安徽农业科学2012，Vol.40Issue(3)：1461-1462,2.
美拉德反应对白酒香味的影响
Effects of Maillard Reaction on Flavors of Chinese Liquors
周国红 1李彩 2董士海3
作者信息
- 1. 保定酒业有限公司,河北保定071000
- 2. 河北农业大学食品科技学院,河北保定071000
- 3. 河北建材职业技术学院,河北秦皇岛066004
- 折叠
摘要
Abstract
The mechanism of Maillard reaction and its reaction in different types of Chinese white wine were introduced. Flavors of Chinese Liquors were divided into maotai-flavor, Luzhou-flavor, Fen-flavor, rice-flavor and other flavor. In those flavors, the products of maillard reaction modified and intensified fermentation. The species and contents of reaction products of maillard arranged in decreasing sequence as follows: Maotai-flavor liquor, then Luzhou-flavor liquor and Mixed-flavor liquor, and Fen-flavor liquor the last. The products of maillard played an active role in improving liquor turbid and extending the shelf life.关键词
白酒/美拉德反应/香味Key words
Liquor/ Maillard reaction/ Flavors分类
轻工纺织引用本文复制引用
周国红,李彩,董士海..美拉德反应对白酒香味的影响[J].安徽农业科学,2012,40(3):1461-1462,2.
