功能性调味黑蒜液加工中品质变化研究  

Study on the Quality Change of Functional Flavoring Black Garlic Liquid During Processing

作　　者：时培宁[1,2] 谭笑 李莹 李勇[1,2] 赵节昌[1,2] 贺羽[1,2] 王帅 SHI Pei-ning;TAN Xiao;LI Ying;LI Yong;ZHAO Jie-chang;HE Yu;WANG Shuai(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province,Xuzhou University of 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 [2]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《中国调味品》2021年第10期47-53,共7页China Condiment

基　　金：江苏省科技计划项目(SZ-XZ202029);徐州市重点研发计划(KC20045);2021大学生创新创业训练计划项目(XCX2021170,XCX2021175,XCX2021183)。

摘　　要：黑蒜是用鲜蒜发酵3~4个月制成的发酵食物,黑蒜液是一种由黑蒜通过加工浓缩而成的饮品,能够将黑蒜的营养成分和功能成分完善地提取并保存下来,又可作为替代鲜蒜的调味品,最大程度保留鲜蒜的原有成分,且食用后无蒜臭,加强了抗氧化、提高免疫力、抗癌、消炎杀菌、改良心血管等功效。该研究通过测定鲜蒜、黑蒜和黑蒜液的总酚含量及其抗氧化活性、总酸含量、还原糖含量、游离氨基酸含量及挥发性风味物质来探讨黑蒜液加工中抗氧化活性和风味的变化。结果表明,黑蒜液的总酚含量比鲜蒜和黑蒜多,黑蒜液的抗氧化活性比鲜蒜和黑蒜强,所以黑蒜液的抗氧化、抗衰老功效也是最佳的。黑蒜液的总酸含量比鲜蒜和黑蒜多,黑蒜液的还原糖含量比鲜蒜和黑蒜多,黑蒜液不仅没有鲜蒜的辛辣,还没有黑蒜的微苦味,所以黑蒜液在口感上要比黑蒜和鲜蒜好。鲜蒜的游离氨基酸含量比黑蒜低,黑蒜液的游离氨基酸含量相较于黑蒜,其中蛋氨酸、异亮氨酸、亮氨酸、赖氨酸、精氨酸、脯氨酸的含量升高,一般在1.5~2.5倍左右,其他氨基酸含量不同程度地降低。黑蒜中具有香味的挥发性物质多,所以黑蒜的香味比较明显。黑蒜液的挥发性风味物质中呈刺激性气味成分的含量要低于鲜蒜和黑蒜,而呈香味物质的含量高于鲜蒜和黑蒜。Black garlic is a fermented food made by fermenting fresh garlic for 3~4 months.Black garlic liquid is a beverage made from black garlic through processing and concentration,which can perfectly extract and preserve the nutritional and functional components of black garlic,and can also be used as a condiment to replace fresh garlic,so as to retain the original components of fresh garlic to the greatest extent,and there's no garlic odor after eating,it strengthens the functions of anti-oxidation,improving immunity,anti-cancer,anti-inflammatory and sterilization,and improving cardiovascular system.In this study,the content of total phenols,antioxidant activity,total acids,reducing sugar,free amino acids and volatile flavor compounds in fresh garlic,black garlic and black garlic liquid are determined to explore the changes of antioxidant activity and flavor in the processing of black garlic liquid.The results show that the total phenol content of black garlic liquid is higher than that of fresh garlic and black garlic,and the antioxidant activity of black garlic liquid is stronger than that of fresh garlic and black garlic,so the antioxidant and anti-aging effect of black garlic liquid is also the best.The total acid content of black garlic liquid is more than that of fresh garlic and black garlic,and the reducing sugar content of black garlic liquid is more than that of fresh garlic and black garlic.The black garlic liquid is not only less spicy than fresh garlic,but also has no slightly bitterness of black garlic,so the black garlic liquid is better than the black garlic and fresh garlic in taste.The content of free amino acids in fresh garlic is lower than that in black garlic.Compared with that in black garlic,the content of free amino acids in black garlic liquid is increased,which is generally about 1.5~2.5 times,and the content of other amino acids is decreased to different degrees.Black garlic has more volatile substances with aroma,so the aroma of black garlic is more obvious.The content of pungent-odor comp

关 键 词：黑蒜液 抗氧化活性 滋味物质 挥发性风味物质 

分 类 号：TS264.29[轻工技术与工程—发酵工程]