摘要
黑蒜富含微量元素与营养物质,作为一种食品或保健品在市面上流行。黑蒜的品质也引起了人们的广泛关注。普通黑蒜是用新鲜完整的带皮生蒜在高温高湿的发酵箱中自然发酵90~120 d后制成的。然而生蒜是如何在发酵过程中逐渐变黑、黑蒜与生蒜极大的口感差别以及两者营养价值的变化基于什么成为人们疑惑的问题。该研究选取品相完好的紫皮独头蒜,在专业的黑蒜发酵锅中发酵10 d,获得发酵成功的黑蒜,并在发酵过程中对不同发酵时期的黑蒜进行质构测定,经过干燥破碎,制成调味蒜粉,并对其中的还原糖含量、总酸含量、总酚含量、水分含量、粗脂肪含量、蛋白质含量进行测定,由此探寻蒜在发酵过程中产生的变化,从而对不同发酵时期黑蒜调味粉的品质进行综合评价。该研究可拓展关于调味品发酵方面的知识,为提高新型功能性调味粉的营养价值提供更多的数据资源。
Black garlic is rich in trace elements and nutrients,and it is popular in the market as a food or health care product.The quality of black garlic has also attracted people's widespread attention.Ordinary black garlic is made by natural fermentation of fresh and whole raw garlic with skin in a high-temperature and high-humidity fermentation tank for 90~120 d.However,how raw garlic gradually darkens during the fermentation process,what is the basis for the great taste difference between black garlic and raw garlic and the change of the nutritional value of the two have become people's confusion.In this study,intact single-head garlic with purple skin is selected.It is fermented in a professional black garlic fermentation pot for 10 d to obtain successfully fermented black garlic.During the fermentation,the texture of black garlic at different fermentation periods is determined.After drying and crushing,black garlic seasoning powder is prepared.The content of reducing sugar,total acids,total phenols,moisture,crude fat and protein in it is determined,so as to explore the change of garlic during the fermentation and comprehensively evaluate the quality of black garlic seasoning powder at different fermentation periods.This research can expand the knowledge about the fermentation of seasonings,and provide more data resources for improving the nutritional value of new functional seasoning powder.
作者
王帅
武帅兵
贺羽
WANG Shuai;WU Shuai-bing;HE Yu(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safety in Jiangsu Province,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2024年第3期87-91,共5页
China Condiment
基金
国家自然科学基金青年项目(32102121)
江苏省自然科学基金面上项目(BK20211051)
江苏省高等学校自然科学重大项目(21KJA550001,22KJA240003)
江苏省高校自然基金青年项目(BK20210078)
徐州市科技计划重点研发项目(KC21296,KC211124)。
关键词
黑蒜
干燥破碎
调味粉
发酵时期
品质
black garlic
drying and crushing
seasoning powder
fermentation period
quality
