美拉德反应是褐色乳饮料独特风味物质的主要来源。试验中使用色度仪测量产品黄蓝值,比较黄褐色产物的量,进而判断比较美拉德反应程度。通过单因素试验与正交试验分析了热处理时间、果葡糖浆添加量、无乳糖乳粉添加量对美拉德反应的影响,确定了形成乳饮料良好色泽风味的美拉德反应的优化条件为:热处理时间90min,果葡糖浆添加量9%,无乳糖脱脂乳粉添加量2%。

Maillard reaction is main source of brown milk drinks' unique flavor,in this paper,the extent of Maillard reaction were measured by using the color yellow-blue value.In turn,compared to judge the single factor experiments and orthogonal test analysis of the heat-treatment time,amount of fructose syrup and lactose-free milk powder on the impact of Maillard reaction,after optimization of the factors to be rich flavor is the best level for:heat-treatment time,90 min,fruit Portuguese,9%,lactose-free skim milk,2%.