乳业科学与技术2025，Vol.48Issue(6)：68-74,7.DOI:10.7506/rykxyjs1671-5187-20250409-029
功能性羊乳粉加工与贮藏过程中美拉德反应影响因素及风险控制研究进展
A Review of the Influencing Factors and Risk Control of the Maillard Reaction in the Processing and Storage of Functional Goat Milk Powder
摘要
Abstract
This paper systematically reviews the research progress on the nutritional and functional properties and processing characteristics of functional goat milk powder,as well as the process,influencing factors and products of the Maillard reaction.Meanwhile,it delves into the types and characteristics of Maillard reaction products(MRPs)during the processing and storage of functional goat milk powder.It elucidates the formation mechanism of MRPs and their effects on the flavor,color,quality,and safety of functional goat milk powder by examining raw material properties,processing conditions,and storage environmental factors(temperature,relative humidity and light).Furthermore,this paper proposes risk control strategies for Maillard reactions during the processing and storage of functional goat milk powder based on raw material selection,process optimization,storage conditions control,and the establishment of detection,analysis and evaluation method systems.Finally,this review concludes with an outlook on future research directions,aiming to provide scientific evidence and practical guidance for the research,safe production,and quality control of functional goat milk powder.关键词
功能性羊乳粉/美拉德反应/影响因素/风险控制Key words
functional goat milk powder/Maillard reaction/influencing factors/risk control分类
轻工纺织引用本文复制引用
郝果,伊美霞,李璐,王国丽,向润茹,张耀武,刘永峰..功能性羊乳粉加工与贮藏过程中美拉德反应影响因素及风险控制研究进展[J].乳业科学与技术,2025,48(6):68-74,7.基金项目
陕西省市场监督管理局科技计划项目(2024KY25) （2024KY25）
