微波和冻结预处理制备黑蒜感官及风味品质比较分析  

The comparative analysis of sensory and flavor quality of black garlic prepared by microwave and freezing pretreatment

作　　者：张学慧 刘肖 周才琼[1,3] ZHANG Xuehui;LIU Xiao;ZHOU Caiqiong(College of Food Science,Southwest University&Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China;North Sichuan Preschool Teachers College,Guangyuan 628017,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,暨重庆市特色食品工程技术研究中心,重庆400715 [2]川北幼儿师范高等专科学校,四川广元628017 [3]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2022年第20期244-251,共8页Food and Fermentation Industries

基　　金：重庆市科委:巫山紫红天蒜醋及黑蒜加工关键技术及应用示范(cstc2018jscx-msyb0029);西南大学全面提升研究生教育质量工程研究生导师团队建设(XYDS201905)。

摘　　要：比较分析了冻结和微波2种预处理蒜头经控温控湿发酵制备成黑蒜的风味品质特点。色泽和质构分析结果显示,2种预处理蒜头经发酵12 d即可完成黑变,ΔE在73.60~75.40;2种预处理蒜头制备成黑蒜后,含水量均显著下降,黑蒜的硬度、黏弹性和咀嚼感下降(P<0.05),赋予了黑蒜软糯的口感,但不同预处理间差异不显著;滋味品质分析结果显示,冻结和微波预处理后可溶性糖和总酸含量显著上升,可溶性糖含量分别是发酵前的4.19倍和4.37倍,总酸含量分别是发酵前的5.02倍和4.83倍,辛辣气味的大蒜素和苦涩味感的多酚含量显著下降(P<0.05),赋予了黑蒜浓郁的酸甜滋味,2种预处理无差异。挥发性含硫化合物分析显示,鲜蒜和预处理大蒜以具有辛辣气味的二烯丙基二硫醚和二烯丙基三硫醚为主,经发酵成黑蒜后,具有蒜香味的二烯丙基硫醚含量升高,同时产生了酯类、噻吩和呋喃类物质,赋予了黑蒜炭烤香味和果香甜味;冻结预处理发酵黑蒜独具有1,3,5-三噻烷,微波预处理发酵黑蒜有更高含量的具炭烤香味和果香甜味的2-甲基-1,3-二噻烷、丁酸苯乙酯和呋喃类物质。研究结果表明不同预处理方式会影响黑蒜产品风味,微波预处理制备黑蒜风味更佳。The flavor and quality characteristics of black garlic prepared by temperature and humidity control fermentation of frozen garlic and microwave garlic were compared and analyzed.The results of color and texture analysis showed that the blackening of the two pretreated garlic could be completed after 12 days of fermentation,and theΔE was between 73.60 and 75.40.After the two kinds of pretreated garlic were prepared into black garlic,the water content of black garlic decreased significantly.The hardness,viscoelasticity,and mastication of black garlic decreased(P<0.05)which gave the black garlic a soft and waxy taste,but there was no significant difference between different pretreatments.The results of taste quality analysis showed that the soluble sugar and total acid contents of freezing and microwave pretreatment increased significantly,the soluble sugar and total acid contents were 4.19 and 4.37 times than that of the control group,and the total acid contents were 5.02 and 4.83 times than before fermentation,respectively.The content of allicin in spicy smell and polyphenols in bitter taste decreased significantly(P<0.05)which gave the black garlic a strong sweet and sour taste.However,there was no difference between the two pretreatments.According to the analysis of fresh garlic and pretreatment garlic,volatile sulfur compounds were the spicy smell which included diene propyl disulfide ether and diene propyl three thioether.While,after fermented into black garlic with garlic sweet smell,the diene propyl disulfide rose,meanwhile,the esters,thiophene,and furan gave the black charcoal roasted garlic flavor and aroma sweet.Freezing pretreatment and fermentation of 1,3,5-trithiane in black garlic had unique garlic flavor,while microwave pretreatment and fermentation of black garlic had higher 2-methyl-1,3-dithiane,phenyl ethyl butyrate,and furan with charcoal roast flavor and fruit-sweet flavor.Results showed that different pretreatments could affect the flavor of black garlic and microwave pretreatment was the best

关 键 词：大蒜 冻结预处理 微波预处理 发酵黑蒜 风味品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]