| 浅析绍兴黄酒生产中的美拉德反应 |
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| 引用本文： | 魏桃英.浅析绍兴黄酒生产中的美拉德反应[J].江苏调味副食品,2011,28(1):30-32. |
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| 作者姓名： | 魏桃英 |
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| 作者单位： | 会稽山绍兴酒股份有限公司,浙江,绍兴,312030 |
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| 摘 要： | 针对绍兴黄酒中的美拉德反应,介绍了美拉德反应的机理和影响因素,认为黄酒生产中发生美拉德反应的反应底物有还原糖和氨基酸,在黄酒生产中发生美拉德反应的条件是水分、温度和pH值,在黄酒制曲过程、发酵过程、煎酒过程和贮存过程中都会产生美拉德反应,同时讨论了黄酒中美拉德反应的利与弊.
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| 关 键 词： | 绍兴黄酒 还原糖 氨基酸 美拉德反应 |
Analysis of Maillard reaction in the production of Shaoxing yellow rice wine |
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| WEI Yao-ying.Analysis of Maillard reaction in the production of Shaoxing yellow rice wine[J].Jiangsu Condiment and Subsidiary Food,2011,28(1):30-32. |
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| Authors: | WEI Yao-ying |
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| Affiliation: | WEI Yao-ying(Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing,Zhejiang,312030) |
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| Abstract: | The mechanism and affecting factors of Maillard reaction are analyzed in this article.The oligomer in the Maillard reaction includes reducing sugar and amino acids.The conditions for the Maillard reaction in the production of yellow rice wine include water,temperature and pH degree.Maillard reaction comes out in the process of koji-production,fermentation,boiling and storing.The advantage and disadvantage of Maillard reaction in the yellow rice wine are also discussed as well. |
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| Keywords: | Shaoxing yellow rice wine reducing sugar amino acids Maillard reaction |
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