摘要
以云南紫皮独头蒜为原料,采用超高压预处理和发酵联用的方法制备独头黑蒜成品,研究不同超高压条件对独头黑蒜品质的影响,分别采用100、200、300MPa的超高压处理不同的时间,测定独头黑蒜成品的水分含量、总糖含量、色差以及弹性变化,并对独头黑蒜成品进行感官评价。结果表明,超高压预处理对独头黑蒜成品的品质有显著的影响。随着超高压压力的增加,以及保压时间的延长,独头黑蒜的黑变速度先快后慢,水分含量降低,总糖含量升高,弹性变大。其中,在超高压300MPa保压15min的条件下,独头黑蒜成品的品质最好。此条件下,水分含量达到23.24%、糖度含量为52.8°Bx、色差变化了22.37NBS、弹性达到0.6374mm。
Using Yunnan purple garlic as raw material, the product of single-headed black garlic was prepared by ultra-high pressure pretreatment combined with fermentation. The effects of different ultra-high pressure conditions on the quality of single-headed black garlic were studied. The water content, total sugar content, color difference and elasticity of single-headed black garlic were determined by ultra-high pressure treatment of 100, 200 and 300 MPa for different time, respectively. The sensory evaluation of black garlic was carried out. The results showed that ultra-high pressure pretreatment had a significant effect on the quality of black garlic. With the increase of ultra-high pressure and holding time, the black speed of black garlic increased first and then slowly, the moisture content decreased, the total sugar content increased, and the elasticity increased. Among them, under the condition of ultra-high pressure of 300 MPa and 15 minutes, the quality of black garlic is the best. Under this condition, the moisture content was 23.24%, the sugar content was 52.8 °Bx, the color difference was 22.37 NBS, and the elasticity was 0.637 4 mm.
作者
孟令冬
贺瑞玺
李昀
MENG Ling-dong;HE Rui-xi;LI Yun(College of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin 300384, China;Tianjin Agricultural Products Processing Technology Center, Tianjin 300384, China)
出处
《中国果菜》
2019年第5期1-7,共7页
China Fruit & Vegetable
基金
天津市林果现代农业产业技术体系创新团队-果品加工岗位(ITTFPRS2018010)
关键词
独头黑蒜
超高压
水分
总糖
色差
Black garlic
ultra high pressure treatment water content
total sugar
chromatic aberration
