美拉德反应对饼干品质及安全性的研究进展

在食品焙烤领域,美拉德反应是一种普遍存在的非酶促褐变反应,也是食品焙烤制作过程中的一项至关重要的技术。在饼干生产过程中,羰基化合物与氨基化合物发生美拉德反应,该反应产物赋予饼干独特的色香味,但其部分副产物会对人体健康造成威胁。根据现阶段的研究进展阐述了美拉德反应的机理、美拉德反应对饼干品质的影响,及其产物对人体健康的隐患。

Research Progress on the Quality and Safety of Biscuits by Maillard Reaction

In the field of food baking,Maillard reaction is a ubiquitous non-enzymatic browning reaction and a key technology in the process of food baking.In the biscuit production process,the carbonyl compound reacts with the amino compound,which gives the biscuit an unique color and aroma,but some of its by-products and products pose a threat to human health.Based on the current research progress,this paper expounded the mechanism of Maillard reaction,the effect of Maillard reaction on the quality of biscuits and the hidden dangers of products on human health.