Quality And Safety Evaluation On The Processing Of Brown Lactobacillus Beverage

The key step in the Brown Lactobacillus Beverage is to utilize maillard reaction during thermal processing to give the product distinct flavor and brown color.But,accompanying with a complex mixture of molecules responsible for a range of odors and flavors,a variety of harmful substances was formed in Maillard reaction,such as 3-deoxyglucosone,methylglyoxal,acrylamide and 5-Hydroxmethylfurfural.So that the potential risk of brown lactobacillus beverage,should be assessed.The paper will investigate the formation rules of four harmful substances,the degree of brown stain and its distinct flavor during the processing of brown lactobacillus beverage,which play a vital role in improving the quality and safety of the product.The results showed that along with increasing heat-treatment temperature and the prolonged heat treatment time,the contents of 3-deoxyglucosone,methylglyoxal,acrylamide and 5-Hydroxmethylfurfuralat are significantly increased(P<0.05)in the stage of brown stain;The color gradation is also significantly increased(P<0.05);At this stage,there have produced typical flavor substances during Maillard reaction,such as Alcohol,2H-Pyran-2-Ketone,6-butyltetrahydro-2H-pyran-Ketone and furfural.There are different flavor substances in different heat treatment conditions.In the fermentation stage,the amount of methylglyoxal,acrylamide and 5-Hydroxmethylfurfural will gradually increase and 3-deoxyglucosone will gradually reduce with prolonged fermentation time;But the color gradation of fermented milk did not change significantly;Typical flavor substances have produced at the stage of fermentation,which include 2H-furfuryl alcohol,6-butyItetrahydro-2H-pyran-Ketone,2H-pyran-2-Ketone,Acetaldehyde and acetone.There are obvious differences between flavor substances in modern times and traditional times of Brown Lactobacillus Beverage;The percentage of flavor substances in acids accounted relatively high,which includs caproic acid,caprylic acid and decanoic acid.Sugar type showed a significant impact on the four harmful substances of Brown Lactobacillus Beverage.The content of harmful substances of products with glucose addition is significant higher than that of products with sucrose(P<0.05);Different manufacturing techniques of Brown Lactobacillus Beverage stored at 4℃,the content of 3-deoxyglucosone showed a downtrend with the prolonged storage time.The content of methylglyoxal and acrylamide showed a uptrend,while the content of 5-Hydroxmethylfurfural has no apparent changes.