琥珀大蒜加工工艺研究  

Research on the Processing Technology of Honeyed Garlic

作　　者：王静玉 李勇[1] 杨旭[1] 武皓 赵节昌[1] 沈琦 WANG Jing-yu;LI Yong;YANG Xu;WU Hao;ZHAO Jie-chang;SHEN Qi(School of Food (Biological) Engineering,Xuzhou Universityof Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221018

出　　处：《中国调味品》2019年第4期130-135,共6页China Condiment

基　　金：江苏省科技计划项目(SZ-XZ2017019);江苏高校品牌专业建设工程资助项目;江苏省大创项目(201711998046X);徐州市重点研发计划(KC18120)

摘　　要：琥珀大蒜是以新鲜大蒜为原料,经一段时间的高温高湿培养发酵及烤制而成的发酵制品。琥珀大蒜外观有透明褐色光泽,甜软无蒜臭,具有抗氧化、调节血糖的功效。实验研究合理的加工方式使美拉德反应溶液的产物浸入大蒜促进发酵,通过单因素试验研究了温度、湿度、时间、氨基酸和还原糖对琥珀大蒜褐变程度及总酚含量的影响,并通过2个正交试验,选出最佳的温度、湿度、时间的工艺条件,也选出不同氨基酸和还原糖添加量的最佳配方。根据结果可知温度、湿度、时间对总酚含量影响较大,氨基酸同样对其影响较大,其中赖氨酸较明显,还原糖中核糖的影响较大。对最佳工艺得出的成品测得的色差ΔE为58.32,总酚含量为5.68mg/g。Honeyed garlic is a fermented product with fresh garlic as the raw material,fermented and baked at high temperature and high humidity for a period of time.The honeyed garlic has a transparent brown luster and is sweet and soft without garlic malodor.It has antioxidation and blood sugar regulation effects.In this experiment,a reasonable processing method is adopted to make the product of Maillard reaction solution immersed in garlic to help the fermentation,and the effects of temperature,humidity,time,amino acid and reducing sugar on the browning degree and total phenol content of honeyed garlic are studied through a single factor test.Two orthogonal experiments are conducted to select the best process conditions of temperature,humidity and time,and the best formula for different amount of amino acids and reducing sugars is also selected.Finally,based on the results,temperature,humidity and time have a great influence on the total phenolic content.Amino acids also have a greater impact on them,with lysine being more pronounced and ribose in reducing sugars having a greater effect.The color differenceΔE measured for the finished product from the best process is 58.32 and the total phenol content is 5.68 mg/g.

关 键 词：琥珀大蒜 正交试验 美拉德反应 总酚含量 

分 类 号：TS201.1[轻工技术与工程—食品科学]