【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。更多还原

【Abstract】 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.更多还原