响应面法优化黑蒜复合酱制备工艺及其抗氧化活性研究  

ptimization of Preparation Technology of Black Garlic Compound Sauce by Response Surface Methodology and Study on Its Antioxidant Activity

作　　者：马梦亚 古丽菲热·伊力哈木 肖移聪 李慕春 严欢 艾合买提江·艾海提[1] 刘军[1] MA Meng-ya;Gulfira·YLHAM;XIAO Yi-cong;LI Mu-chun;YAN Huan;Ahatjan·AHAT;LIU Jun(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China;Xinjiang Engineering Technology Research Center for Green Processing of Nature Products,Xinjiang Uygur Autonomous Region Academy of Instrumental Analysis,Urumqi 830011,China)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]新疆维吾尔自治区分析测试研究院,新疆天然产物绿色加工工程技术研究中心,乌鲁木齐830011

出　　处：《中国调味品》2023年第6期71-78,共8页China Condiment

基　　金：新疆维吾尔自治区科技计划项目(2021B02001-3)。

摘　　要：以新疆吉木萨尔县大蒜为原料,结合课题组研制的短时黑蒜加工工艺制备黑蒜,以具有新疆特色的辣椒和番茄酱为主要原料,辅以食用油、食用盐、料酒、五香粉、味精、鸡精、花椒粉、白胡椒粉等炒制后杀菌制成黑蒜复合酱,以单因素试验为基础,以感官评分、DPPH和ABTS自由基的清除能力为指标,再利用响应面设计对黑蒜复合酱制备工艺进行优化,并对其理化指标进行检测。结果表明,当黑蒜添加量为35 g、辣椒添加量为20 g、番茄酱添加量为13 g、食用油添加量为30%、食用盐添加量为3%、料酒添加量为1.5%、五香粉添加量为1%、味精添加量为0.6%、鸡精添加量为0.6%、花椒粉添加量为0.6%、白胡椒粉添加量为0.4%、炒制时间为8 min时,制得的黑蒜复合酱的感官评分为85.42分,对DPPH自由基的清除能力为17.01 mg TE/g,对ABTS自由基的清除能力为34.91 mg TE/g,总抗氧化能力为15.45 U/mL,得到的黑蒜复合酱理化指标符合复合调味品的标准,并且制备工艺简单易操作,产品对自由基清除能力强,具有较好的抗氧化活性,可为工业化生产提供参考依据,丰富调味品市场。Black garlic is prepared from garlic in Jimusaer County,Xinjiang,combined with the short-term black garlic processing technology developed by the research group.Chili and tomato sauce with Xinjiang characteristics are used as the main raw materials,and edible oil,salt,cooking wine,five-spice powder,monosodium glutamate,chicken essence,Zanthoxylum bungeanum powder,white pepper powder are used as the auxiliary materials,they are fried and sterilized to prepare black garlic compound sauce.Based on single factor test,sensory score and DPPH and ABTS free radical scavenging capacity are used as the indexes,and then the preparation technology of black garlic compound sauce is optimized by response surface design,and its physical and chemical indexes are tested.The results show that when the addition amount of black garlic,chili and tomato sauce is 35,20,13 g,the addition amount of edible oil,salt,cooking wine,five-spice powder,monosodium glutamate,chicken essence,Zanthoxylum bungeanum powder,white pepper powder is 30%,3%,1.5%,1%,0.6%,0.6%,0.6%,0.4%,and the frying time is 8 min,the sensory score of the prepared black garlic compound sauce is 85.42 points,the scavenging capacity on DPPH free radical is 17.01 mg TE/g,the scavenging capacity on ABTS free radical is 34.91 mg TE/g,and the total antioxidant capacity is 15.45 U/mL.The physical and chemical indexes of the prepared black garlic compound sauce accords with the standards of compound condiment,and the preparation technology is simple and easy to operate.The product has strong scavenging capacity on free radicals and good antioxidant activity,which can provide references for industrial production and enrich the condiment market.

关 键 词：黑蒜复合酱 抗氧化活性 感官评定 响应面法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]