摘要
以新疆吉木萨尔县新地乡大蒜为原料,研究大蒜在高温高压、低温熟化、热风干制等处理阶段中还原糖、总酚及褐变度的变化,并与两种市售黑蒜产品进行比较,确立一种黑蒜短时加工的工艺。结果表明:切片大蒜经高温高压(120℃、0.12 MPa)处理3 h、低温(70℃)熟化处理2 h、热风干制(50℃)处理4 h后,大蒜的还原糖含量为(127.603±0.194)mg·g^(-1),总酚含量为(5.087±0.044)mg·g^(-1),褐变度为75.463±0.360,产品的感官品质和营养品质均达到或优于市售黑蒜。黑蒜短时加工工艺不仅实现了黑蒜加工周期的缩短,而且保证了黑蒜产品的品质,具有可行性,为我国黑蒜加工工业化高效生产提供了理论依据。
Taking garlic from Xindi Township,Jimsar County,Xinjiang as raw materials,the changes of reducing sugar,total phenols and browning degree of garlic during processing of high temperature and high pressure,low temperature curing,and hot air drying were investigated and the quality was compared with two commercially available black garlic products,and a short-time processing technology for black garlic was determined.The results showed that after the sliced garlic was treated at high temperature and high pressure(120℃,0.12 MPa)for 3 hours,cured at low temperature(70℃)for 2 hours,and dried by hot air drying(50℃)for 4 hours,the reducing sugar content of garlic was(127.603±0.194)mg·g^(-1),total phenol content was(5.087±0.044)mg·g^(-1),and browning degree was 75.463±0.360.Both the sensory quality and nutritional quality of the product were reached or better than those of commercially available black garlic.The short-time processing technology of black garlic not only realized the shortening of the black garlic processing cycle,but also ensured the product quality,which was feasible.It provides a theoretical basis for the processing industrialization and high-efficiency production of black garlic in China.
作者
葛世浩
武慧慧
原林
李静
艾合买提江·艾海提
刘军
GE Shi-hao;WU Hui-hui;YUAN Lin;LI Jing;AIHEMAITIJIANG·Aihaiti;LIU Jun(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China)
出处
《保鲜与加工》
CAS
2022年第2期49-57,共9页
Storage and Process
基金
新疆维吾尔自治区创新环境(人才、基地)建设专项项目(PT2009)。
关键词
黑蒜
短时
加工工艺
还原糖
总酚
black garlic
short time
processing technology
reducing sugar
total phenol
