Avoiding maillard reaction in liq. foods - by heat-processing carbohydrate and nitrogenous components separately

摘要

Maillard reactions during heat-processing of liq. foodstuffs are minimised by heat-processing the carbohydrate-contg. components and the components contg. nitrogenous cpds. separately under aseptic conditions, and then combining them under conditions such that no quality deterioration takes place. The carbohydrate component is combined with any epices and the nitrogenous component (proteins, etc.) are combined with any fat. The heat-processed components are combined at a temp. of 65 deg.C or less, esp. 50 deg.C or less.