摘要
以独蒜为原料,研究微波预处理优化黑蒜加工工艺和对黑蒜品质的影响。以微波预处理功率、微波预处理时间以及黑蒜制备处理时间为因素,采用正交试验进行工艺优化,并分析黑蒜的品质。结果表明,微波预处理黑蒜优化的工艺条件为:投放6个大蒜,微波处理功率490 W,微波处理时间12 s,黑蒜制备时间10 d时(其中前120 h温度为80℃,后期温度为70℃),相对湿度60%~80%之间,制备的黑蒜中总酚含量为(7.71±0.06) mg/g。在该条件下制备的黑蒜与不经微波预处理的黑蒜相比,总酚、还原糖及总酸含量有极显著提高,蒜氨酸变化不显著,感官评分较高。因此,微波可以用于黑蒜制备的预处理。
In this study, the microwave pretreatment was investigated to optimize the processing technology and study its influence on the quality of black garlic by using the solo garlic as raw material. The orthogonal experiment was carried out by choosing the microwave power, microwave irradiation time and fermentation time as factors. The results indicated that, the optimum process parameters were: 6 garlics were selected, microwave power was set at490 W, microwave irradiation time was 12 s and the fermentation time was 10 days(the temperature of the former120 h was 80 ℃, and the latter was 70 ℃), the relative humidity was set at 60%~80%. The total phenolic content extracted from the black garlic was(7.71±0.06) mg/g. By using this optimum processing, the values of total phenolic, reducing saccharide and total acid content in the black garlic were significantly higher than the one without any microwave pretreatment, while the changes of alliin were not significant. The product obtained a higher sensory score as compared. Therefore, microwave technology can be potentially used for the pretreatment of black garlic.
作者
朱新鹏
全玉洁
ZHU Xin-peng;QUAN Yu-jie(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,China;Se-enriched Food Engineering Laboratory of Shaanxi Province,Ankang 725000,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第1期160-164,共5页
Storage and Process
基金
陕南秦巴山区生物资源综合开发协同创新中心项目(QBXT-Z(P)-15-24)
关键词
微波
黑蒜
工艺优化
microwave
black garlic
process optimization
