的新型食品加工技术。经发酵黑化加工后,果蔬中刺激性不良气味得到改善,抗氧化等功能作用得到提高,口感和风味也变得更加丰富。但发酵黑化也使果蔬中原有的蛋白质、矿物质等营养物质有所损失,对其营养价值有一定的影响;同时,发酵黑化产物中的丙烯酰胺、糖基化末端产物等存在安全性问题,需要对发酵黑化过程有害产物的生成进行严格控制。文章就发酵黑化技术在果蔬加工中的应用进行了综述,并对其存在的问题及解决措施进行了总结,为发酵黑化技术在食品工业中的进一步发展提供了理论性参考。Fermentation melanization technology is a self-fermentation technology mainly based on Maillard reaction,and also a new food processing technology for deep processing of fruits and vegetables.After fermentation and melanization,the pungent and bad odor in fruits and vegetables is improved,the antioxidant and other functional effects are improved,and the taste and flavor become richer.However,fermentation melanization also causes the loss of nutrients such as proteins and minerals in fruits and vegetables,which has a certain effect on the nutritional value.At the same time,acrylamide and glycosylated end products in fermentation melanization products have safety problems,so the generation of harmful products in fermentation melanization process needs to be strictly controlled.In this paper,the application of fermentation melanization technology in fruit and vegetable processing is reviewed,and the existing problems and solutions are summarized,which has provided theoretical reference for the further development of fermentation melanization technology in food industry.

关 键 词：美拉德反应 发酵黑化 果蔬加工 安全性 

分 类 号：TS205.5[轻工技术与工程—食品科学]