动态监测破碎大蒜发酵过程研究
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摘要
以蒜泥中可溶性糖含量、总酚含量、SOD活性为动态监测指标,探讨了温度、湿度、料液比对破碎大蒜发酵过程的影响。结果表明:温度和湿度均对破碎大蒜发酵过程有影响,采用变温发酵,黑蒜泥的质量比恒温发酵黑蒜泥的质量有很大的提高,其中变温组合85℃-70℃条件下黑蒜泥质量较高,湿度控制在(65±5)%范围内可使蒜泥在均匀的湿热环境中充分发酵,适量水分的添加(料液比为4∶1)对于液态黑蒜发酵有促进作用,所得黑蒜汁质量较高,比较未发酵蒜泥,总酚含量提高了4.98～5.67倍,SOD活性提高了10.41～11.23倍。研究结果为优化液态黑蒜发酵工艺提供了理论依据。
Take soluble sugar content,total phenolic content and superoxide dismutase(SOD)as the dynamic monitoring indicators to discuss the effect of temperature,humidity and solid-liquid ratio on the fermentation process of crushed garlic.The results show that both temperature and humidity have effect on the fermentation process of crushed garlic,the quality of mashed black garlic with variabletemperature fermentation is improved greatly,85℃-70℃is a better combination.The humidity is controlled within(65±5)%,the mashed garlic can be fully fermented in an even humid and hot environment.The proper moisture content(solid-liquid ratio is 4∶1)can promote the fermentation of liquid black garlic,the quality of black garlic juice is higher,compared to the unfermented mashed garlic,the total phenolic content increases by 4.98～5.67 times and the SOD activity increases by10.41～11.23 times.The research results have provided a theoretical basis for the optimization of fermentation process of liquid black garlic.
Take soluble sugar content,total phenolic content and superoxide dismutase(SOD)as the dynamic monitoring indicators to discuss the effect of temperature,humidity and solid-liquid ratio on the fermentation process of crushed garlic.The results show that both temperature and humidity have effect on the fermentation process of crushed garlic,the quality of mashed black garlic with variabletemperature fermentation is improved greatly,85℃-70℃is a better combination.The humidity is controlled within(65±5)%,the mashed garlic can be fully fermented in an even humid and hot environment.The proper moisture content(solid-liquid ratio is 4∶1)can promote the fermentation of liquid black garlic,the quality of black garlic juice is higher,compared to the unfermented mashed garlic,the total phenolic content increases by 4.98～5.67 times and the SOD activity increases by10.41～11.23 times.The research results have provided a theoretical basis for the optimization of fermentation process of liquid black garlic.
引文
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[3]严常开,曾繁典.大蒜的主要化学成分及其药理作用研究进展[J].中国新药杂志,2004,13(8):688-691.
[4]Bianchini F,Vainio H.Allium vegetables and organosulfur compounds:do they help prevent cancer?[J].Environ Health Perspect,2001,109(9):893-902.
[5]熊新建,卢建新,李丹,等.黑蒜加工工艺及其应用[J].农产品加工(学刊),2014(6):74-77.
[6]陈敏.食品化学[M].北京:中国林业出版社,2008:23-24.
[7]张水华,孙君社,薛毅.食品感官鉴评[M].广州:华南理工大学出版社,1999:115-117.
[8]罗仓学,苏东霞,陈树雨.液态黑蒜发酵工艺优化[J].农业工程学报,2013,29(18):292-297.
[9]王永华.食品分析[M].北京:中国轻工业出版社,2010:47-49.
[10]曹艳萍,代宏哲,曹炜,等.Folin-Ciocaileu比色法测定红枣总酚[J].安徽农业科学,2008,36(4):1299,1302.
[11]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131.
[12]王金主,杨丹,徐军庆,等.大蒜中SOD含量的测定[J].山东食品发酵,2011(1):27-29.
[13]王志鑫,孔维宝.大蒜超氧化物歧化酶(SOD)的提取及分离纯化方法研究综述[J].甘肃农业科技,2010(10):47-49.
[14]王文玲,黄雪松,曾莉莎.大蒜多糖的研究综述[J].广州食品工业科技,2004,20(4):144-146.
[15]王卫东,王滢,王超,等.美拉德反应对大蒜营养成分和抗氧化性的影响[J].食品科技,2013(4):42-44.
[16]安东.黑蒜加工工艺的研究[D].泰安:山东农业大学,2011.
[17]谷口至,姜风阳,王晓非.黑蒜及其发酵工艺和发酵装置:中国,CN101518319A[P].2009-09-02.
[18]张晓燕,郭海风.大蒜加工对其SOD活性的影响[J].中国调味品,2003(11):19-22.