摘要
主要研究低温预处理对液态发酵黑蒜品质的影响,以新鲜大蒜为原料,分别进行冷冻(-18℃)和冷藏(4℃)预处理,时间为4,8,12 h。以新鲜大蒜作为参照,首先利用低场核磁考察预处理后大蒜的水分迁移情况,其次以预处理后大蒜为原料制备液态黑蒜,将其处理成粒径为4 mm的大蒜颗粒,料液比为4∶1,于85℃的恒温恒湿发酵箱中进行发酵,共发酵24 d,每隔2 d分别测定3种不同液态发酵黑蒜中还原糖含量、总酚含量、总黄酮含量、褐变程度、pH和抗氧化活性等品质指标。结果表明,冷藏和冷冻预处理有利于大蒜中的结合水形成自由水,提升自由水活度。同时,经过冷冻和冷藏预处理的大蒜各项指标均优于未处理的大蒜,冷冻处理8 h的液态发酵黑蒜的品质优于冷冻4 h和12 h的黑蒜,冷藏处理12 h的液态发酵黑蒜的品质优于冷藏8 h和12 h的黑蒜,且冷冻8 h和冷藏12 h预处理后,总酚含量、总黄酮含量、还原糖含量、DPPH·和·OH清除率均显著提升,在恒温恒湿发酵箱中发酵16 d左右,得到的液态发酵黑蒜的各项指标更好,品质更佳。此研究预处理时间短,用于制备液态黑蒜可节约时间成本和能量成本,具有广阔的应用前景。
The effects of low-temperature pretreatment on the quality of liquid-state fermented black garlic is mainly studied.Fresh garlic is used as the raw material and pretreated by freezing(-18℃)and cold storage(4℃)for 4,8,12 h.Firstly,taking fresh garlic as the reference,the water migration of the pretreated garlic is investigated by low-field NMR.Secondly,the pretreated garlic is used as the raw material to prepare liquid-state black garlic,which is processed into garlic granules with the particle size of 4 mm,and the ratio of solid to liquid is 4∶1.The garlic is fermented in a constant temperature and humidity fermentor at 85℃for 24 days.Every two days,the quality indexes such as reducing sugar content,total phenol content,total flavone content,browning degree,pH and antioxidant activity of three different liquid-state fermented black garlic are measured.The results show that cold storage and freezing pretreatments are beneficial to the formation of free water by bound water and the increase of free water activity in garlic.At the same time,all indexes of garlic pretreated by freezing and cold storage are better than those of untreated garlic.The quality of liquid-state fermented black garlic pretreated by freezing for 8 h is better than that of liquid-state fermented black garlic pretreated by freezing for 4 h and 12 h.The quality of liquid-state fermented black garlic pretreated by cold storage for 12 h is better than that of liquid-state fermented black garlic pretreated by cold storage for 8 h and 12 h.Moreover,the total phenol content,total flavone content,reducing sugar content,DPPH·and·OH scavenging rates all significantly increase after the pretreatment of freezing for 8 h and cold storage for 12 h.After fermentation in constant temperature and humidity fermentor for about 16 days,the indexes and quality of the obtained liquid-state fermented black garlic are better.The pretreatment time of this study is short,can save time cost and energy cost when it is used to prepare liquid-state black garlic,a
作者
贾庆超
张梦月
于婉婉
汪小铬
刘懿锋
JIA Qing-chao;ZHANG Meng-yue;YU Wan-wan;WANG Xiao-ge;LIU Yi-feng(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期73-80,共8页
China Condiment
基金
河南省教育厅重点研究项目(22B55021)
河南省大学生创新创业项目(S202012746022)
郑州科技学院2022年校级科研项目(2022XJKY08)
郑州科技学院2023年大学生创新创业项目(DC202356)。
关键词
液态发酵黑蒜
低温预处理
低场核磁
水分活度
品质指标
liquid-state fermented black garlic
low-temperature pretreatment
low-field NMR
water activity
quality index
