蒸汽预处理对黑蒜品质的影响  

Effect of Steam Pretreatment on the Quality of Black Garlic

作　　者：贾庆超 宋志强[1] JIA Qing-chao;SONG Zhi-qiang(Key Laboratory of Zhengzhou Rapid Detection of Food Safety,College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《中国调味品》2023年第2期132-137,共6页China Condiment

基　　金：河南省教育厅重点研究项目(22B55021);河南省大学生创新创业项目(S202012746022);郑州科技学院2022年校级科研项目(2022XJKY08)。

摘　　要：以新鲜大蒜为原料,分别将其进行蒸气预处理3 min和5 min,严格控制发酵温度和湿度,与未进行预处理的大蒜一起制备黑蒜,发酵18 d,每隔2 d分别测定黑蒜的褐变程度、水分含量、还原糖含量、5-HMF含量、氨基酸-N含量、总黄酮含量、总酚含量、总酸含量和抗氧化活性,用来分析发酵黑蒜的品质。结果表明,蒸汽预处理使黑蒜的褐变程度ΔE在更短时间内趋于稳定,可促进美拉德反应的发生。同时,蒸汽预处理可以破坏大蒜的细胞壁和细胞结构而促使还原糖更好地释放出来,预处理3 min的大蒜制成的黑蒜,5-HMF含量较低,总黄酮、总酚等抗氧化性物质含量较高,黑蒜具有较强的抗氧化活性,而且在更短的时间内制备出黑蒜,缩短黑蒜的制备时间,节约时间成本。蒸汽预处理制备的黑蒜具有更大的发展空间。With fresh garlic as the raw material, steam pretreatment is carried out for 3 min and 5 min respectively. The fermentation temperature and humidity are strictly controlled.Black garlic is prepared with fresh garlic and unpretreated garlic, fermented for 18 days. The browning degree, water content, reducing sugar content, 5-HMF content, amino acid-N content, total flavonoid content, total phenol content, total acid content and antioxidant activity of black garlic are determined every 2 days to analyze the quality of fermented black garlic. The results show that steam pretreatment can stabilize the browning degree ΔE of black garlic in a shorter time and promote the occurrence of Maillard reaction. At the same time, steam pretreatment can destroy the cell wall and cell structure of garlic to promote the release of reducing sugar. The black garlic which is made of garlic pretreated for 3 min has a lower content of 5-HMF, and a higher content of antioxidant substances such as total flavonoids and total phenols. Black garlic has strong antioxidant activity, and can be prepared in a shorter time, shortening the preparation time of black garlic, and saving time cost. The preparation of black garlic by steam pretreatment has larger development space.

关 键 词：黑蒜 蒸汽预处理 褐变程度 还原糖 5-HMF 总黄酮 总酚 抗氧化性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]