摘要
使传统黑大蒜6个月的发酵时间缩短为6 d,主要研究了美拉德反应对发酵黑大蒜品质及发酵速度的影响。实验用福林-酚比色法测定总酚含量,用蒽酮比色法检测可溶性糖含量,用精密色差仪测定色差,用直接干燥法测定水分含量,用感官鉴评方法进行感官评价。结果表明:在恒温恒湿条件下黑大蒜的最佳发酵时间为144 h,在此条件下得到的黑大蒜总酚含量为2.097 mg/g,色差值为61.70,可溶性糖含量为37.11 mg/g,水分含量为32.13%;最佳美拉德反应液配方为葡萄糖1.34%、蜂蜜2.01%、赖氨酸1.34%、甘氨酸1.34%,以此快速发酵工艺得到的黑大蒜的感官评分为93分,总酚的含量为2.207 mg/g,表皮与内部均呈黑色,无蒜臭味,口感酸甜软糯,无辛辣味,品质良好。
The six-month fermentation time of traditional black garlic is shortened to 6 days.The effects of Maillard reaction on the quality and fermentation speed of fermented black garlic are studied.The total phenol content is determined by Folin-phenol colorimetry,the soluble sugar content is determined by anthrone colorimetry,the color difference is determined by precise colorimeter,the moisture content is determined by direct drying method,and the sensory evaluation is carried out by sensory evaluation method.The results show that the optimum fermentation time of black garlic under constant temperature and constant humidity conditions is 144 h.Under these conditions,the total phenol content of black garlic is 2.097 mg/g,the color difference value is 61.70,the soluble sugar content is 37.11 mg/g and the moisture content is 32.13%.The optimum formula of Maillard reaction liquid is 1.34%glucose,2.01%honey and 1.34%lysine.The sensory evaluation score of black garlic obtained by this rapid fermentation process is 93 points,the total phenol content is 2.207 mg/g.The black garlic has black skin and inside,without garlic odor,tastes sour,sweet and soft,without spicy taste and has good quality.
作者
汤薇
时培宁
王颖
李勇
胡欣恬
TANG Wei;SHI Pei-ning;WANG Ying;LI Yong;HU Xin-tian(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2019年第10期101-104,共4页
China Condiment
基金
江苏省科技计划项目(SZ-XZ2017019)
江苏高校优势学科资助项目
徐州市重点研发计划项目(KC18120)
关键词
黑大蒜
发酵
美拉德反应
工艺研究
black garlic
fermentation
Maillard reaction
technology research
