农业机械学报2017，Vol.48Issue(4)：321-326,6.DOI:10.6041/j.issn.1000-1298.2017.04.042
黑蒜非发酵法制备工艺与抗氧化活性研究
Non-fermentation Process Preparation of Black Garlic and Its Antioxidant Activity
摘要
Abstract
Garlic is one of the species in onion genus,which has been used as both a flavoring agent and a complementary medicine.Although garlic has many active components that contribute to its health benefits,including allicin and its derivatives,consumption of unprocessed raw garlic is limited due to its characteristic odor,taste and tendency to cause stomach upset.Aged black garlic was prepared through natural fermentation of whole garlic at controlled high temperature and humidity,a process that resulted in black cloves.Aiming to obtain a non-fermented black garlic with low cost of ownership,which combined the steaming process with roasting process.The influences of steaming temperature,steaming time,roasting temperature and roasting time on preparation process for black garlic were investigated.The optimum processing parameters for the preparation of black garlic were determined by combined use of single factor and orthogonal experiments.The results showed that the optimal combination was steaming temperature of 127℃,steaming time of 70 min,roasting temperature of 95℃ and roasting time of 6.5 h.Under the optimum conditions,the black garlic had total phenols of 11.15 mg/g,moisture of 27.41％,reducing sugar of 7.87 g/(100 g) and total acid of 36.09 g/kg,reducing capacity of black garlic was more than 1.4 times of that of vitamin C in the 0.06 ～ 0.18 mg/mL concentration range.This showed black garlic possessed strong antioxidant capacity.Compared with the fermentation process,the research significantly shortened the preparation time of black garlic,improved production efficiency,reduced energy consumption,provided technical basis for the development and utilization of functional garlic products.关键词
黑蒜/非发酵/工艺优化/抗氧化性Key words
black garlic/non-fermentation/process optimization/antioxidation分类
轻工纺织引用本文复制引用
王喜波,于洁,张泽宇,徐晔晔,刘竞男,江连洲..黑蒜非发酵法制备工艺与抗氧化活性研究[J].农业机械学报,2017,48(4):321-326,6.基金项目
“十二五”国家科技支撑计划项目(2014BAD22B01)和黑龙江省应用技术研究与开发计划项目(WB13C10201) （2014BAD22B01）
