保加利亚乳杆菌预处理制备液态黑蒜技术研究  

Study on Preparation Technology of Liquid Black Garlic by Pretreatment with Lactobacillus bulgaricus

作　　者：贾庆超 刁伟 李柯莹 李萌 李庆伟[2] 张丹[2] 王崇华[2] JIA Qing-chao;DIAO Wei;LI Ke-ying;LI Meng;LI Qing-wei;ZHANG Dan;WANG Chong-hua(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Henan Vocational College of Agriculture,Zhengzhou 451450,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]河南农业职业学院,郑州451450

出　　处：《中国调味品》2024年第11期127-135,共9页China Condiment

基　　金：河南省教育厅高等学校重点研究项目(24B550021);2022年度郑州科技学院研究项目(XJKY08);农业农村部大宗粮食加工实验室开放课题(DZLS201704);河南农业职业学院校级科研团队项目(HNACKT202302)。

摘　　要：文章研究了保加利亚乳杆菌预处理制备液态发酵黑蒜技术。以新鲜大蒜为原料,在180℃高温下分别对大蒜瓣进行9,10 min蒜氨酸酶灭活,将灭活后的蒜瓣处理成粒径为4 mm的颗粒,加水至液料比为4∶1,添加保加利亚乳杆菌比例为4%、5%、6%,室温下共存16,24,32 h,于恒温80℃发酵制备液态黑蒜,以未添加保加利亚乳杆菌的大蒜制备的液态黑蒜为参照(简称未处理),考察共存时间、保加利亚乳杆菌比例和灭酶时间对液态黑蒜品质的影响。液态黑蒜制备的最优条件为高温180℃、蒜氨酸酶灭活10 min、保加利亚乳杆菌比例6%、共存时间32 h、发酵时间18 d,此时总酸含量为48.48 g/kg,氨基酸态氮含量为7.79 g/100 g,还原糖含量为44.61 g/100 g,褐变值为62.49,总酚含量为8.779 mg/g,DPPH·、·OH清除率分别为66.92%、45.97%,相比于未处理的液态黑蒜,总酸含量是其3.88倍,氨基酸态氮含量是其1.41倍,还原糖含量是其2.23倍,褐变度是其1.31倍,总酚含量是其1.48倍,DPPH·、·OH清除率分别是其1.40倍和1.15倍。保加利亚乳杆菌预处理制备液态黑蒜技术可以提升黑蒜的品质,缩短黑蒜的发酵时间,具有较广阔的应用前景。In this paper,the preparation technology of liquid fermented black garlic by pretreatment with Lactobacillus bulgaricus is studied.With fresh garlic as the raw material,garlic cloves are inactivated with alliinase at a high temperature of 180℃for 9,10 min respectively.The inactivated alliinase cloves are processed into particles with a diameter of 4 mm.Water is added until the liquid-solid ratio is 4∶1,and the proportion of Lactobacillus bulgaricus is 4%,5%,6%.Garlic and Lactobacillus bulgaricus coexist at room temperature for 16,24,32 h,and then they are fermented at a constant temperature of 80℃to prepare liquid black garlic.Using liquid black garlic prepared with garlic without adding Lactobacillus bulgaricus as the reference(referred to untreated group),the effects of coexistence time,proportion of Lactobacillus bulgaricus and enzyme inactivation time on the quality of liquid black garlic are investigated.The optimal conditions for preparation of liquid black garlic are as follows:alliinase is inactivated at a high temperature of 180℃for 10 min,the proportion of Lactobacillus bulgaricus is 6%,the coexistence time is 32 h and the fermentation time is 18 d.At this time,the total acid content is 48.48 g/kg,amino acid nitrogen content is 7.79 g/100 g,the reducing sugar content is 44.61 g/100 g,the browning value is 62.49,the total phenolic content is 8.779 mg/g,the DPPH·,·OH scavenging rates are 66.92%,45.97%respectively.Compared with untreated liquid black garlic,the total acid content is 3.88 times,the amino acid nitrogen content is 1.41 times,the reducing sugar content is 2.23 times,the browning degree is 1.31 times,the total phenolic content is 1.48 times,and the DPPH·and·OH scavenging rates are 1.40,1.15 times respectively.The preparation technology of liquid black garlic by pretreatment with Lactobacillus bulgaricus can improve the quality of black garlic,shorten the fermentation time of black garlic,and has broad application prospects.

关 键 词：液态发酵黑蒜 蒜氨酸酶 预处理 保加利亚乳杆菌 品质指标 共存时间 添加比例 

分 类 号：TS201.3[轻工技术与工程—食品科学]