混菌发酵制备黑蒜酒的工艺及其性质鉴定的研究  

Research on Improving the Quality of Black Garlic Wine on the Mixed Mircobial Fermentarion

作　　者：陈诺 莫贺潮 段邓乐 范雁 张佳生 潘绮琳 CHEN Nuo;MO Hechao;DUAN Dengle;FAN Yan;ZHANG Jiasheng;PAN Qilin(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510000;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Zhongkai University of Agriculture and Engineering,Guangzhou 510225)

机构地区：[1]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,广州510000 [2]仲恺农业工程学院农业农村部岭南特色食品绿色加工与智能制造重点实验室,广州510225

出　　处：《食品工业》2024年第12期32-37,共6页The Food Industry

基　　金：东省岭南特色食品科学与技术重点实验室(No.2021B1212040013);广东省科学技术厅广东省乡村振兴局关于选派广东省驻镇帮镇扶村农村科技特派员(第二批),(No.KTP20210208);2021年省科技专项资金“大专项+任务清单”项目,(No.B42320701);2022大学生创新创业训练计划(No.202211347005);2023年度广东省科技创新战略专项资金(No.pdjh2023b0264);热带亚热带特色水产食品加工与营养健康重点实验室(2023KSYS006)。

摘　　要：黑蒜具有高抗氧化活性,拥有降血糖血脂等功效,利用这些优点可以制备具有良好风味、丰富营养物质的黑蒜酒。采用混菌发酵工艺制备黑蒜酒,并系统研究初始糖度、接种顺序、混菌比例对黑蒜酒的可溶性固形物、酒精度、总糖、还原糖、黄酮、总酸、总酚及感官的影响。最优条件:初始糖度22°Brix,提前24 h接种Uvaferm CM,混菌比例(Uvaferm CM-植物乳杆菌)1∶2。按此条件,可得到酒精度10.1%vol,感官评价82.2分的黑蒜酒。此研究对于拓展黑蒜市场、提高黑蒜的价值增益具有良好意义,可为黑蒜酒产品的开发提供理论依据。Black garlic has high antioxidant activity,and possesses the efficacy of lowering blood glucose and blood lipids,etc.Black garlic wine with good flavor and rich nutrients can be prepared by utilizing these advantages.A mixed-bacteria fermentation process was used to prepare black garlic wine,and the effects of initial sugar level,inoculation order and mixed bacteria ratio on soluble solids,alcohol,total sugars,reducing sugars,flavonoids,total acids,total phenols and sensory of black garlic wine were systematically investigated.The optimal conditions were inoculation with Uvaferm CM at an initial sugar level of 22°Brix,24 h in advance,a mixing ratio of Uvaferm CM and Lactobacillus plantarum was 1∶2,and a black garlic wine with an alcohol content of 10.1%vol and an organoleptic rating of 82.2 points was obtained.This study is of good significance for expanding the market of black garlic and improving the value gain of black garlic,and it can provide theoretical basis for the development of black garlic wine products.

关 键 词：黑蒜酒 混菌发酵 Uvaferm CM酵母 

分 类 号：TS2[轻工技术与工程—食品科学与工程]