Study On The Control And Mechanism Of Health Hazards In Brown Milk Beverage

Brown milk beverage is one of the typical products which based on the maillard reaction to give the product unique color and flavor. But the browning process gave the product unique flavor and color, also produced a variety of health hazards at the same time.In this paper, lactose was used to hydrolyze the lactose in raw milk instead of adding glucose. A new browning process was developed to shorten the browning time of Maillard reaction so as to ensure the flavor and color ofthe products and to reduce the health hazards in brown milk beverage. Build the sugar (lactose, D-galactose, D-glucose) - amino acids(lysine, glutamic acid) model systems to analyse its control mechanism, aim to provide reference to improve the quality and safety of brown milk beverage.A new browning technology of brown milk beverage was established and the technological parameters were as follows: skim milk solution: 12% (w/w) , hydrolysis temperature: 40?, lactase addition: 1.0% (v/v) , hydrolysis time: 180min, browning temperature: 90?,browning time: 100min.The new browning process ( Lactose-hydrolyzed) can reduce the contents of glucosone?2,3-butanedione?acrylamide and 5-hydroxmethylfurfural in the browning stage;reduce the contents of glucosone and 5-hydroxmethylfurfural in the fermentation stage compared with the traditional process and it saves the holding time necessary for the high-temperature heating.There were no significant differences in the types of health hazards in the sugar-amino acid model systems. Glucosone?3-deoxyglucosone?glyoxal?methylglyoxal and acrylamide was detected and no formation of 5-hydroxymethylfurfural. But the amount in different time has significant differences.In sugar-glutamic system, the generation of glucosone?glyoxal?methylglyoxal generally was glucose-glutamic system > glucose-glutamic system > glucose-glutamic system; the generation of 3-deoxyglucosone generally was lactose-glutamic system >galactose-glutamic system > glucose-glutamic system. The formation rate of acrylamide was constant and the concentration did not change significantly.The browning hazards forming rules in sugar- amino acids model systems is consistent with the results of actual brown milk beverage in the browning stage. To a certain extent,this explains the new browning process reduce the content of glucosone?5-hydroxmethylfurfural and the content of 3-deoxyglucosone has no obvious difference between two kinds of process.